Filta Environmental Kitchen Solutions

<a href="https://filtafranchise.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=filta-franchise-dallas-max-paltsev-2731315" target="_blank" rel="nofollow">Filta Environmental Kitchen Solutions</a> has landed in some of North Texas’ best-known kitchens by taking on a job operators hate but can’t ignore: fryer cleaning and oil management. Across Dallas-Fort Worth, hospitals, entertainment venues, universities and high-volume restaurants keep turning to the same back-of-house partner because the service removes a universal pain point, reduces disruption and helps kitchens stay inspection-ready. In a market that loves its hometown names — including PGA star Scottie Scheffler —&nbsp;<a href="https://1851franchise.com/filta/info">Filta’s</a> traction is coming from something far less flashy: consistency in the places customers never see.That demand is what pulled Filta franchise owner&nbsp;<a href="https://www.linkedin.com/in/maxpaltsev/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=filta-franchise-dallas-max-paltsev-2731315" target="_blank" rel="nofollow">Max Paltsev</a> into the business and what keeps major institutions renewing. His team serves an unusual mix of customers, from Billy Bob’s Texas to large hospital systems, but the underlying “why” stays the same: safer kitchens, less downtime and a routine operators don’t have to manage internally.<h2>A Pain Point Every Kitchen Shares</h2>Fryer cleaning is time-consuming and hazardous, yet it’s nonnegotiable in a working kitchen. Paltsev said the job quietly taxes teams and creates risk because it pulls staff away from production while involving hot oil, chemicals and repetitive maintenance.“Cleaning fryers is the most time-consuming, the most dangerous and the most unwanted job,” Paltsev said. “It is also nonnegotiable, often required several times a week.”Filta’s pitch is straightforward. A technician shows up with the equipment, filters the oil, cleans the fryer and leaves it ready to run again, often in less than 20 minutes per fryer, while the kitchen keeps service moving. When operators weigh staff time, chemicals and burn risk, Paltsev said the decision is often easy.“The net cost of having us do it versus them doing it is about $10 per fryer,” he said. “More than 80% of the time, if we provide a free demonstration of our service — going out and cleaning one of their fryers for free — we’ll get them as a customer.”That also reframes the competitive landscape.“We’re the only game in town,” Paltsev said. “Our biggest competitor is the guy or gal behind the fryer.”<h2>Why the Business Model Holds Up</h2>For prospective franchisees, the bigger story is that Filta is not a one-time service. It’s a route-based business built on recurring relationships and renewal behavior, which can make revenue more predictable than many B2B operators expect.Paltsev said his background in tech made the model easy to understand once he looked past the day-to-day work and focused on the fundamentals.“When I looked at Filta’s business model, if I were to strip away used oil and fryer cleaning and guys in vans going out and doing things, and just put it in an Excel spreadsheet and redact all the names, you would think it is a software business,” he said. “The fundamentals are what you’d expect from a subscription business: predictable revenue, customers who stay, and room to grow within each account.”He bought the full Dallas-Fort Worth territory in early 2023, and he said the business has nearly tripled since then and is growing about 50% annually. Once kitchens sign on, they tend to stay — more than 95% continue service, he said.“We actually got our contracts renewed with Parkland, with UT Southwestern Medical System and with JPS,” he said. “Those are all staples of Dallas. We have agreements with all the major hospital systems in the Dallas-Fort Worth area. Those are state-funded systems and we got rave reviews and contract extensions from all of them.”Beyond health care, Filta supports entertainment and large-venue foodservice, including operators connected to Legends, the hospitality group that manages major stadium and event operations. Paltsev said the decision often comes down to time saved once leaders see how quickly the service pays for itself in labor, safety and reduced disruption.<h2>A Sustainability Story Operators Can Measure</h2>For some institutions, the value goes beyond labor and safety. Filta tracks what happens to the oil it filters and collects, then gives customers traceability and environmental impact reports that spell out the results.“I think what is really great about Filta is that we can provide traceability reports and environmental impact reports to our customers,” Paltsev said. “It is amazing how that tiny little thing, where it said we saved half a tree and a pound of pesticide, all of a sudden is a big deal to them. To me personally, when I looked at it for the first time, I found it fascinating. All the things you don’t think about, but our customers love it.”For large institutions with sustainability goals, reporting turns routine maintenance into something they can document internally without adding work for the kitchen team.<h2>What Filta Corporate Brings to the Table</h2>Filta’s value to franchisees is not just the work itself, but the structure around it. New owners step into an established system built to help them learn the service, run routes efficiently and build accounts the right way. The model is designed to be operationally repeatable, with training, processes and ongoing support that help owners standardize service quality as they add customers and grow route density. Territory protections also matter in a market like Dallas-Fort Worth, where scale comes from filling in a region methodically rather than chasing one-off jobs.<h2>The Market Opportunity and What It Takes to Win</h2>Dallas-Fort Worth is large enough to support meaningful route density, and Paltsev said the region’s growth adds to the long-term opportunity.“I am very bullish on the Dallas-Fort Worth market,” he said. “I am bullish on Filta in general because of the quality of service we provide and our retention rate.”He also stressed realistic expectations for new owners, particularly those building from scratch.“If you are starting from scratch, patience is extremely important and being financially prepared is important,” Paltsev said. “It is not a rocket ship.”According to Paltsev, a profitable route typically takes about 25 customers. From there, growth comes down to the basics — hiring the right techs, keeping the schedule tight and executing the same way every visit. For franchise prospects, the North Texas results point to a simple draw: an essential service that repeats week after week, across just about any kind of kitchen.To find out more information on the costs to buy this franchise, please visit&nbsp;<a href="https://1851franchise.com/filta">https://1851franchise.com/filta</a>.

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How the Filta Franchise in Dallas Keeps DFW Kitchens Safer and Greener

1851 Franchise

In three years, this Dallas-Fort Worth franchise nearly tripled its business by solving a problem every commercial kitchen has.

This brand page has been paid for by FILTA ENVIRONMENTAL KITCHEN SOLUTIONS. Content within this page that is paid will showcase a Sponsored icon. This means the brand has engaged 1851 FRANCHISE to write the content. Content without the Sponsored Icon is aggregated media placements the brand earned. Questions can be sent to editorial@1851franchise.com

Why Iconic Dallas Kitchens Keep Renewing With Filta

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Own a Filta Environmental Kitchen Solutions Franchise

When Jonathan Chen signed on as the new&nbsp;<a href="https://gofilta.com/franchise/">Filta Environmental Kitchen Solutions</a> franchise owner in&nbsp;<a href="https://gofilta.com/places/northeast-los-angeles-ca/">Northeast Los Angeles</a>, he knew he was stepping into an opportunity to create positive change. After years in the digital marketing world, including a recent tenure at Google, Chen found himself drawn to a brand that aligned his entrepreneurial ambitions with his values around sustainability and community impact.“Everyone there is very heavily motivated and wants to do good for the world,” Chen said. “I was looking for a new opportunity to move into, and I came across an article about Filta during the Super Bowl. A lot of it clicked and made sense.”<h2>From Tech to Green Business Ownership</h2>Though Chen admits the world of fryer management and environmental kitchen solutions was entirely new to him, the&nbsp;<a href="https://1851franchise.com/filta/info">Filta</a> concept resonated on multiple levels.&nbsp;“It wasn’t really anything I had considered before, but I was drawn to owning and building something on my own,” he said. “When I learned about the brand, it really made sense. It’s in that B2B space, which I have some experience in from Google. I liked that it was environmentally friendly and helping businesses. I’m also a bit of a foodie myself — I understand the importance of consistency.”Filta, known for its sustainable kitchen services such as fryer oil micro-filtration, waste oil recycling, and humidity and drain management, offers franchisees like Chen&nbsp;<a href="https://1851franchise.com/filta/the-top-5-reasons-why-now-is-the-time-to-buy-a-filta-franchise-2727993">the chance to serve commercial kitchens while helping them reduce waste and costs</a>.&nbsp;“The fact that there isn’t a whole lot of competition in the space was appealing,” Chen said. “The ability to do good and still build something that’s stable and repeatable — that’s what really stood out to me.”<h2>A Strong Local Opportunity</h2>Chen officially signed his franchise agreement in July 2025 and has already completed Filta’s comprehensive training program while working through local licensing.&nbsp;“With the customer potential list that Filta shared, there are a lot of restaurants and facilities out here,” he said. “We already have some existing customers with local hospitals and colleges, and I’ve been visiting some of the places with existing owners. There are a lot of businesses in the area that could use these services.”Chen also sees strong alignment between his own background and the diverse neighborhoods he’ll serve. “I grew up as an Asian American, so I’m also looking to see how I can help that community,” he said. “There’s a lot of volatility in the food industry right now, so I’m excited to determine how we can help and serve the community.”<h2>Why Filta Stands Out</h2><a href="https://1851franchise.com/filta/filta-environmental-kitchen-solutions-cooks-up-record-breaking-year-with-strong-franchise-growth-and-record-revenue-eyes-further-expansion-in-2025-2728299">For more than 25 years</a>, Filta has provided sustainable fryer management and eco-friendly kitchen services to thousands of clients across North America. Franchisees offer a suite of services, including cooking oil micro-filtration, waste oil recycling, humidity control for coolers, grease-free drain maintenance and steam-based kitchen cleaning.“I looked at other industries — commercial cleaning and senior care — but Filta stood out because of its reach,” Chen said. “With the type of cleaning that we’re doing and the expansion potential it has, it allows me to hit on a lot of different industries. We can help all these communities and generations.”For Chen, the opportunity to combine purpose with business ownership was key. “This whole space is really new to me,” he said. “There’s a lot to learn, and I’m not from the food or restaurant industry, so I want to focus on it. But I’m motivated to learn and to grow this into something meaningful.”<h2>A Sustainable Future in L.A.</h2>As Chen prepares to launch operations in Northeast L.A., he’s eager to bring Filta’s proven model of sustainability and efficiency to local restaurants, hospitals, universities and food service operators. His goal is to build long-term relationships and demonstrate the value of sustainability-driven operations.“One of my goals is to build out a network of customers,” Chen said. “I want to create something stable that provides value for my customers and my community.”For more information on franchising with Filta, visit:&nbsp;<a href="https://1851franchise.com/filta">https://1851franchise.com/filta</a>.

Former Google Marketing Leader Launches Filta Environmental Kitchen Solutions Franchise in Northeast L.A.

