Operators should keep several factors in mind when purchasing a commercial fryer.
Ventless fryers are becoming increasingly popular in restaurants that don’t want to deal with the expense of a hood and are out to simplify operations. These units aren’t hassle-free, though. Here are some tips to keeping ventless fryers operating well.
Burger stands, mom and pops, white tablecloths. While these types of operations have little in common, they all rely on fryers. Indeed, it’s odd to run into a restaurant that doesn’t use them. Here are three tips to keeping these units running well.
Featured Products
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FilterQuick Fryers
Frymaster LLC-Welbilt Inc.
The FilterQuick 30 Series II is an oil-conserving open pot fryer available in 30 and 60-pound capacities. Updates to the filter pump, filter pan and crumb basket paired with enhanced software features help operators minimize the units’ downtime, per the maker.
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Energy Efficient Deep Fat Fryer
Royal Range of California
The 35-pound capacity energy-efficient deep-fat fryer has a stainless steel front and sides. Cast-iron burners come with a rating of 24,000 Btu/hour. A millivolt control system has a safety shutoff. Twin fry baskets with plastic-coated handles provide ease of handling. Options include a stainless steel tank cover and side splash guard.
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When to Replace a Steam-Jacketed Kettle
Read FeatureSteam-jacketed kettles can last as long as 20 years, depending on usage and care. But here are a four signs that it may be time to replace a kettle.
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When to Replace a Commercial Range
Read FeatureThere are situations in which operators should consider replacing an existing range or adding a new unit to their kitchen.
