Introduction
The Gran Meliá Resort, now rebranded as Hyatt Regency Coco Beach Resort, a luxury hotel located in Puerto Rico, sought to improve its operational efficiency while maintaining the highest food quality standards. With an extensive food service operation that relied heavily on deep-frying, the resort faced significant costs associated with cooking oil consumption, energy usage, and labor for frequent oil changes. To address these challenges, the Gran Meliá implemented Frylow, a device designed to extend the life of frying oil and improve food quality.
Objective
- Reduce cooking oil consumption and associated costs.
- Lower energy usage by optimizing frying temperatures.
- Enhance the quality of fried foods served to guests.
- Minimize environmental impact through reduced waste and energy consumption.
Implementation
The Gran Meliá Resort installed Frylow devices across its commercial kitchen fryers. The implementation included:
- Baseline Assessment: A 14-day study period was conducted to monitor oil consumption, fryer temperature, and food quality before and after Frylow installation.
- Process Adjustments:
- Frying temperatures were reduced from the standard 340°F to 310°F.
- Frylow’s photo-catalytic ceramic technology was activated to slow oil oxidation and maintain lower oil viscosity.
Results
The results of the 14-day Frylow trial at the Gran Meliá Resort were impressive, showcasing significant improvements across several key metrics:
- Oil Cost Reduction:
- The resort achieved a 62% reduction in oil usage, cutting down costs associated with purchasing and disposing of cooking oil.
- Energy Savings:
- Lower fryer temperatures resulted in reduced energy consumption, further contributing to cost savings.
- Enhanced Food Quality:
- Fried foods were lighter, crispier, and absorbed less oil, leading to healthier menu options with fewer calories from fat.
- Operational Efficiency:
- Fewer oil changes reduced labor time spent on fryer maintenance, allowing staff to focus on other kitchen tasks.
- Environmental Benefits:
- Extended oil life decreased the volume of waste oil generated, aligning with the resort’s sustainability goals.
Key Metrics
| Metric | Before Frylow | After Frylow | Improvement (%) |
| Daily Oil Consumption | 32 liters | 12 liters | 62% |
| Fryer Temperature (°F) | 340°F | 310°F | – |
| Energy Consumption | High | Reduced | Significant |
| Frequency of Oil Changes | Every 3 days | Every 7+ days | Increased by 130% |
Guest Feedback
Guests reported noticeable improvements in the taste and texture of fried items. The lighter and crispier texture enhanced the dining experience, contributing to higher satisfaction rates.
Conclusion
The Gran Meliá Resort successfully leveraged Frylow to achieve substantial cost savings, operational efficiencies, and enhanced food quality. By reducing oil consumption by 62% and lowering energy use, the resort demonstrated its commitment to sustainability and operational excellence.
Frylow proved to be a valuable addition to the resort’s kitchen operations, providing both economic and environmental benefits while elevating the guest dining experience.
Resources
https://www.slideshare.net/Nicholas_Hanson/frylow-guaranteed-oil-cost-reduction
