Your Fryer Can Do More: Rethinking the Role of Open Frying in the Commercial Kitchen
Tenders, wings, sandwiches, bone-in chicken, appetizers, and limited-time offerings all compete for space on the menu, and, increasingly, in the same fryer. That creates an interesting challenge for operators. The fryer may be one of the busiest pieces of equipment in the kitchen, but it can also be one of the most underutilized. We tend
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