Most restaurants filter oil to extend the oil life, remove food debris and manage food quality and consistency. Most have minimal or outdated processes to track whether the filtration activity occurred and the actual amount of time spent in a filtration cycle, leading to missed opportunities, performance oversights and decreased oil quality. In fact, when surveyed, most restaurants say they filter less than half the recommended number of times.
With the subscription-based Filtration Monitoring service, you can populate your web-based customer portal (TOM™) with your expected filtration standard operating procedures (SOPs). The system then tracks adherence to these SOPs, both frequency and duration of filtration activities. Events not performed or performed off-schedule or duration are tagged and the manager receives an alert. This allows managers to work with their staff to change behaviors to support filtration SOPs to ensure optimal food quality and consistency.