3 Types of Deep Fryer Filters 3 Types of Deep Fryer Filters
Deep fryer filters are an important part of the deep fryer system. The filter can be used to extend the life of oil and save a lot of money. It can remove tiny bits of food to allow the oil to be reused or recycled. When purchasing deep fryer filters, take note that there are several types to choose from, but they can be categorized into three basic types—charcoal, oil vapor, and paper. Each type has its own features and benefits. Read on for more information.
1. Charcoal Filters
The charcoal filter is not only an effective filter, but an efficient deodorizer as well. It gets rid of unpleasant odors that cooked foods release into the air. Charcoal filters are made up of carbon atoms that are “activated” through oxygen treatment. The process opens up millions of tiny pores in between the atoms, thus creating an effective filter. Due to the colloidal properties of the filter, it helps absorbs extra grease and odor-causing chemicals in the oil fumes. Because the charcoal filters can only hold so much grease and other chemicals, they need to be replaced every time they noticeably lose their efficiency. These filters are helpful in creating a nice odor-free home or business as long as they are replaced regularly.
2. Oil Vapor Filters
Oil vapor filters are designed to trap greasy oil vapor that deep fryers release during cooking. Once the oil is heated to a hot temperature, the oil escapes in the form of vapor much like water does. The filter attracts the oil in the vapor to stick to it, thus allowing only clean air to pass through. When problems such as blurry vision and breathing difficulties are noticed in the kitchen, inspect the oil vapor filter and check to see if it it has been already been saturated with oil. Most oil vapor filters can be washed and reused. However, when the filter is already worn out, it is best to replace it with a new one.
3. Paper Filters
Paper filters are great because they catch the leftover food bits that are left at the bottom of a pot. To capture these little food bits, the oil has to pass through an effective filter that will separate it from the food bits. This is where the paper filters come into play. After the food has been fried and the oil has become a lot colder, simply pour the oil into the filter, but make sure to place a clean container under the filter to catch the filtered oil. The paper filter catches the food bits on top of it and ensures that the oil is free from any food debris. Throw away the filter once it has been used.
When choosing which filter to use, determine what needs to be addressed more importantly before purchasing. In many cases, purchasing all types of filters can be very helpful indeed. Both the charcoal filter and the oil vapor filter can be installed at the vented section of the deep fryer.