After installing Karatto-kun®, the frying oil is less likely to get dirty and the product color has become even more beautiful. The product can be fried crisper than before, and the crispiness of French fries can be maintained for a longer time. Most of the oily smoke and oily odors have disappeared, and the environment of the restaurants has been much improved.

This is the first restaurant to introduce the frying oil oxidation prevention device “Karatto-kun®”. Firstly, we tested it by frying French fries using oil already deteriorated to some extent, but I was surprised to find that they were nicely fried. It drains oil well and maintains its crispy texture. In addition, the duration of continuous use of oil was extended, so we decided to introduce it.

In the past, we introduced another food oil oxidation prevention device using a transformer as a trial, but that caused breakdown in the fryer’s instruments and it ended up in a huge loss. Therefore, we vowed that we would never repeat it again. After hearing information about the performance of Karatto-kun®, we tested it and we found out greater benefits than what described in the catalog so we decided to adopt it.
As a result, we succeeded to reduce the consumption of frying oil for two 350-liter continuous automatic fryers to less than half thus it leads to a significant cost reduction. We are currently using a digital measuring instrument to measure the deterioration of oil, and the deterioration value is kept low by using the frying oil oxidation prevention device “Karatto-kun®” even if the oil is continuously used for a long time. All the staff are happy that the working environment has been improved as oily smoke and oily smell in the factory has drastically decreased.
In addition, I like it because oil drains off products better and the crispness lasts longer.
Hats off to the excellent quality of “Karatto-kun®”.

Tonkatsu, fried shrimp, fried oysters, whatever you fry, the color is beautiful and delicious. The deterioration of cooking oil is also suppressed, and the frequency of replacement to new oil is reduced, so it can be used for about twice as long as before. It helped us a lot by reducing expenses. The temperature of the fryer has been set by 5 to 7 degrees lower than before. The female staff at the store are very happy that their hair and clothes no longer smell of oil. I was surprised that the results were exactly as the manufacturer said before the test, and everything written in the catalog was true. We experimented various similar equipment in the past, but it was the first time for us to see such a great product.

As the fried chicken food industry is a low-cost business, cost reduction was a primary issue for us. When the first store at Shibuya Center Gai was opened, to reduce expenses of oil, we introduced an AV (oxidation) down agent, which is said to prevent oil deterioration, however, we could not confirm such an effect, and moreover, the relevant monthly running cost reached nearly 30,000 yen. In addition, every day after the store closed, the oil had to be filtered while it was still hot, which took 20 to 30 minutes but such additional work was too heavy for female staff and also too dangerous as it had to deal with hot oil. So, I found the oil oxidation prevention device “Karatto-kun” on the web. Since the manufacturer offers a trial for free, we requested them to dispatch a person in charge and tested it for two weeks. After having used it, our impressions on Karatto-kun® were “it drains oil well, fries chickens crisper, and specially the quality of oil was maintained at least for a week although it used to become heavy and bad odor in 3 days. We were told that the trial period would be two weeks, but we quickly decided to introduce it with only one week trial period.

Of all side dishes, the quality of bento is depending on fried food. It takes a certain time to reach customers as we start frying at 3:00am in the morning. It will become deformed and result in a loss of good texture. Also, we were struggling with a large amount of oil remained at the bottom of the tray in the kitchen. Thinking that it might be possible to resolve this problem with Karatto-kun®, I tested it and was surprised at how well it drained the oil and produces a crisp finish. We introduced it in all our factories as we confirm that the performance was exactly same as the high reputation. With the introduction of the oil oxidation prevention device Karatto-kun®, the amount of additional oil required has been reduced by half, and there was no excess frying oil on the batter of deep-fried food, and only a small amount of oil sticked to the paper. It also made cleaning the fryer easier. Moreover, we used to add 5.5 to 6 cans of 18 liters oil every day, but it has been reduced to about half, only 3 cans. The benefit of cost reduction is significant, so we introduced it to all our factories.