All foodservice operations are already using some kind of oil management rotation and disposal system. Masterfil® will double, or in some cases triple the current oil useful life. The enterprise will need to make this determination in R&D, and in test units prior to roll-out. We at Masterfil® will assist you in developing your new oil management program. We will also assist you in project management oversight in your system-wide roll-out, because it is our goal to help you maximize your oil savings.

Every foodservice operation will have their own method of managing their oil life, so there is no one size fits all method of oil management. It is through the evaluative process that you will determine the most optimal method. As an example of how we have helped another client change their oil rotation standard operating procedures:

1. Filter and dispose of ½ of the oil in fryer # 4,
2. Filter ½ the oil from fryer #3 and fill fryer #4 to full line,
3. Filter ½ the oil from fryer #2 and fill fryer #3 to full line,
4. Filter ½ the oil from fryer #1 and fill fryer #2 to full line,
5. Filter last ½ of oil in fryer #1 return to #1 then fill to full line with fresh oil

This client is presently paying 44 cents per pound for their cooking oil, and the change from a 4 day to an 8 day cycle, is saving them $4,819 per year. This chain is presently looking at a 12 day oil cycle which will save each restaurant $5,890 per year. A 12 day cycle is as simple as changing the ½ of oil in the example above to 1/3.

We stand ready to help you maximize your oil usage and improve your food quality, while at the same time, reduce your oil (food) cost.