WHAT IS OIL CHEF

SOPHISTICATED, PATENTED TECHNOLOGY FOR DEEP FRYERS

Oil Chef is not a filter, it is not a chemical, it has no breakable parts, it is virtually maintenance-free and requires no wires, no power, and is a simple 3-second self-installation system.

Improve your fried foods while reducing your carbon impact with this OilChef oil saving device for deep fryers. This device boasts a maintenance-free design and requires no wires and no power. Plus, it's easy to install thanks to its self-installation system.

WHAT DOES OIL CHEF DO?

OiLChef slows down the oxidation of your frying oil which can double the oil life and also help you fry your food quicker, crispier and less oily. Your food retains its crunch for longer!

If you own a restaurant or a kitchen with a deep fryer, then you might be surprised at how much you spend every year on cooking oil.

Have you ever calculated this direct cost? If you haven’t, then you should, because Oil Chef's parent Canadian Company, Eco Friendly Chef Corp. is helping thousands of professional kitchen operators to dramatically cut their oil costs in half.

HOW DOES OIL CHEF WORK?

• OiL Chef is installed inside your fryer to increase operational and production efficiencies.

• OiL Chef, by O2 absorption, acts upon your frying oil at the molecular level to slow down the oil’s oxidation process and increases its thermal conductivity.

• Active molecular oxygen, cuts the chains of oil viscosity raising lumpy oil bodies, making the oil thinner and cleaner and longer lasting.

• It is the World’s most sophisticated patented technology for professional kitchen operators and restaurant owners.

• A culinary and environmentally friendly cooking solution that reduces running costs for operators and increases their bottom line.

WHAT IS THE MAGIC?

• There is no magic ! – only science!

• The forcible catalytic effects of OiLChef, work as a stopper agent against deterioration of the fat and oil.

• Generating molecular oxygen in the oil - through catalytic absorption of O2 onto the ceramic pellets’ near infinite surface areas.

• This, active molecular oxygen cuts the chains of lumpy oil bodies that raise oil viscosity.

HEALTHIER FRYING

• It keeps the oil in finer form, improving heat conductivity that enables quicker cooking at lower temperature.

• It prevents oil from breaking down - resulting in less harmful by-- products in the oil and less oil being absorbed by the food when fried/blanched.