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.