One of the industry’s leading experts in kitchen oil filtration has advised foodservice equipment buyers that specification is paramount to getting the most value out of their investment.
Operators have realised there are considerable financial and performance gains to come from managing their fryer oil better, particularly those that are running multiple sites.
But Rob Frank, managing director of Vito, warned companies that it is important to understand the difference between the various solutions that are currently being offered in the market.
He said that true filtration systems, which are placed in the oil or oil is passed through, keep the oil clean and extend the life of it, which in turn saves costs and reduces maintenance time.
“Filtration is a separation technique that is used to separate a solid that has not dissolved in a liquid,” he explained. “A filter paper is used and the particles and liquid are placed into the filter paper. The liquid in the container, which is called the filtrate, flows through the filter paper, while the solid or ‘residue’ as it is called remains in the filter paper. Other products available using separation of the solids in the oil will do nothing to stop the solids burning and turning to carbon deposits.”
Vito’s products are manufactured in Germany, where it operates its worldwide HQ and R&D centre, but it has an operation in the UK, which supplies filtration systems to chains such as Marriott Hotels, TGI Friday’s and Yo Sushi.
Frank added: “Oil cannot be used for frying to high standards if it contains sediment and floating or suspended particles, as the particles are the main factor in food discolouration and bad tasting fried products. That’s why the proper filtration mechanism is needed to ensure that kitchen staff get the best out of the frying equipment that has been specified.”
Read the forthcoming issue of Foodservice Equipment Journal where this topic will be covered in more depth.