VITO is Revolutionizing Fryer Oil Management with it’s innovative ability to micro-filter in the fryer.
Contact us today to join the movement to safety & savings.
For Safety, Savings & Really Clean Oil
VITO BENEFITS
Fast Simple and Safe
Filter your fryer oil in as little as 5 minutes. No handling hot oil, protect your staff from burn injuries.
Better Tasting Fried Foods
When you micro filter with VITO you remove all foreign particles down to 5 microns, Your oil will be cleaner, healthier and last up to 2 times longer.
Cash to your bottom line
GUARANTEED FRYER OIL SAVINGS of 30% to 50% means 1000’s of $$ straight to your bottom line.
WORKPLACE SAFETY
Manual Filtering = an unsafe workplace
PLEASE: Don't allow another tragedy like this to happen in your kitchen. Filter with VITO and implement safe disposal procedures. It's really that simple.
Your Benefits
- Protect your staff from severe oil burns
- Serve healthier better tasting fried foods
- Reduce your labour costs
- Reduce your carbon footprint
- Reduce your fryer oil costs by 30% to 50%
BENEFITS EXPLAINED
Having clean oil for your fryers is now faster, simpler and safer with the VITO System. You will save money, oil, labor, storage space and delivery costs all while serving better tasting, healthier food. PLUS, you will eliminate 100’s of oil
containers from your carbon footprint.
FAST: Filter your fryer in only a few minutes.
SIMPLE: Just put the VITO in the fryer any time of day and push the button.
SAFE: No handling hot oil. Protect yourself and your staff from burn injuries and costly WorkSafe claims.
CASH TO YOUR BOTTOM LINE:
We all need to save money to keep our businesses profitable.
Responsible business owners must find innovative ways to:
– reduce costs
– improve quality
– benefit our customers
– benefit our staff
– help the environment
Great news, the VITO system hits all these targets.
GUARANTEED FRYER OIL SAVINGS of 30% to 50% means 1000’s of $$ straight to your bottom line, year after year after year.
MICRO-FILTERING your fryer oil with VITO means that you remove all foreign particles down to 5 microns, so your fried foods will be virtually free from unhealthy contaminants and unwanted flavours.
Your oil will be cleaner, healthier and last up to 2 times longer.
IN COMPARISON:
Whether your current method is manual filtration, a mobile or a built-in system you are getting only 100 to 300 microns of filtration. This means that everything smaller than this passes right through your filter and remains in the oil, burning away hour after hour, day after day.
These tiny particles remain in the oil and become suspended sediment. This suspended sediment transfers unhealthy, bad tasting contaminants to your food and shortens the life of your fryer oil.
Micro-filtration with VITO® is the key to healthier, better tasting food and much longer oil life.
Eliminate the guesswork and make sure you’re getting the maximum life from your fryer oil, every single time: Test your oil everyday with the VITO Oil Tester to get a scientifically accurate TPM reading. This tells you the percentage of Total Polarized Materials (harmful contaminants that can’t be filtered out) in your oil.
Determine the upper limit for your establishment and change your oil when it’s completed its useful life instead of changing it based on a schedule or by trying to judge the colour.
This system also ensures that your food quality standards are maintained by making sure you’re never cooking in sub-standard oil.
Be an Eco-Hero
Very simply, the best way to reduce your carbon footprint is to reduce your consumption.
It’s been determined that 38kgs of carbon are generated by the production, packaging, transportation and recycling of each 16L container of fryer oil, so when you reduce your oil consumption by 30% – 50% you will eliminate 100’s of containers and 1000’s of kgs from your carbon footprint, every single year.
UP-CYCLE YOUR USED FRYER OIL
Here’s some good news:
The world has changed and your used oil is no longer waste, it’s a valuable commodity. Please allow us to get you top dollar for your used oil. You’ll not only profit from this, you’ll also be doing a good thing for the planet because all of your used fryer oil will be given new life as bio-diesel or other useful products.
