VITO® Oil Filtration System
Made in Germany, the VITO® Oil Filtration System’s six-minute self-filtering cycle can save up to 50% on oil purchasing costs, reducing oil storage space, reducing oil disposal requirements, increasing the taste and quality of foods and providing customers healthier deep fried foods. Oil consumption is reduced by removing micro particles, carbonized particles and suspended sediments. This doubles the lifetime of frying oil which gives a measurable and very quick return on investment.
How VITO® Oil Filtration System Works
VITO® Oil Filtration System is a revolutionary mechanical filter primarily for use in cafes, restaurants and any other industrial kitchen. Developed with scientific support, this German-made machine runs on a built-in timer for about five minutes, micro filtering all the frying oil contaminates. At the end of the cycle, the system will shut down automatically.
This cooking oil filtration system removes contaminants down to five microns in size, removing carbon (a known carcinogenic) that causes bad flavour, oil discolouration and smoke. VITO® Oil Filtration System is more efficient than built-in filters of pans.
To use VITO®, simply place the filtration system in a hot fryer and switch it on, once the cycle is finished, transfer it into the next fryer. Safe to use and easy to clean, the submersible parts can be cleaned in the dishwasher (when it is only time to change the filter).
Saves Time and Money — and the Environment
VITO® is fully automated, which means you can carry on other more important tasks, saving you plenty of time.
In addition, this fryer oil filter machine uses less frying oil and fewer containers. The filters are completely biodegradable as well, as they are made from cellulose. Unlike other filtration systems, it does not pollute the environment.
At Hostservice, we offer VITO® fry oil filter machines of all capacities, from 30 to 80 litres. We even offer the revolutionary VITO® Oiltester—a device that ensures the quality of your frying oil.
Order yours on our site today.
30 Litre Filter Unit
50 Litre Filter Unit
80 Litre Filter Unit
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Recently put the VIto 80l into our hotel, have notice a massive change in the product cooked and extended the life of the oil easily by double its life,
At the hotel we use a wide range of deep fried products and we were changing the oil two or three times a week, with the Vito we have now gone to changing it every 6 - 7 days. Not only does it save us money but the product we cook in the fryers has a better taste. would highly recommend all kitchens to have one of these units.
Dean, The Famous Grouse Hotel
Hi. Just thought I would drop a note to say that your Vito filter machine has saved me so much work. I now dump the oil only every two and a half weeks and the product when cooked (mainly fish and chips) is coming out perfect.
Also when I do clean and dump the vats there is very little to clean out.
Thank you for saving me money and work and improving the product that we sell.
Regards, The New Funky Fish
Fantastic machine - we have managed to extend the life of our fryer oil from 6 days through to 2.5 weeks with fairly heavy use of fryers, easy to use with minimal set up to get operating, added bonus is once the machine is running you an just leave it to do it's thing while you're continuing with other things.
Head chef Brown Pub Methven
The VITO oil filtration system has been a great success in the blue pub kitchen, not only has it reduced our oil consumption, but also improved the quality of the food and increased the duration of which this quality remains.
That being said, the mounting bracket that was purchased has not be used once as it does not fit our fryer as the bracket sits too low in relation to our base plate. Not using bracket does increase risk of the system falling over and does not allow us to leave the kitchen when in use - something which was a big selling point.
Regardless, the pros definitely outweigh the cons, it is easy to use and has increased the overall quality, in terms of both taste and health of fried food leaving the kitchen.
Joel Walsingham, Blue Pub Chef