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Orlando, Fla. –&nbsp;<a href="https://gofilta.com/franchise/">Filta Environmental Kitchen Solutions</a> was named to&nbsp;<a href="https://www.entrepreneur.com/franchise500?type=multisearch&amp;data1=randomize:false,rankId:f500&amp;sort=f500&amp;sortMethod=global&amp;globalLimit=25">Entrepreneur’s 2026 Franchise 500®</a>, earning the&nbsp;<a href="https://www.entrepreneur.com/franchises/directory/filta-environmental-kitchen-solutions/311223">No. 143 overall ranking</a>. The brand also ranked No. 1 in the&nbsp;<a href="https://www.entrepreneur.com/franchises/directory/commercial-kitchen-maintenance?type=multisearch&amp;data1=randomize:false,category:commercial-kitchen-maintenance&amp;sort=f500&amp;sortMethod=global&amp;globalLimit=25">Commercial Kitchen Maintenance</a> category.Published annually by Entrepreneur Magazine, the Franchise 500® is the world’s first and most comprehensive franchise ranking. Now in its 47th year, the ranking is considered a critical benchmarking tool for both franchisors and prospective franchisees. Filta’s placement reflects strong performance across unit growth, financial strength and stability, franchisee support, operational systems, and brand power."For 47 years, the Franchise 500 has been the gold standard for identifying franchise excellence. This year's ranking proves that the best brands don't just survive changing markets; they thrive in them," says&nbsp;<a href="https://www.linkedin.com/in/jasonfeifer">Jason Feifer</a>, Entrepreneur magazine's editor in chief<a href="https://www.linkedin.com/in/jasonfeifer">.</a> “These 500 companies represent some of the most reliable pathways to business ownership in America, each one vetted through our rigorous analysis of what actually drives franchisee success.”Filta’s ranking reflects a business model built around essential commercial kitchen services, environmental practices and recurring service relationships.“This recognition reflects the consistency of our model and the dedication of our franchisees across the system,” said&nbsp;<a href="https://www.linkedin.com/in/tomdunn">Tom Dunn</a>, CEO of Filta Environmental Kitchen Solutions. “Being ranked among the top franchises overall — and first in our category — validates our long-term focus on sustainability, operational excellence and building a business that delivers real value to both operators and the environment.”To view Filta’s full ranking profile, visit www.entrepreneur.com/franchise500. The complete results are also available in the January/February 2026 issue of Entrepreneur.About Filta Environmental Kitchen SolutionsSince its inception in 1996, Filta has positioned itself as the pioneering leader of active fryer management and environmental kitchen sustainability across the food and hospitality industries. Brought to North America in 2002 as a franchise concept, Filta is part of United Kingdom-based Franchise Brands (AIM: FRAN). The cornerstone of the company’s offering is FiltaFry, the complete fryer management service incorporating on-site micro-filtration as well as the removal, recycling, and replacement of cooking oil. Furthermore, the brand provides humidity control in cold storage devices through FiltaCool, prevents drain blockage through its grease-free drain foam brand FiltaDrain, and deep cleans entire commercial kitchens through FiltaClean. Visit www.gofilta.com for more information and www.filtafranchise.com for franchise development opportunities.

Filta Named Among the Top Franchises in Entrepreneur Magazine's Franchise 500 Ranking

