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 OiL Chef 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 OiL Chef 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 OiL Chef 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
Fried food absorbs the oil/fat/grease that it is being cooked in and different foods have different oil pick up rates. Using OiL Chef 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 OiL Chef 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 OiL Chef 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 OiL Chef program.
Deep fried food maintains its crispy texture for longer periods when OiL Chef 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 OiL Chef 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.
Award-Winning Excellence
2024 National Fish & Chips Award Sponsor
With Soaring Prices of Food, OiL Chef is honored to be recognized as the Premium Brand helping food service operators reduce their oil costs by 50% per month, reduce energy & Improve Sustainability.
2024 Oil Chef UK wins Sustainability Award of the Year 2024
In any industry there are always organisations that stand out from their peers and set the standards that others in their field have to aspire to achieve. First established back in 2012, Oil Chef UK is an organisation that certainly meets this criteria leading the way when it comes to providing an award winning deep fryer oil saving device.
2023: Sodexo Food Waste Innovation
Sodexo has an exclusive partnership with Oil Chef, a leader in sustainable kitchen technology. Oil Chef is a women-owned Canadian company and is a pioneer in the field. The technology developed by Oil Chef has been implemented at 20 Sodexo locations, which typically see a return on investment (ROI) within four to six months. Thanks to this innovation, we have been able to cut our and our clients’ spending on cooking oil and our oil waste collection by at least fifty percent.
2022: Innovation & Excellence Awards
Founder and CEO Sean Farry said "we are really humbled by these awards and are very appreciative to those industry advocates who have placed these high accolades on our award-winning brand."
2021: Kitchen Innovation Award Europe
OiL Chef is an industry game-changer. This small sophisticated device is an accessory for a deep fryer which typically doubles the life of fryer oil, reduces the oil content of food, energy and time required for frying, prevents food flavor transfer between foods fried in same oil and reduces the frying odours in the kitchen and helps fried food to stay crispier for longer, which is great for food deliveries.
2019: OiL Chef Sweeps All Major Industry Awards in USA and Europe
OiL Chef completed the triple win in Europe at the Restaurant & Takeaway Innovation Expo, held at the Excel in London, England on 19th November 2019.
