The Regency Club in London has highlighted the impact of Oil Chef technology on its day-to-day kitchen operations.
Originally opened in Queensbury in 1991, The Regency Club has become a known name in the London bar and grill scene with its fusion of Indian spices and Kenyan cooking techniques.
Owner Rahul Sharma originally came across Oil Chef at a trade show and, upon adopting it, found that it was frying food quicker and extending the life of frying oil in his kitchen.
Sharma said: “The claims that Oil Chef were advertising on stand, surrounding food quality and oil savings of over 50%, truly stopped me in my tracks.
“I needed to see the results with my own eyes which is why I jumped at the chance of a demonstration which was arranged just a week later.
“First of all, I was amazed by the ease of installation which simply involves inserting the device into the well of the fryer. We then kept the device for a trial period so that we could monitor Oil Chef’s claims surrounding oil saving and improved food results.
“Within just a week, we were sold. We could clearly see the results, so it was a no brainer to order an Oil Chef device for all 7 of our fryers. Now our chefs couldn’t imagine frying without it.”
Oil Chef uses catalytic converter technology that aims to slow down the oxidation process of the oil, which occurs when it is heated.
The net result is a lower viscosity of the oil, which boosts its thermal conductivity and improves cooking results.
Sharma added: “Since using Oil Chef devices, we have been able to reduce our cooking temperature, and therefore energy usage, whilst benefitting from the exact same results of high temperature cooking.
“Our deep fried foods are also being cooked quicker, with crispier, lighter brown results that hold well, which is especially key for the growing takeaway element of our business.”
Oil Chef was founded in 2013, and operates offices in London as well as Miami in the USA and Montréal in Canada.
