Filtering cooking oil from fryers may not sound like the most glamorous job, but it can help restaurants save money and cut down on employee injuries.
In September, Walter Fonseca became a franchisee with FiltaFry, a British company that specializes in the micro-filtration of cooking oil and the cleaning of deep fryers at restaurants, hotels and schools.
By filtering out the impurities that linger in the oil and vacuuming and scrubbing the deep fryers, Fonseca can increase the life of cooking oil used in fryers.
Scott Bonnyman, executive chef at F1 Boston has been able to reduce their purchases of soybean oil in half. Since employees don’t have to change the oil as often as they used to, they’re less likely to get burned, he said.
Fonseca said he filters about 3,200 pounds of oil each week.
Photo by Greg Derr/The Patriot Ledger).
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