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Quick Service Restaurants

Goodrop Elite Frying Oil has been specifically developed for Quick Service Restaurant (QSR) market.

Exceptional Fry Life – Outlasts the Market

  • Lasts for 74 hours
  • Cost Savings Over Time
  • High Oil Stability

High & Quick Heat Transfer

  • Faster Fry Time
  • Crispier & Less Oily Mouth Feel
  • 25% Less Oil Absorption

100% Australian Oil

  • Full Local Paddock to Plate Confidence
  • Supporting Local Australian Farmers
  • Naturally Sourced
  • Controlled Vertical Integration Process from Paddock to Plate

Delivers on Food Quality

  • Less Oil Absorption
  • Improved Taste Profile
  • Less Crust Formation

Specifically Developed for the QSR Market

  • Very Low Saturated Fats
  • Excellent Heat Transfer
  • Smart Pack Formats & Ergonomic Goodrop Smart Trolley
  • Neutral Flavour – Clean Aftertaste

14th Jan

Longer lasting with 54 hours+ fry time

Goodrop Premium Frying Oil

Longer lasting with 54 hours+ fry time

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What Our Customers Have To Say

The product is clean, efficient, reduced in fats. Knowing that it is Australian products, I was so proud to bring that in.  With Goodrop, I know I am going to have a quality product to sell, because I have got a quality oil.

Brad Bennett, CEO
Le Culinaire Hospitality Institute, Sydney NSW

Goodrop Premium Frying Oil performs very well – about 20 to 30 per cent better than what we were using before – and the quality is a lot better.

Rob Power, Head Chef
Romano’s Hotel, Wagga Wagga NSW

We’re getting better colour; cleaner taste and the oil is about 20 per cent longer lasting. We’re absolutely rapt about the fact that it’s a local Aussie product from the Riverina, and so are our customers

Con Zagooudis
Southland Seafood, Cheltenham

Goodrop Oil has a level of quality that can’t be found with any other brand. The longevity and crispiness is far better than I have ever seen in all my years as a Head Chef.

Ankit, Head Chef
Indu Dining, Melbourne VIC

Goodrop lasts a lot longer and it’s a lot cleaner than other oils we’ve used.

Riccardo, Head Chef
Portobello Ristorante, Melbourne VIC

Once we did our trials, we noticed it [oil] lasts a lot longer and [the food] tastes a lot crispier. Obviously the quality that we give our members is the driving factor. The savings on top of that are just an added bonus.

Darren Foots, Executive Chef
Revesby Workers’ Club, Revesby NSW