Oilchef

Fried Chicken Quality after 90 minutes hot hold, with and without OiLChef in the fryer. The results are nothing short of extraordinary. OiLChef technology inside your pressure fryer or open pot fryer increases quality of food and reduces cook times significantly. Fried Fresh Bone-In-hand-breaded Chicken will cook between 90 seconds to 4 Minutes quicker.

Why? Because OiLChef keeps the frying oil in a thinner and finer form, reducing viscosity and this improves thermal conductivity in the oil and heat recovery.

The OiLChef solution reduces oil absorption by the breading, pro-longing the crispy external texture while maintaining juiciness of the flesh and full flavor profile after at least 90 minutes... How? the food cooks quicker so it has less contact time with the oil.

In the chicken picture on the right, the same portion size and breading was used in a fryer without OiLChef and you can see that this product is dehydrating, losing texture, flavor and plumpiness. When we peel back the skin the picture tells the story.

Contact us today to learn more and explore what we may be able to do for your operation.
Oilchef Kelly Hygiene and Catering Oilchef VIP Clients Foods And Flavors SwiftOrder National Federation of Fish Friers - NFFF Sean Patrick Farry Foody Fe**sh Restaurant & Takeaway Food Reviews in the UK N.I Food-To-Go Association - Public Group Florida 850 Caterers & Food Trucks Ocala Food Truck Hub Chicken Leg Piece Chicken Salad Chick ROSTY - Poulet savoureux | Tasty Chicken Bazooka Fried Chicken Restaurant & Takeaway Owner’s Network UK The Takeout

Thank you to our customers for an incredible year. We can’t wait to meet new kitchens, new teams, and new faces in 2026.
Cheers! 🥂

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