In the culinary world, the importance of foodservice equipment can’t be overstated. From boiling and steaming to baking and frying, the right tools make all the difference. Wisconsin, known for its love of hearty and delicious dishes, has a particular fondness for fried foods. From cheese curds to fish fries, fried delights are staples in
If you want to serve delicious fried food at your restaurant and maintain a productive kitchen, then it’s important to know how to use your restaurant deep fryer efficiently and safely. Whether you’re an experienced chef or are working your way up the food chain, these tips will help you consistently achieve crispy, golden-brown deliciousness
There are several different types of commercial fryers available to meet the needs of food service operations. This post includes a list of the different types of commercial fryers and factors to consider when choosing the right commercial fryer for the operation. Commercial Fryer Types Ventless Fryers The biggest benefit of a ventless fryer is
Commercial deep fryers are the source of many delicious fried foods—and myths that come with these commercial workhorses. There are a lot of commercial deep fryers on the market, and it’s easy to believe these myths that can cost food service operation time and money. Myth: All commercial deep fryers occupy a lot of floor
Fried foods are a key part of any menu, and a reason customers flock to businesses with the best chicken, pork, turkey, and fish around (because a good Wisconsin menu always includes a fish fry). These popular menu items can be produced better and more efficiently in a pressure fryer, making this piece of kitchen
