Description KTC Vegetable Oil (Tin) – 20L: A High-Performance Oil for Professional Kitchens KTC Vegetable Oil (Tin) – 20L is a premium-quality cooking oil designed for high-volume food preparation in professional kitchens. Made primarily from soybean oil, it delivers a neutral flavour and reliable frying performance, helping chefs achieve crispy and consistent results across a wide range of dishes. This product is part of our vegetable oil range. Foodservice businesses can source it in bulk for commercial kitchens. Restaurants and takeaway operators can also explore additional frying oils in our oil & fats selection, including oils for deep frying, roasting, and everyday cooking. With its high smoke point and anti-foaming properties, KTC vegetable oil performs exceptionally well in deep frying and extended cooking. Its neutral taste allows natural flavours to shine while maintaining consistent cooking results in busy kitchen environments. Key Features Versatile Cooking Oil: Suitable for deep frying, roasting, grilling, and general food preparation in commercial kitchens. High Smoke Point: Maintains performance at high temperatures, making it ideal for deep frying and continuous cooking. Neutral Flavour: Allows the natural taste of ingredients to remain unchanged while delivering clean frying results. Bulk 20L Tin Packaging: A cost-effective format designed for high-volume kitchens that require a reliable cooking oil supply. Anti-Foaming Agent: Reduces splattering and foam buildup during frying, supporting cleaner cooking operations. Storage Instructions: Store in a cool, dry place away from direct sunlight to maintain freshness and product quality. Ideal for High-Volume Frying and Food Preparation KTC Vegetable Oil (Tin) – 20L is widely used in restaurants, takeaway kitchens, cafés, and catering businesses that require dependable cooking oils for daily operations. It performs well for deep-frying chicken, preparing chips, grilling meats, and supporting large-scale food production. Many professional kitchens also use alternative frying oils based on menu requirements, including sunflower and rapeseed oils, both commonly used for high-temperature cooking and fast-paced foodservice environments.
