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| Fast Fry by MTI seems to lead the industry in this technology. |
Innovation in commercial food preparation continues because the fast food margins are thin. They strive to save time, product waste, and provide perfect temperature for safety and taste. When I first worked in a kitchen for a club I belonged in, I found myself manning the old drop fryers that required very large vent hoods. A operator had a audible timer and had a eye on the oil temperature. It relied on the operator to master the fry with a reasonable chance for under frying or over frying. At the end of the night the operator smelled like a fry vat and you could even taste it in your mouth for a week. If the oil splattered on you you felt it or in one case a employee had to be brought to the hospital because of a burn.
Recently I was in a newer restaurant and was fascinated with the new auto fryers. Resembling a strange microwave they operated in a similar fashion. The machine monitored time and temperature. A person drops the food to be fried through the front door. The totally contained unit is vent less and with no smell or noise pollution. The operator punches in the time for the material to fry and the chicken strips, fish or fries appear on the heating tray waiting to be served. This innovation is safe, with a perfect product. The machine easily pays for itself because it enables a kitchen to be run with one less employee. The food quality and taste is maintained. I'm surprised to see so many restaurants and bars still using the old firers. Read more about MTI firers and other products they make at:
mtiproducts.com
