It is more common than we think — many kitchens underestimate how quickly their cooking oil breaks down. Between high heat, oxidation, and food particles, fryer oil begins to lose its quality long before most kitchens realize it. This can result in food being produced at a lower quality than intended due to degraded cooking oil.
What happens when oil degrades?
- Food cooks more slowly
- Flavours become bitter
- Kitchens use more oil than necessary
Using OiLChef allows restaurants to extend the life of their fryer oil while avoiding the negative effects of oil degradation. Restaurants can spend thousands of dollars each year on frying oil, so improving oil efficiency makes a significant difference.
Extending the life of fryer oil is one of the simplest ways to reduce food costs without changing menu prices or spending excessive amounts on oil. Clean Fryer Oil Improves Food