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<a href="https://filtafranchise.com/">Filta Environmental Kitchen Solutions</a> has landed in some of North Texas’ best-known kitchens by taking on a job operators hate but can’t ignore: fryer cleaning and oil management. Across Dallas-Fort Worth, hospitals, entertainment venues, universities and high-volume restaurants keep turning to the same back-of-house partner because the service removes a universal pain point, reduces disruption and helps kitchens stay inspection-ready. In a market that loves its hometown names — including PGA star Scottie Scheffler —&nbsp;<a href="https://1851franchise.com/filta/info">Filta’s</a> traction is coming from something far less flashy: consistency in the places customers never see.That demand is what pulled Filta franchise owner&nbsp;<a href="https://www.linkedin.com/in/maxpaltsev/">Max Paltsev</a> into the business and what keeps major institutions renewing. His team serves an unusual mix of customers, from Billy Bob’s Texas to large hospital systems, but the underlying “why” stays the same: safer kitchens, less downtime and a routine operators don’t have to manage internally.<h2>A Pain Point Every Kitchen Shares</h2>Fryer cleaning is time-consuming and hazardous, yet it’s nonnegotiable in a working kitchen. Paltsev said the job quietly taxes teams and creates risk because it pulls staff away from production while involving hot oil, chemicals and repetitive maintenance.“Cleaning fryers is the most time-consuming, the most dangerous and the most unwanted job,” Paltsev said. “It is also nonnegotiable, often required several times a week.”Filta’s pitch is straightforward. A technician shows up with the equipment, filters the oil, cleans the fryer and leaves it ready to run again, often in less than 20 minutes per fryer, while the kitchen keeps service moving. When operators weigh staff time, chemicals and burn risk, Paltsev said the decision is often easy.“The net cost of having us do it versus them doing it is about $10 per fryer,” he said. “More than 80% of the time, if we provide a free demonstration of our service — going out and cleaning one of their fryers for free — we’ll get them as a customer.”That also reframes the competitive landscape.“We’re the only game in town,” Paltsev said. “Our biggest competitor is the guy or gal behind the fryer.”<h2>Why the Business Model Holds Up</h2>For prospective franchisees, the bigger story is that Filta is not a one-time service. It’s a route-based business built on recurring relationships and renewal behavior, which can make revenue more predictable than many B2B operators expect.Paltsev said his background in tech made the model easy to understand once he looked past the day-to-day work and focused on the fundamentals.“When I looked at Filta’s business model, if I were to strip away used oil and fryer cleaning and guys in vans going out and doing things, and just put it in an Excel spreadsheet and redact all the names, you would think it is a software business,” he said. “The fundamentals are what you’d expect from a subscription business: predictable revenue, customers who stay, and room to grow within each account.”He bought the full Dallas-Fort Worth territory in early 2023, and he said the business has nearly tripled since then and is growing about 50% annually. Once kitchens sign on, they tend to stay — more than 95% continue service, he said.