Filtering fryer oil can be thought of as the foodservice equivalent of flossing one’s teeth. You know it’s a Good Thing, and that it will save you money over the long run. But filtering in a timely, consistent manner can be a challenge. Compound this with poorly trained workers and remote equipment that must be wheeled up to the fryer, your ability to manage fryer oil becomes all the more difficult.
In California, a group of operators taking part i