Most restaurants filter oil to extend the usage potential, remove food debris and manage food quality and consistency. Most have minimal or outdated processes to track the time between filtration and whether or not the task was performed, leading to missed opportunities, performance oversights and decreased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 a schedule of expected successful events based on your customized standard operating procedures (SOPs). The system then tracks actual successful events and compares this against the ideal filtration schedule. Events not performed or performed off-schedule are tagged and the manager receives an alert. This allows managers to work with staff to filter on the required schedule to ensure peak food quality and consistency.