Oil quality is managed through multiple systems working together. Hot oil is continuously cycled through a centrifugal pre-filter that removes fines down to 75 microns, followed by a pressure filter that removes fines down to 5–10 microns. An internal sediment removal system extracts sunken fines from within the fryer, while a demister captures oil at the fryer stack.
These oil filtration systems work together to reduce oil degradation, protect taste, and extend the oil life, lowering your overall oil usage and your operating costs.
