Catering Scotland

Serving over 500 meals daily, the hotel, situated half a mile from Heathrow Airport, invested in to use in all its on-site restaurants. As well as better tasting food, filtering their cooking oil with a single VITO 80 machine has reduced the Marriott’s annual oil and labour costs by over £5,000.

Joe Beaver, Executive Chef comments: “We’re saving three to four drums of oil a week. Rather than straining the oil every day and throwing it away we can now filter it. It makes the product much brighter and fresher looking. The food is more appealing to the customer to eat”.

Jim Shields, Director of Engineering at London Heathrow Marriott comments: “We’ve saved over £4,000 on oil and staff not having to drain or clean the fryers has reduced labour costs by £1,000. In just eight months the machine paid for itself. We use our fryers mainly for fish and chips and onion rings. Guest satisfaction has been enhanced without them even knowing it because the food quality with VITO is so much better. It’s a very practical product.”

See Joe and Jim from the London Heathrow Marriott singing VITO’s praises on video