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Best practices for using an oil filtration system

Posted by Jennifer Amrhein on

Best practices for using an oil filtration system

An article written by the VITO UK team Purchasing and using an oil filter system, for your restaurant can help you keep standards high, production times on track and your food tasting great by removing carbon and food particles from your frying oil. It can even help reduce your oil consumption by up to 50%. Here we outline the best practices for using an oil filtration system to make sure you get the most out of your machine. Filter your oil at least once a day Frying food in dirty oil can have a negative impact on the taste and texture of your food. The...

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Frying oil management – Going green with benefits

Posted by Jennifer Amrhein on

Frying oil management – Going green with benefits

Working more sustainable and green-minded becomes a more and more important part in theHORECA industry. Running a restaurant “the green way” sends a great message to existing andpotential customers and certainly provides peace of mind for owners and operators doingsomething good for our planet. Unfortunately walking the eco-minded path often comes withincreased operation costs. Luckily that’s not the case if it comes to frying oil management. Doneright 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...

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Frying with safety in mind

Posted by Jennifer Amrhein on

Frying with safety in mind

Alexander Schauf, VITO AG, explains how to avoid mistakes. Preparing fried food isn’t easy. What are the biggest challenges and mistakes?Starting with the choice of the right frying oil and food is crucial! But an even bigger challenge is preparing a well cooked and high-quality product. And never forget about the maintenance after a busy day: Fryers need to becleaned and the oil maintained. Very often also too small fryers are used that cannot handle the volume especially during rush hours! Because of that big but preventable mistakes happen. Examples would be overfilling of the fryerbaskets and too high temperatures...

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Frying habits every foodpro should know!

Posted by Jennifer Amrhein on

Frying habits every foodpro should know!

Improve, adapt and save on frying oil As food service managers know, it is very important to keep commercial fryers and the oil properly cleaned. The fryer maintenance includes everything from the oil or shortening selection itself, how/what you fry, what you do to maintain a high oil quality and the cleaning of the fryer.Maintaining your restaurant fryer will extend the life of your oil and improve its quality which leads to a better taste of food and ensures your customers to keep coming back. Adapt and improve - Your everyday care guide: 1. Slowly heat your oil to an...

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Fry today, filter for our tomorrow

Posted by Jennifer Amrhein on

Fry today, filter for our tomorrow

An enormous oil consumption and the related costs are triggers for daily headaches of chefs and anybody working with fried food. Countless oil changes and a huge amount of work around the deep fryer represent a fixed component of the daily operation in every commercial kitchen. But how can we cut down on costs and workload and being more sustainable at the same time? The solution: the VITO oil filter system and the VITO oil tester.

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