@Chistos #Christos ... I just watched your 20 minute commercial and HAD to find your channel to say... Idk if there are similar machines on the market but this is pretty incredible! Im no longer in the business but there was a time i ran a place on fishermans wharf in san francisco ca cooking and serving not only fish and chips but at least 100 #s of tempura battered and sourdough crumb encrusted calamari tubes and tentacles a day! Was our own recipe and im willing to bet the best fried squid being sold on the wharf at that time! To my point, the sourdough crumbs would leave about a FOOT of debris in that fryer daily! We had to filter once a day and toss the oil every other day, sometimes once a day. I remember my poor guy that had to clean the fryer with a pot, filter and hot water and still feel bad for him. This MACHINE WOULD HAVE BEEN HEAVEN SENT! Good job and good luck. kinda has me wondering if you have sales opportunities? I dont do sales cause I don't handle rejection well but i bet this will sell itself given the opportunity!
I hear you I hear you. Thank you for your kind words. Yeah I don’t have any sales people yet. I just sell through the website and UA-cam video when restaurants see it. They just call me and say how fast can I get it, lol. Maybe I should have sales people.
Genius!! I worked at a restaurant years ago, and we had to dump the grease in these Huge vats and pick them up and carry them all the way to the back of the restaurant had to be maybe 50 feet away to the grease trap on tile floor and the vat after awhile the handles would get super hot we would have to put rags on them to be able to carry them and then clean these fryers with steel wool and soap. I thank my lucky stars I never slipped while carrying a vat of hot grease, and when they were full of grease, they had to weigh like 70 lbs, maybe? Heavy!! These kids today have no idea!! Soft, just soft!!
Yes, the oil has to be 350° how Oil when your filtering you just put it on off until you stop filtering and you can turn it back on but the oil has to be 350° hot in order to Filter microscopically. If you have any other questions feel free to call me at 407-509-1449.
In some and most Restaurants have to filter every day. If you don't filter every day you need to through out the shorting out must faster every other day. You got to filter your fry vats every day probably twice a day.
Yes, filtering has to be done every night. It takes about six minutes per fryer. But that’s the only way you’re gonna get 7 to 10 days with the same oil without sacrificing quality of the fried food.
Wow, that’s a 79 gallon fryer. I’m sorry I have no idea what type of Oil Filter Machine you require. You may want to ask the manufacturer of the Fryer. You are buying to see what they recommend.
As a business for an entrepreneur, is the idea to go onsite everyday to do the job, or sell the machine to the restaurant? What kind of fees could you charge for this?
What we advise is to sell the machine to the restaurant and then make money from the monthly residual filters. Feel free to call me at 407-509-1449 anytime after Wednesday because I’m training this week and I can explain better how everything works and how money is made with the MFK oil filter machine
It’s OK if one Fryer does meats and the other one does fish because we don’t mix the oil or cascade the oil from one to the other. We filled her each Fryer to its max life whether there be five days or seven days or 10 days or 14 days and then is thrown out it’s not Poured into Fryer. Feel free to call me if you have any questions at 407-509-1449.
Yes, you have to filter every night and only takes about 5 to 6 minutes per fryer because that’s the only way you’re gonna double to triple the life you’re cooking oil
Just received ours today!!
Great investment ❤❤ it!!
How much did it cost
@Chistos #Christos ...
I just watched your 20 minute commercial and HAD to find your channel to say...
Idk if there are similar machines on the market but this is pretty incredible! Im no longer in the business but there was a time i ran a place on fishermans wharf in san francisco ca cooking and serving not only fish and chips but at least 100 #s of tempura battered and sourdough crumb encrusted calamari tubes and tentacles a day! Was our own recipe and im willing to bet the best fried squid being sold on the wharf at that time! To my point, the sourdough crumbs would leave about a FOOT of debris in that fryer daily! We had to filter once a day and toss the oil every other day, sometimes once a day. I remember my poor guy that had to clean the fryer with a pot, filter and hot water and still feel bad for him. This MACHINE WOULD HAVE BEEN HEAVEN SENT! Good job and good luck. kinda has me wondering if you have sales opportunities? I dont do sales cause I don't handle rejection well but i bet this will sell itself given the opportunity!
I hear you I hear you. Thank you for your kind words. Yeah I don’t have any sales people yet. I just sell through the website and UA-cam video when restaurants see it. They just call me and say how fast can I get it, lol. Maybe I should have sales people.
Genius!! I worked at a restaurant years ago, and we had to dump the grease in these Huge vats and pick them up and carry them all the way to the back of the restaurant had to be maybe 50 feet away to the grease trap on tile floor and the vat after awhile the handles would get super hot we would have to put rags on them to be able to carry them and then clean these fryers with steel wool and soap. I thank my lucky stars I never slipped while carrying a vat of hot grease, and when they were full of grease, they had to weigh like 70 lbs, maybe? Heavy!! These kids today have no idea!! Soft, just soft!!
Most amazing thing ive ever seen
Sandals?? In a commercial kitchen around 350-degr oil?
That's what I noticed as well
Some people are just built differently.
Yes, the oil has to be 350° how Oil when your filtering you just put it on off until you stop filtering and you can turn it back on but the oil has to be 350° hot in order to Filter microscopically. If you have any other questions feel free to call me at 407-509-1449.
@@MFSTradeSchool
I'm pretty sure the concern was about your footwear, NOT the temp of the oil. 😊
I love this thing.
How much does the machine cost?
In some and most Restaurants have to filter every day. If you don't filter every day you need to through out the shorting out must faster every other day. You got to filter your fry vats every day probably twice a day.
Yes, filtering has to be done every night. It takes about six minutes per fryer. But that’s the only way you’re gonna get 7 to 10 days with the same oil without sacrificing quality of the fried food.
See www.MicroFilterKing.com
I'm investing in a frying machine with capacity of almost 300L but I do need a filter which correspond to my machine. What filter do you recommend? \
Wow, that’s a 79 gallon fryer. I’m sorry I have no idea what type of Oil Filter Machine you require. You may want to ask the manufacturer of the Fryer. You are buying to see what they recommend.
From Morocco Tanger
👏👍✌️🇲🇦
As a business for an entrepreneur, is the idea to go onsite everyday to do the job, or sell the machine to the restaurant? What kind of fees could you charge for this?
What we advise is to sell the machine to the restaurant and then make money from the monthly residual filters. Feel free to call me at 407-509-1449 anytime after Wednesday because I’m training this week and I can explain better how everything works and how money is made with the MFK oil filter machine
Christos/Founder
You can also email me at christos@microfilterking.com
Can you extend the life of beef tallow as well or just oil?
It has to be liquid at room temperature. Otherwise it’s solidifies in the machine and it will break the machine.
@@MFSTradeSchool thank you so much
What about different types of meats fish in one and chicken in another
It’s OK if one Fryer does meats and the other one does fish because we don’t mix the oil or cascade the oil from one to the other. We filled her each Fryer to its max life whether there be five days or seven days or 10 days or 14 days and then is thrown out it’s not Poured into Fryer. Feel free to call me if you have any questions at 407-509-1449.
How often is it recommended to do it? every day?
Yes, you have to filter every night and only takes about 5 to 6 minutes per fryer because that’s the only way you’re gonna double to triple the life you’re cooking oil
@@MFSTradeSchoolso filter that fryer every night..how many times before we can throw that oil away
Nice filter and all , but so many hours on that oil and the carcinogens build up fast….
Hi Mike… our machine will guarantee to double the life of the fryer oil! Cam me if you have any questions…407-509-1449 Chris