Proper Use of Oil Filtration Systems Can Save Money and Time, and Improve Food Quality

Restaurant life is just filled with little chores that have to be tended to on a regular basis. Some of those are dirty little jobs that we'd just as soon leave to someone else. A good example is filtering the oil in the fryer, and while it might not be the most glamorous job, it is nonetheless an important one.

Moreover, with the right equipment, we can get this job done with little fuss, and reap the significant dividends paid for keeping the fryer oil as pure as possible.

Is Clean Oil Important?

Changing the oil, whether it's in a deep-fat fryer or the family car, is one of those things that is just too easy to put off until tomorrow. After all, the machine still works -- and works pretty well -- so there's little obvious incentive to jump on the task and get it done when other jobs may seem more pressing.

Considering the time and trouble it takes to clean, filter or change and dispose of the oil in many deep-fat fryers, it's not uncommon for some operators to try and cut corners and stretch the use of that oil just a little bit more. Especially when operators find that new oil has to be "broken in" before it starts to perform properly, it's even easier to justify putting off that oil change. But doing so can in fact end up costing you more. Old fryer oil means longer cooking times, and more fat absorption by the food, and the potential for unsavory flavors. In the grand scheme of things, timely attention to the quality of our oil will not only prevent unnecessary and ultimately costly damage to our car's engine, it is an essential aspect of keeping the engine of our restaurant business -- the quality of our food -- in top operating form.