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Optimize Fried Food Quality and Oil Usage with Filtration Monitoring Technology

Quick-serve and fast-casual restaurant customers expect consistently high-quality food. And for restaurants, clean, properly filtered cooking oil helps make this a reality. Unlike the traditional way of manually recording oil filtration practices—restaurants can now improve food quality, create consistent practices and improve oil management through Filtration Monitoring from Restaurant Technologies, Inc. (RTI).
RTI’s Filtration Monitoring technology immediately collects data from sensors in the fryer system and delivers it to the customer’s RTI Total Operations Management (TOM) online portal. It tracks how often the oil is filtered, when it is filtered, and for how long. Data is automatically compared to the restaurant’s ideal filtration processes, so any deviations are tracked. Managers can opt to receive mobile/email alerts that can be used to correct filtration oversights instantly or be used for staff training on standard filtration procedures.
Via the TOM portal, managers can monitor data for single or multiple restaurant locations, analyzing oil quality, usage and filtration statistics. The portal provides easy to interpret graphs eliminating data analysis and enabling managers to take action quickly on SOP compliance and process improvements.
Without RTI Filtration Monitoring, employees may be visually judging when to filter and manually recording the number and length of filtration times. Consequently, staff can often report inaccurately or follow an inconsistent schedule. These errors lead to varied food quality, shorter life for oil or over usage of shortening, all impacting profits.
RTI Filtration Monitoring works with existing RTI Total Oil Management systems — a patented cooking oil delivery system that automatically delivers fresh oil and removes waste oil at each restaurant, replacing traditional practices that are more cumbersome and hazardous for restaurant employees.

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