Oil Chef - Fry More For Less
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OiLChef is a global award-winning brand of deep fryer accessories with a mission to help food service operators to reduce their environmental impact, food waste, and costs, AND to help their customers eat a tastier and healthier food products.

Since 2013 OiLChef has become the World’s number one award winning eco-friendly brand within the deep-frying industry. Winning awards that have been judged by industry peers, in North America and Europe for best kitchen innovation, best product and best eco-friendly frying solution.

OiLChef is the brand of choice for professionals who are conscientious about our environment and their customers.

OiLChef operates under our mother company Eco Friendly Chef Corp., a family run business since 2013 with offices in Montreal/Canada, Miami/USA and London/UK. A sister brand – BetterFRY is our industrial application for food processing and food manufacturing facilities around the world. BetterFRY enables the food production industry to increase productivity, reduce energy consumption, reduce carbon footprint and improve cooking oil quality while adding value to the food product and reducing its cost of production. The Global award-winning innovation is now established and operational in 34 countries – spanning Australia, UK, NA, Central and South America and mainland Europe.

But our OiLChef journey started much earlier, in 2007, as an accidental discovery.

Here’s our story…

Originally the technology was designed and intended to improve the oil life efficiency in the engines of motor vehicles and other mechanical engines, this technology in those pioneering days did not perform as expected, only producing an average efficiency of 5%. While our research and development team knew on paper that from a scientific and molecular viewpoint, the efficiency should be higher, they were frustrated at the early results and almost gave up until one scientist suggested testing all types of oil, including edible oil.

When the technology was used with edible oil, the results were astonishing. The OiLChef technology greatly slowed down the oxidization process in the oil before, during and after oil was heated and used for deep frying food.

This was an important discovery because OiLChef slowed down the rate of oxidation in cold oil which has a significant impact for cold oil storage. It also stopped the polymerization process happening in oil, (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 because by OiLChef acting at a molecular level, it keeps the oil molecules from bonding together and you end up with the oil remaining in a thinner / finer form for a longer time which has at least 6 major positive impacts for the user:

6 major positive impacts

Greater heat transfer, giving the ability to reduce frying temperatures and frying times without compromising food quality, texture, and taste.

Ability to fry different foods in the same fryer, the same oil and reduce the flavor transfer/flavor contamination onto and between those foods by over 99%.

Fried food absorbs the oil/fat/grease that it is being cooked in and different foods have different oil pick up rates. Using OiLChef in the cooking medium significantly reduces the level of pick up by at least 3% and in some case by up to 64% without negatively affecting the food flavor profile.

Food fried in the oil that is being conditioned by the OiLChef technology is crispier as a result of several different factors such as higher heat penetration onto the surface of the food which creates a crispier and more robust surface crust on the food thus reducing the ability of the food to soak up or absorb oil, combined with the reduced exposure to the oil by shorter frying times. This increase in the crispy texture of the food,– increases the hot hold times/shelf life of the food, which is great for food deliveries.

As frying oil starts to break down and begins to darken and change color, fried food tends to start to mirror the color of the oil and as the oil gets darker – so too does the food you are cooking. With OiLChef in the fryer, as the oil becomes darker, the food retains the fresh, clean color profile you achieve in the first few frying cycles and this is the INDUSTRY GAME-CHANGER. Clients can now focus on food quality – rather than oil quality – as it is the food, they are selling that the customers will be judging them on. We all know you cannot produce great looking and tasting high quality food from bad oil. And new oil management protocols can be put in place when new clients adopt the OiLChef program.

Deep fried food maintains its crispy texture for longer periods when OiLChef is in the Oil. This can vary but for French fries this increased hold time can be increased by as much as an additional 25 minutes to chicken increasing its increased texture by as much as an additional 90 minutes. During the frying process, the forcible catalytic effect of the OiLChef technology absorbs molecular oxygen, which is normally generated on the food surface, this reduction in oxygen content on the surface of the food yields an increase in food hold time.

Clients & Strategic Partners

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Why use OiL Chef?

With OiLChef you can cook more food in your deep fryer using less quantity of oil with enhanced deep fry food quality and texture. Most deep fry operators primarily focus on some form of internal or external filtration system to help trap and remove food particles from the frying oil. Filtering cooking oil in deep fryers can be manual or automated and it is complementary to the OiLChef solution, but can never achieve as much value in a deep frying operation without OiLChef.

Why is that important and why should you care?
Due to extremely high heat during deep frying, the oil molecules lump together, causing longer cooking times, oil smoking or boiling over, and most damaging, soggy, and oily tasting deep fried food. The OiLChef devices prevent the oil molecules from clustering and keeps the cooking oil in a thinner, more natural finer form, which improves the heat conductivity that enables quicker cooking at lower oil temperatures and affords you the luxury of significantly delaying having to change your fryer oil. Customer outcomes reflect delaying deep fryer oil changes from twice a week to once a week and from once a week to once every 2 weeks – and these are typical examples. Delaying changing your deep fry oil also reduces the amount of oil disposal you incur monthly, helping keep our environment cleaner.

We don't advocate against the use of filtering. We complement any filtering system you use. But please note:
Our OiLChef device produces tangible outcomes for your bottom line and customer satisfaction without incurring daily, weekly, or monthly ongoing costs.

Other products on the market such as liquids or powdered chemicals can be added to the oil and are used to increase the life of the frying oil. The use of other products is labor intensive requiring very frequent, if not daily application and statistically increase risk of serious accidents, slips, and burns because of the additional interaction with hot frying oil. OiLChef does not!

Installation of the OiLChef device takes less than 3 seconds and you don't have to remove the OiLChef device between new fryer oil changes the unit only needs replacing every 3 years and comes with a 3-year warranty.

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