Serving Haldiram's, Zomato Hyperpure, Bikanervala and 200+ Commercial Kitchens.
Built for Commercial Kitchens that Fry
Frying oil filtration by Klarol helps extend oil life, improve food quality and reduce oil costs across Mithai & Namkeen manufacturing, hotels, cloud kitchens, QSRs and food production.
Extended
Oil Life
Lower
oil cost
The Oil Degradation Curve
Most Oil Is Briefly at Its Best.
Klarol Stretches That Window.
Every fry cycle contaminates your oil and pushes each batch quickly past its best.
Klarol stretches that window, so your kitchen fries in peak condition, day after day.
Oxidation & Polymerisation
Repeated heat exposure causes oil to oxidise and polymerise, forming sticky, gummy deposits.
Free Fatty Acids (FFA) Build up
Free Fatty Acids accumulate as oil degrades, speeding up chemical breakdown, lowering smoke points, compromising food taste and colour.
Rising Acidity & TPM
Acidic value and TPM (Total Polar Materials) levels rise over time, directly degrading the taste and quality of fried food.
Pungent Smell
Degraded oil develops an unpleasant odour that can transfer to food effecting its taste,quality and freshness
The Technology
Klarol helps with two Technologies of Filtration
Filtration of frying oils is done in two ways- to clean what is visible and what is not
Stage 1
Mechanical Filtration
This filtration removes all insoluble impurities from burnt food particles, salt, chillies, and masala significantly slowing oil degradation and improving food quality.
Stage 2
Adsorption
The adsorption module targets Free Fatty Acids (FFA) and Total Polar Materials (TPM) ,the invisible chemical degradants that conventional filtration misses. It reduces FFA and soluble degradation products like colour and smell, then forms a cake to capture insoluble particles.
Result
Complete Clean Oil in 40-50 Mins
Oil returns to the fryer Complete Clean. With zero downtime.
Klarol Filtration supports good oil management practices.
Reduces FFA, TPM, colour, and smell extends oil life and improves fried food quality. Regular filtration helps slow the rate of oil degradation, removing food particles and carbon thus extending oil life
The same machines are used for filtration of insoluble impurities adsorption of soluble FFA and TPM
Our Products
An Oil Filtration System for Every Size of Operation
Whether you run a single kitchen or a non-stop production line, there's a Klarol built for your scale.
For Single Outlet
Cloud Kitchens & Mid-Size Hotels
Capacity:
15–30 kg/batch
Ideal for:
Mithai Shops, Single QSR Outlets Cloud Kitchens,
Mid-Size Hotels
For QSR Central Kitchens
Banquet Hotels & High-Volume Frying
Capacity:
50–100 kg/batch
Ideal for:
QSR Chains, Banquet Hotels, Central Production Kitchens, Institutional Kitchens
Other Variants
Bag Filtration & Custom-Built Systems
Capacity:
Custom Capacity
Ideal for:
Industrial Namkeen Frying Units, FMCG Production Lines, Continuous High-Volume Fryers
Applications
Built for Commercial Kitchen
that Fries
From a single sweet shop to a hundred-outlet chain, wherever oil is fried,
Klarol is used to make it “The Complete Clean.”
Sweets & Namkeen Manufacturers
Commercial edible oil filtration protects product colour, crunch, flavour, less oil absorption, increases shelf life, while reducing oil degradation and filtration-related downtime.
Mithai Shops
For traditional halwai operations, Klarol keeps frying oil and desi ghee clean throughout the day, producing brighter, tastier sweets with less oil absorption and lower daily oil consumption.
Cloud Kitchens
Compact for tight spaces, built for the speed of dark-kitchen operations that get you longer oil life, consistent food and better ratings
QSR Chains
Standardize frying oil quality across every outlet with commercial oil filtration technology giving consistent taste, colour, texture, and food quality while reducing operating costs chain-wide.
Restaurants
Single outlet or many, the same clean oil and the same great food, always
Large Hotel Chains
Used in hotels, resorts, and large hospitality kitchens, it improves guest satisfaction, maintains food quality, cuts oil costs, and supports sustainable operations.
Proven Results
What Klarol Filters Gives you Back
Consistent outcomes across thousands of installations from
QSR chains to industrial namkeen units.
