How to Filter and Store Oils Like a Pro in Your Commercial Deep Fryers?
However, here's the catch: oil is expensive, it degrades over time, and if mishandled, it can damage your food, equipment, and wallet. That's where innovative oil filtration and storage come into play.
This guide will cover everything Aussie chefs and operators need to know about keeping fryer oil in prime condition, from filtering like a pro to storing it safely and sustainably.
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Why Filtration Matters in an Aussie Kitchen?
Australia's hospitality industry runs on tight margins. In a country with a high cost of goods and utilities, efficient oil use can give you a genuine edge. Here's why you should be filtering your oil regularly:
Savings: Proper filtration can extend oil life by up to 50%, saving hundreds, if not thousands, per year.
Consistency: Clean oil equals golden, crispy food with no off flavours or unwanted aromas.
Sustainability: Reusing oil responsibly reduces waste and environmental impact—something your eco-conscious diners care about.
Equipment protection: Prolong the life of your fryer by avoiding carbon build-up and sludge.
Tools You'll Need
Before you begin, gear up with the following for your commercial deep fryer for sale:
A commercial oil filtration unit (built-in, mobile, or manual system)
Heat-resistant drain hose or pump
Filter paper or pads compatible with your unit
Food-grade oil containers with tight-fitting lids
Protective gear: gloves, apron, and eye protection
Oil quality testing strips or kits
Optional but helpful: an oil caddy, storage drum, or grease converter service
In cities like Sydney and Brisbane, local hospitality suppliers can assist you in sourcing high-quality Australian-standard tools.
How Often Should You Filter?
Frequency changes according to your fryer usage, menu, and meal quantity. Here are some criteria as a benchmark in Aussie commercial establishments:
High-traffic venues (e.g., fish & chippers): Filter oil every 4 to 6 hours
Moderate-use kitchens (cafés, pubs): Filter oil daily
Low-volume or off-peak hours: Filter oil every second day
Regardless, always check for signs of oil degradation, such as a dark colour, thick texture, smoking, foaming, or an unusual smell.
Step-by-Step: How to Filter Like a Pro
1. Cool It Down Safely
Switch off the gas deep fryer and let the oil cool to around 60–70°C. This temperature is ideal for filtration—not too hot to be dangerous, but still fluid enough to work with.
2. Set Up Your Filtration Equipment
If your device has an inbuilt mechanism, follow the equipment's directions. For portable filtration units, place your container beneath the drain and insert fresh filter paper or pads.
For manual arrangements (standard in smaller pantries), check whether your oil container is hygienic and lined with filter media.
3. Drain the Oil Carefully
Open the drain valve slowly. Let gravity do the work, and gently stir the oil to keep crumbs and debris moving toward the outlet.
Tip: Use an equipment-cleaning rod to clear stuck residues from corners or behind the baskets.
4. Filter Multiple Times if Needed
If the oil is heavily loaded with food particles or sludge, pass it through the filter multiple times to remove the contaminants.
Tip: Some kitchens use double-filtration—first through a coarse screen, then through a fine pad. This method also extends the life of your filter paper.
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5. Clean the Fryer Interior
While empty, use a fryer brush to scour the interior walls and clear carbon accumulations. Rinse (if safe and allowed), then dry before refilling.
6. Return or Store the Filtered Oil
If the oil quality is still acceptable, pour or pump it back after you buy commercial deep fryer online. If necessary, fill the appliance with fresh oil.
If you're storing it overnight or for the next day, transfer it to a labelled storage container with a sealed lid and stash it in a cool, dark place.
How to Test Oil Quality
In Australia, many commercial kitchens utilise test strips or digital devices, such as the 3M Shortening Monitor, to check total polar compounds (TPCs). High levels indicate that the oil is past its prime.
Here's a general guide:
0–19% TPC: Fresh/good
20–23% TPC: Okay, but approaching limit
24%+ TPC: Replace immediately
Under Australian food safety standards (FSANZ), it's your legal responsibility to serve food in safe and suitable conditions, including using clean cooking utensils. Regular testing protects you from fines, failed audits, and bad reviews. For further information, visit LCE – the leading commercial deep fryer supplier and distributor in Australia.
Storing Oil Like a Pro
For Reuse:
Use stainless steel or food-safe plastic containers
Store in a cool, dry, and dark area, away from heat or open flame
Label containers with filtration date and type of oil (e.g., canola, sunflower)
Never mix used oil with fresh oil
Limit air exposure to reduce oxidation
For Disposal:
Never pour oil down the drain—it's illegal and damaging to infrastructure.
Contact local oil recyclers or renderers for assistance. They'll collect and process waste oil sustainably
Use secure, upright containers with screw-top lids for safe transportation of oil.
Bonus: Many recyclers offer rebates or incentives for large-volume clients, providing a small financial incentive for being sustainable.
Extra Pro Tips from Aussie Chefs
Skim Between Batches: After every batch, a skimmer removes floating crumbs. This step makes a massive difference to the oil's lifespan.
Don't Salt Over Fryers: Salt accelerates oil breakdown and creates sediment. Season your food after it has been plated.
Use Fryer Covers Overnight: This stops air, dust, and steam from contaminating stored oil.
Rotate Your Fryers: For multiple gas deep fryers, designate one for high-soil items (such as crumbed or battered foods) and another for cleaner foods (like chips). Switch and filter accordingly.
Train Your Staff: Oil filtration is not just a kitchen task—it's a critical function in maintaining food quality. Make it a team responsibility.
The Money Math: Why It's Worth the Effort
Let's run some basic numbers:
The price of a 20L frying oil container is approximately $60–80 in Australia.
Most mid-size fryers hold 15–20 litres.
Unfiltered oil lasts 1–2 days in high-volume kitchens.
Filtered oil lasts 3–5 days, or more with proper care.
Over a month, filtering could save you $400–700, depending on your menu and foot traffic. Over a year? That's thousands back in your business.
Add to that less downtime, better food, and improved customer reviews; you've got one seriously valuable habit.
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Conclusion
When you treat your commercial deep fryer oil like a valuable kitchen asset—not a disposable commodity—you gain more than just savings. You show diners that you care about food quality, sustainability, and operating with professionalism.
Whether running a retro fish & chips shop in Fremantle or a high-end gastropub in Surry Hills, investing in oil care separates good kitchens from great ones.
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