An apparatus and process of continuous, filtration of cooking oil during food processing to reduce and control free-fatty-acids and undesirable coloration in the cooking oil, including the movement of oil from a vessel to a flat-bed pressure chamber, where the oil is filtered through a stainless steel mesh screen under pressure. Differential pressure in the chamber causes the system to run the oil to a sister filter chamber which takes over the filter function while the first chamber cleans its filter. The filters are cleaned by inducing a high pressure inert gas into the filter chamber that dries the sediment, and then a mechanical sweep removes the sediment to a waste container. The resulting alternating process of filtering and filter cleaning between two chambers is fully automated and provides filtering that considerably extends oil life.