Extended
Oil Life
More frying cycles per frying oil batch, Far Less Oil less waste
Lower
Oil Costs
With fewer change outs ad smaller oil bills
Consistent
Food color, taste and quality
Increased Customer loyalty & satisfaction
Reduced
Oil Absorption
Cleaner oil ensures lighter bites
Longer
Shelf Life of food
Reduces Spoilage by preserving food for longer
Less
Oil waste
Klarol helps reduce cooking-oil waste, supporting resource efficiency and your ESG goals.
In our field experience across 200+ installations, customers typically get 7-8 frying lots from the same oil, compared to 2-3 without filtration. Results depend on kitchen size, oil usage pattern, and operating conditions.
Calculate Your Savings
See Exactly What Klarol Saves You
Enter the details. Get a personalised savings estimate instantly.
ROI Calculator
Input Your Details
Carbon footprint of edible oil: 3 kg CO₂e / Litre
Calculation basis: 30 days / month · 12 months / year
Results Card
These are Illustrative estimates based on typical usage. Actual savings depend on kitchen size, oil usage pattern, and operating conditions.
Input Your Details
Outlet Type
Frequently Asked Questions
What is commercial frying oil filtration and how does it work?
Klarol uses two-stage filtration: mechanical filtration removes visible impurities – burnt food particles, salt, chillies, masala – while the adsorption stage removes oxidation products and polar degradation compounds that contribute to rising TPM and FFA levels, slowing oil degradation – the invisible damage conventional filtration misses. A cycle takes just 7–20 minutes depending on the model, and on continuous fryer lines the system runs in parallel as a kidney loop – zero. downtime.
Does filtered oil improve fried food quality?
Yes. Clean oil supports consistent colour, taste, texture and crunch, can reduce oil absorption for lighter products, and helps extend shelf life for packaged sweets and namkeen. That’s why Haldiram’s, Bikanervala and Zomato Hyperpure run Klarol systems in their kitchens.
Can Klarol filter desi ghee?
Yes. For traditional halwai and mithai operations, Klarol keeps both frying oil and desi ghee clean throughout the day – producing brighter, tastier sweets with less oil absorption and lower daily oil consumption.
I already filter my oil with a cloth or sieve – why do I need Klarol?
Cloth, sieves and built-in fryer filters only catch big, visible bits. The real damage comes from microscopic carbon and burnt residue that act as catalysts – accelerating oxidation, raising FFA, darkening oil and causing early smoke. Klarol removes particles down to 5 microns (1/20th the width of a human hair) with high filtration efficiency, and its adsorption stage removes the soluble degradants no mesh or paper can capture.
Does oil filtration help with sustainability and ESG goals?
Yes. Every Klarol system cuts oil waste by 20–50%, keeping used cooking oil out of India’s waste stream. With edible oil carrying a footprint of roughly 3 kg CO₂e per litre, extending oil life directly reduces your kitchen’s carbon footprint – measurable support for ESG reporting.
What is the minimum and maximum quantity of oil a Klarol machine can filter?
Klarol systems start at 15 litres per batch and go up to 100 litres on standard models – with 15, 20, 50 and 100-litre variants to match your fryer volume. Beyond 100 litres, custom-built and bag filtration systems handle industrial namkeen units and continuous FMCG fryer lines – there’s no upper limit.
How often should I filter my frying Oil?
Best practice is to filter after every frying batch, or a minimum of 2–3 times a day. Each cycle takes just 7–20 minutes, so filtration fits naturally between batches. Consistent filtration is what keeps good oil good – slowing FFA and TPM rise so oil stays in its peak window far longer.
Do I need a specialist to operate a Klarol machine?
No. Klarol machines are portable, on wheels and plug-and-play – any kitchen staff member can run one after a short training from our team. Your staff is operating it from day one; no technician, no specialist hire.
What about maintenance, warranty and service support?
Klarol machines are low-maintenance: SS filters are reusable long-term, and paper filters last 3–5 uses depending on contamination load. Every machine comes with a full warranty, and an AMC is available for ongoing support. Being made in India means spare parts are always in stock with no import delays, backed by pan-India service – one call and we’re there.
Ask us about the Klarol® trial programme.
See the results with your own oil, in your own kitchen. Keep the system if it delivers the promised value. Return it if it doesn’t – no questions asked.
Operating in: Haldiram’s · Bikanervala · Zomato Hyperpure · 3,000+ Kitchens Across India
