AutoFry

The MTI-40EPRO is an automated, ventless commercial deep fryer that comes with single or double basket options. The unit cooks 1¾ pounds of fries per chute with a total production time of 4 minutes. The unit’s touch screen reports filter status, cooking statistics and more. 

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Ventless fryers allow operators to offer a full menu in spaces that can’t accommodate hoods or without investing in a large hood system.

Menu and proximity are big factors in fry station design.

Office buildings, schools and events venues that aren’t already open will likely resume operations in the coming weeks and months. These restarts will include commercial kitchens for cafeterias and food vendors.

Filtering fryer oil does more than help cook food — it helps ensure the flavor and quality of fried menu items. Fryer oil filtration systems standardize filtration schedules and remove contaminants.

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.

Foodservice operators can choose from a variety of fryer types and styles, from models geared for general use to multi-purpose and specialty units. Donut fryers offer a shallow cooking depth, while deep vat units can cook items like fries and chicken. Flat bottom fryers can accommodate floating products, like fish and seafood, while operators commonly use larger conveyor units for production line frying as in a doughnut shop. Operators can place their fryers in a battery configuration, where five or six fryers sit side by side, and employ a single, central filtration system.

Rutter’sis a network of 68 convenience stores. Fifty-five of our locations feature made-to-order foodservice operations, while the remaining 13 locations use a more traditional c-store foodservice model, including menu items cooked on roller grills.

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.

Found in practically every type of operation — from bars and burger joints to white-tablecloth restaurants — fryers are among the most ubiquitous types of foodservice equipment.

Eat'n Park's new fryer set up is safer, easier to maintain