“We actually got our contracts renewed with Parkland, with UT Southwestern Medical System and with JPS,” he said. “Those are all staples of Dallas. We have agreements with all the major hospital systems in the Dallas-Fort Worth area. Those are state-funded systems and we got rave reviews and contract extensions from all of them.”Beyond health care, Filta supports entertainment and large-venue foodservice, including operators connected to Legends, the hospitality group that manages major stadium and event operations. Paltsev said the decision often comes down to time saved once leaders see how quickly the service pays for itself in labor, safety and reduced disruption.<h2>A Sustainability Story Operators Can Measure</h2>For some institutions, the value goes beyond labor and safety. Filta tracks what happens to the oil it filters and collects, then gives customers traceability and environmental impact reports that spell out the results.“I think what is really great about Filta is that we can provide traceability reports and environmental impact reports to our customers,” Paltsev said. “It is amazing how that tiny little thing, where it said we saved half a tree and a pound of pesticide, all of a sudden is a big deal to them. To me personally, when I looked at it for the first time, I found it fascinating. All the things you don’t think about, but our customers love it.”For large institutions with sustainability goals, reporting turns routine maintenance into something they can document internally without adding work for the kitchen team.<h2>What Filta Corporate Brings to the Table</h2>Filta’s value to franchisees is not just the work itself, but the structure around it. New owners step into an established system built to help them learn the service, run routes efficiently and build accounts the right way. The model is designed to be operationally repeatable, with training, processes and ongoing support that help owners standardize service quality as they add customers and grow route density. Territory protections also matter in a market like Dallas-Fort Worth, where scale comes from filling in a region methodically rather than chasing one-off jobs.<h2>The Market Opportunity and What It Takes to Win</h2>Dallas-Fort Worth is large enough to support meaningful route density, and Paltsev said the region’s growth adds to the long-term opportunity.“I am very bullish on the Dallas-Fort Worth market,” he said. “I am bullish on Filta in general because of the quality of service we provide and our retention rate.”He also stressed realistic expectations for new owners, particularly those building from scratch.“If you are starting from scratch, patience is extremely important and being financially prepared is important,” Paltsev said. “It is not a rocket ship.”According to Paltsev, a profitable route typically takes about 25 customers. From there, growth comes down to the basics — hiring the right techs, keeping the schedule tight and executing the same way every visit. For franchise prospects, the North Texas results point to a simple draw: an essential service that repeats week after week, across just about any kind of kitchen.To find out more information on the costs to buy this franchise, please visit&nbsp;<a href="https://1851franchise.com/filta">https://1851franchise.com/filta</a>.

Filta Franchise - Midyear 2025 Success Press Release - 1851 Franchise

Filta Environmental Kitchen Solutions Reports Strong Midyear Growth in 2025

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Why Iconic Dallas Kitchens Keep Renewing With Filta

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