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Clean oil cooks better, tastes better, lasts longer, and saves money for any restaurant or food service operation using a deep fryer. A regular cleaning regiment is a must, but the right equipment makes an even bigger impact over the long run. In this episode of À la carte Series Training, Chef Pete Schellenbach shows how fast a daily cleaning can be performed with the KLEENSCREEN PLUS® filter system. Using the fabric filter, the fine particulates that get through standard paper filters are captured. Even as small as 0.5 micron particles. The filtered oil is good to go for another service within only a couple of minutes, thanks to a powerful pump.
Additionally, the end-of-life discard of oil is shown, and finished up with a quick boil-out cleaning to ready the fryer for a fill with new oil. The quality Vulcan Fryer parts are built to last, but pairing the KLEENSCREEN PLUS® Filter System guarantees optimal performance and minimal effort for cutting costs in your frying operation.
Chapters:
[0:34] Warning
[0:42] KleenScreen PLUS® Filtration System Intro
[1:16] Breadcrumb Test
[3:46] How to Filter Your Fryer
[6:13] Refill the Fryer
[7:15] Before & After
[7:28] Sediment Captured by Filter
[8:27] Stainless Steel Mesh Insert & Filter Envelopes
[12:37] Oil Disposal
[14:47] Boil Out
[17:21] Chris Cook Summary
[17:48] Cost Savings of Fabric Filter Envelopes vs. Paper Filters with Powder
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