hot frying oil Processing
Any Oil or Fat – Any Fried Food – Remove Crumbs, Off-Flavors and FFA’s | From One to Dozens of Fryers
99.9% Consistent Product Quality
Our high-capacity system provides true 1-micron filtration ensuring spot-free product with consistent color and taste.
Increase Productivity up to 10%
Leverage a decisive advantage in your frying operations with the Oberlin Automatic Pressure Filter.
Up to 30% Oil Savings
Our superior filtration technology ensures drier cakes, directly correlating to a reduction in associated costs.
Extended Oil Life ∞
We are the only automated filtration system compatible with treatment powders to maintain FFA’s at 0.05%.
99.9% Consistent Product Quality
Our high-capacity system provides true 1-micron filtration ensuring spot-free product with consistent color and taste. Our continuous filtration system removes crumbs and Free Fatty Acids (FFA’s), ensuring even purer results. This precision ensures your operations remain at an industry-leading standard while extending the shelf life of your products.
Features Include:
- High-Pressure Filtration: Maximizes the capture of 1-micron solids.
- Highest Turnover Rate: Capturing more contaminants.
- 24/7 Consistency: Uniform product quality round the clock.
LET US PROVE IT!
At Oberlin, we're dedicated to providing not just any solution, but the best one for you. Provide a sample of your contaminated process fluid to us. We'll come back with a test report, showing our ability to ensure the cleanest fluid and the highest return on investment for your operations.
Oberlin Filter Hot Oil Filtration Overview
Better Under Pressure
The Fundementals of Filtration - Oberlin's Fundamental Difference
Figure above illustrates the longer cycles times achieved by an Oberlin pressure filter, which translates to thicker cakes, cleaner fluid and less paper usage.
All filters utilize a force: primarily Gravity, Vacuum, or Pressure to drive fluid through a barrier (filter media) where the solids are collected.
Higher differential Pressure across the media translates to more and finer particles being removed – and a better, more efficient filter.
Differential Pressure (Delta P) of 30-40 PSI is typical of an Oberlin Filter. Competing vacuum filters struggle to achieve 7.5 psi, gravity filters are even less.
Pressure drives longer cycles, using less media and building thicker filter cakes.
Thicker filter cakes, or Depth Filtration, trap smaller particles and provide Ultra Clean Fluid.
Applications
Oberlin introduced the fried food world to high efficiency pressure-filtration over 15 years ago. Since then many of the world’s largest fried food producers have chosen Oberlin as their filtration partner. Oberlin is the ONLY filter manufacturer that offers systems for crumb removal, continuous FFA removal and batch FFA removal for one to dozens of fryers. Please contact our sales department to discuss the best solution to meet your quality and ROI goals. Our application experience includes
- Chicken
- Fish
- Meat Alternatives
- Veggie Burgers
- Deli Meat Logs
- Peanuts
- Almonds
- Pistachios
- Mixed Nuts
- Onion rings
- Pork Rinds/Cracklin
- Kettle Chips
- Tortilla Chips
- Corn Chips
- Formed Potato Chips
- French Fries
- Tater Tots
- Hash Browns
- Sweet Potato Fries
- Mozzarella Sticks
- Taquitos
- Egg Rolls
- Corn Dogs
- French Toast Sticks
- Donuts
- Toaster Streudel’s
- Pizza Crust
Continuous Filtration – Crumb Removal
Eliminate oil waste in your coated and battered products processing by removing the solids from the oil and discharging them in a dry “cake.”
The process consists of delivering crumb laden hot oil from the fryer directly to the filter, trapping the unwanted solids on the media, returning pristine oil to the fryer and discharging the dry solids into a bin for easy disposal.
This process is fully automatic. A fresh section of filter media is fed into the filter, the filtering chambers close and seal on the media, and fluid is pumped into the upper chamber where the solids as small as 1 micron are trapped and contained. Clean oil flows into the lower chamber and is returned to the fryer. The filter media is separated from the dry solids for easy disposal of both. The process repeats automatically, with no operator intervention.
After initial fill, the oil volume within the filter remains constant, ensuring a consistent oil level in the fryer.
