Choose Your Filtration Method
Select the method your restaurant uses to view the correct instructions.
Stock Pot Method
Follow these steps at the end of each frying day.
Heat & Drain
Bring the fryer oil to approximately 350°F. Drain the hot oil into a stock pot through a china cap filter or your normal method for removing large food particles.
Add Purimax
Add the correct amount of Purimax directly to the hot oil based on the size of your fryer.
Stir for 2 Minutes
Stir aggressively for a minimum of 2 minutes strong. Create strong movement and a slight whirlpool.
Cover & Leave Overnight
Cover the stock pot and allow the oil to sit overnight. As it cools and rests, Purimax and the material it has collected will settle to the bottom.
Return Oil & Remove Sludge
In the morning, carefully pour the oil back into the fryer. Stop when you reach the settled sludge at the bottom.
Dispose of the sludge, clean the pot, and repeat daily.
Drain Method
Follow these steps at the end of each frying day.
Heat & Remove Debris
Bring the fryer oil to approximately 350°F. Use a metal skimmer or your normal method to remove large crumbs and food particles from the oil.
Add Purimax
Add the correct amount of Purimax directly into the hot fryer oil based on the size of your fryer.
Stir for 2 Minutes
Stir aggressively for approximately 2 minutes strong.
Leave Overnight
Leave the oil in the fryer overnight. As the oil cools and rests, Purimax and the material it has collected will settle to the bottom of the fryer. Cover fryer if at all possible.
Drain the Sludge
In the morning, place a stock pot beneath the fryer and carefully drain enough oil to remove the settled sludge from the bottom.
Use a suitable tool if needed to help guide the settled material toward the drain. Clean the sludge out of the pot when finished.
Before Starting Your Trial
Review the trial guide and important reminders to make sure you get the most accurate results from Purimax.