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WVO Provider using filter and additive to extend oil life

1657 Views 6 Replies 5 Participants Last post by  a93bowtie
My main provider just bought a filtration system to extend their use of the oil. I remembered reading here something about an additive they put in when doing this. I asked him about it and he said he has to add some powder to the oil after filtering and recharging to the fryers. He didn't know much about the powder.

Do any of you know what it is or if it will cause me any problems?

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I had thought that I had read somewhere that restaurants that "overuse/overcook" their oil can causes undesired results in the WVO.

If you were to press me on details, I couldn't possibly remember... but if they are extending the use of their oil, you might want to dig a little deeper.

My WVO supplier runs their oil through a filtration system they calls "an immaculator". (I don't know if this is their term, or a company brand name/model).

Essentially, it's a filter/strainer that pulls the crud out of the oil as he rotates his "french fry" grease to his "chicken wing" friers.

Can you take a peek at the bottle of powder and see if there is an ingredient list?

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