Why Use a Cooking Oil Filtration System?

Food experts will immediately advise any establishment to go ahead and utilize a cooking oil filtration system. The problem with frying ranges that use cooking oil fry food is that food being cooked constantly deposits particles into the oil while being cooked. This causes a large amount of sediment to become present in the oil. What the sediment does is change the taste, color and odor of the food being prepared through progressive generations.

This causes much heartache to any chef worth his or her salt. Every establishment prefers for its food to maintain a certain standard quality of taste, color and odor. Consistency is the key when preparing multiple batches of food. However, with oil being steadily contaminated with minute particles falling off food, this becomes nearly impossible, except for changing the oil.

An oil filtration system will essentially mechanically pass the cooking oil through its system of filters to scrub particles and sediment out of the oil. Most cutting edge oil filters are capable of cleaning filtered oil up to ninety nine percent when used the first time. Subsequent uses without cleaning the filter will result in reduced cleaning. However, a cooking oil filtration system used through the day at regular intervals after cleaning its filters will maintain its scrubbing consistency.

Reasons to use a cooking oil filtration system

The most obvious use of using an oil filtration system is the fact that food being prepared will be cooked using oil that is least contaminated. This will instantly result in the food maintaining its original flavor, color, texture and odor, through generations of food that pass through the fryer range. Obviously, the benefit accrued here is great tasting food, every time.

The next reason to change the cooking oil is the benefit of time saved. Normally, the cooking oil in a frying range becomes contaminated to a point when the oil can no longer be used because it produces food that is both off color and has a slightly burnt taste, besides smelling foul. Before the oil is changed though, it must be allowed to cool till it can be handled safely. This in itself takes a while. With a cooking oil filtration system however the oil can be passed through the filter even while it is hot so there is no time wasted. The frying range can be operated throughout thus allowing an establishment to product more food through the fryer.

Finally, there is a huge savings where the cost of oil is concerned. This is because, when using a cooking oil filtrations system, there are fewer oil changes required, spread far apart. Without having to change oil too frequently, an establishment makes dramatic cost savings. What further increases the bottom line is the fact that while the frying range is constantly in use, there is more food produced that may be consumed by patrons.

Cooking oil filtration systems come in all sizes and capacities. Every establishment should use one to increase the quality of its oil, extend the amount of time a frying range can be in use and reduce the cost of oil spent on changes.

BOLA TANGKAS