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Food Oil PursaLex™ ORES
Good news for store owners who utilizes fryer!
Great savings on annual oil cost! More than 50% oil cost savings!
An astonishing oil activating (conditioning) device! For less then a penny a day investment will guarantee an amazing result. Decreases oil waste, no major constructions or remodeling necessary, environment friendly product!
Annual Cost Saving Example
One average fast food fryer, operating for 30 days
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After |
| # of oil exchange: 7.5 times a month （Once every 4 days） |
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# of oil exchange: 3.75times a month （Once every 8 days ） |
| Volume of oil exchange: 7.5times ｘ18ℓ＝135ℓ (7.5 cans ) |
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Volume of oil exchange: 3.75times ｘ18ℓ＝67.5ℓ(3.75 cans ) |
| Monthly volume of added oil 1.5ℓｘ30 days ＝45ℓ(2.5 cans ) |
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Monthly volume of added oil 0.75ℓｘ30 days ＝22.5ℓ(1.25 cans ) |
| Monthly oil consumption cost （7.5 cans ＋2.5 cans ）ｘ＄30 =＄300.00 (Food oil price/can:＄30) |
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Monthly oil consumption cost （3.75 cans ＋1.25 cans ）ｘ＄30 =＄150.00 (Food oil price/can:＄30) |
| Annual oil consumption cost ＄300.00ｘ12 months =＄3600.00 |
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Annual oil consumption cost ＄150.00ｘ12 months =＄1800.00 |
Annual cost savings:
$3600.00 (before) - $1800.00 (after) = $1800.00
$1800.00 - $300.00 (PursaLex™ Ore price) = $1500.00 (Annual net profit)
* This product inhibits oxidation in oil, which enables repeated oil use. However, this product does not recycle food oil.
* Depending on types of fried foods and frying frequency could differ the oil oxidation speed. (Depending on the fryer type this product cannot be used.)
8 advantages: Improved oil creates better taste, faster cooking speed and efficiency!
1) Frying oil lasts two to five times more!! <Inhibits degree of oxidation AV>
PursaLex™ Ore completely separates oil and water. This applies to food moisture leaking out to frying oil. Separation of oil and moisture prevents hydrolysis and decreases free fatty acid in oil.
2) Decreases grease fume
Decreased free fatty acid prevents grease fumes. The food oil treated with PursaLex™ Ore maintains oil smoke point just like the fresh oil. (Fresh oil smoke point:240 degrees celcius, old oil smoke point: 160~170 degrees celcius )
3) Inhibits peroxide value (POV)
Oxygen in the oil escapes in the air. This inhibits peroxide value (thermal oxidation).
4) Decreases the use of extra added and waste oil: environment friendly!
Less oil is absorbed by food (30%~50% less), therefore, less amount of oil needs to be added in the fryer. Decreased oil waste due to extended oil life of 2 to 5 times.
5) Inhibits food specific smell in oil
Moisture that leaks out from fried food contains food specific smell and flavor. This usually transfers to different food ingredients that are fried in the same oil. Oil that is conditioned by PursaLex™ ores contains very less moisture, which protects food flavor. Also quickly cuts oil from food, you will never experience soggy fried foods!
6) Oil temperature rises in shorter time
Use of PursaLex™ ores conducts heat in oil a lot quicker. Improved thermal conduction rises oil temperature in a shorter period of time.
7) Lower preset temperature of oil! Saves energy bill.
Improved thermal conductivity in oil enables frying food in a lower temperature! (Example; 356 F 329 F). Lowering preset temperature prevents oxidation in oil (50F increase in oil temperature speeds up oxidation by two times more.)
8) Efficient thermal conductivity!
Fried food’s center/core temperature rises quickly, therefore you can shorten frying time.
PursaLex™ Ores before and after: Food core temperature comparison table.
- Make sure to clean the fryer bottom and drain the sediments to the oil cup frequently after use. Frying residue may dirty your oil by floating upward.
- After draining the oil to the oil cup, wait until the sedimentation occurs, eliminate the sediment and pour the oil back to the fryer for effective saving.
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