Rapeseed is up 15.2% in twelve months and vegetable oil has hit a four-year high. Enter your kitchen and see what an OLFO® E3 with membrane filtration takes off your oil bill, your energy, your waste drum and your team's shift — using measured data, not brochure claims.
Gastrofrit's measured benchmark for a three-vat station: 8,176 L a year with no filtration, 5,800 L with conventional filtration, 2,249 L on an OLFO® E3. Scaled to your vats and open days.
One package is a three-vat OLFO® E3 with three membranes.
Open a panel to change what is behind it.
In benchmark and invoice mode the saving percentage drives the result. In "what I fry" and "guests" mode it becomes an output — the saving falls out of your carry-out and your change interval. Only the fries uptake is measured; the rest are industry rules of thumb.
Times are assumptions, not measurements — set them to your own kitchen. The number of oil changes comes from the change interval, not from a separate figure.
OLFO® makes no claim of a lower running draw — the elements are the elements. The only energy it saves is the reheat from cold after every oil change, and that is all this line counts.
Savings accumulate; the premium is paid once. The line crosses zero the moment the machine has paid for the difference between itself and the fryer it replaced.
Every oil change is a cooled vat, a drained tank, a carried drum and a reheat — and most of it lands on the close shift. Continuous membrane filtration removes the task rather than speeding it up.
Palm and soy demand, biodiesel mandates and Black Sea supply set the number. Rapeseed is up 15.2% in twelve months, sunflower 26.4%. You have no vote.
Filtration, temperature control and measured change intervals sit entirely inside your control. Every litre you don't burn is the only hedge you own.
Everything you spend on frying over a decade. Equipment on both sides. Lines you switched off still appear in grey — they are a cost either way.
| Cost line | Today | With OLFO® E3 | OLFO advantage |
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A 22-day production test at IKEA St. Gallen and a 10-day test across two Taco Cabana restaurants in San Antonio, both against a conventional fryer running alongside.
“One can clearly state that the membrane allows for massive savings in frying oil. Throughout the entire testing phase the oil remained visually consistent — golden yellow and fresh.”
“I am convinced by the product and the frying oil savings. It was an excellent experience for me to test the OLFO deep fryer.”
“I can imagine that with the OLFO system, oil changes will no longer be necessary once the fryer is fully developed.”
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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
