News & Articles

FiltaFry Takes Oil Off Operator’s Hands

October 1, 2005
Source: Sunbelt Food Service

FiltaFry’s mobile onsite cooking oil filtration and fryer management service takes over all fry cleaning and maintenance tasks for restaurants. The results are fewer employee burns and better-tasting fried foods.

Working in a commercial kitchen may be hazardous to your health. According to the
Philadelphia-based Burn Foundation, the foodservice industry has the highest number of burns of any employment sector each year. Cooks, food handlers, kitchen workers and wait staff are all listed among the top 50 occupations at risk for on-the-job burn injury.

The Filta Group lnc., the Orlando. Fla.-based maker of the FiltaFry, says among the most dangerous duties is the removal of oil and cleaning or “boiling out” of deep fryers, a time-consuming and unpleasant task that is often left lo inexperienced teenagers.

FiltaFry’s mobile onsite cooking oil filtration and fryer management service takes over all fryer cleaning and maintenance tasks for restaurants. Fewer burns and other injuries mean fewer accident and insurance claims as well as lower labor costs because employees have more time for other responsibilities. In addition, FiltaFry says its filtration system increases the life of cooking oil, reporting that some restaurants have seen their oil costs reduced by as much as 60 percent while at the same time improving the taste and quality of their fried food.

FiltaFry says that ideal candidates for its services are restaurants that have seen increased insurance claims during the past year, have a detectable odor of oil, have high turnover among fry-staff personnel, have unusually high fryer operation costs or have fried food that is either burned or soggy.