Sean Ferry states that you can save up to 50% with on your fryer oil costs annually!
Oil Chef works as a catalyst on a molecular level to slow down oxidation, delaying oil breakdown and stopping the polymerization process (thickening of oil), providing you with extended use of the oil in your fryer and significantly reducing oil change frequency.
Polymerization is a process whereby oil molecules clump together in deep frying oil as a result of oxidation, heat, moisture and other reactions and combinations. This is very significant…
By OiLChef acting at a molecular level, keeping the oil molecules from bonding together, you end up with the oil remaining in a thinner/finer form for a longer time, resulting in longer use of deep fryer oils. OiLChef also has been proven to slow down the rate of oxidation in cold oil which has a significant impact for cold oil storage.
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