OiLChef device is helping the maritime hotel industry to save around 50% on fryer oil and fryer oil storage. The award winning accessory for deepfryers is adding value to food quality and profits.

1. 36 Cruise Industry News: Sustainable Sailing
Better Frying
Through Science
W
ith almost everything costing
more post-2020, saving on
purchasing, shipping, storing
and discarding cooking oil can go a long
way very quickly. Plus, the fish n’chips,
French fries, and calamari created will
taste better and last longer under heat
lamps or anywhere else, said Sean Farry,
CEO of OiLChef.
“From the customer’s experience it’s
second to none. They’re tasting more of
the food and less of the oil,” Farry said.
“We’re extending the useful life of the
oil. Instead of getting 10 kilos of fried
food from one liter of oil, you can get 20
kilos of food from that same oil.”
THIS LITTLE SILVER BOX MAY NOT LOOK LIKE MUCH,
BUT IT CAN DRAMATICALLY REDUCE GALLEY COSTS
BY DOUBLING THE LIFE OF COOKING OIL, REDUCING
ENERGY CONSUMPTION, AND CREATING LONGER-
LASTING, BETTER TASTING FRIED FOODS.
OiLChef

2. 37
Cruise Industry News: Sustainable Sailing
How it works
The OiLChef - that little silver box
- contains a proprietary blend of taste-
less, odorless, non-chemical ingredients
that keep oil from clumping together.
OiLChef is not a filter, it is not a chemi-
cal, it has no breakable parts, no electri-
cal hookups or battery and it is virtually
maintenance free.
“It’s a trade secret formulation of
rare and precious metals that work on a
molecular level in the frying oil. It does
two very important things. It slows down
the oxidation of the frying oil and stops
the polymerization of the oil molecules,”
Farry said.
Simply put, once the oil is heated and
encounters moisture, the oil molecules
lump together.
“We keep that process from happen-
ing, keeping the oil in its natural state.
A thinner liquid conducts heat more ef-
ficiently. That allows us to fry our food
quicker,” Farry said. “It’s a catalytic
converter for your fryer.”
Indeed, the technology was initially
developed for engine oils, but through a
happy accident was discovered to work
even better in cooking oils.
Installation is as easy as placing either
the half-pound model or 1.5 pound model
in the fryer. There are no electrical con-
nections or batteries of any sort.
“It takes less than three seconds to
install the OiLChef. And it lasts more
than three years,” he said. “It’s the most
sophisticated piece of equipment you
could put in a deep frier that is designed
to operate in the most simplistic of ways.”
Eco benefits
When OiLChef keeps cooking oil
from clumping, it doesn’t just allow for
a longer lifespan of that oil. It also allows
for faster cooking, meaning less energy
consumption. This is an obvious benefit
to the cruise industry.
By allowing shorter cooking times
at a high temperature, food fried with
OiLChef is crispier and keeps longer.
Soggy fried foods are never appetiz-
ing.
“Fried food is not very good at keep-
ing it’s texture, shape and tastiness under
a hot lamp. If it’s fried in oil
that has an OiLChef device, it
keeps that texture for longer,” Farry
said. “They’re tasting more of the product
they see on the food menu and less of the
oil it’s being cooked in.”
While the cost benefits of buying,
shipping, storing, and discarding half as
much oil are obvious, there are further
supply chain and customer satisfaction
upsides.
OiLChef has been in land-based deep
friers for nearly a decade. Those restau-
rants were able to reduce their oil expens-
es and associated carbon footprint, while
also giving themselves an easy marketing
win. Not only does their food taste better,
food waste is down too.
If it weren’t for the global pandemic,
OiLChef would likely already be aboard
your cruise vessel. Farry and company
had just received their final regulatory
approvals when the world pressed pause.
Now that we’re up and running again,
Farry has a message for the cruise in-
dustry: “We’re going to save them a
fortune.” 
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Learn more at www.oilchef.com