Improved oil quality delivers business benefits for operators


Oil quality is an intrinsic part of commercial fryer operation and one company playing a starring role in this is Vito, the oil filtration specialist that recently enhanced its portfolio with the first ever launch of the XS compact system.

It has been a big year for Vito in the UK, with hotel giants Marriott and Radisson both calling on its expertise to improve their frying capabilities. Both deals were initiated at Vito’s HQ in Germany, with roll-outs taking place locally.

Kim Addison, director of Vito UK, says that in the case of Marriott, the system was purchased based on its hotels seeing an improvement in the quality of fried food and a reduction in carbon footprint as a result of needing less storage for oil and the lower maintenance of fryers.

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“Of course, there is the bolt-on money savings, but it was more the quality and green credentials that Marriott Hotels were keen to implement,” she says. A bulk roll-out of 40 machines has gone into Marriott properties this year, complementing the existing 10 it purchased initially.

The agreement with Marriott comes as Vito continues to increase its offering with the revolutionary XS system.

Managing director, Rob Frank, a design engineer for much of his life, was heavily involved in its design and he explains: “We set out to have a machine that could filter the oil or fat in no longer than four to eight minutes (depending on size of tank) by vacuuming the oil out of the fryers through a top-mounted, 100% biodegradable filter paper and pumping back into the fryer in the same timeframe set out. Cleaning the unit only involves wiping down the outside and washing the filter frame.”

The net result is a machine that is safer to use as no hot parts have to be removed or repositioned before
filtering the next frying tank, insists Frank.

Vito will exhibiting at next week’s Restaurant Show, on stand GG41.

Tags : Fryersoil filtrationVito
Andrew Seymour

The author Andrew Seymour

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