the world’s finest fryer filtration

& management system

We are dedicated to saving our clients money,

creating a safer work environment, and providing our partners
with the tools to increase the quality of their product, all the while
preserving the environment.

How will the FiltaFry service Customer Benefits

benefit you? Increased life of cooking oil
FiltaFry provides an eco-friendly, mobile on- Consistently cleaner fryers
site service for the micro-filtration of cooking No more boil outs
oil; the vacuum-based cleaning of deep fryers, No down time
and full fryer management. By partnering with Reduces accidents
your local FiltaFry technician, you will receive a Reduces insurance claims
comprehensive fryer management service, which Increased Employee Retention
includes temperature calibration, oil filtration,
Calibration of Fryer Temperature
and a thorough vacuuming of each fryer. We
remove oil from your kitchen at the end of its
usage cycle and have the capability to turn it in to
biodiesel. The regular filtering of your oil reduces
the onset of chemical breakdown, extends the
life of oil, and creates better food presentation. call today: 1-866-51-FILTA

Our client list includes, but is not limited to:

Restaurants Hospitals Hotels

McDonalds JFK Memorial Hospital Holiday Inn
Macaroni Grill Blue Cross Blue Shield Hilton
Ruth’s Chris Emory Medical Marriott
Universities Entertainment Venues Contract Services
Alabama A & M Nationwide Arena SodexHo
University of Texas Six Flags Aramark
Emory University Compuware Sports Arena

Environmental
Kitchen Solutions
 The many benefits of a Filta Group partnership:

Oil Savings Savings Snapshot

Oil is an expensive consumable that has a limited
lifespan. Crumbs, salt, and other impurities Before FiltaFry After FiltaFry
introduced to the oil through the deep frying
process, reduce the lifespan of the oil, requiring Previous Fryer Costs Current Fryer Costs
frequent oil changes. FiltaFry saves you money by
coming in and micro-filtering impurities out of the 3 fryers - 50lbs capacity ea. 3 fryers - 50lbs capacity ea.
oil, which extends its usefulness. 4.5 boxes of oil p/wk
9 boxes of oil p/wk

FiltaFry’s micro-filtration process reduces the $35 p/box = $315.00 (Oil cost) $35 p/box = $157.50 (Oil cost)
original oil disposal amount by 50%. That’s, on
2 hrs p/wk = $20.00 (Labor cost) $67.50 x 1 = $67.50 (Service Fee)
average, approximately 10,000 pounds of used
cooking oil annually per restaurant. Total cost p/wk: $335.00 Total cost p/wk: $225.00

Because of the FiltaFry service my oil consumption $335 .00 - $225.00 = $110.00
has dropped from approximately 20 Savings per week after paying for the oil & our service fee.
35lb containers of oil per week to
approximately 12 containers.

Roger Weideman -
Yearly Savings *This claim and the table above
represent the savings possible with

$5720.00
General Manager the use of our service. Typically,
FiltaFry will micro-filter and detail the
Golden Corral
fryers once per week, as well as handle
the disposal of all the used oil.

Increased Employee Safety

A Filta partnership has been known to:
Increased Food Quality Reduce burns, by limiting employee fryer management.
The FiltaFry service is performed during a convenient
Decrease employee slip & falls, by keeping the area
and opportune time to extend the life of premium
clean from oil spills and other hazardous materials.
cooking oil.
Increase restaurant profits by reducing insurance claims.
We will remove over 99% of carbon from fryers, resulting
in a consistently superior food product.
Burns & Injuries Slips & Falls
How to ensure premium Frying Oil Quality Restaurants experience Restaurants paid out,
a 25% savings when they on average, $5,386 per
1. Filter oil regularly report low to average establishment for slips
injuries. A difference in and falls each year.
2. Sustain proper cleaning the restaurant payout is *Restaurant Insurance Corporation
of the equipment 11/2006
$1,400 per year. *Department
3. Proper design, assembly, of Labor & Industries 11/2006
and maintenance of the
equipment
“In the past, it was a problem getting the cooks to filter the fryolators
Robertson, C.J. 1967. The practice of deep-fat frying. Food Tech, 21:1, 34-36.
and also change the oil. This always caused the grease to deteriorate
long before it should and add to the expense of constant changing.
“... we have noticed a phenomenal change in the way our product The service also decreased the instances of someone getting burned
is being received by our guests. The food looks and tastes delicious by hot grease.”
and our cook times have also been reduced.” George Butler - Director of Dining Service
Brad Murphy - Manager - TGIFriday’s Olin College of Engineering - Sodexho Campus Services