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Mlti-Sevice
THE NEW FILTA!
Since 1996, the Filta Group hasbeen providing unparalleledservice around the worldto restaurants and otherfood establishments.“Going Green” was nevera commercial or trendyconsideration for us.Filta’s services naturallypreserve the environment,by extending the life of cooking oil with the FiltaFryservice, and reducing energyconsumption and food waste withthe FiltaCool product.In an age of climate change, and economic stresses, Filta’s services are being recognized at the forefrontby the food and hospitality industry. Customers are realizing more than ever before the many benefits tobe gained from our services.
Filta’s brand has evolved to fully recognize our eco-sustainable services.
It is The Filta Group’s commitment to increase the profitability of each franchise owner, year after year. Weare dedicated to providing our Franchisees with new and improved Environmental Kitchen Solutions, sothey can maximize the earnings potential at each client.For the past 12 years, the FiltaFry service has spearheaded our growth. In 2008, the FiltaCool product wasadded to the services offered by Franchise Owners. Our R&D department is continually market-testing newproducts and services for future roll-out.Now, both services are offered from one vehicle, sharing the same overhead to maximize profits.
 
Benet to Customers
Oi Sains
Oil is an expensive consumable that has alimited lifespan. Crumbs, salt, and otherimpurities introduced to the oil through thedeep frying process, reduce the lifespanof the oil, requiring frequent oil changes.FiltaFry saves the customer money bymicro-filtering impurities out of the oil,which extends its usefulness.FiltaFry’s micro-filtration process can reducethe original oil disposal amount by 50%.
Inceased Food Qaity
The FiltaFry service is performedduring a convenient and opportune timeto extend the life of premium cooking oil.We will remove over 99% of carbon fromfryers, resulting in a consistently superiorfood product.
Inceased Empoyee Safety
A Filta partnership has been known to:Reduce burns, by limiting employee fryermanagement.Decrease employee slip & falls, bykeeping the area clean from oil spills andother hazardous materials.Increase restaurant profits by reducinginsurance claims.
BurNS & INjurIESSLIpS & FALLS
Restaurants experiencea 25% savings when theyreport low to averageinjuries. A difference inthe restaurant payoutis $1,400 per year.
*Department of Labor & Industries 
Restaurants paid out,on average, $5,386 perestablishment for slipsand falls each year.
*Restaurant Insurance Corporation11/2006 
“In the past, it was a problem getting the cooks to filter the fryolators and also change the oil. This always caused the grease to deterioratelong before it should and add to the expense of constant changing.The service also decreased the instances of someone getting burned by hot grease.” 
George Butler - Director of Dining Service
Olin College of Engineering - Sodexho Campus Services
“...we have noticed a phenomenal change in the way our product is being received by our guests. The food looks and tastes delicious and our cook times have also been reduced.” 
Brad Murphy - Manager -TGIFriday’s
Step 1:
Arrive at site
Step 2:
Check oiltemperature,reset andadvise (if necessary)
Step 3:
Remove oilfrom fryerwith filtrationmachine
Step 4:
Clean fryerwith vaccuum-based filtrationsystem
Step 5:
Filtered oilreturned tofryer
Step 6:
Leaveimportantnotes forkitchen staff 
We are dedicated to saving our clients money,creating a safer work environment, and providingour partners with the tools to increase the qualityof their product, all the while preserving theenvironment.FiltaFry provides an eco-friendly, mobile on-site service for the micro-filtration of cookingoil, the vacuum-based cleaning of deep fryers,and full fryer management. By partnering withtheir FiltaFry technician, customers receive acomprehensive fryer management service, whichincludes temperature calibration, oil filtration,and a thorough vacuuming of each fryer.The regular filtering of oil reduces the onset of chemical breakdown, extends the life of oil, andcreates better food presentation.This is a Before / After result using our system.
(The oil on the left had already passed through a built-infiltration unit in the fryer)
Please note:
Before and Afterresults may vary dependent on time of filtration, oil type andthe frying practices of individual customers.
 
