Frying oil is one of the most valuable ingredients in a commercial kitchen, often just as important as the foods cooked in the oil. When oil gets old and dirty, it can adversely affect the flavors and aromas of the foods it cooks. At the same time, oil is expensive, so changing it frequently can be costly. The balance is using filtration to extend the life of oil as long as possible without sacrificing the quality of food.
Fortunately, high-tech fryers from Pitco allow for better oil recovery in commercial kitchens, strengthening the operation's bottom line and ensuring consistency across dishes. By investing in these units, operators can see substantial ROI while keeping employees safe.
Oil Filtration's Impact on Labor and Safety in Commercial Kitchens
Foodservice businesses are juggling many variables, including labor and safety. On the labor side, many operations have to worry about staffing shortages and high turnover rates, leading to lower-quality dishes and operational practices.
On the safety side, operators must ensure that all employees are taken care of and protected from various hazards, including sharp implements and hot fryer oil. Unfortunately, if workers don't filter the oil correctly, that can lead to potential problems like bubbling and even explosive reactions. Second-degree and third-degree burns can be an immediate result of these reactions, which is why proper oil filtration methods and automatic filtration are so vital.
Automated fryers can also help by handling filtration and top-off, so workers don't forget these steps. Also, these fryers can help streamline cooking and maintenance tasks, allowing operators to do more with fewer people when necessary. Overall, automated filtration fryers help enhance the staff's ability to cook without having to be specially trained.
Commercial Oil Filtration Misconceptions - Debunking Common Myths
Many restaurants that use fryer oil tend to throw it away too early. In the past, this waste wasn't considered much of a problem, but these days, it can be costly.
First, the demand for resources used to make commercial oil for cooking is rising. As more businesses and manufacturers turn to alternative fuel sources, vegetable and seed fats used for cooking oil will be harder to find (or much more expensive).
Additionally, the ability to filter and reuse oil can increase the profitability of each batch. While commercial fryer oil eventually gets too dirty, without proper filtration technology, operators might be throwing it away too early, thus throwing away unnecessary money, as well. Oil filtration and recovery in commercial kitchens don't have to be lengthy or complicated. With automated solutions, operators can get all of the benefits without the need for time-consuming filtration practices.
Pitco's Oil Reclamation System Maximizes Oil Recovery
Many operators toss oil because they believe filtering and reclaiming it will take too long or be too complex. Fortunately, Pitco automatic fryers offer a simple step-by-step process to make recovery easier and less labor-intensive. Workers can complete these steps quickly and safely without much training, meaning anyone on staff can complete it without impacting labor.
Pitco has a wide range of fryer options available, so operators can pick the one that fits their needs best. The company even has a product selection tool so customers can compare models faster and more efficiently.
Ready for a hands-on demo of how Pitco filtration can help your fried food stand out? Schedule time in our test kitchen to get started:
