Tyler B.
Iron Skillet BBQ
Customer
Saving $600/month
3 fryer location in Detroit.
Fryer Oil Filtration, Simplified
Spend Less on Frying Oil. Keep It Performing Longer.
Purimax is a food-grade filter powder used during your normal filtration process to help remove contaminants and get more usable life from your frying oil.
14-Day Trial
Test it in your own fryers
Your Filtration
Works with common filtration methods
Food-Grade
Filter powder for frying oil
Automatic internal, portable and manual filtration instructions available.
Trusted in Real Kitchens
Trusted by Top Chefs & Restaurants.
See how restaurant operators are using Purimax across different kitchen sizes, menus and fryer setups.
Marcus G. 'Pops'
Bayfront Seafood Co.
Customer
Saving $3,000/month
12 fryers among 2 seafood locations in Florida.
Daniel A.
Fire & Crust Kitchen
Customer
Saving $4,200/month
15 fryers. Savings never felt so good.
Yoshi C.
Route 17 Sushi
Customer
Saving $430/month
3 fryer location, frying lots of sushi.
Ethan W.
Burgers n Beans
Customer
Saving $1,400/month
6-fryer burger and fries operation in Wisconsin.
Alex R.
Golden Grain Taqueria
Customer
Saving $350/month
3 fryer location with lighter frying volume.
See the Difference
Cleaner oil can mean better-looking food.
As frying oil is used, contaminants and degradation byproducts accumulate. Purimax works during filtration to help remove those contaminants and keep your frying oil performing longer.
More consistent frying
Help maintain the oil conditions your food is
being cooked in.
Cleaner filtration
Purimax is added to hot oil and removed through
your filtration process.
More usable oil life
Reduce unnecessary oil replacement by keeping
usable frying oil performing longer.
Without Purimax
With Purimax
← Drag to compare →
Drag the slider to compare the two images.
Visual results can vary by oil, food, fryer conditions
and operating practices.
Why Frying Oil Breaks Down
Oil doesn't fail for just one reason.
Frying oil is constantly exposed to multiple sources of stress. Purimax is designed to work during filtration as a broader, multi-action approach to oil management.
Four Common Oil Stressors
Your frying oil is being challenged from several directions.
High-volume frying creates a difficult environment for oil. These four factors can contribute to the reactions and buildup that eventually reduce oil performance.
Frying Oil
Under stress
Oxygen
Drives oxidation
Moisture
Promotes hydrolysis
Food Residue
Builds up during frying
High Heat
Accelerates degradation
Many single-purpose approaches focus mainly on one part
of the problem, such as particle filtration or oxidative
stability. Purimax is designed around a broader
oil-management approach.
What Purimax Does
A multi-action approach during filtration.
Purimax is added to hot frying oil before or during filtration. The formula is designed to help address multiple contributors to oil deterioration while the filtration process removes captured material from the oil.
1. Purimax contacts the oil
The powder is dispersed through the hot oil so its active filtration media can interact with material suspended in and produced by the frying process.
2. Filtration removes captured material
Purimax works with the filtration step rather than replacing it. The spent powder and captured material are removed through the kitchen's filter.
3. Usable oil returns to the fryer
By helping manage multiple sources of oil stress and buildup, the goal is to keep usable frying oil performing longer before a full oil change is needed.
Purimax does not turn old oil back into brand-new oil.
See How Purimax Is Used
→
It is designed to help manage contaminants and degradation pathways during filtration so oil that is still usable can continue performing longer.
This graphic is a simplified explanation of common factors that
contribute to frying-oil deterioration. Actual oil life depends
on oil type, fryer temperature, food volume, filtration practices,
equipment and operating conditions.
How Purimax Works
Add it. Filter it. Keep frying.
Purimax fits into whichever filtration routine your kitchen already uses; whether manual or automatic. No complicated new equipment and no major change to your workflow.
01
Step One
Add Purimax
Add the correct daily amount directly to hot frying oil before or during your normal filtration process.
02
Step Two
Filter the Oil
Circulate or drain the oil through your filtration system. Purimax works during this process and is removed with the filter.
03
Step Three
Keep Frying
Return the filtered oil to the fryer and continue normal operation with oil that has been through the Purimax process.
The exact steps depend on your filtration system.
We have separate instructions for automatic internal,
automatic portable and manual filtration.
The Economics
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.
Fewer full oil changes
Get more usable time from oil before replacing the entire fill.
Savings compound across every fryer
The more oil your kitchen uses, the more meaningful small improvements can become.
Use your own numbers
Adjust the calculator to match your fryers, oil costs and current change schedule.
You don't need a 3× result for the economics to matter.
Even a more modest increase in usable oil life can add up quickly
across multiple fryers and months of operation.
Oil Savings Calculator
Estimate the potential impact
Enter numbers that reflect your current restaurant operation.
$
Current Oil Spend
$1,559
Estimated New Spend
$779
Potential Gross Oil Savings
$779
per month
Potential annual gross oil savings
$9,353
Estimates use 4.33 weeks per month and assume full oil-change
frequency decreases proportionally with the selected oil-life
multiplier. Actual results vary based on oil type, fryer volume,
menu, operating conditions and filtration practices. Savings shown
are gross frying-oil savings before the cost of Purimax.
Fryer Oil Resources
Better oil management starts with better information.
Practical guides for restaurant operators looking to improve fryer oil filtration, oil quality and day-to-day fryer management.
Fryer Oil Guide
Should You Turn Down Your Fryer During Slow Periods?
Yes — drop idle fryers to 250–275°F after 20–30 minutes without a ticket. Why hot, idle oil breaks down fastest, and what one kitchen saved pe...
Read the Guide
Fryer Oil Guide
Why Does My Fryer Oil Taste Bitter?
Bitter fryer oil almost always means oxidation past the point filtering alone can fix. Here's how to tell and what to do next.
Read the Guide
Fryer Oil Guide
Why Does My Fryer Oil Taste Like Fish? Causes and Fixes
Fish-flavored fries or chicken usually means shared-fryer cross-contamination. Here's why it happens and the exact fixes that stop it for good.
Read the Guide
Commercial fryer oil management involves more than simply
deciding when to replace the oil.
Proper filtration, fryer temperature, food volume,
sediment buildup and daily operating practices can all
affect frying oil quality and usable oil life.
Frequently Asked Questions
A few things to know before you start.
Purimax is designed to fit into the filtration process your kitchen already uses. Here are answers to the questions restaurant operators commonly have before testing it.
What exactly is Purimax?
Purimax is a food-grade fryer oil filter powder used during your normal filtration process. It is designed to help remove contaminants and degradation byproducts from used frying oil so the oil can stay usable longer.
Will Purimax work with my filtration system?
Purimax has instructions for automatic internal filtration, automatic portable filtration and manual filtration methods. Choose the instructions that match the system your kitchen already uses.
Do I need to buy new filtration equipment?
Purimax is designed to work as part of your existing filtration routine, so a separate Purimax machine is not required. Follow the instructions for your current filtration setup.
How often should Purimax be used?
Purimax is intended for routine use with your normal fryer filtration schedule. For example, the automatic internal instructions call for using it at the end of the frying day before completing the normal filtration cycle.
How much Purimax do I use?
The correct amount depends on fryer size. Rather than guessing, follow the dosing shown in the instructions for your system and fryer capacity. View the instructions here.
How do I know if Purimax is actually saving us money?
Start by recording how frequently you normally replace your fryer oil. During the trial, keep the rest of your operating routine as consistent as possible and compare how long the oil remains usable under your own kitchen conditions.
Will every restaurant get the same result?
No. Fryer volume, menu items, oil type, operating temperature, filtration practices and kitchen volume can all affect oil life. That is why the best way to evaluate Purimax is to test it in your own fryers against your normal baseline.
What is the easiest way to try it?
Start with the 14-day Purimax trial. Use it with your normal filtration process, track your baseline and compare the results in your own kitchen before deciding whether it makes sense to continue.
Test It Yourself
The only result that really matters is yours.
Put Purimax into your normal fryer routine for 14 days and compare the result against the way your kitchen operates today.
Results vary based on fryer size, food volume, oil type,
operating conditions and filtration practices.