COMPARE METHODS
Cost: Actually... NOTHING. This system pays you by reducing your costs year after year after year.
Procedure
1. Place the VITO in the fryer and plug it in.
2. Push the start button and continue working while the VITO filters the oil for you (5 to 8 minutes per fryer).
3. When it’s finished take the VITO out of the oil, place it in its holder and store it out of the way.
PROS
1. Micro-filters the fryer oil!
– Active filtration removes foreign particles down to 5 microns.
– Suspended sediment is removed, reducing the TPM content.
– Fried foods are free of unhealthy contaminants and unwanted flavours.
2. Fast and simple to use.
3. Can be used at any time when desired, more than once per day.
4. Staff keep working while the VITO filters the oil.
5. No handling of hot oil.
6. Cost effective – one unit filters all your fryers.
7. Small size requires little storage space.
8. Multiple filtrations before unit needs to be cleaned.
9. Clean-up when required, is quick and easy – takes about 5 minutes.
10. This is the only system with a Money Back Guarantee to reduce fryer oil costs by 30% to 50%. There is no financial risk to purchasing this system.
CONS
Ummm…. it doesn’t make coffee for you in the morning??
Okay, we know we’re pretty biased but honestly… we’re at a loss to come up with anything here.
There is no ‘down side’ to this system:
- YOU WIN (you save money)
- YOUR CUSTOMERS WIN (they get healthier, better tasting food)
- YOUR STAFF WIN (they get a safer workplace)
- THE ENVIRONMENT WINS (your carbon footprint is reduced)
So what are you waiting for? Contact us today, we’re ready to help you get started.
SAFETY GEAR REQUIRED
(none required)
Cost: Short oil life = high operating costs, and the risk of severe burn injuries to your employees.
Procedure
1. Drain the hot oil through a filter media into a large metal pot.
2. Manually pour some of the hot oil back through the fryer to flush out sediment.
3. Clean the fryer.
4. Manually pour the hot oil back into the fryer.
PROS
1. Removes larger sediment.
2. Provides slightly better oil life and food quality than if no filtration is done at all.
(click + to open each tab)
CONS
1. Does not micro-filter the oil. Passive filtration through course filter only. Removes larger particles but leaves all suspended sediment in the oil.
2. Suspended sediment quickly becomes unhealthy Polarized Material, which breaks down the oil, shortens it’s life and transfers unwanted flavours to the food.
3. This method poses a high risk of severe burns to the person handling the hot oil if proper safety precautions are not applied.
4. If oil is spilled, the area around the fryer may become slippery and present a slipping hazard.
5. Most commercial kitchens find this method too dangerous or too inconvenient to do during regular operating hours so it is typically done only once per day, generally at the close of operations or the next morning. This leaves all unwanted food sediment in the hot oil all day long, creating high levels of unhealthy Polarized Materials and shortening the life of the oil.
6. This method is labour intensive, taking approximately 15 to 20 minutes to complete for each fryer.
Safety Gear Required
1. Face Shield
2. High Temperature Gloves
3. High Temperature Apron
Please note that the person in these photos
is NOT wearing the required safety gear for
this task. This is a violation of Workplace
Safety protocols and could result in:
infractions, fines, or worse: severe burn
injuries and potential lawsuits.
Cost: $30,000 - $40,000 +
Procedure
1. Manually open a valve to drain the oil into an internal tank with filter, or
– Activate a switch to drain the oil into an internal tank with filter, or
– Some systems are programmed to automatically open a valve at timed intervals.
2. The oil passes through a course filter.
3. Pump the oil back into the fryer using an internal pump.
PROS
1. Removes larger sediment.
2. Oil life and food quality can be a little better than manual filtration.
3. No handling of hot oil required.
4. Process is quick (approx. 5minutes) simple and convenient.
5. Oil can be filtered multiple times during the day at a time that is convenient or desired.
CONS
1. Does not micro-filter the oil. Passive filtration through course filter only. Removes larger particles but leaves all suspended sediment in the oil.
