NCOMA™
For Operators
Stop guessing. Start managing.
Most restaurants change oil on a fixed schedule — wasting oil with cycles left, or serving food in oil past the threshold. NCOMA™-certified operators know the difference.
Great frying starts before the food hits the oil.
The economics of managed oil
Oil life extension
NCOMA™-certified operators extend oil life by 20–40% without compromising food quality.[1] Daily filtration alone extends oil life by 40–80%.[2] On a typical oil cost of $1,000–$1,500 per ton and consumption of 50–200+ gallons per week in an active operation, the savings are measured in thousands per month.
Cost per cycle, not cost per gallon
A cheap oil that lasts 70 cycles costs more per productive fry cycle than a premium oil lasting 350 cycles. Example: HO Palm Oil at $1,050/ton delivers 355 cycles — $0.068 per cycle. Conventional sunflower at $1,262/ton delivers 107 cycles — $0.264 per cycle. The “cheaper” oil costs 3.9× more per cycle.[3]
Food quality improvement
Degraded oil increases fat absorption by 20–40%, producing greasier food with off-flavors from hexanal and short-chain aldehydes.[4] Managed oil means crispier texture, cleaner flavor, and less oil absorbed per portion — better food and lower oil consumption per cover.
Filtration ROI
Advanced filtration systems like the Zeco (0.5-micron closed-loop) reduce oil consumption by 30–50% across diverse operation types. At typical volumes, monthly savings exceed twice the cost of filtration services — net-positive from the first month.[5]
Four steps to NCOMA™ certification
01
Apply
Submit your kitchen profile — fryer count, oil type, menu category, current management practices. No commitment, no fee at this stage.
02
Audit
An NCOMA™ inspector evaluates six sections: staff knowledge, equipment, oil quality (live TPM reading), operational protocols, record-keeping, and filtration compliance. 85% pass rate required, no zeros in oil quality.
03
Certify
Pass the inspection and receive your NCOMA™ seal — Bronze, Silver, or Gold based on your level of compliance. Display it. Tell your guests.
04
Renew
Kitchen certification requires annual re-inspection. Individual COT certification is valid for 2 years. Keep your Oil Log current — it's your proof of ongoing compliance.
A participating restaurant's use of the NCOMA™ certification trademark certifies that the fried foods of the participating restaurant are prepared using cooking that is safe, clean, and maintained according to standards established by the certifier, S & K Sales, LLC.
NCOMA™ Certification Standards for participating restaurants — What our auditors evaluate and must verify for a participating restaurant to become NCOMA™ certified
A preview of the NCOMA™ kitchen inspection checklist. No surprises — every item is published in the Certified Cooking Oil Management Guide.
Staff can name the three oil degradation pathways
Staff can explain TPM without reference material
Staff know the 25% TPM discard threshold
Staff can demonstrate correct TPM meter operation
Thermostat verified accurate within ±5°C
No copper or brass utensils in oil contact
Filtration equipment present and working
TPM meter calibrated per manufacturer schedule
Oil color within acceptable range for oil type
No persistent foam at operating temperature
Salt station at the pass, not near the fryer
Oil storage sealed, dark, away from heat
NCOMA™ Oil Log current (within last service)
Fish/allergen fryer dedicated or documented protocol
Daily filtration documented in log
No visible carbon buildup on heating elements
Sample of use of the NCOMA™ trademark by a participating restaurant
The restaurant’s menu displaying the certification mark next to fried food offerings, with the usage format below displayed at the bottom of the menu on the same page as the fried food offerings.
Restaurant signage displaying the certification mark in the format below, such as on the door of the customer entrance.
A website page advertising the restaurant’s certified fried-food services and displaying the certification mark in the format below.
An online ordering page showing the certification mark in connection with the restaurant’s fried-food offerings and displaying the certification mark in the format below at the bottom of the page.
How to display the mark:
NCOMA™
Certified Fried Food Restaurant
This restaurant's use of the NCOMA™ certification trademark certifies that our fried foods are prepared using cooking that is safe, clean, and maintained according to the standards established by S & K Sales, LLC.
Pricing
Certification pricing varies by operation size and tier. Each tier builds on the one below it:
On-site inspection, NCOMA™ Bronze seal, annual renewal. For operations utilizing Colombian Seedless Palm Oil.
On-site inspection, NCOMA™ Silver seal, annual renewal. For operations practicing proper filtration with Zeco.
On-site inspection, NCOMA™ Gold seal, priority directory listing. For operations with Colombian Seedless Palm Oil, Zeco filtration, and TPM protocol.
Don't wait for regulation. Set the standard now.
NCOMA™ certification saves you money on oil, improves food quality, and gives your customers proof you care.