Expert panel provide the ultimate recipe for maximising oil quality

During a live, free webinar, Jestic Foodservice Solutions, Olleco, Klipspringer and Wagamama’s joined forces to help the industry understand how to improve oil quality and reduce oil usage in commercial kitchens.

With in-depth insights and advice pieces led by Jestic’s Product Director Michael Eyre, Olleco’s MD for Scotland, Vincent Igoe, Klipspringer’s MD, Murray Carlyon and Wagamama’s Executive Chef Surendra Yejju, oil webinar attendees were able to get key insights on the current key challenges surrounding cooking with oil, from choosing the right oil and type of fryer through to filtering and monitoring oil quality, as Michael Eyre, summarises:

“Cooking with oil is a method loved and known by chefs throughout the UK, from fast food chains right through to fine dining restaurants. Having said that, the industry’s general understanding as to the importance – and key steps – for maximising oil quality, and therefore food quality, still appears to be a grey area.

By implementing a few small changes such as daily filtering, not over-filling frying baskets, ensuring the oil is at the right temperature before lowering the basket and regularly testing oil quality, operators can dramatically improve the condition of their oil and therefore extend oil life. In partnering with Olleco and Klipspringer through this webinar, we hope to have shed light on the key steps needed to improve oil quality, both from a product and maintenance point of view”

For chefs and operators that were not able to attend the webinar, but would like to retrieve this information, then they can download the recording via https://www.klipspringer.com/blog/the-six-strategies-to-extend-your-oil-life.html.

For more information on Jestic Foodservice Solutions – the exclusive supplier of Henny Penny fryers and Frontline International Oil Management Systems within the UK – visit https://www.jestic.co.uk

Speakers