CASE
~50% longer oil lifespan
With H2O Shift, fast food restaurants use significantly less oil – and get cleaner, healthier kitchens and lower operating costs
THE PROBLEM
Deep frying affects more than the bottom line
An average fast food restaurant uses 300 litres of frying oil per month – and that's just the tip of the iceberg. Frequent oil changes mean not only more purchasing, but also increased working hours, downtime for the vats, and an operational rhythm that never truly stops.
Grease in the air and ventilation settles on surfaces and in ducts, leading to more cleaning and a higher fire risk. Floors need constant washing yet still pose a slip hazard. Greasy air affects the customer experience. And many years in such air strain employees' respiratory systems and lungs – IARC classifies high-temperature frying fumes as probably carcinogenic, and professional chefs have three to eight times higher risk of developing lung cancer.
READ MORE ABOUT GREASE TREATMENT
The solution & the results
Same fryer. Much less oil.
When the deep fryer is operating, steam carries grease up and out into the kitchen. Power2Air/Grease is mounted directly on the deep fryer and reduces the amount of grease that the steam binds and carries with it, and this results in a number of measurable effects:
~50% longer oil lifespan, ~30% lower oil consumption, and fewer oil changes
Cleaner air, better work environment and customer experiences
Less grease in ventilation and lower fire risk
Easier and faster cleaning – and no slippery floors
Lower operating costs and energy consumption
What does it mean for your operations?
With a weekly oil consumption of DKK 1000, the calculation looks like this:
| Effect | Annual saving |
|---|---|
| Lower oil consumption (approx. −30%) | 13,000 – 20,000 DKK |
| Fewer oil changes – labour time | 1,500 – 3,500 DKK |
| Reduced floor cleaning (−25%) | 8,000 – 12,000 DKK |
| Total annual savings | 23,000 – 35,000 DKK |
The figures can be adjusted to suit any consumption.
CALCULATE YOUR SAVINGS
Good practices for fryer operation
TPM stands for Total Polar Materials (polar compounds) and indicates how used the deep-frying oil is. Measure TPM daily to achieve maximum effect from Power2Air/Grease.
Oil that is too hot or old forms acrylamide and acrolein – a health risk for staff and guests. If the oil quickly darkens despite low TPM, it is most often due to too high a temperature or too much breaded product.
Maintain the temperature at 160–175°C (max 180°C), avoid overfilling, clean the filter pan with each change, follow the change schedule instead of changing "by feel", and measure and record TPM every evening at closing time.
| TPM | Recommendation |
|---|---|
| Below 18 | Normal operation |
| 18–21 | Plan change within 1–2 days |
| 22–24 | Change by next morning at the latest |
| Above 24 | Change immediately |
Do you want to extend the lifespan of your frying oil?
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