Sheffield-based fish frying range manufacturer Henry Nuttall has signed a partnership deal with Vito to integrate oil filtration systems in all of its fryers.
As reported by Catering Insight’s sister publication, Foodservice Equipment Journal, the formal arrangement follows a series of demonstrations and trials that Nuttalls undertook to see how the equipment performed.
It concluded that the Vito system will allow the filtration of the oil at frying temperature, which is not possible with its current system. As a result, it should be able to speed up the production process rather having to allow a pan to cool, as well as give a guarantee that filtration is possible at peak times of frying.
Jack Price, office manager at Henry Nuttall, said the Vito system creates the highest purity of filtration on the market, removing all the carbon from your cooking oil and achieving 5 micron filtration.
“We are always striving to improve our ranges and offer our customers the best possible product and service on the market. We have researched and invested greatly into our high efficiency burners in the last decade, however our filtration process was something that hasn’t changed a great deal since we developed this many years ago.”
The deal gives Vito extended coverage of the fish and chip sector, which has grown in importance to the brand over the past 12 months.
Vito marketing director, Kim Addison, said: “Our product is getting great recognition now not only in fish and chip shops but the mobile sector because of its portability and speed so working with a fish fryer manufacturer was the next step. The Vito is going to be built in to each fish frying range by Henry Nuttall. It will also be sold to their mobile customers as an individual unit which will ensure each and every Henry Nuttall customer can be catered for in oil filtration.”