Innovative Oil Optimization Solutions | Oil Chef

Maximize Efficiency, Minimize Waste

Revolutionize Your Oil Management with Oil Chef Solutions

Improve your fried foods while reducing your carbon impact with Oil Chef OCHPH oil saving device for up to 90 lb. 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.


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Reduced annual
cooking oil purchases

Reduced energy consumption

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Reduced payroll
every month

Reduced food waste

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Reduced waste
management

Carbon tax credits

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Reduced
food cost

Growing food sales

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These oil-saving devices reduce oil costs by up to 50% and provide energy savings for your business. Thanks to its formulation of silver and other rare and precious metals, these devices act as a catalysts on the cooking oil molecules, slowing down the oxidation and other deterioration processes. These devices stop the oil molecules from thickening and keep the oil in a thinner, finer form. These devices make the oil more efficient with heat transfer and conductivity, allowing you to fry your foods at a lower temperature without any additional cooking time.

In addition to oil savings, Oil Chef devices enhance heat conductivity, allowing food to cook at lower temperatures without compromising quality or speed. This reduction in frying temperatures directly translates into energy savings, cutting utility bills over time. With no power, wiring, or maintenance required, Oil Chef devices offer a seamless, cost-effective solution that starts generating ROI from day one.

See how much you can save!


Case Studies

Real-world examples of our impact

Hennighan’s cuts oil consumption by 77% with game-changing Oil Chef

With two award-winning stores nestled in the heart of the charming market town, Machynlleth, Wales, Hennighan’s is very much embedded into the local community, proudly serving traditional fish + chips to hundreds of customers day-in-day-out.

Hennighan’s Case Study

Jolly Sailor Achieves 25-30% Cost Reduction!

We've seen a noticeable improvement in the quality of our fried menu items—they’re less greasy, crispier, and have an incredible golden color. This means happier customers, which is at the core of everything we do here in our family pubs.

Four Lanterns Achieves Savings of €22,000 This Year!

The biggest savings come from the significant reduction in oil usage. For example, if oil costs around $130 per liter, we estimate that instead of using 26,000 to 27,000 liters of oil this year, our company will only use between 8,500 and 9,000 liters thanks to this innovation.

Archie's Incorporates Oil Chef Across All Fryers

With Oil Chef, we've achieved a 50% reduction in oil consumption while enhancing the quality of our cooking. Plus, we cook at lower temperatures and reduce cooking time—all without compromising on quality.

The Regency Club: Oil Chef—An Essential for Our Chefs

Our deep-fried products stay crisp and maintain their quality for much longer, leading to happier customers overall. We've been absolutely thrilled with Oil Chef because it truly delivers on its promises. It's a tried-and-tested product we fully believe in, and the results we've seen speak for themselves.

cooking oil See Results
cooking oil See Results
cooking oil See Results
cooking oil See Results
cooking oil See Results
cooking oil See Results

Independent laboratory efficacy testing

Frying Oil Lab Test Analysis

FRYING OIL DEGRADATION ANAYLYSIS DATA
(Test Lab: Japan Food Research Laboratories)

commercial fryer oil
    NOTE
  • The above data are based on samples of frying oil that have been in use for 8 hours a daily for three (3) consecutive days.
  • Based on the standard test method of fat analysis (Japan Petrochemical Institute).
  • Based on the standard test method of fat analysis (Japan Petrochemical Institute). Absorption of light is 1gram/sample with wavelength of 440nm.
  • Viscosity was measured at 68°F (20°C) temperature.
  • The oil color was gauged by use of Rovibond method (cell length: 10mm). R is Red and Y is Yellow.
  • Based on the standard test method of fat analysis / Japan Petrochemical Institute.

OIL CONSUMPTION TEST DATA
(Test Lab: Aintech, Ltd. in Japan)

commercial fryer oil
    NOTE
  • TESTING PERIOD: 8 hours daily for three (3) consecutive days.
  • FRYING OIL & OBJECTS USED:
  • Cooking Oil: 2 liters of Nissei frying oil.
  • Coating powder for food objects: Showa tempura powder with chestnut starch powder.
  • Food objects: Sweet-potato, potato, chicken meat, mackerel, pumpkin, ball onion, eggplant, and persimmon.
  • TEMPERATURE SETTING:
  • Temperatures were controlled within range of 302~356°F (160~180°C).
  • Fixed average temperature below usual setting by 9~18°F (5~10°C) on average.

302-320°F - French fries, eggplants
320-338°F - Sweet potato, pork cutlet, Koroke (mashed potato pie)
338-366°F - Fish, shrimp, chicken

*Result Analysis: 11.5% (or 230 cc) less oil consumption on account of OiL Chef during the 3 days frying exercises.

A SEPARATE KINETIC VISCOSITY TEST DATA
(Test Lab: Nijuu Techui, Ltd. In Japan)

commercial fryer oil
    NOTE
  • The viscosity was measured at 104°F (40°C) by Standard Oil Analysis Method using Canon Fenske Viscosity Gauge instrument.

DISSOLUTION TEST DATA-SAFETY
(Test Lab: Japan Food Research Laboratories)

commercial fryer oil
    NOTE
  • For OiL Chef dissolution testing, 1 liter of frying oil as solvent was used and heated to 356°F (180°C) for 30 minutes.