Unlike other cooking equipment types, fryers require minimal maintenance. Self-cleaning fryers include stainless-steel nozzles attached to the basket hanger and connected to the plumbing system for easier cleaning. They employ daily maintenance to keep running at optimum efficiency.
Several factors determine the appropriate model when specifying a fryer. Because some fryer designs are intended for particular foods, the menu is essential when specifying these units.
Fryers are a staple equipment piece on many cooklines that produce a variety of foods, including fries, wings, doughnuts, poultry and seafood.
Ventless fryers allow operators to offer a full menu in spaces that can’t accommodate hoods or without investing in a large hood system.
Prior to purchasing, sizing represents a main consideration and will help determine the appropriate capacity.
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.
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.
Steam-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.
There are situations in which operators should consider replacing an existing range or adding a new unit to their kitchen.
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Foodservice Equipment & Supplies (FE&S) is the one media source that connects equipment and supplies manufacturers and service providers with the full distribution channel including news, trends and best practices for foodservice equipment dealers, specifiers, operators, and supply chain partners.
