Fish and chips, squid rings, tempura, Mars bars. You name it, somebody’s frying it.
While these sorts of delectable dishes may be a treat for hungry bellies all over Australia, they can cause headaches for just as many restaurant owners. This is especially true in the quick service restaurant (QSR) space, where fast, tasty food is the cornerstone on financial success, especially if paired with an economically sustainable operation.
To achieve these goals from a frying perspective there are dozens of factors to consider, but arguably the most important way to improve your output and cut back on costs is to take a closer look at oil. Commercial deep fryer filtration units that increase the quality and life span of oil are absolutely invaluable in the modern commercial kitchen, and in this article we’ll take a look at why this is and how an inbuilt filtration system can help.
The cost of oil ends up making a cheaper unit far more damaging to your coffers than simply investing in the right fryer.
Always consider the oil
There are plenty of venues out there that might think investing in a cheap fryer is a great way to save on running costs – and sure, for the first few months this might be true. What happens over time though, is that the cost of oil ends up making a cheaper unit far more damaging to your coffers than simply investing in the right fryer would have been. As the primary cost associated with frying, oil is absolutely critical to every aspect of frying, and a system that will effectively and safely filter can make all the difference.
It’s also worth remembering that properly filtered oil doesn’t just impact your bottom line, but the taste of your end product too. We all know how packed the foodservice industry is with competition, and if one fish and chip shop is using better oil than the one down the road, it’s not hard to imagine where the locals will end up going for their Sunday afternoon fix.
How inbuilt filtration can help
Let’s face it, filtering of oil is one of the least desirable jobs in the kitchen. It can be time consuming, difficult to do and unsafe if not done correctly. An in-built system makes the filtering process safer and simpler, which means it is more likely to be done on a daily basis, ultimately resulting in reduced oil costs and a more consistent product quality.
To learn more about the world of deep frying, fill in our form to get in touch with the Comcater team today!
