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04-05-2005, 04:47 AM
| | Registered User | | Join Date: Apr 2005
Posts: 7
| |  Does Anyone Here Use Fyr-Saver?
looks like an interesting product - or is it a gimmick? http://www.espressoplusmore.com/ |
04-05-2005, 06:41 AM
| | Registered User | | Join Date: Apr 2005
Posts: 7
| | How Do You Filter Your Deep Fryer Oil?
is there a simple alternative to filtering deep fryer oil other than using a "filter systems" such as the fry-save? |
04-05-2005, 08:12 AM
|  | ChefTalk Moderator Culinary Experience: Retired Chef | | Join Date: Jun 2001 Location: Minnesota
Posts: 4,137
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I took the liberty of merging this thread. That url you provide doesn't seem to have anything to do with fry-saver. |
04-05-2005, 08:27 AM
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Posts: 7
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"I took the liberty of merging this thread. That url you provide doesn't seem to have anything to do with fry-saver."
thanks - i tried to delete my "fry-saver" thread when i discovered that it sold for close to $2k but couldn't find the option. however, info of the fry-saver can be found (for those interested) when following the link by using the website's menu which appears on the left - it appears that the site's use of frames doesn't allow linking directly to the fry-saver page itself... |
04-05-2005, 08:44 AM
|  | ChefTalk Moderator Culinary Experience: Professional Chef | | Join Date: May 2001 Location: New York, NY
Posts: 3,748
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In addition, since this sounds as though you are looking for help in a restaurant context, I've moved your question to the Professional Chefs/Chefs Discussion board, where you're more likely to reach other pros. 
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04-05-2005, 09:39 AM
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Posts: 7
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excellent! and thanks very much! |
04-05-2005, 02:35 PM
| | ChefTalk Moderator Culinary Experience: Retired Chef | | Join Date: Jun 2001 Location: Minnesota
Posts: 4,137
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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. |
04-06-2005, 01:28 PM
|  | Registered User | | Join Date: Jan 2005 Location: Canada
Posts: 98
| | 
I have a bit of a different angle to take on it than Kuan. Not that I disagree with him, not at all, I agree with every word, I just have some additional thoughts. I have never worked with the specific unit you are asking about, but the general advantage to filtration systems is there safety. Having seen some very near disaterous situations filtering hot grease into a stock pot I am a big fan of these type of units (including some fryers that have them built in to the unit). The claim in regrads to doubling the life of our oil, well that depends. If you filter your oil every day (or even better between services) you will dramatically extend your oil life. Units like the one you asked about make filtering much easier and quicker making that a real posability. I have never worked out the numbers as far as how long it would take to make your money back (ROI) from such a unit, but the thought of having one abulance pull up to your front door with a full dining room to take a cook to emerg is hard to put a price on. Just one guys thoughts |
04-07-2005, 09:17 PM
| | Registered User | | Join Date: Jan 2005
Posts: 7
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I skim my fryer with a small strainer, top it up when needed and discard the oil after 60 hours of on time. I use canola oil. Am I doing anything wrong? |
04-08-2005, 01:24 AM
| | Registered User | | Join Date: Apr 2005
Posts: 9
| | oyil!
Filtering hot oil is dangerous but as long as you take saftey precautions and do it with care its fine and saves the $$$. I think making sure you or whoever is under you can pour the oil back into the fryer safely is the biggest thing. Its better than someone going into shock on the kitchen floor.
And general intelligence does the trick as well. 350 degree oil=focus on nothing but the task at hand. Nothing pisses me off more than people annoying me while my life could possibly be at risk. |
04-08-2005, 02:08 AM
| | Registered User | | Join Date: Apr 2005 Location: Portland, OR
Posts: 17
| | filter systems
We use one of these at the place I work. It works great. Makes clean up very easy and safe. I must say it adds to the life of the oil, too. We use peanut oil, adn with the machine we use, I think our oil lasts over a week. I'll check up on that to see how often they change it. |
06-06-2006, 01:23 PM
| | Registered User Culinary Experience: At home cook | | Join Date: Jun 2006
Posts: 1
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as for cooking oil filtering,why not have a service do it for you. you might
save money on oil costs.your staff is not involved.no one is hurt.1xweek,2xweek. what ever your volume.there is such a company.
it`s called FILTAFRY. go to the webb site filtafry.com i think you`ll be pleased. it works!!!!!
Last edited by emje625; 06-20-2006 at 02:33 PM.
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