Enjoi provides frying oil solution to restaurants that want to reduce their oil cost and improve food quality. The solution will help restaurant to comply with the new legislation proposal in July 2015 which requires restaurants to keep records of the oil management system.

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There are three main key elements:

1. Changing to long fry life Enjoi High Oleic Sunflower Oil

2. Proper oil filtration and cleaning of fryer

3. HACCP approved instruments to monitor the oil status

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Accomplish these objectives will further extend the oil fry life within food safe level (Total Polar Material* < 24%), and the food natural flavour will not be replaced by heavy oil taste.

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Below is a simple cost comparison: