Are you making the most of oil?

Supplier urges caterers to ‘do the maths’ – and save money

CALCULATING the cost-effectiveness of kitchen oil can be a slippery business.

Caterers who have lots of competing priorities on their plate can easily overlook the little things that make a big difference to the efficiency of their business.
One good example is the common failure to effectively monitor the performance and value of oil.
It’s a problem that prompted AAK Foodservice to start a project designed to encourage managers to pay closer attention to one of the most important ingredients in the kitchen.
Its ‘Do the Maths’ campaign aims to show caterers how best to measure whether the oil they are using is delivering on its promises or is simply a flash in the pan.
The firm has set up an online calculator which shows how much caterers could potentially save if they chose to switch from using a standard oil to one of AAK’s Prep range of high performance products.
The website,, also has a feature which allows caterers to pose questions and obtain information about the variety of oils on offer. The options include ZT long life vegetable oil which AAK claims can last two and a half times longer than extended oils, cutting down on waste and reducing costs.
It says ZT offers a solution to trans fats without compromising on fry quality or fry life. Its specially formulated blend of vegetable oils “has a balanced combination” of monosaturated fatty acids (which help reduce cholesterol levels), saturated fatty acids and polyunsaturated fatty acids.
AAK says ZT also contains no hydrogenated oil, is naturally high in the antioxidant Vitamin E.

Image: AAK’s range of Prep oils could be the best alternative to costly alternatives.

Top Tips

AIM HIGH – choose a top quality oil that meets your frying requirements.

FILTER – should be carried out at least once a day.

CLEAN – a daily task to keep the fryer in tip top condition.

TOP UP – make sure the fryer is at the correct oil level.