Simpli-fry

Ventless deep-fryers can overcome space and cost hurdles.

Restaurants and Institutions

Erin J. Shea
Associate Editor

When KFC Corp. last month unveiled its “new vision store” prototype in its Louisville, Ky., headquarters city, the name Kentucky Fried Chicken once again was “proudly displayed” inside and out, according to a company announcement.

The return of the chicken chain’s original name after 14 years’ hiding behind initials signals that, although the popularity of crunchy fried foods never diminished, frying need not be a guilty, unspoken pleasure.

“I don’t see the big emphasis anymore on people being scared by fried foods,” says Clark Wade, sous-chef at Champions, a Louisville, Ky., sports bar and restaurant. “The flavor and texture that you get from foods out of a fryer appeal to people.”

Successful frying does have its requirements, including venting systems that can limit some operations’ ability to provide fried foods. The use of unobtrusive ventless deep-fryers is one solution.

“When operators want to expand their menus by adding fried foods, they often don’t want the hassle of ventilation and hoods,” says Sean Herman, marketing director for a Calgary, Alberta-based fryer manufacturer.

Unlike many conventional deep-fryers, most ventless models are smaller, self-contained units with built-in fire-suppression systems. Fully automated and designed to prevent user contact with hot oils, ventless systems permit employees to load food into external trays or chutes and select appropriate programmable presets to begin a frying cycle. Cooking begins only if all chutes and trays are locked.

While ventless fryers’ compact size—averaging 2 square feet for countertop models—limits volume, Herman says they are ideal for operations with tight back-of-the-house space and those that can’t make the larger investment in hooded fryers.

Permanent Solution
Such was the case when Susan Lawson opened Jabo’s Bar-Be-Q in 1992, after shutting the door on her carryout business. The operation’s leased space in Englewood, Colo., presented a problem for venting a fryer.

“I would have had to put in a hood that would cost $20,000 to $30,000,” Lawson says. “We looked at going the traditional route but once you install a hood in a leased building it must be left behind and that’s a [drawback].”

The ventless fryer she chose cost $5,600. Its cash and space savings allowed her to buy two. The smaller model’s quick recovery time also is a benefit.

Welcome Change
Though hoods, fire-suppression systems and fans were concerns for Kay Waters, labor requirements were an additional barrier to installing traditional fryers.

“We’re not a large operation and we couldn’t afford to get into a labor-intensive situation,” she says.

Waters—foodservice manager for Mac Food Mart, a Fort Wayne, Ind.-based convenience store—says that ventless fryers allow its two locations to cook potato wedges, chicken and shrimp without added costs for hiring and training employees dedicated to working and monitoring the equipment.

“We haven’t had to hire anyone extra,” she says. “We’ve programmed the fryers so employees press a button and the basket comes up and goes down without them having to watch it.”

The countertop equipment’s ease of use has won over Mac Food Mart staffers. “Employees don’t mind preparing the food,” Waters says. “When we first told them we were going to introduce ventless fryers they fought us a little bit, but we proved to them that it was a good product and that it wasn’t something hard for them to use.”

Straighten Up and Fry Right

“Fryers are engines that drive this business,” says Bill Knight, chief operations officer for Garland, Texas-based Wingstop. It’s not hyperbole: Each of its 230 units derives about 80% of sales from fried chicken wings and another 7% from french fries. “If the fryers aren’t functioning, we’re in the weeds,” he says. With Wingstop’s annual per-store sales of approximately $550,000, volume dictates use of traditional vented fryers, and each unit has four to five with capacities that vary according to kitchen configuration and sales. But any fryer, ventless or hooded, is only as good as the maintenance it receives, Knight says. “We bring new franchisees to Texas for three weeks of training and a lot of that time is devoted to the care and feeding of frying equipment,” he says. Sessions cover safe, proper use along with cleaning and oil filtration. Wingstop’s franchise field consultants make regular visits to its stores to check that standards are being upheld. “We’re very particular about the quality of the food served, and operational compliance is continually checked,” Knight says.