How Oil-Max Works




From the moment cooking oil is placed in the fryer it begins to deteriorate. This is because cooking oil is composed of triglycerides and fatty acids, whose natural enemies are heat, water, light and oxygen.

As the result of exposure to these enemies, triglycerides and fatty acids begin to break down into smaller chains called Free Fatty
Acids (FFA’s) and Oxidative substances such as aldehydes and ketones. As this process continues, hydrogen atoms form a bond with other chemical chains within the oil. These chains continue to grow as more hydrogen atoms are introduced to the oil through water resulting in a process accelerating the rate of deterioration.



Studies show that up to 55% of the deterioration of cooking oil can be attributed to oxygen, heat and light without frying a thing! Adding water contained by all foods greatly accelerates this deterioration. For example, raw chicken can contain 69% water. French fries contain 85% water. H20 can break down quickly, which triggers hydrogen atoms to start a chain reaction.


In the Food Service industry it is important to note the life cycle of cooking fats. Best results result from optimal use of cooking oil. If all of your oil is high quality and brand new, the product you are frying can become overcooked and not have its desired color. If it is aged too long, or “spent”, then the color is too dark without properly cooking its interior.  This is due to the amount of broken down chemical chains from water, heat, light and oxygen.

The Oil-Max System is designed to work in two processes: chemical and physical. These stages are carried out by our Sparklaid® (Chemical) and our Oil-Max Filters (Physical). When used concurrently these two processes can improve the quality of your food by extending your optimum cooking time, reduce unwanted aromas, lighten the color of your oil and extend the life of your oil.



Actual Test Results after only 4 days of continuous frying!



Used, Waste Cooking and Vegetable Oil new again




Chemical Effects-

Our Sparklaid® has found acceptance in all aspects of the hospitality industry, from food-service and Quick Service Restaurants to convenient stores and hotelsCompletely organic, every component in Sparklaid® is specifically selected to attack these oil deteriorating chains on a chemical level through ion exchange and adsorption, as well as water absorption. Sparklaid® accomplishes this through a combination of positive and negative charges that bind to acids and toxins, which helps maintain the PH level and allows for a more effective overall filtration of harmful chains. The natural chemical properties of Sparklaid® also restore the color and natural aromas of the oil.

This photo shows the chemical effects of Sparklaid actively lightening the oil's color.




Filters used waste cooking and vegetable oil recylcing

Mechanical Effects-

As a filter, the Oil-Max System is engineered to work with the Sparklaid® to ensure the most efficient and durable micro-filtration possible. When used in conjunction with Sparklaid®, the Oil-Max system can filter particles 100x smaller than the human eye can see.


Sparkler Filters specially designed Oil-Max Filter Plate.








Sparkler Filters, Filtration Experts since 1927

With over 80 Years Experience providing filtration for some of the largest fortune 500 companies, the Oil-Max team understands the processes required to restore your oil, improve the quality of your products and save you money with the combined use of the SOF Filter, Envelopes and Sparklaid.

Recycle used vegetable and cooking oil waste