See the FiltaFry Differencethe world’s nest fryer ltration& management service
2 3
 
Example Savings based on one 8’x 12’x 7.5’walk-in cooler requiring four (4) FiltaCool filters 
Food Sains
FiltaCool helps control food costs &increases yield by extending the shelf life of food and reducing waste.For example, restaurants typicallyspend 30% of their revenue on foodcosts. A restaurant with an annualrevenue of $1,000,000 will spend$300,000 on food. Of that $300,000,35% is commonly spent on produce- $105,000 a year.
Using a conservative exampleof 2% savings on just the cost of produce, the total savings comesto $2,100/year or $175/month
 
(plus the additional savings for otherperishable food items)
.
Eney Sains
Independent tests show FiltaCoollowers temperature 2-5 degrees andreduces compressor run-time andkWh demand by 10%.For example, the average walk-incooler (8’x 12’x 7.5’) uses 20,000kWh per year.The National Average cost of energyis .11 cents per kWh. So the costto operate the cooler comes to$2,244.00 (20,400 x .11) per year.
Reducing KWh demand by 10%saves $224.40 per year or $18.70per month on energy costs.
Eqipment Sains
Because the equipment does nothave to work as hard to maintainlower temperature and properhumidity, the life of the equipment isextended by 33-40%, and customersusing FiltaCool report maintenanceand repair costs are also reduced.For example, the cost for a 1 1/2horsepower compressor and an8200 BTU evaporator unit with twofans is approximately $3,000 (5 yearlife expectancy).
A 40% increase adds 2 years tothe life of the equipment saving$172.00 per year.
“[FiltaCool] has increased the amount of product we can keep on hand because it stays so much fresher. Because of this,[FiltaCool] is now being integrated into our purchasing and cost control classes.” 
Peter AdamsChef/Instructor & Purchasing ManagerIllinois Institute of Art Culinary School
“Even the smallest amount of money saved on energy is critical... If you can improveenergy consumption you’re essentially improving profit margin.” 
Ramin Foramarzi - Project ManagerSouthern California Edison’sRefrigeration and ThermalTest Center
“Reducing cooler run time by 10% will prolong equipment life by approximately 33% to 40%.” 
Burbank Electric CompanyBurbank, CA
Podce Sains
$
2,100y. |
$
175mo.Eney Sains
$
224.40y. |
$
18.70mo.Eqipment Sains
$
172.00y. |
$
14.33mo.
FiltaCool2006001,0601,050960985Control20031,10021,06016,00012,98011,080010203040Day 0Day 2Day 4Day 6
Strawberries (CFU/g 0-10 days)
Bacteria Colony Forming Units (CFU)
Day 8Day 10
      T      h     o     u     s     a     n      d     s
Without FiltaCool
Day 2 
11/1 C 10-2WITHFiltaCool
Day 2 
11/1 FC 10-2
Food Safety Analysis - Bacteria Count on Strawberries
Any business that utilizes a cold storageenvironment can begin minimizing waste andstart saving money with FiltaCool.FiltaCool provides a cost-effective and eco-friendly solution to businesses that need tocontrol the moisture levels of their refrigerationunits/walk-in coolers. Each container holds an airpermeable packet of specially blended mineralsthat are scientifically proven to absorb excesshumidity and gas molecules, resulting in an idealrefrigerated environment. And because humidityis controlled, perishable items last longer, stayfresher and look and smell better!
FiltaCool saves money & provides many benefits.
humidity control for cold storage environments
Excessive humidity will break down cellularintegrity of perishables, while low levels of humidity dry and shrink perishable product.Icing of Coils causes elevated temperatures,longer Defrost Cycles and higher energyconsumption. Wet surfaces can also lead toslips/falls and bacteria pooling.High temperatures will accelerate bacteriagrowth and promote spoilage of product,while low temperatures can cause damageto product from freezing. The optimaltemperature ranges should be between 35and 38 degrees Fahrenheit.Ethylene gases, Pectin gases, bacteria andoxidations promote premature ripeningand spoilage of product. While gassing andoxidation do occur naturally in perishables,they can be controlled.Odors can transfer from one perishableitem to another, which may affect consumerdecisions. Coolers can also becomeunpleasant to use for staff and suppliers.
HumiditytemperatureBacteria & GasesOdOr4
 
5
Moisture, Heat and Odor are absorbed...... reducing Humidity,Smell and ContaminationMoisture, Heat and Odor are absorbed...... reducing Humidity,Smell and Contamination
The FiltaCool Filter attaches to the ceiling...The FiltaCool Filter attaches to the ceiling...
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