The Importance of a Boilout Procedure and Schedule

Keeping fryers clean is an essential element for managing fryer operations in restaurant. It is also one of Dr. Robertson’s five basic principles for quality frying. But, how often should a fryer operator boil out their fryers and how should this be done? Boiling out a fryer is not something that needs to be done […]

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What’s New in Fried Food?

close up of rustic southern american comfort food chicken waffle

Over the years, Filtercorp has seen just about everything fried. And just when we think we have seen it all? Someone is out there surprises us. With the start of fall and the end of summer, there are many local fairs and festivals taking place throughout the country. This is the time when people go […]

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The SIZZLE #1: Tommy Hogue from Krystal Hamburgers

Tommy Hogue

The SIZZLE is a new blog series from Filtercorp, sitting down with some of our favorite food industry people to talk food, frying, and the good life. We had a quick chat with Tommy Hogue: GSM Enterprises / DBA Krystal Restaurants. Tommy is the Director of Operations for a Krystal Hamburger franchise group in Tennessee, […]

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659 Hours: How Filtercorp Saves On Labor (Graph)

Time – the one resource we all need the most, yet cannot create more of. When we’re talking with our stores, one issue is always at the top of your list – how can we keep oil filtration labor streamlined and efficient. We know how important labor costs are to your business. That’s why one […]

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Bottom line, Your Proven Profit Multiplier

Contact us now to learn how Filtercorp can boost your bottom line with our proven solutions