VITO Oil Filter
Developed and built in Germany it has sold over fifteen thousand units globally including some of the biggest names in the food service business.
This compact stainless steel filtering device is about the size of a blender and is designed to be dropped in your deep fryer at full operating temperature
to prolong the life of your cooking oil.
» significantly
increases lifetime of your frying oil
- reduce oil cost by up to 50%
»
improve taste, improve profits
- fry always in clean oil
»
very simple in use
- save labor time by automatic fryer cleaning
The flavor profile and health benefits are compounded because the system actually removed carbon from the oil (a known carcinogenic). By doing so,
the flavor of the oil is not compromised by carbon or burnt oil flavor. It works on any oil or shortening type and is simple to use with dishwasher clean
up. Another major advantage is the safety factor. Conventional oil filtering requires hot oil to be transferred from fryer to filtering device and back
again, increasing your potential for work place accidents. This unit simply sits in your deep fryer on a self-timer for less then 5 minutes and is removed
for easy storage. It is able to filter an enormous 30 - 95 liter per minute.
A quick calculation - say your establishment uses 25 liters of oil per week at Rs 70 per liter. This filtering device can save you over Rs 40,000 in
the first year alone! It is easy to see why VITO is fighting the rising costs of oil.
Lifetime of Oil
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Depending on the goods fried, be it potato, meat or fish, the strain on the oil is different. Generally one should follow the basic rule of frying
(ideal frying temperature of 175 degree centigrade, if possible only fry one kind of food in the same fryer, etc).
One expertise by Prof. Dr. Wurster, Labor Biotechnik-Umwelttechnik, Konstanz (laboratory for bio and environmental engineering) dated 18 May 2005
proves:
the use of VITO
- affect critical parameters like Polar Compounds (TPC), Acids and the accumulation of Acrylamids and Polymere Triglyceride positive
- achieves even better results outside then shown under laboratory conditions.
- effects a notably longer lifetime of the frying medium.
