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The results were fantastic.
Jeff Keeler, Manager
Boston Pizza — Halifax, Bayers Lake
After purchasing one VITO 80, the location reported buying seven more units for its other locations.
From an Oʻahu service visit to daily in-house VITO filtration, the goal is the same: remove the carbon and food debris that shorten oil life.
We bring VITO filtration equipment to your kitchen and filter hot frying oil right in the fryer—helping extend oil life, maintain food quality, and reduce hot-oil handling. Vat cleaning is a separate service.
Carbon and food debris break oil down fast. By the time it looks dark it's already dragging on your food, your budget, and your safety — and hand-straining it is a job nobody on your crew wants.
Debris left in the vat accelerates breakdown, so you're dumping and refilling before you should.
Old oil carries burnt notes and a heavy mouthfeel that follows every basket to the plate.
Draining and straining scalding oil by hand is one of the most common ways a line cook gets hurt.
Pick a one-time filtration service or a recurring route that fits your prep schedule.
Our tech shows up with the filter rig — during a lull or between services, your call.
Pressure microfilter down to 5 microns to pull the carbon and sediment — about 5 minutes of filtering once the oil has cooled to a safe temperature.
Filtered oil ready to keep working in the vat — and your crew never touched a drop of it.
For safe, effective filtration, the oil needs to be warm — between 350°F and 250°F. Warm enough to flow and filter properly, but not so hot it's dangerous to work with. Bring the fryer up to that range before your appointment and we can get started as soon as we arrive. Most visits run 15–30 minutes — up to about an hour for several fryers — longer for multiple fryers — since each fryer is filtered separately. Having the oil in that range when we arrive means we start right away.
Per visit, monthly, or a standing weekly route. No long contracts — start with one visit and scale when it's obvious.
Best practice is filtering commercial oil once a day — twice or more if you're busy. No visiting service can hit that cadence. If that's your kitchen, we'll set you up with your own VITO unit so your crew filters daily, and we keep you in genuine filters. We're an authorized VITO dealer with local setup, training, and support.
Skimming crumbs off the top isn't filtering. Whether we do it on a route visit or your crew runs the VITO unit, the oil is forced through a pressure microfilter that pulls out what's actually breaking it down — the carbonized particles you can't see.
Oil is pushed through a microfilter that captures carbonized particles and suspended sediment — not just the debris that settles on the bottom.
Purely mechanical. Nothing is added to your oil, so the flavor stays neutral and your food tastes the way it should.
We work at service temperature, right in the fryer — no ladling scalding oil into a separate machine.
Filtering while the oil is hot removes suspended carbon and sediment before they keep circulating. Use the VITO FT440 separately to measure oil condition.
FryClear is new to Oʻahu. The equipment we bring is not. The VITO system has been German-engineered since 2001 and runs in tens of thousands of kitchens worldwide — from independents to chains like Burger King, Denny’s, and Marriott.
These are published VITO customer testimonials. They are shown as proof of the equipment FryClear sells and supports — not as claims that these businesses are FryClear customers.
The results were fantastic.
We are now using less than half the amount of oil.
We double the life of our frying oil!
We are not filling this section with invented reviews. As Oʻahu kitchens complete installations and service visits, verified owner and chef feedback — with permission — will appear here alongside measurable before/after oil-use results.
FryClear is run by Will, with 20+ years in and out of kitchens. Along the way, he has seen how fryer maintenance and oil costs affect a busy kitchen.
FryClear is his answer: bring the VITO system to your kitchen, maintain the oil, and reduce one of the hardest jobs on the line. As an authorized VITO dealer he puts the same German-built equipment the big operators use into kitchens here on Oʻahu — with someone who actually cooks standing behind it. Call FryClear and you get the owner, not a call center.
And it’s more than good business. Every gallon a kitchen doesn’t burn through is a gallon that never gets hauled off — less waste, fewer jugs, a lighter footprint. On this island, mālama ʻĀina isn’t a slogan: keeping oil in the fryer longer is a small, real way every kitchen we work with takes better care of the place we all share.
Yes. Microfiltration down to five microns pulls the carbon and crumbs that break oil down, so it lasts roughly 50% longer — less oil bought, and better-tasting food while you use it.
No. We filter the oil hot, right in the fryer, and it goes straight back to frying. Most visits run 15–30 minutes — up to about an hour if you have several fryers.
Your crew never touches hot oil. We handle the hot-oil filtration process, keeping your crew away from unnecessary hot-oil handling.
Whatever fits — a one-off visit, monthly, or a weekly route. Regular filtering is where the real savings come from, so most kitchens settle into a rhythm.
If you want to see it first, your first fryer is 50% off. If you are ready to buy, use secure checkout above.
Yes. If you would rather run it in-house, we are an authorized VITO dealer and will set you up with the unit, the oil tester, and filters — and show your crew how to use it. A purchased VITO VL includes a 1-year manufacturer warranty.
Oʻahu.
In the 350–250°F range, ideal around 350°F. Bring the fryer to that before your appointment and we can start the moment we arrive.
Ready to buy? Use secure checkout now. Want to see the process first? Choose a demo or service visit below. Nothing is booked until FryClear confirms with you directly.
Pick the closest one. Nothing is charged here.
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Complete Secure Purchase — $4,999