Oil Filtration Can Eliminate the Crappiest Job in the Kitchen

On the one hand, a commercial fryer is a great way to make money, as fried foods are always a hit with customers. On the other hand, though, fryer maintenance and cleaning can be a huge hassle — a job that no one wants to do. Unfortunately, because cleaning a commercial fryer can be a pain, the kitchen staff will often take shortcuts or avoid the job altogether. Leading to issues like odd flavors in food or even something worse, potential fire hazards.

Thankfully, modern technology like oil filtration can take care of the worst parts of this job. Meaning that foodservice operations of all sizes can get the most out of their fryer, specifically, their oil. Pitco is leading the way with smart commercial fryers that virtually eliminate the crappiest job in the kitchen.

Grease, Grime, and Grit: The Dirty Job of Commercial Fryers

There are a few core problems with modern commercial fryers that make them a challenge to maintain. First, oil and grease are hard to clean effectively, especially because they spread easily across surfaces. So, when it comes to cleaning a commercial fryer, the job takes a lot longer than most cleaning other equipment like a prep station.

Another primary issue is safety. Since oil and water don’t mix, fryers can quickly become hazards when water, or ice, is dropped in the basin. Frozen items like French fries or tater tots can cause fry oil to respond with intensity, and because fryers are kept at such hot temperatures, workers can easily get second-degree burns from a bubbling and boiling machine.

Dirty fryers can exacerbate these issues, so operations should have cleaning and safety protocols in place so kitchen staff is protected at all times.

Exploring the Value of Oil Filtration Despite Operator Skepticism

A big part of proper frying oil management is filtering old oil for reuse. Unfortunately, many operators don’t see the value of recycling oil, with some individuals refusing to engage in the practice. Here are some common myths surrounding oil filtration and why they don’t hold up to scrutiny.

Myth: Oil Filtration Is Too Time-Consuming

A decade or so ago, this myth would have been true. Most restaurants wouldn’t be able to filter the oil until the end of the day. Not only do workers have to wait for gallons of oil to cool down, but the extraction and filtration process takes a lot of time, particularly when employees need to clean the fryer in the middle. Now, modern Pitco fryers can filter automatically throughout the day, meaning workers don’t have to spend hours on this process.

Myth: Costs Outweigh the Benefits

Paying hourly employees to filter and clean the fryer may seem like more money than one would save by recycling the oil. However, when a machine does most of the work, the cost benefits become clear. Overall, operators can buy less fresh oil and get far more mileage out of each gallon. This way, the profitability of each jug of oil goes up significantly.

Myth: Manual Filtration Methods are Sufficient

Indeed, workers will still have to empty and refill the fryer once the oil is completely spent. However, automatic filtration ensures that the time between manual changes is much longer, saving time and energy for all staff members. Plus, automatic systems can prevent debris buildup, which may be hard to clean. Since some workers often aren’t as diligent about fryer cleaning as they should be, automation can ultimately lead to cleaner oil, even when recycled.

The End of Greasy Woes

With Pitco smart fryers and grease reclamation systems, operators can earn far more from a single batch of oil than ever before. Here are some top reasons why these fryers are so valuable:

All-In-One Recycling

With a reclamation system, workers no longer have to wait for the fryer to cool down to empty the reserves. Instead, used oil goes into the waste tank, gets recycled, and then pumps back into the fryer.

Smart Sensors and Warning Systems

Workers may not always know the difference between usable and unusable oil, but a smart oil sensor does. These sensors can notify workers when it’s time to change the oil so it’s always fresh and delivers consistent flavors.

Streamlined Frying Oil Management

Having these systems in place means that workers can recycle and refresh fryer oil much faster and more efficiently. Cleaning and maintenance are much easier, so employees are more willing to put in the required effort. Overall, restaurants will notice improved fryer quality, and customers will notice the difference too.

Want to learn more about how automation can help your fried food menu? Get started today:

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Topics: Filtration, Safety, Maintenance