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How a Low Oil Volume Fryer Can Save Your Restaurant Thousands in Cooking Oil Costs

You need to stay profitable. But there doesn’t seem to be an easy way to do so. With rising food and edible oil costs, higher wages, and evolving trends and demands, virtually any move you make can have an unintended consequence.

If you decide to decrease labor, for example, it could have a negative impact on the quality of service you provide to your customers. If you increase prices to stay even with the market, it could scare customers away as discretionary income levels haven’t kept pace with the cost of activities like eating out.

The steps left for operators to take include those that will optimize their facility, equipment, and processes. One particularly easy-to-control cost is frying oil (you can’t control what you pay for it, but you can control how it’s taken care of and used). After food, it’s likely that oil ranks near the top of most operators’ lists of costs surrounding their frying operations.

If you want to take your oil management game to the next level, we’ve got some fantastic oil savings resources available to download for free, including the Ultimate Guide to Extending Oil Life E-book.

Practicing proper oil management is a great start to realizing oil-related savings, but the biggest savings come with reduced oil volume fryers like our Evolution Elite with Smart Touch Filtration™, which uses 40% less oil in the frying vat. Here’s how:

  1. Oil Savings

A drop in 20 lbs. of oil capacity means 40% less oil is needed to cook the same amount of product. Less oil, more frequent filtration, and auto top-off combine to create maximum oil extension. For the average operation, that’s about $5,000 in annual oil costs saved. If your profit margin is 5%, that $5,000 savings has the same profit impact as increasing sales by $100,000, without the extra work! We’ve got a free spreadsheet template you can download to calculate oil savings for your business.

  1. Better and More Consistent Product Quality

With frequent filtration and automatic top-off, the oil’s “sweet spot” will last longer, creating a more ideal environment for frying food and creating a higher quality product, consistently. By maintaining a constant level of oil (which is managed by vat sensors) operators will also achieve a higher quality of fried coverage around the product and a more consistent product coming out of the fryer.

Extended oil life can also have positive health ramifications for customers. Often with a 50-lb. fryer, operators will try to push their oil life beyond its natural expiration time. In extreme cases, if extended too long, oil can even produce carcinogens and increase food’s cholesterol levels. With a 30-lb. fryer, oil savings will drive proactive oil management.  Having a team that watches oil quality and reacts to it will translate into better tasting and safer oil.

  1. Ease of Use

With a 30-lb fryer, gone are the days of manually opening and closing multiple drain valves and turning on/off pump motors just to filter the fryer’s oil. Instead, with the push of a button, oil is filtered automatically in just four minutes. Plus, you can even continue frying in other vats while one is filtering. This eases processes, meaning simpler training for your team and less interruptions for regular cooking operations.


Many operators may feel uncomfortable making a capital investment for such equipment, but it’s important to consider the ROI. For many establishments, the Evolution Elite will pay for itself in less than three years, then continue to deliver savings every year for the life of the fryer.

By investing in smart, oil-saving technology like the Evolution Elite low oil volume fryer, operators can realize greater profits for years to come — and it all starts with a few drops of oil.

Low oil volume fryer or not, Henny Penny can help with effective oil management. Click here to access our free download package, including everything you’ll need to become an oil savings expert and analyze your own operation.


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