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The Canola oil shortage

Posted by Jennifer Amrhein on

The Canola oil shortage

An article by Dan Strachan, Sales & Marketing Manager at Hostservice Commercial There's nothing quite like a piece of crispy battered fish along with golden crunchy chips. Deep fried to perfection, most likely in a vat of Canola Oil, it's a takeaway many of us love! It's interesting to note, that over the second half of 2020, the price of Canola Oil has risen dramatically and seems set to continue to do so. Weather patterns including droughts in Europe and North America, along with floods in China have impacted crops, creating the worldwide shortage. Late rain in parts of Eastern...

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What is VITO doing?

Posted by Jennifer Amrhein on

What is VITO doing?

  Used daily, VITO oil filter system removes food particles and carbon from your frying oil, shortening or any other frying medium. Frying in clean, filtered oil will result in a better tasting and better-looking fried product. Oil life increases and workload decreases due to less oil changes and fryer cleanings. You will save up to 50% of your spending on oil, labor, storage space and delivery costs with VITO! Clean oil in 4.5 minutes, suitable for every kind of deep fryer and easy & safe handling is what you get with VITO: Place the oil filter in the fryer...

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VITO – An oil filter system brand that fits all deep fryers

Posted by Jennifer Amrhein on

VITO – An oil filter system brand that fits all deep fryers

Today, frying is a typical method of food preparation and is not only found in your local tavern or fast food joint but bakeries, food productions, food trucks and even at the small food stand around the corner not even having a full kitchen. Being a manufacturer focusing entirely on the best possible filtration, VITO Fryfilter set their goal to offer the best solution to any business working with fryers. With their portable systems VITO 50 and VITO 80 they offer a fast, efficient and safe filtration for countertop, regular floor model fryers, cooking centers and pressure fryers. The small...

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Precise and science backed oil quality measurement methods are taking over

Posted by Jennifer Amrhein on

Precise and science backed oil quality measurement methods are taking over

For decades, any commercial kitchen using deep fryers needed some method to determine the current quality of their frying oil to make sure oil is not used too long nor changed too early.Since actual measurements have not been available, too expensive or could not be done fast enough, chefs tried to determine their oil quality by looking at the color of their oil or sink a frying basket and decide based on the visibility whether it is time to discard or not. These methods are still widely used and even taught to the next generation. Unfortunately, these methods were at...

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Oil Management after HACCP standards – Part 2: Documentation

Posted by Jennifer Amrhein on

Oil Management after HACCP standards – Part 2: Documentation

Documentation is one major part of working after HACCP standards in commercial kitchens. Not only to keep your food quality and safety standards high, but also to get an overview about costs and monitor single procedures and your overall operation. How the HACCP standard applies to frying oil in regards to documentation:The right oil management is not only filtering your frying oil, measuring the temperature and quality or changing the oil at the right time, it also includes tracking and recording what was done to maintain the quality of it.Especially as Owner or General Manager you will not be in...

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