Why Operators Think Oil Filtration Is A Waste (and why they’re wrong . . .)

Restaurant operators are busy. Between staffing and ordering and maintaining operations, there’s a lot to do as it pertains to the bottom line. Tasks like cleaning schedules and oil maintenance can be, well, sometimes swept under the rug. While priorities are understandably placed on profits, it’s important to know that tasks like oil filtration can help enhance them. Although some restaurant owners think this investment is a waste, it can actually save them a sizable amount of money, especially in today’s market.

The Cost of Cooking Oil

As vegetable and seed oil prices rise in the United States, restaurant owners face serious impacts on their profits. On top of that, renewable fuel laws further threaten the supply of certain oils. Since many petroleum-based fuel companies are turning towards creating fuel from vegetable oils and animal fats, they will be able to receive and use these products before restaurants can even get access to them. Of course, a shortage or limitation does not bode well for restaurants facing already high prices for frying oils.

Stop Throwing Away Profits

Restaurant owners typically dispose of their frying oil without knowing they could have used it longer or used it as a resource. Unfortunately, when restaurants do throw away their oil, they are also throwing away their hard-earned profits along with it. Since the cost of oil is so high, the cost of simply replacing oil regularly can be hard for a business of any size.

Luckily, there are many ways restaurant operators can use their frying oil to its fullest potential. They can prolong the lifespan of their oil through oil filtration. In this way, deep fryers can easily clean the oil on a regular basis. From this, owners can expect to purchase less frying oil over the long term.

Further excellent ways to prolong oil life may be to buy high-quality oils and mind the smoke point of the specific oils used. Also, it is a good idea to keep unwanted materials out of the frying chamber, such as direct light, water, air, salt, and broken-down food. On this note, when deep fryers are not in use, operators can use tank covers to keep clean conditions.

Additionally, restaurant owners can run an oil reclamation system from their deep fryer to a holding system. In this way, they can easily and safely cycle out the old oil. Once the holding tank is sufficiently full, they can sell to special companies as recycling. This is an excellent way to get back partial costs of oils.

Oil in the Future

Most likely, business owners are very familiar with customers wanting to reduce environmental impact, accomplish sustainability, and increase health consciousness. In fact, this is one of the driving forces behind alternative fuels through vegetable fats and oils.

As the greats say, if you can’t beat them, join them. Business owners may be able to appeal to new and existing clientele in innovative ways in a major way. Customers will be more aware of their health and look good for healthy, fresh oils. By investing in oil filtration, restaurateurs can make sure their food is being fried safely. With oil reclamation, fryers always have a fresh source of oil being delivered to their fryers for high-quality, crispy fried foods. In this way, operators can feel proud to relay clean lab

el information about their food and their foodservice practices.

Oil Reclamation System

When restaurant operators put in an oil reclamation system, they choose to be innovative and resourceful. By implementing oil reclamation, they can easily remove old oil from fryers and hold it safely until it’s time to dispose of it. The special system also brings new, fresh oil to fryers automatically. As staff members do not have to manage oil transfer themselves, this management system reduces errors, spills, or risky accidents. By recycling the saved, old oil, restaurant owners stand to make profits off of oil in the most efficient way possible.

Most importantly, restaurant operators can rest easy knowing they hold high standards for their food quality through oil filtration and oil reclamation. Their customers are sure to become frequent repeats, bringing in a continuous source of revenue.


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Topics: Oil, Filtration