Benefits of Continuous Crumb Removal down to 1 Micron
- Slows the breakdown of the oil
- Ensures consistent product – spot free with consistent color and flavor profile
- Eliminates oil smoking
- Maintains cleaner fryer – reducing frequency, duration and cost of cleaning
- Enables longer production runs
- Eliminates waste oil entirely
- Reduces oil purchase and disposal costs
- Ensures efficient heating of fryer – lower energy costs
Continuous Filtration – Crumb Removal for Fryers with an External Heat Exchanger
Eliminate oil waste in your coated and battered products processing by removing the solids from the oil and discharging them in a dry “cake.”
For fryers equipped with external heat exchangers, it is imperative to protect them from plugging. This is typically accomplished by running crumb laden hot oil directly from the fryer to a hydro-cyclone (Lakos). While this protects the heat exchanger from plugging, it does nothing to recover the oil lost in the crumb.
With the addition of an Oberlin Filter to de-oil the crumb, the purge oil is recovered. The process consists of delivering crumb laden hot oil from the hydrocyclone purge to a tank, and then to the filter. The unwanted solids are trapped on the media, pristine oil is returned to the fryer and the dry solids are discharged into a bin for easy disposal.
This process is fully automatic. A fresh section of filter media is fed into the filter, the filtering chambers close and seal on the media, and fluid is pumped into the upper chamber where the solids as small as 1 micron are trapped and contained. Clean oil flows into the lower chamber and is returned to the fryer. The filter media is separated from the dry solids for easy disposal of both. The process repeats automatically, with no operator intervention.
Benefits of Continuous Crumb Removal down to 1 Micron
- Eliminates waste oil entirely
- Reduces oil purchase and disposal costs
Continuous Filtration – Crumb and FFA Removal
Some products absorb and carry very little oil from the fryer, the oil remains in the fryer for too long, and it degrades. For these applications, it is not enough to just remove the solids before they char. The oil must be treated with an adsorbent powder to remove free fatty acids and reverse the degradation. With Oberlin’s patented continuous treatment option (CTS), frying oil FFA’s can be maintained at the desired level for consistent product color and flavor profile.
Continuous Filtration – Single Fryer
Continuous Filtration – Multiple Fryers (Central System)
The process consists of delivering crumb laden hot oil from the fryer to the filter system mix tank, adding adsorbent powder, feeding this directly to the filter, trapping the unwanted solids on the media, returning pristine oil to the fryer and discharging the dry solids into a bin for easy disposal.
This process is fully automatic. Oil is pumped from the fryer to the mix tank where adsorbent powder is added at the proper ratio. A fresh section of filter media is fed into the filter, the filtering chambers close and seal on the media, and fluid is pumped from the mix tank into the upper chamber where the solids as small as 1 micron are trapped and contained. Clean oil flows into the lower chamber and is returned to the fryer. The filter media is separated from the dry solids for easy disposal of both. The process repeats automatically, with no operator intervention.
After initial fill, the oil volume within the filter system remains near constant, ensuring a consistent oil level in the fryer.
Benefits of Continuous Crumb and FFA Removal down to 1 Micron
- Maintains consistent FFA level by reversing the breakdown of the oil
- Extends product shelf life
- Ensures consistent product – spot free with consistent color and flavor profile
- Eliminates oil smoking
- Maintains cleaner fryer – reducing frequency, duration and cost of cleaning
- Enables longer production runs
- Eliminates waste oil entirely
- Reduces oil purchase and disposal costs
- Ensures efficient heating of fryer – lower energy costs
Batch Filtration – Crumb & FFA Removal and Oil Reclamation
Some products absorb and carry very little oil from the fryer, the oil remains in the fryer for too long, and it degrades. For these applications, it is not enough to just remove the solids before they char. The oil must be treated with an adsorbent powder to remove free fatty acids and reverse the degradation. With Oberlin’s batch treatment option (BTS), used oil with FFA’s as high as 0.8% can be returned to like new condition (<0.1%).
The process consists of delivering crumb laden hot oil from the fryer to the filter system mix tank, adding adsorbent powder, feeding this directly to the filter, trapping the unwanted solids on the media, returning pristine oil to the clean oil storage tank (or directly back to the fryer) and discharging the dry solids into a bin for easy disposal. For larger hot oil volumes, a dirty oil staging tank can be added to allow more flexibility for fryer cleaning.
Batch Filtration – Single or Multiple Fryers (Optional Clean Tank Shown)
Benefits of Batch Crumb and FFA Removal down to 1 Micron
- Extends oil life by removing free fatty acids (FFA’s)
- Eliminates waste oil entirely
- Reduces oil purchase and disposal costs