Ameria Nuku, Manager Do Drop Inn Takeaways Taneatua.

“Its easy and safe and we have had it for ten years now.”

Maria, Naui Kopeopeo

“We find it incredibly easy and its clean.”

Wendy Patterson, Proprietor Manutahi Takeaways.

“We used to clean our vats through a filter in a bucket, then poured it back into the vat. This could only be done after closing time and created a dangerous environment. The I was introduced to the Premo Filtration System. What a dream machine, I can now clean one vat while I’m still cooking in the other, anytime of the day. I go through less oil because of the triple filter system which cleans the oil far better. If you haven’t got one then you and your customers are missing out.”

Liz Lee, Owner New Zealand’s Finest, Whakatane

“Because we crumb a lot of fish we need to filter twice a day. It works really well. It saves a lot of money at the end of the day. And it is a healthier option.”

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Cost Savings can be passed onto the customer as the filter makes end product cheaper.

Increase turnover or retain those savings, either way, it means a better bottom line for fish and chip outlet.

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