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FiltaFry was founded and established in the U.K. in 1996, has firmly established itself as the Number 1 in its field and has expanded internationally.
FiltaFry is establishing franchise operations throughout the USA, Canada and Central & South America. We are proud to be in the Entrepreneur Franchise 500 and top 100 home-based franchises.
Most restaurants that fry food normally throw away their cooking oil once the oil has deteriorated and is no longer of good enough quality to produce a great fried product. To try to prolong the life of the oil, some restaurants will filter the oil through paper cones (this has to be done once the oil has cooled down, which means the staff is waiting around for the oil to cool, often late at night) or some may have a built in filtration system. Even if the kitchen has built-in filtration (which many of our customers do), our micro-filtration is so superior that we are able to remove far smaller contamination particles which cause the breakdown. Either way, the oil, when cool, becomes thick and therefore the removal of the oil and cleaning or boiling-out of the fryers is a time consuming and unpleasant task.
Also, accurate temperature checks are rarely taken and the reading on the fryer thermostats can be way out of calibration, which results in the food not being cooked properly. The oil can smoke and smell, which increases the danger and risk of the oil reaching ‘flash-point’, which may cause a fire. Because FiltaFry removes the oil at cooking temperature, the oil comes out ‘thinner’ and we are therefore able to clean the fryers more efficiently with our special vacuum based system. The FiltaFry machine filters to extremely low micron levels. We are able to remove micro particles, which cause the oil to deteriorate.
Overall, this results in:
- Cleaner and longer lasting cooking oil
- Hygienically clean fryers
- Improved food quality and taste
- Reduced risk of accidents for staff
- Saves time & money
We use very accurate thermometer readings to ensure correct temperature levels and advise the customer of the need to adjust their equipment.
Restaurants including: TGI Friday’s, Bennigans, Applebee’s, Dunkin Donuts, Universal Studios, Disney, Ruby Tuesday, Johnny Rockets, Cheesecake Factory, PF Changs, Macaroni Grill, Marriott, Hotels such as Marriott, Sheraton, Hilton and major universities, offices, sports venues, casinos, and hospitals...
No. Our training program is designed to be mastered by anyone. We have franchisees all over the world who come from all walks of life, many in business for the first time, both male and female. They are all individuals, but what they all have in common is the self-motivation and desire to run their own successful business as part of an even larger organization.
Yes, each territory is exclusive. Multi-area opportunities are available with incentives.
The training program is broken down into three parts:
Part #1: A minimum one-week operational training course.
Part #2: A four-day intensive residential course covering administration, technical, frying practices, marketing, and sales.
Part #3: Minimum of two weeks of training in your territory with a designated Business Development Manager to develop new customers. This is our initial support commitment (full details given in our FDD).
In addition our National Accounts Team is always working to negotiate regional and national agreements with the large restaurant chains and contract catering groups who typically service Hospitals, Schools, Universities, Colleges, Large Office Staff Restaurants, and Sports Venues.
On average we allow one hour for each customer taking into account travel and access in and out of the premises. Larger customers such as universities may take longer as there can be several kitchens to service, but these are cost effective as the machine and equipment is just moved from one kitchen to the next.
Certainly! We have a very open policy and you can speak to all our Franchisees both in the US and overseas, if you wish. We strongly recommend that all prospective franchisees also spend some time with a franchisee in the field, to see the business in action.
Usually 6-8 weeks. We endeavor to reach an agreement to a mutually acceptable time frame with all new Franchisees.
Yes, we are an International member of the:
- IFA (International Franchise Association)
- CFA (Canadian Franchise Association)
- BFA (British Franchise Association).
Our President Victor Clewes has been involved in franchising for over 15 years and was a guest speaker at the 2002 International Symposium on Franchising.
Complete the Franchise Inquiry Form and we will send you an information pack including an extensive overview of the business in printed format and a DVD.
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