You’re sold on filtering your oil. Who wouldn’t be, with the cost savings and improved taste? With a good process for filtering the oil on a daily basis, you can get up to 7-10 days out of your oil in a busy restaurant.
But now, you have to actually move the hot oil through the process and you’re second-guessing yourself. Don’t worry, the process is much simpler than you might expect when you consider the volume and temperature of the oil. Here’s a step-by-step guide to filtering your oil. Steps 3-5 need only be done if you are changing out the oil completely.