When filtering fryer oil, what is the minimum time to circulate the oil in the filter machine?

The minimum time to circulate fryer oil in the filter machine is established to ensure the effective removal of food particles, carbon, and impurities that can degrade the quality of the oil. Five minutes is the optimal time frame as it allows sufficient circulation for the oil to pass through the filtration system, ensuring that contaminants are effectively captured without over-processing the oil, which could lead to unnecessary heat buildup or further degradation.

This duration strikes a balance between thorough filtration and maintaining the integrity of the oil. Insufficient circulation time, such as three minutes, may not allow all impurities to be removed, while extending the time to seven or ten minutes may be more than what is necessary for effective filtration, wasting both time and energy. Therefore, five minutes is the best practice for filter circulation timing, maximizing oil quality and fryer performance.