Need Filters or Service for your VITO?
Why Choose VITO?
We understand the enormous challenges you’re facing as a food service operator. One of the issues you’re confronting right now:
- Fryer oil is 2 to 3 times the price that it was just a few years ago.
- Also, your labour cost is the highest it’s ever been and it continues to increase.
You need a proven solution to mitigate these costs and maintain your profitability.
The good news is we have the solution.
Have you ever seen your
dirty fryer oil go from this:
To THIS…
In just a few minutes?
Your Benefits When Using VITO
What VITO users all over BC are Saying
BROWNS SOCIALHOUSE McCallum Eagle Landing
SEAN BRAZIL REGIONAL CHEF, OLSON GROUP“The amount of savings is astronomical. We've seen a 1% drop in our food cost across the board. Before using VITO our maximum oil life was 3 to 4 days, we now get a full week out of each fryer with compliments on food quality right up to day 7.”
EARLS KITCHEN+BAR - HEAD OFFICE
SCOTT ROLFSON | EXECUTIVE CHEF“The simplicity and remarkable effectiveness of the VITO System has revolutionized how we manage fryer oil in the EARLS organization. Extended oil life positively impacts our operational costs and our guests benefit from the improved quality of our fried dishes, making the VITO System an indispensable asset in all of our kitchens.”
MR MIKES STEAKHOUSE CASUAL Stonewater Franchise Group
SCOTT HAYES | VP ADMINISTRATION“We have more than doubled the life of our fryer oil and it's very safe for our staff. We use the VITO system at all of our locations."
CHOP STEAKHOUSE Coal Harbour
IRA WINROB CHEF + OPERATING PARTNER"From cost savings to overall cleanliness and safety we have been overjoyed with the results of the machine. Using VITO is a no brainer for all of our future projects.”
ORRANGE KITCHEN + BAR
BRIAN ORRANGE, OWNER"Our savings were over $13,000 the first year alone. Our fried product is higher quality and clean-up is a breeze."
S+L KITCHEN LANGLEY
SEAN PARRY | HEAD CHEF"What it does for food quality is amazing and the amount of oil we’re saving is massive.”
EARLS KITCHEN + BAR Kamloops
Dave Meredith, SOUS CHEF"It's amazing watching cloudy oil suddenly go clear and seeing the drop in our oil consumption while still putting up delicious fried foods for our guests. We've reduced our oil consumption by 6 jibs a week for about $15,000 in annual oil savings."
BODEGA ON MAIN
PAUL RIVAS, CO-OWNER"We've more than doubled the life of our fryer oil while maintaining excellent food quality standards. We highly recommend this system to anyone in the industry."
LOCAL PUBLIC EATERY Penticton
MIKE O'MARA, HEAD CHEF“This brilliant technology has created massive savings in fryer oil & labour costs. The user friendly design has our cooks won over with the simplicity of operation and by reducing the frequency of changing out fryers. As a manager, I love the weekly email reports to analyze the results. Not only is this system saving us a lot of money but we now have cleaner, better tasting oil to confidently produce high quality food for our guests.”
HAVEN KITCHEN + BAR | STEVENS COCKTAIL CORNER BAR
ANTONIO MARTIN, HEAD CHEF & MANAGING PARTNER“The VITO system is a smart investment that saves us greatly on oil usage and is much easier and safer for my team.”
EARLS KITCHEN + BAR - HEAD OFFICE
BOWEN LANSDELL, CULINARY DEVELOPMENT"Our oil quality is the best it's ever been as we are removing the particles that break down the oil."
STEVENS CORNER COCKTAIL BAR + KITCHEN
JORDAN BROWN | HEAD CHEF"Our oil lasts substantially longer and the quality of our fried products is improved. The drop down baskets that sit at the base of the fryer and catch the big stuff are also great. The whole process has streamlined our fryer cleaning duties and made it a breeze.”
THE NINETEENTH @ CASTLEGAR GOLF
FLORIO VASSILAKAKIS | OWNER“The clarity of the oil is actually quite unbelievable and the ease of use allows for midday filtering which is really advantageous. The colour of our fries and fish is far superior and food quality is much better overall, it’s night and day compared to before.”
KISSA TANTO | BAO BEI
JOËL WATANABE, EXECUTIVE CHEF & CO-OWNER“I am proud and happy to be using the VITO system which reduces environmental impact, improves food quality and helps my bottom line. A no brainer investment.”
BROWNS SOCIALHOUSE Sunshine Hills
CALEB PEDLAR, HEAD CHEF"We're spending half as much on oil and the quality of our fried foods has definitely gone up. The weekly email reports from our machine are great for showing our staff the impact it's had."
SALTY'S BEACH HOUSE Penticton
JADEN MALEK, HEAD CHEF"Our oil consumption is down by half and the food quality is great."
BRGR BRGR Abbotsford
DUSTIN HAFFNER | REGIONAL MGR“We've cut our oil cost almost in half and the quality of the oil is remarkably improved.”
BROWNS SOCIALHOUSE Tsawwassen
ARSH SACHDEVA, HEAD CHEF"My team is loving this machine. It's a more efficient way to filter oil and the food quality is great."
CAMPAGNOLO
ROBERT BELCHAM, OWNER"Not only does VITO save money, it is the right environmental choice. Restaurants need to think and act strategically."
