Oil is not a single cost – it is a recurring, multi-component expense that scales with volume. Most operators track only the purchase frequency, but the absorption rate of the fry directly determines how fast oil must be renewed, how often labor is diverted to renew, and how frequently disposal costs are triggered.
When absorption increases renewal frequency, all three costs rise together.
Each portion removes oil from the system.
High-absorption fries extract oil faster, darkening the oil sooner and degrading its flavor window. Oil does not only break from heat – it breaks from contamination carried out inside the product. Ultra Crunchy absorbs up to 66% less than standard fries, reducing contamination load and slowing the renewal cycle.
All Lutosa coating - whether flavoured or not - are gluen-free, i.e. they do not contain wheat or derivatives of wheat. This makes them well-suited for people who suffer from celiac disease and for those who prefer to stick to a gluten-free diet.
Standard fries evacuate oil from the fryer at a rate that defines the renewal cycle.
A high-yield fry such as Ultra Crunchy absorbs up to −66% less than a standard fry.
That single delta has three economic consequences:
In other words, a −66% absorption reduction is a yield gain multiplied by repetition: not a one-time saving, but a structural change to the cost curve.
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