As much as we all may want to eat healthy and try to avoid certain types of food, there's no doubt Floridian's are suckers for great fried foods.
Sure, there's the standard French fries and tater tots, but so much of our seafood culture is tied in with a good frying program, too. Hush puppies, popcorn shrimp, conch fritters, grouper sandwiches. Should we continue? Is it lunch time yet?
The bottom line is fried food programs are popular, and they're profitable. And no matter what current health trends say, it could be costly for Florida foodservice operations to avoid at least basic frying capabilities.
The problems are often well beyond healthy menu trends, though. The real issues operations have with implementing and maintaining a successful frying program involve space, infrastructure, maintenance, safety, and more.
What Makes the Perfect Fryer?
Let's take a look at the innovative solutions from Perfect Fry, and see what makes them beneficial for operators.
NO VENTS REQUIRED. LET'S REPEAT. NO VENTS OR HOODS NEEDED.
This is probably the biggest benefit to using solutions from Perfect Fryer. There is a low installation cost, and units can be used in situations that do not allow for the installation of commercial fixed vents, air exchange, filters, or fire suppression systems. This makes Perfect Fry units ideal for a whole range of applications where you might not expect to be served fried foods. Catering scenarios, mall kiosks, pop-ups, bowling alleys, and more. Add the cost of commercial installation, and right off the bat an operation can save upwards of 25,000 dollars.
DO MORE WITH A SMALLER SPACE.
Perfect Fry units have a small footprint and can even be used on countertops. Their high volume capabilities mean Florida foodservice operations with limited space can still take advantage of the profitability of fried menus. Most businesses will have a hard time finding a piece of foodservice equipment that delivers more profits per square food.
GET RID OF SMELLS.
As many know, fryers can quickly become some of the worst-smelling areas in any commercial kitchen. Perfect Fry has their own, specially-designed filtration system that removes grease particles from exhausted air and unrivaled rates. HEPA style filters last three months under normal conditions, and permit only .039 mg of grace particles per cubic meter of air. Allow amounts are 5 mg. Do the math, and you'll quickly realize your fryers don't stink up the joint, either.
SPEND LESS TIME ON MAINTENANCE.
Fried food programs can be some of the most time consuming in the kitchen. Under normal duress, Perfect Fry units only require 10 minutes of daily cleaning and an oil change once per week. Self contained oil drainage kits make it easy to empty oil even when it's still hot, and weekly oil changes should take about 20 minutes to complete for an experience operator.
STAY SAFE.
Perfect Fry's intelligent designs mean operators don't ever come in contact with hot oil. The cooking area of the fryer is also enclosed and self contained. Keep your staff safe.
MAKE MORE MONEY.
Profitability. At the end of the day, it's the most important metric in any foodservice operation, and fryers with small footprints that don't require vents or hoods can be some of the most profitable investments in the kitchen. Because these units are so easy to use, training and prep time is a fraction of what it might be with other options.
These are just a few of the reasons Perfect Fry can make the perfect fry. If you'd like to go through a second list of benefits, schedule some time to talk with Eaton Marketing. If you'd rather do a bit more research on your own, check out the Perfect Fry Product and Case Study Guide to see some statistics and hard data that each model can deliver.
