Sheet metal fabrication begins
Sheet metal fabrication begins
The first generation—Walter Schlegel—founded the family-run company. Sheet metal fabrication began. This was the precursor to deep fryer manufacturing.
Discover the future of professional kitchens with the OLFO® system – the most energy-efficient fryer on the market, achieving 80% oil savings through innovative membrane technology.
Continuously filters the frying oil with a nano-scale membrane. The oil no longer needs to be disposed of. Sustainability through energy savings.
Designed for high-volume environments, our fryer supports faster cooking times and consistent results. Enjoy lower oil consumption without sacrificing food quality, making it a smart investment for bustling kitchens.
High-tech meets ease of use. Save oil costs without losing flavor—built for the busiest kitchens.
Comparison Table (US Customary Units) / Values in US Gallons (gal) and Pounds (lbs)
|
Energy-efficient fryer
|
Henny Penny V12
 |
OLFO E1
 |
|---|---|---|
|
Oil Change during the test
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3 times
|
no change
|
|
Disposal (gal)
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16.64 (gal.)
|
0.77 (gal.)
|
|
Capacity of one bank fryer
|
4.75 (gal.)
|
4.75 (gal.)
|
|
Utilization during the 22 days
|
70% vol.
|
100% vol.
|
|
Fries frying during the test
|
2,642.0 (lbs)
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3,774.3 (lbs)
|
|
TPM Oil quality after the test
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18% (Dispose of it for the fourth time)
|
8% (still good quality)
|
|
Price waste oil
|
$190.00 (4x the oil consumed)
|
$7.70 (on change)
|
|
Price
|
$13.900,00 per unit
|
$7.750,00 per unit
|
|
Price option membrane
|
$16.100,00 (option)
|
|
|
Equipment amortization through savings
|
3 Years
|
1.5 Years
|
|
Savings on oil after 5 years
|
$0 (no savings)
|
$18.144,00 (savings)
|
consumption US restaurants per year
Assumptions:
Annual rapeseed oil volume,
If OLFO® had a 10% market share, the daily cost savings would be: US$2.76 million.
(Annual cost savings: US$1.006 billion)
The land area required to produce the annual consumption of frying oil is roughly the size of Connecticut (approx. 3.1 million acres).
There are 600,000 restaurants with deep fryers in the USA.
per Restaurant. Oil change interval: every 3 days. On top of that, there's the daily filtering and cleaning.
weekly cost of oil per restaurant is $175.00, based on a volume of 17.5 gallons at a price of $10.00 per gallon.
Save 70% on frying oil. Lower carbon footprint, less waste, better planet.
Cleaning the energy-efficient fryer is largely eliminated. Your team can concentrate on the guests, not on cleaning and filtering frying oil.
Storage, logistics and oil handling reduced to a minimum. Direct savings to your bottom line.
The OLFO®membrane was collaboratively developed by ETH Zurich and ZHAW University of Applied Sciences in Zurich. This innovative membrane emerged from various scientific projects, including dissertations and master's and bachelor's degrees, with valuable contributions from numerous researchers.
The development received significant support from Innosuisse and was guided by Da Vinci Partners, whose expertise was instrumental in achieving international patent protection for the OLFO®membrane, particularly in the filtration of frying oil at the nano level. We extend our gratitude to all involved for their cooperation and dedication to this project with the energy-efficient fryer.
Chef Arredondo attended La Scuola Internazionale di Cucina Italiana (ALMA) in Colorno, Italy where he graduated as a Certified Italian Master Chef. San Antonio, Texas Taco Cabana
"It was an excellent experience for me to test the OLFO® deep fryer." "I am convinced by the product and the energy-efficient fryer's oil savings."
FAQ
The OLFO fryer shifts your kitchen from a cycle of constant oil replacement to a process of continuous oil regeneration. This offers three decisive advantages:
1. Superior Quality & Significant Cost Savings: Traditional fryers allow food residues to carbonize on the heating elements, which degrades oil quality and can be unhealthy. OLFO’s membrane technology prevents this degradation, keeping your oil fresh indefinitely and slashing purchasing costs with up to 80% with this energy-efficient fryer.
2. Streamlined Operations: Your team no longer has to perform the dangerous and time-consuming task of changing and filtering hot oil every few days. This significantly reduces workload, allowing your staff to focus on guest service rather than oil logistics.
