4 | Filta Environmental Kitchen Solutions
FiltaFry has not only helped their custom-
ers to reduce costs associated with the rou-
tine purchasing of frying oil, but has also
helped customers increase safety for work-
ers, improve food quality and achieve great-
er environmental standards which would be
otherwise negated in the strategies normally
deployed by restaurant operators. To ex-
plain, consider that the typical commercial
kitchen will feature a menu with a variety
of fried-dishes, from French fries and onion
rings to fish, chicken, shrimp and more. The
equipment used in that process, as well as the
ongoing supply of cooking oil, can be among
the areas of greatest, frequent operational
cost. The oil has to constantly be changed
because if not, the quality of the food’s taste
declines. Changing that oil can be a tricky
situation. A worker typically has to loosen a
spigot on the underside of the fryer allowing
the oil to flow from the drain. This will often
become clogged by residual pieces of food,
thereby forcing the worker to use a pole or
other implement to unclog the drain. It’s hot
and dirty work that often falls to the low-
est man on the kitchen totem pole. The oil,
once collected, is then typically transferred
into a container outside, generally near the
