FiltaFry Franchise Improves Commercial Kitchen Safety

FOR IMMEDIATE RELEASE
(Free-Press-Release.com) October 7, 2009 --
When one thinks of chancy, dangerous jobs it is easy to conjure up images of daring police officers, firefighters, bounty hunters, bodyguards and the like. Not many outside of the food service industry would even consider that working in a kitchen might qualify as risky business. Nevertheless, the Bureau of Labor Statistics documents a startling and disproportionately high number of incidents of injury in the food service industry.

Burn injuries rank high on the list of occupational hazards in the kitchen. In fact, the Burn Foundation of Philadelphia ranks cooks, food handlers, kitchen and wait staff all in the top 50 occupations most likely to experience a work related burn. One of the most hazardous duties, and one most likely to result in an on-the-job burn injury is the task of removing oil and cleaning or "boiling out" deep fryers.

Most often the tedious job of cleaning and maintaining fryers is relegated to teenage staff members who lack the skill, training or patience to complete the tasks with regard to proper procedure and safety measures. "That's why there are so many burns," FiltaFry President Victor Clewes says. "Oil retains heat very well and no one wants to wait as long as is necessary for it to properly cool down." The National Institute for Occupational Safety and Health (NIOSH) reports that over a two year period emergency rooms treated almost 45,000 injuries suffered by teenage restaurant workers and nearly half of the injuries involved hot grease.

The use of FiltaFry's onsite cooking oil micro-filtration system and complete fryer management service can dramatically reduce the likelihood of accidents and injuries in a commercial kitchen's frying operation. When a skilled and highly trained FiltaFry technicians assume the duties of cleaning and the maintenance of an establishment's oil and fryers there is a resultant reduction in the risk of accidents and associated insurance claims. As a secondary benefit, using FiltaFry lowers labor costs by freeing employees from the arduous task of fryer maintenance and allowing them to focus elsewhere.

Shielding their hands with heat resistant Kevlar gloves, FiltaFry technicians pump heated oil (often at temperatures ranging upward of 350 degrees) from the fryer through the filtration system. Filtering the oil while it is still hot improves the filtering process because the oil retains a lower viscosity. In an independent study, ABC Research Corporation of Gainesville, Florida found that FiltaFry removed 43 percent of the polar compounds that cause the degradation of cooking oil while simultaneously retarding the accretion of free fatty acids, coal tar and transfats. The process leaves oil purer and better tasting, a quality that translates to the food fried in it.
FiltaFry technicians also work with food service staff to ensure that fryers are operated efficiently and safely between visits. "Employees will set the dial at 350 - 365 degrees – the correct temperature dependant on the type of food – and we've found the fryer to actually be at 400 degrees, which is almost at flash point and they have no idea," Clewes states. Technicians help to train employees on how to properly regulate oil heat and to maintain fryers effectively.
For more Information visit: http://www.filta.com/

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