The Filta Factor

Solving Everyday Challenges for Commercial Kitchen Management


Oil Management

Before we dive into the environmental impact of getting oil to the fryer or disposing it, it’s important to know how it’s been handled in the past – and for many food businesses, how it still continues today. Food is fried in oil. Unless there’s filtration, it’s used for a day – maybe four tops – and then thrown out so the fryers can be cleaned (a costly, environment-impacting hassle).

Some kitchens may have a filtration system in place, but generally speaking it just strains the oil. The micron levels it filters to, is not significant for the long term (it doesn’t offer the best food quality or maximize the life of the oil). Here’s another truth, manual filtration can be inconsistent, unreliable and unsafe.

As part of our Franchisee’s complete fryer management services, they do a comprehensive assessment of every potential customer’s kitchen.

Sometimes they find a situation where the GM may think that filtration is happening daily, the kitchen manager may report it occurs every other day and the reality is the lineperson reveals it’s just twice a week. This results in a food safety issue and a quality issue. There’s also an employee safety issue with hot oil and burn risks.

The Solution:

Oil Disposal

Disposing used cooking oil is an environmentally important task. Kitchens put waste oil collection bins out by their dumpsters and contract commercial services for removal. This causes problems with pests, possible bin overflows and potential fines. A single fryer can create 2000Ltrs of waste oil in a year.

All of our FiltaFry Plus Franchisees are equipped with a 300 litre waste oil collection tank in their vans, enabling them to remove waste cooking oil when it’s hot or cold, meaning that any customer can get rid of the unsightly waste barrels from sight and be assured that every drop of their waste oil is going to be recycled into either Bio Diesel or go to renewable energy.

The Solution:

Knife Sharpening

It became apparent to Filta Environmental that many commercial kitchens spend a lot of time and money on sending knifes away to be sharpened and more accidents happen in kitchens due to a knife being blunt rather than being sharp. Therefore Filta Knife Sharpening was added to the list of services that FiltaFry Plus Franchisees can offer their customers. The sharpening machine is of industrial quality and costs the Franchisee less than 2p to sharpen a knife. On average a franchisee can charge £1.00 to sharpen a knife.

The Solution:

Fresh Oil Supply

Franchisees are able to supply Fresh Oil to their customers. This makes life much easier for the customer as they don’t need to worry about going to the cash & carry to buy the oil which can be big and bulky for them to carry and also to store.
Filta Environmental has set up deals with Prep Oils to supply all Franchisees at a favourable price for supply of their cooking oils.

The Solution:

Chemical Supply

Every FiltaFry Plus Franchisee on mainland UK will be issued with a chemical stock when they start. This chemical stock consists of 8 different kitchen hygiene products suitable for everyday use in commercial kitchens. These 8 products can be sold into kitchens, saving the customer money as dilution rates can be as much as 100 to 1, mix, saving the customer space as there is no minimum order value and the Franchisees carry stocks on their vans so there is no need to wait for your order to arrive as the FiltaFry Franchisee will be visiting the site anyway to take care of the fryers.

The Solution: