You say you want to get in the automated cooking oil game? In this main event, you have a choice. In that corner, you have tank oil. In this corner, you have bulk boxed oil. See how they measure up when they go toe-to-toe, and decide which will be the champion of your foodservice operation.
When it comes to price, quality, overall cost of ownership, ROI, food consistency, and brand protection, we believe the winner is clear.
|BULK BOXED OIL vs TANK OIL|
|Equipment ownership and lower cost||NO|
|Choice of distributors for oil||NO|
|Premium oil selection||NO|
|Equipment flexibility based on need||NO|
|No equipment markup on oil purchases||NO|
|Choice of oil reclamation to maximize credits||NO|
|Upside down, gravity-fed packaged oil
dispensing increases yields (no tank means no oil left in tank)
|Sealed packaged oil
free of oxygen
Once the oil leaves the rail car
• Anywhere; global solution
• Dependent upon radius from the depot
Information to manage costs and quality across the entire enterprise. Globally and at store level.
Information for efficient fresh oil and waste oil management at the franchise level.
Automatic notification and dispatch. Locking valve for oil security.
Every time your fryer is used, the equipment communicates to the M3 management system, which signals to the EZ Oil system precisely how much oil to add to the vat.