What Is Purimax?
Purimax is a food-grade filter powder for commercial fryers. You add one serving during the filtration you already do. It pulls out the degradation materials your filter paper misses, so your oil keeps frying well for more days.
- What it is
- Food-grade filter powderMade for commercial frying oil
- Where it goes
- Your filter panAdded during normal filtration
- What it does
- Pulls out degradation materialsThe breakdown that filter paper lets through
- New equipment
- NoneAutomatic, portable or manual filtration
- Typical result
- Double the oil life or more24+ days to reach 24% TPM in a restaurant test
Results vary based on filtration, proper usage and frying volume.
Your Filter Catches Crumbs. Purimax Catches the Rest.
Filter paper is a strainer. It stops the breading and carbon you can see. But the compounds that actually wear oil out are dissolved in it, and they pass straight through the paper and back into your fryer.
Purimax works with your filter paper, not instead of it.
Doubling Oil Life Sounds Impossible. Here’s the Chemistry.
Frying oil doesn’t wear out at a steady pace. As it breaks down, the broken pieces speed up the breakdown of the oil around them. That’s why oil looks fine for days and then falls off a cliff. Purimax removes those pieces every time you filter, so the cycle never gets going.
Healthy oil molecules
Fresh oil is made of triglycerides: three fatty acid chains locked onto one backbone. Intact, they fry clean, crisp and golden.
Breakdown compounds build up
Heat, moisture from food and oxygen snap those chains apart. What’s left behind are degradation materials, and each one makes the next round of breakdown happen faster.
Breakdown compounds get pulled out
Each Purimax particle is covered in microscopic pores. Breakdown compounds stick to that surface while healthy oil flows past. Your filter paper then catches the particles, and the compounds leave with them.
Not a typo. Absorb means soaking something up, like a sponge. Adsorb means molecules cling to a surface. Purimax works by adsorption, and because it’s so porous, a single scoop has an enormous amount of surface for breakdown compounds to stick to.
Stay Under the Dump Line Longer.
Your oil tester measures TPM, the degradation materials that build up as oil breaks down. Most kitchens dump oil at 24%. In a real restaurant test, oil with normal filtration hit 24% TPM in about 4 days. With Purimax, it took more than 24 days to get there.
Degradation materials lower the smoke point, so oil starts smoking at normal frying temps and food picks up a sharp, stale taste.
Total polar materials are what your oil tester reads. Most kitchens dump oil at 24%.
Worn-out oil soaks deeper into food, so it comes out greasy and heavy.
Results may vary. These test results are from an independent restaurant, Champs Chicken in Utah.
No new equipment. Works with automatic internal, portable and manual filtration.
View instructions →Why Your Oil Breaks Down, and How Purimax Slows It.
Every fry cycle chips away at your oil. Breakdown compounds build up, and once they hit a certain level the oil smokes, foams and starts to taste off. Fresh oil is the only fix, unless you keep those compounds from building up in the first place.
What wears oil out
Heat
Hours at frying temperature break oil molecules down a little more every single day.
Water from food
Moisture from fries and chicken splits oil apart and creates free fatty acids.
Food and breading
Particles scorch, release fats and starches, and speed up everything else.
Oxygen
Air reacts with hot oil and forms compounds that darken it and change the flavor.
What you see
The signs your oil is breaking down
Oil turns dark
Food browns too fast and looks overcooked.
Foaming
Bubbles that don't settle when food goes in.
Smoking at normal temps
The smoke point drops as oil wears out.
Greasy, off-tasting food
Customers notice before the oil looks done.
Where Purimax comes in
Each time you filter with Purimax, it pulls breakdown compounds out of the oil before they can pile up. The cycle slows down, so your oil stays in its usable range for more days.
One Scoop. Cleaner Oil. Fewer Changes.
Purimax doesn't change how you fry. It changes how long your oil keeps frying well.
Fewer full oil changes
More usable days from every fill before you dump the whole fryer.
Crispier, better-tasting food
Cleaner oil fries cleaner. Less greasy, more consistent color.
Less smoke and odor
Oil holds its smoke point longer, so the kitchen stays clearer.
Lower oil spend
Fewer jugs ordered, hauled and disposed of every month.
Up to 350% longer-lasting oil.
Results vary based on filtration, proper usage and frying volume. Every restaurant is different. Restaurants typically see double the oil life or more.
Klucks Chicken nearly 4x'd their oil life
Saratoga Springs, UT. Oil was changed weekly before switching to daily filtration with Purimax.
Before Purimax
~1 week
Black and smoking by day 6–7
With Purimax
3.5–4 weeks
Before smoking started
Individual results. Your results will depend on your oil, menu, volume and filtration routine.
Don't Take Our Word for It.
Klucks Chicken was dumping black, smoking oil every week. Hear what changed after they added Purimax to their daily filtration.
Selena P.
Klucks Chicken, Saratoga Springs, UT
No New Equipment. No New Routine.
If you filter your fryers today, you can use Purimax tomorrow. Pick your system for step-by-step instructions.
Automatic internal filtration
Fryers with a built-in filter system. Purimax goes in during the filter cycle you already run.
View instructions →Portable filter machines
Rolling filter carts and shuttle units. Same powder, same routine, no extra equipment.
View instructions →Manual filtration
Cone filters and drain-and-strain kitchens. Purimax works here too with a few simple steps.
View instructions →See what longer oil life could mean for your bottom line.
Frying oil is a recurring operating cost. When oil remains usable longer, you can reduce the number of complete oil changes and potentially spend significantly less on replacement oil.
Estimate the potential impact
Enter numbers that reflect your current restaurant operation.
What Operators Ask Us Most.
Don't see your question? Our team talks to kitchens every day and can walk you through your setup.
What exactly is Purimax?
Purimax is a food-grade filter powder for commercial frying oil. You add it during your normal filtration, it pulls dissolved breakdown compounds out of the oil, and then it's caught in your filter paper along with the crumbs and carbon.
Is it safe to use with food?
Yes. Purimax is food-grade and made for use in commercial frying oil. It's designed to be captured by your filter, so it stays behind with everything it pulled out of the oil.
Do I need new equipment?
No. Purimax works with automatic internal filtration, portable filter machines and manual filtration. If you filter today, you can use Purimax.
How much longer will my oil last?
Compared to oil that isn't filtered, operators can see up to 3–5x longer oil life. Your result depends on your oil, menu, fryer volume and how often you filter. Daily filtration gets the most out of it.
Does it replace my filter paper?
No. Filter paper catches the particles. Purimax handles what passes through the paper. They work together.
Will it change how my food tastes?
Purimax doesn't add flavor to your oil. Cleaner oil tends to fry crispier, less greasy food with a more consistent color, which is what most kitchens notice first.
How do I try it?
Start a 14-day trial and test it in your own fryers with your own menu.
See the Difference in Your Own Fryers.
Run Purimax for 14 days with your oil, your menu and your filtration routine. Then decide with your own numbers.
- Food-grade
- Works with your current filter
- No new equipment