Archive for the ‘Fryers’ Category
Nothing Beats Great Fried Food-Energy Efficient Commercial Fryers
All too often, getting fabulous tasting, crisp golden fried food can be as chancy as a game of roulette. Old inefficient fryers can be a major factor of poor quality products and output in addition to an indifferent attitude by operators and other factors that affect quality food products and ineffective “green” environment solutions.
Today, conscientious manufacturers like Frymaster and Dean not only produce energy efficient commercial fryers that are environmentally friendly, offering green benefits that range from reduced oil use to using less energy to operate, they also help operators meet customer demands for great-tasting, healthier foods by generating cost savings that offset the higher cost of trans fat-free oils.
By utilizing efficient commercial kitchen equipment along with an on-going, effective operator training/maintenance program, your chances of producing quality food and a “greener” environment improve measurably.
Energy Efficient Cooking Equipment-In The Eye Of The Beholder
No matter what type of new commercial refrigerator or perhaps a shiny new toaster oven you may purchase, it doesn’t automatically guarantee you the full benefits of energy cost savings and increased profits.
Today, there are hundreds of models and styles of qualified energy efficient commercial convection ovens, refrigerators, steamers, fryers etc. There are indeed savings associated by the sheer nature of these new pieces of equipment, but the real environmental contribution and energy cost reduction comes from a commitment by the owners and their personnel to handle and operate the equipment correctly with respect and care.
All too often in a commercial environment, cooks, servers and other foodservice employees have an indifferent attitude toward operating and handling equipment correctly. Think about it, how often are both electrical and gas equipment turned on, sometimes hours before it is needed or used; or refrigerator doors propped open for extended periods of time or are not shut closed completely?
If you answer “too often” then quick action is required. If you want to reap the true benefits of energy efficient commercial cooking equipment you yourself must be committed to handle and operate the equipment correctly with respect and care and explain and train your personnel to do the same. The energy savings are then indeed in the eye of the beholder.
When a Fryer Isn’t Just a Fryer-Part 2
When choosing the best commercial deep fryer to accommodate your menu, there are several factors to consider. There are commercial fryers designed for small-volume demand requiring only 20-25 lbs. of shortening and utilizing 50,000 BTU’s of energy to extremely high-production demand using up to 100 lbs. of shortening and 165,000 BTU’s of energy; with a host of available options in between that plays to your every need.
Irregardless of the demand requirements, manufacturer’s today include a myriad of options to help reduce operating costs while providing an operator with consistently better tasting, crisper fried food.
The types of commercial deep fryers and the options available include everything from tube-type or open-pot fryers, solid state temperature control systems, built-in filtration, computer controls, basket lifts to stainless steel construction; all designed for reliability, durability, efficiency and quality. There are also gas fryer models to consider with highly efficient burners that ensure good air/gas mixture to operate consistently and generate energy savings; even exceeding ENERGY STAR® standards and electric fryer models that adjust the amount of required energy to the electric elements for precise temperature control and super energy efficiency.
No matter what your menu requires and the quality you demand, there is a fryer designed for your specific need. A comercial fryer isn’t just a fryer; it’s a commitment to energy efficient cost reduction, improved quality and maximized profits!
When a Fryer Isn’t Just a Fryer
After years working in kitchens I’ve come to realize and appreciate the value of a good commercial fryer. It used to be that as long as it was 350 degrees, frying was a breeze and you were good to go.
One fryer does not fit all. The fact is, different types of fryers are better suited for different types of operations. Choosing the best fryer to accomodate your menu will assure the consistently superior fried food and efficiency you demand.
Late-night Diner
When I graduated from college with a business degree a little over a year ago, I was at a loss for what opportunities to pursue. The economy was on the verge of a recession, and people were already beginning to save money rather than splurging on luxury items. So I began to look into markets that can endure under any level of economic hardship. Naturally, the food service industry tops that list.
Due to budget constraints, I had to start small. I saw the potential to open a late-night snack stop just a block away from the bar district in my college town. Armed with little more than a commercial fryer and a smile, I began to receive an influx of customers almost immediately. There are few absolutes in business, but people have to eat somewhere.