Question:
Will switching out equipment prevent my frying woes?
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Answer:
When I work with operators, I often feel like a therapist who has to get to the root of the problem. Having the right equipment can make an operation more efficient, consistent and profitable. And the quick answer is, yes, you can use a flash-bake oven rather than a fryer to prepare items, such as chicken fingers or wings. The real question is: Will that solve your problem?
It seems to me that the real problem is a lack of clear Standard Operating Procedures and management oversight, or a lack of consistent standards for your menu and operation. Equipment can help fix that, but by focusing on the equipment rather than the core problem, you will likely make a substantial equipment investment and still struggle with the quality problems you mention.
Before worrying about equipment, let’s focus on getting staff to maintain standards for the existing equipment and these items. How often should your frying oil be changed? During what part of the day is it done? What filtering equipment and methods are in place? It sounds to me like you are frustrated that your cooks are not turning out consistent high-quality product, but I’m not convinced that the guidance is in place for them to do so.
My advice would be to start with the establishment and implementation of clear guidelines for your existing setup. If your results are not what you’d hoped, look at equipment options later.