Byron focuses on oil quality with filtration equipment roll-out across 60 kitchens

Byron Hamburger is expecting to see a major improvement in oil quality and costs when a new equipment initiative is implemented across its business throughout the coming weeks.

The casual dining chain has been working closely with Wiltshire-based National FM and Valentine Equipment to introduce Vito oil filtration systems across its UK estate.

National FM is Byron’s facilities management service provider and as part of its ongoing relationship with the firm it has been providing advice on new initiatives in the industry that could benefit the company from both a financial and environmental perspective.

After a series of discussions, it teamed up with Valentine to introduce Byron to Vito oil filtration systems and implement them across the business.

Over the next 12 weeks, more than 60 Vito machines will be installed in Byron kitchens, starting with its restaurants in London.

Valentine’s business development chef Philip Sanderson has played a key role in the process by providing expertise and support ahead of the roll-out.

Vito oil filtration systems are designed to give users a fast return on investment, with the units reducing oil consumption by removing carbonised particles, micro particles and suspended sediments. The company claims that operators which deploy the units require less oil changes and can look forward to lower storage and oil costs.

Iain Addison, managing director at Vito UK, said: “We are delighted that Byron has decided to take the initiative and concentrate on oil management within its business. We are hoping that more chain accounts will consider using the technology, particularly as on average they can achieve six-figure savings when rolled out across multiple sites.”

Valentine Equipment has been distributing Vito oil filtration equipment in the UK for more than 18 months and sees it as a complementary product to its own high-end frying equipment.

Mr Addison believes it is inevitable that more chains will follow Byron’s lead in the future. “Quality of fried food is very important for restaurant chains and that means there needs to be a strong emphasis on frying in clean oil,” he said.

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