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Micro Filtering the many suspended sediments out of your cooking oil is the only way to slow down the degradation of your oils life. Heat, light and the food that gets left behind all play a role with time to kill your oil. You can't do much about the heat, because you have to cook your food. You can't do much about the light becuase you need to have easy access to the oil. However, if you micro filter your oil after each service or rush cycle you significantly increase its life and the quality of the food coming out of it. Not microfiltering means that the suspended sediments build up in the oil from the food left behind. These include particles like carbon which if left in the oil build up and end up attaching them selves to your food. I have tried to understand this Ion technology that Fly- low claims to be effecting the oil, a rep told me "its like the force in Star Wars". I don't buy it. One of the things you need to do with their product it turn the temp of your fryers down, this alone will increase your oils life.

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