Why You Should Cover Your Fryer At Night

Closeup of mid 30's female chef frying some chunky potatoes in large restaurant fryer. She's actually draining the potatoes from excess fat. Large stainless steel counters, stoves and freezers around her. She's wearing chef's whites and blue chef's hat.

Each and every restaurant sets up some kind of checklist for closing. The checklist usually includes tasks such as putting out the trash and recycling, cleaning counters and floors, checking and cleaning restrooms, cleaning ovens and cookers, and many other tasks. The objective is to get the facility clean so that people can get right […]

Read more

7 Main Factors for Managing Your Restaurant’s Frying Oil

By Rick Stier The ultimate yardstick for frying is the quality of the food. The longer the frying oil is able to produce quality food, the more efficient the frying operation. For this to occur, the operator must manage the oil. There are many factors to consider in an oil management program. Here are the […]

Read more

Bottom line, Your Proven Profit Multiplier

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