TESTIMONIALS

A certain bento delicatessen factory

Fried ingredients for bento boxes can be either good or bad. We start frying from 3am in the morning and it takes a considerable amount of time until it reaches the customer. It will become deformed and the texture will be bad. Also, in the kitchen, there was a lot of oil left on the bottom of the tray, which was a big problem. I was recommended ``Carat-kun'' as a solution to this problem, so I tried using it for a test run, and it removed the oil surprisingly well, resulting in a crispy finish. I realized that it was exactly what I was told, so I adopted it in all of my factories. Additionally, with the introduction of the edible oil oxidation control device "Karat-kun," the amount of oil added has been reduced by half, and excess oil no longer sticks to the batter of fried foods, but only a little to the paper. It also makes cleaning the fryer easier. What's more, I went from pouring about 5.5 to 6 18-liter cans every day to about 3 cans, which is about half that amount. This cost reduction effect was so great that we have introduced it to all of our factories.

A certain tonkatsu chain store

No matter what you fry, such as pork cutlet, fried shrimp, fried oysters, etc., it is fried well, has a beautiful color, and is delicious. Deterioration of cooking oil is also suppressed, and the time for replacing oil with new oil is extended, making it possible to use it for about twice as long as before. This is a great help in reducing costs. I have lowered the temperature of the fryer by 5 to 7 degrees from before. The female staff at the store are very happy that the oil smell no longer sticks to their hair and clothes. I was surprised that the results were exactly as the manufacturer said before the test, and everything was as written in the catalog. There have been many different products, but this is the first time I've seen a product like this.

A certain tempura factory

In the past, we test-introduced a device called a food oil oxidation prevention device that uses a transformer, but the fryer's gauges went awry and caused a great deal of damage. Just when I thought I would never experience this again, the After hearing information about the performance and track record of "Kimi" and implementing it on a test basis, we found that it was more effective than catalog sales, so we decided to adopt it.
As a result, we were able to reduce the amount of cooking oil used in two 350-liter continuous automatic fryers by more than half, resulting in significant cost savings. Additionally, we are currently using a digital measuring device to measure the deterioration of oil, and to our surprise, the use of the edible oil oxidation prevention device "Carat-kun" has kept the deterioration figures low even after long-term use of the oil. All the staff are happy with the improved working environment, with a drastic reduction in the amount of oil smoke and odor in the factory.
In addition, the product drains oil better and stays crispy, which I really like. I take my hat off to the excellent effects of "Carat-kun."