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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...

To provide guests the best quality of food, to make sure that the kitchen and its equipment is in perfect shape and to keep the kitchen staff safe during their work all chefs have to follow general HACCP rules. Hazard critical control points, short HACCP, is a method to eliminate hazards even before they arise. Most of the time you hear HACCP you would think about maintaining the cooling chain, how to store raw meat products or how to wash and sanitize your hands.   But what about the “food” you prepare your dishes in? What about your frying oil?...

What does oil aging mean and why is it critical for your food quality That the days of a frying oil’s life are numbered once it has been heated up the first time is nothing new and common knowledge. But what is happening to the oil and why and how is the food affected fried in it?Let us have a closer look at the frying oil, the deterioration process and the frying process itself. Everything in our world consists of atoms that create molecules and chains, samewith our cooking oil. All our oils, fats and shortenings, no matter whether from...

Current challenges for restaurants – A Q&A with Felix Amrhein, CEO of VITO Fryfilter, the US subsidiary of the leading European manufacturer of high-efficient frying oil filtration systems, VITO AG. The German based manufacturer of the VITO line is the leader in frying oil filtration in Europe and is the only manufacturer of the patented in tank filtration systems worldwide. Q: What is in your opinion the most important thing to do for a business operator?A: Looking into the future every business owner and restaurant operator should be considering keeping their expenses at a minimum, not only to increase profits,...