Fryer Oil Filters

Fryer oil filters operate by straining any food particles and imperfections out of the oil to extend the oil’s life. The oil is drained out of the vats, through a special filter paper and into the filter tank. It is then pumped back into the fry pot for continued use.

Oil should be filtered at least once a day, more for establishments that fry a lot. If the oil is properly filtered and frying temperature is not too hot, fryer oil should last two weeks to 18 days. However, if it develops a dark brown color or customers start to complain about off tastes in fried foods, it is probably time to replace the oil.