Posts Tagged ‘commercial fryer’
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.
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.