Filtration Monitoring and Sustainability Improve Frying Systems
Smart technologies enable hotel F&B operators to make managing frying a well-oiled affair.
While its systems are known in the industry for benefits including heightened safety and cleaner use in oil management, Restaurant Technologies also makes management of frying oil easier and more sustainable.
“Sustainability has been at the forefront for a lot of our customers, in terms of the impact we provide,” says Josh Dolan, national sales executive at Restaurant Technologies. “It means no longer having to deal with the jugs and the boxes, which end up in landfills. Fryer filtration monitoring gives us a better line of sight to the customer and their daily standard operating protocol, to help them better manage that oil,” Dolan explains. “It seems counterintuitive that as a supplier we would provide them less product, but that’s what we’re doing. With monitoring, we are able to coach them and provide them better opportunities for oil use.”
And in addition to its well known, safer system for transporting used oil, Restaurant Technologies has made ventilation much safer and cleaner, with its recent development, AutoMist, which cleans the hood, flue, and fan every day with a powerful spray mixture of detergent and water to prevent hazardous grease buildup, heading off potential fire and costly downtime. It’s automated, based on the customer’s use.
Soon after its introduction to the market, AutoMist was honored at the 2016 National Restaurant Show in the Kitchen Innovations Awards, which honor forward-thinking equipment and technologies that increase efficiencies and productivity for backof-the-house operations.
And once a hotel signs up for AutoMist, the company oils the deal from there, Dolan notes. “There is no upfront cost for installation, and Restaurant Technologies includes ongoing maintenance and conducts quarterly safety checks.”