3. Sustainable Impact: Reducing oil consumption is the most effective way to lower your kitchen’s carbon footprint. By eliminating waste oil, you make a clear statement for sustainability while improving your bottom line.
Absolutely. Our fryers are built on a foundation of 30 years of Swiss engineering excellence. While the nanofiltration membrane is a groundbreaking innovation, the hardware it powers is already a global standard:
Proven Infrastructure: Our core fryer technology is currently in daily operation at over 30,000 locations across Europe, proving its durability in the most demanding kitchen environments.
Scientific Validation: The energy-efficient fryer OLFO® membrane was developed in collaboration with leading institutions like ETH Zurich and ZHAW. It has undergone rigorous testing through multiple scientific projects and field trials to ensure it meets the extreme demands of QSR workflows.
Market Ready: We combine decades of manufacturing experience with cutting-edge filtration to offer a solution that is not just a concept, but a robust, energy-efficient fryer for modern gastronomy.
The return on investment for an OLFO fryer is exceptionally fast, primarily driven by the massive reduction in oil consumption:
Direct Annual Savings: A typical full-size QSR operating three deep fryers saves an average of $64,000 annually on oil purchases alone.
Eliminating Disposal Costs: While disposal fees vary significantly by region and service provider, the OLFO system almost entirely eliminates waste oil. This means the costs for storage, collection, and disposal of old oil are virtually removed from your balance sheet.
Rapid Payback Period: Due to these substantial operational savings, most businesses achieve full amortization of the equipment in a very short time—typically within 1.5 to 2 years.
We are happy to provide a customized ROI calculation based on your specific oil volume and local disposal rates.
We are a synergistic team of experts dedicated to revolutionizing the deep-frying industry. Our foundation is built on three pillars of excellence:
Swiss Engineering: Our core team consists of Swiss engineers with over 30 years of experience in the high-precision design and manufacturing of commercial deep fryers.
Global Craftsmanship: We combine Swiss innovation with specialized European manufacturing expertise to ensure our hardware meets the highest standards of durability and performance.
Market Expertise: With a dedicated team of US-based professionals, we possess a deep understanding of the American QSR landscape, ensuring our solutions solve the real-world challenges of high-volume kitchens.
Together, we bridge the gap between cutting-edge nanofiltration technology and practical, sustainable solutions for the modern gastronomy industry.
Since every kitchen has unique requirements—varying by oil volume, regional energy costs, and local disposal fees—we believe in providing tailored calculations rather than generic estimates.
We are currently in an exciting growth phase and are actively seeking:
Visionary Partners: Individual restaurants and QSR chains interested in pioneering sustainable gastronomy.
Investors: Like-minded individuals who want to scale a disruptive technology that solves a global waste problem.
Contact us today for a personalized assessment. We are ready to demonstrate the specific financial and environmental impact OLFO® can have on your business.
Contact
We look back on 50 years of company history. We manufactured our first commercial deep fryer thirty years ago.
Sheet metal fabrication begins
The first generation—Walter Schlegel—founded the family-run company. Sheet metal fabrication began. This was the precursor to deep fryer manufacturing.
The deep fryers are extremely sturdy and already feature intelligent controls and a standby function.
Research and development are being conducted in collaboration with ETH Zurich and ZHAW University of Applied Sciences. The membrane is being developed as part of an Innosuisse grant.
OLFO is now in use at two restaurants with overwhelming success. The OLFO Gas system demonstrates that it is possible to save over 70% on frying oil.
OLFO® Switzerland Copyright
© 2026 Copyright OLFO® Switzerland. Registered trademark of Schlegel AG
Automatic basket lifting function
Smart Cooking Adjustment The system automatically calculates the frying time based on the amount of food. For larger quantities, the time is adjusted to ensure the quality stays perfect every time. It also features a power-saving standby mode and adjustable volume for sound alerts.
Automatic filter membrane
The real highlight of the OLFO® fryer is its membrane. It continuously regenerates the frying oil. This means the oil no longer needs to be discarded after three days, but can remain in the fryer indefinitely. Frying oil is a foodstuff and a valuable ingredient. After each shift change, the dangerous and unpleasant task of manually filtering the hot oil is eliminated.
Control
stat-of-the-art
