To say that the novel coronavirus pandemic has made a significant impact on the foodservice industry would be an understatement. Well-established norms and what little predictability we had before is now long forgotten.

As an operator, investing in equipment for a new kitchen can be overwhelming. To help with your fryer decision, Corporate Executive Chef of Henny Penny, Gregg Brickman, gives a thorough analysis of an open or pressure fryer.

Frying oil is one of the most expensive food items in your kitchen. If you are not protecting your fryer oil, you are wasting it. Fortunately, we know precisely which elements can harm your oil, and how to avoid or, at the very least, combat these common oil “enemies.”

Shopping for the right equipment can be GREAT (so many choices!!) and HARD (...so many choices...). The fryer is a critical piece of equipment that often throws operators for a loop and raises the subsequent question: ‘Open fryer or pressure fryer?’.