Products
How It Works
There is no magic! – only science!
- The forcible catalytic effects of OiL Chef, work as a stopper agent against deterioration of the fat and oil.
- Generating molecular oxygen in the oil - through catalytic absorption of O2 onto the ceramic pellets’ near infinite surface areas.
- This active molecular oxygen cuts the chains of lumpy oil bodies that raise oil viscosity.
- It keeps the oil in finer form, improving heat conductivity that enables quicker cooking at lower temperatures.
- It prevents oil from breaking down resulting in less harmful by-products in the oil and less oil being absorbed by the food being fried/blanched.
Trusted by Leading Restaurant Groups & Franchises
Global operators rely on Oil Chef for consistent, repeatable results across all locations.
Certified for Safety & Effectiveness
Oil Chef meets international food-safety standards and performance certifications.
Committed to Continuous Innovation
We invest in ongoing R&D to deliver the most advanced oil-optimization technology in the industry.
Trusted by Operators Who Cook at Scale
Chefs and franchise leaders share real results from real kitchens.
“Oil Chef paid for itself in under a month. Our oil lasts longer and our food quality is better than ever.”
— Executive Chef, Multi-Unit Restaurant Group
“We rolled Oil Chef out across all franchise locations — consistent results, happier operators, real savings.”
— Franchise Operations Director
How Oil Chef Works
A simple, powerful process designed for any kitchen.
Fast. Safe. Universal. No learning curve.
01
Drop Oil Chef into your fryer — no installation, no downtime.
02
Oil Chef immediately begins stabilizing your oil, slowing breakdown and improving heat transfer.
03
Food cooks faster & more evenly, reducing total frying time.
04
Oil lasts significantly longer, cutting oil expenses and extending fry cycles.
05
