VITO Fryfilter will demonstrate the VITO oil filter system at the Nightclub & Bar show for the first time.
With their fryer filter systems and testing devices they approach and offer solutions for an increasingly important topic in the food industry.
Working more sustainable and green-minded becomes a more and more important part in the HORECA industry.
Running a food outlet “the green way” sends a great message to existing and potential customers and certainly provides peace of mind for owners and operators doing something good for our planet.
Unfortunately walking the eco-minded path often comes with increased operation costs. Luckily that’s not the case if it comes to frying oil management.Done right your business is not only more sustainable but more profitable offering products with increased quality.
With the right handling and maintenance of frying oil its lifetime can be increased, which automatically leads to a positive impact on the environment!
Less oil usage leads to fewer oil orders, leading to less delivery and disposal trips leading to lower gasoline consumption and decreased CO2 output. The less oil needed the smaller is the amount of packaging material thrown away for new oil orders. Lower oil consumption also decreases the needed agricultural space.
Fact is that every restaurant cutting their oil usage in half can easily conserve around one football field worth of plants per year.
Lowering the oil usage isn’t too difficult. Optimized operations, right frying temperatures and a good filtration system will do the trick.
It is proven that a high-efficient filtration system can save up to 50% oil costs and slows down the formation of acids and acrylamides in the prepared food.
With the right oil filtration, the food quality is tremendously increased, and customers can taste the difference. Satisfied and well-fed customers are the result.
Here some operation hacks which will have a huge impact on the lifespan of your frying oil besides filtration:
- Avoid salting products before frying
- Do not season your products above your fryers
- Fill the fryer baskets on the side not above the oil
- Do not overfill the baskets
- Do not overheat the oil (345-350°F)
- Cover the fryers when not used to protect the oil from light
- Turn down the heat when not used for a longer period
- Use a skimmer as often as possible to remove leftovers in the oil
It shows that by managing the oil with the right procedures and the right filtration system, operators will have a positive impact on the environment and increase customer satisfaction, quality and profits!
If you want to have more input and information about frying, cost savings and sustainability, make sure to stop by at their booth in the F&B Pavilion.