Currently there are a few similar products in the market who claim to do the same thing — extending the life of frying oil. But, unfortunately they don’t last long. Its performance gradually deteriorates over time and eventually loses its effectiveness entirely. Other item uses a lot of electricity, or requires a lot of labor work.
KuraBan’s NTP Technology allows it to perform year after year without hardly any maintenance. Its original Hybrid Power Source minimizes power consumption, almost down to zero. Since there is no moving parts, breakage is out of question.
Its unique design allows its effectiveness to cover entire oil well uniformly. At the same time it works in almost any temperature range.
We understand that the safety is the most important thing our customer wants. KuraBan Coo has multiple layers of safety features that ensures peace of mind for users.
#1: Reduction of use of oil — saving on oil expense 40 to 50%
#2: Reduction in waste oil handling cost
#3: Reduction of frying temperature — as much as 18 degree F — saving in energy cost
#4: Improved flavor and texture — lighter and crispier finish
#5: Lighter viscosity — healthier finished products — less absorption of oil by foods
#6: Improved cooking environment — less maintenance, less smoke, less cleaning
#7: Safer kitchen — less handling — less accident
Among many methods of testing the quality of frying oil, four of the most relaiable tests have proven that the KuraBan Coo has been proven to be sxtremely effective. Such tests are Oil Color Test, Oxydation Acid Value (AV) Test, Viscosity Test, and TBA Test.
Below are the photographs of oil color sampling test.
after 240 hours @ 356°F
after 240 hours, @ 356°F
Comparison of Acidic Value Index over time
Measured by Acid Value Titration (heat on 12 hrs, heat off 12 hrs, rpeated for 12 days)
Above chart clearly shows the effectiveness of KuraBan Coo. Oxidation process is much slower with the use of KuraBan Coo.
Comparison of Fryer OIl Viscosity over time
City of Osaka Research Center (B type automated measuring devise)
Above chart clearly shows the effectiveness of KuraBan Coo by the viscosity of oil drastically lower. Lower viscosity translates to lighter fried food.