2. Suspended sediment quickly becomes unhealthy Polarized Material, breaking down the oil, shortening it’s life and transferring bad flavours to the food.
3. Some built-in systems may provide less effective filtration than the manual method.
4. Cost: a. Adds thousands of dollars to the initial cost of each fryer. b. On-going maintenance & repair costs.
5. Clean-up of the internal tank and filter components can be difficult and time consuming, adding to your labour, water, energy and chemical costs.
6. There is no guarantee to increase the life of the oil so return on investment should be carefully analyzed. There is no recourse if projected oil savings aren’t realized.
SAFETY GEAR REQUIRED
(None Required)
Cost: $2000 to $3500
Procedure
1. Remove the unit from its storage area.
2. Move the unit into place in front of the fryer.
3. Open a valve and drain the hot oil into a tank with filter media inside it.
4. Use a pump (electric or manual) to pump some of the hot oil through the fryer with a hand-held hose and wand to flush out sediment.
5. Pump all the hot oil back into the fryer using the hose and wand.
6. Return the unit to it’s storage area.
PROS
1. Removes larger sediment.
2. Oil life and food quality can be a little better than manual filtration.
3. No need to handle large pots of hot oil.
4. One unit can filter multiple fryers.
CONS
1. Does not micro-filter the oil. Passive filtration through course filter only. Removes larger particles but leaves all suspended sediment in the oil.
2. Suspended sediment quickly becomes unhealthy Polarized Material, breaking down the oil, shortening it’s life and transferring bad flavours to the food.
3. Some floor model systems may provide less effective filtration than the manual method.
4. Risk of severe burns from hot oil being pumped through the hose and wand as a result of splashes, leaks or other equipment malfunction.
5. Oil may be spilled or leaked and cause the area around the fryer to become a slipping hazard.
6. The size of the machine can present several challenges: a. Many commercial kitchens don’t have a storage area big enough to accommodate this large machine. b. Moving the machine in and out of position can be difficult or impossible depending on the location of the fryer. c. Due to space issues most kitchens could not use this type of system during operation. This results in all unwanted food sediment being left in the hot oil all day until it can be filtered either at closing or the next morning.
7. Clean-up of the tank and filter components can be difficult and time consuming, adding to labour, water, energy and chemical costs.
8. Does not guarantee to increase the life of the oil so Return On Investment and safety risks should be carefully analyzed.
SAFETY GEAR REQUIRED
1. Face Shield
2. High Temperature Rated Gloves
3. High Temperature Rated Apron
Cost: $1500 per fryer
Procedure
1. Place the device in the fryer and leave it there during operation.
NOTE: THESE DEVICES DO NOT FILTER FRYER OIL. Devices like these promise to extend the life of fryer oil using photocatalytic or some other technology but don’t guarantee savings. If you decide to purchase any of these devices an effective filtration system must also be used to ensure maximum oil life and that food safety standards are met.
If you already own something like this you should still consider adding VITO to your operation for all of it’s safety, environmental and cost saving benefits. If you would like to trade up to VITO we may be able to give you credit for your devices. Please contact us for details.
Clean-Up
Must be cleaned as per the manufacturer’s specifications.
PROS
1. Could extend the life of the oil if the device performs as promised.
CONS
1. Does not filter the oil so an oil filtration system must be used in addition to the use of the device so results and return on investment should be carefully considered.
2. Has no effect on the TPM (Total Polarized Materials) content of the oil.
3. One device must be purchased for each fryer.
4. Any positive results are lost if the device isn’t correctly cleaned and maintained.
5. Because of it’s small size the device could easily be lost, stolen or damaged resulting in a complete loss of investment.
6. They promise, but do not guarantee to increase the life span of the oil. If the device doesn’t perform as expected there is no recourse and the investment would be a complete loss.
SAFETY GEAR REQUIRED
(none required)