Articles
Frontline News
Frontline International’s Filtration Machine Extends Oil Life Up To 50%
Designed to work with any commercial fryer, uses paper or stainless steel filters
When a foodservice kitchen’s fryer doesn’t come with built-in filtration, Frontline International’s Filtration Machinecan fill the gap. It extends oil life by up to 50%, which helps reduce costs, and helps standardize the taste and quality of food. Food consistency is crucial to the customer experience and building brand loyalty. An investment in properly filtered oil is an investment in overall profitability.
The powerful and easy to use Filtration Machine is designed to operate with any commercial fryer. This flexible, standalone system holds 75 pounds of oil and pumps full in just two minutes. It is made of 100% stainless steel and rolls on smooth, heavy-duty casters outfitted with swivel-front brakes.
Because filtration procedures vary depending on store volume and the types of food that are being fried, the Filtration Machine is highly adaptable to individual applications. Establishments will need to filter oil less often when frying french fries because they produce fewer fall-off food particles to contaminate the oil. Conversely, breaded and battered products require more filtration because they produce more fall-off particles, degrading the oil faster.
Since proper filtration is so important, the Filtration Machine easily switches between different types of filter media—disposable paper filter element or reusable stainless steel—according to the kitchen’s needs and oil usage. Frontline International’s representatives can advise which filter is recommended for a specific operation, based on the type of food fried and the frequency of frying.
The machine also helps give used cooking oil (UCO) a final scrub before it is transported to a containment tank awaiting pickup by a renderer. Filtered UCO commands higher rebates in the recycling market.
Frontline Case Studies
We understand that every establishment is different and comes with a unique set of challenges. But as an equipment manufacturer, Frontline International is able to work with you and come up with a custom solution to meet your individual needs.
The following whitepapers touch on solutions we’ve provided to a handful of our customers. Each one of these customers had an interesting story and a unique challenge, and in all cases, our Smart Oil Management™ systems delivered.
The Super Cooking Oil Collection And Cleanup Solution For Supercenter Food Operations
Grease generated by cooking oil fryers, combi ovens, convection ovens, and other commercial ovens scattered throughout a location can create logistical problems, to say nothing of cleanliness issues and slip-and-fall hazards that pose a threat to both guests and employees.
Scalable Cooking Oil Solutions For QSR Franchisees
The owner of five Dairy Queen locations in Minneapolis, Minnesota, was looking for a safer method by which to dispose of used cooking oil (UCO) from fryers.
Frontline delivers total oil care solution for Five Guys
When Five Guys needed a total solution for managing both waste oil and grill grease, our Smart Oil Management™ systems delivered.
Frontline offers flexibility for Giant Eagle
Supermarkets need flexibility from their oil collection equipment partners, as store layouts can vary. When Giant Eagle needed better.
A better oil management system for Harvard
Harvard wanted a better system for managing used cooking oil to comply with the university’s spill prevention and containment program.
Frontline provides custom innovation for burger chain
A burgers-and-fries chain of restaurants needed an equipment solution to efficiently manage the large quantity of cooking oil they use.
Frontline delivers oil advantages to southern burger chain
Back in the 1950s, the founder of a burger chain set out to “wow” customers from their first bite of a burger so good that they’d say…
Five guys global expansion
Frontline International—an engineering company that designs and manufactures Smart Oil Management™ systems for the foodser- vice…
27 dining locations, 25,000 meals a day, 5 million meals each year.
The stats are impressive: 27 dining locations, 25,000 meals a day, 5 million meals each year. Also impressive?