The Basics of Oil Filtration with Pitco

Oil filtration is one of the most important processes in any commercial foodservice operations. Because fryers are so prevalent in our cooking, even the slightest mismanagement of oil can result in poor quality and lost profits.

Yes, oil filtration is important, but that doesn’t mean it has to be difficult. Let’s take a quick look at the critical steps of oil filtration in commercial restaurants when using Pitco’s auto filter process.

BRUSH OFF CRUMBS AND DEBRIS.

Before starting a filtration cycle, it’s important to make sure that all the unwanted pieces of food will be filtered. To do this, clean off all parts of the fryer with a brush before starting the filter cycle.

MAKE SURE EVERYTHING’S IN PLACE.

In the filtration process, that means ensuring there’s a clean sheet of filter paper and the pan is in place. Once everything’s set, you’re ready to go.

SET THE FRYER CONTROLS.

On your Pitco controls, confirm the auto filter process with the checkmark. Once the countdown clock starts, resume scrubbing the tank to make sure all debris goes down the drain.

MONITOR THE DRAIN.

If all the frying oil does not go down the drain, you may need to unclog it with a clean out rod. Be persistent until all oil clears the tank, and scrub all elements of the basin as best as possible. Ten seconds before the drain closes, listen for a warning so that all tools are removed in time.

REFILL AND GO.

Once the oil return process begins, the Pitco fryer will refill with oil. Air bubbles may occur when the drawer is almost empty. No it’s time to fry!

Check out this intro to oil filtration video from Pitco.

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Topics: Oil, Filtration