Efficient management can save cash in kitchen, suppliers say
Using the right oil for the right job is key to efficiency in the kitchen.
That’s the message from specialist suppliers, who told SLTN that good management practices, coupled with a sound understanding of the different types of oil, can help reduce waste while maintaining quality in the kitchen.
Rachel Neale, marketing manager for AAK Foodservice, whose brands include the Prep range of cooking oils, said it is important to understand the qualities of each oil in order to match them to the correct purpose.
Poor quality oil naturally results in a poor end product.
“For example, if you are frying all day, every day, then you should be using a long life oil to increase food yield and save money,” she said.
Pairing the right oil with your kitchen may reduce waste but disposing of oil correctly is an equally important step in maintaining quality.
“The basic advice here is, if your oil needs changing, dispose of it properly by either using the built-in disposal method in your kitchen or by safely pouring the oil back into its original packaging,” said Neale.
“Never pour oil down the drain.”
Infinity Oils specialises in the disposal of waste oil for the Scottish trade.
Colin Henderson of Infinity advised chefs and restaurant owners to ensure they are disposing of oil correctly.
“When disposing of cooking oil customers should always use a reputable company,” he said.
“The disposal company should be registered with the Scottish Environment Protection Agency (SEPA). They will provide the customer with a waste transfer certificate. This proves that the waste is being disposed of in the correct manner.
“Waste producers have a duty of care with the waste they produce. If they give the waste to an unregistered collector who fly tips the waste, the producer is open to prosecution and the associated fine.”
Ensuring waste oil is stored correctly is key, according to Henderson, who advised operators to ensure it’s always kept in a sealed container.
Neale echoed the importance of proper disposal, and highlighted a number of other aspects of oil management that chefs should consider.
“Good oil management can also increase the life span of your oil, ensure you do not have to throw away good oil and you produce top quality food,” she said.
“The basics are to always use high quality oil intended for that particular type of cooking, make sure you are cooking at the right temperature and timing for that food, ensure you have good equipment which is soundly maintained, and filter your oil regularly. Do this and the oil will be preserved for as long as possible.
“A poor quality oil naturally results in a poor end product.
“If you manage your oil effectively and efficiently, you should be able to increase the life of your oil to the extent that it equates to a sufficient money saving.”
Image – Effective management can save money.
