How to Use a Deep Fryer Filter

Using a deep fryer filter will greatly extend the life of the oil you use for deep-frying, and there are different options available depending on the type of fryer you have. The cost of oil can add up, so filtering and reusing it is an economical practice. Some deep fryers have an internal filter that many prefer because it does not involve the risk of filtering hot oil with an external pump system. However, those fryers with an internal filter are usually the commercial models found in restaurants. With a few commonly-found items, filtering the oil in your household fryer can be accomplished as follows.

Step 1 - Cool the Oil

Allow the oil to cool just enough until it is warm, but not hot enough to burn. Some advise to only filter oil when it is completely cold, but filtering warm oil will ensure that food particles stuck to the sides and bottom of the filter will easily come off. It is a good idea to test the oil with a kitchen thermometer to make sure it is cool enough to touch before you begin filtering.

 Step 2 - Prepare the Strainer 

If you are using a hook strainer, line it with the cheese cloth. Make sure you select a cheese cloth with a weave tight enough to catch the smallest particles that might otherwise be left behind. If you own a larger deep fryer that is too heavy to lift, use a ladle to scoop the oil into your strainer.

Step 3 - Check the Fit

 Check that your hook strainer fits securely to the edge of your deep fryer, since you will need to use both hands to pour the oil through the strainer. If you are not able to find a hook strainer that exactly fits your fryer, enlist someone to hold the strainer while you pour the oil. Also make sure that your container is large enough to hold all of the oil, preferably the size of a large plastic pitcher.

Step 4 - Pour the Oil

Slowly pour the oil through the strainer into the deep fryer reservoir. Make sure not to pour too quickly in order to avoid splashing oil or clogging the reservoir. Use your kitchen spoon to remove and discard bits of food from the cheese cloth  in the strainer.  

Always be sure to store your deep fryer oil in an airtight container, and reheat oil that has been filtered. The rise in popularity of bio-diesel fuel has also led to the demand for more sophisticated filtration systems. More fryers are now available with the extra option of an attached pump filter that will strain the oil on its own while the oil is still quite hot, lessening the need for manual straining. The availability of these pump filters depends on the model of your deep fryer, so it is necessary to check with the manufacturer if you are interested in this oil-filtering option. This information is usually readily available on the manufacturers’ websites.