I really have no answer to this except that filtering oil is a dangerous job. You can't do it when the oil is cold so you have to do it while the oil is pretty warm. This ensures that you get all the particles off the sides and at least some of it off the bottom of the fryer and from in between the elements and the fryer sides. Nobody wants to do it between shifts and nobody wants to do it after dinner shift. When someone does it, it's almost invariably 350F so it's dangerous as all getout. It also takes that someone about a whole hour to drain it and strain it and that's after that someone figures out how to use the pump system. Waste of time. Just skim the crap out of the oil often and top it up often. Change it out and clean the fryer once a week. Buy the clear liquid shortening which stays liquid at room temperature and you should be fine. |