Ops rely on efficient, state-of-the-art fryers to prolong the life of expensive, trans-fat-free oils

Ops rely on efficient, state-of-the-art fryers to prolong the life of expensive, trans-fat-free oils

When a restaurant’s identity revolves around chicken wings or flash-fried king crab legs, the restaurant has a keen interest in a well-functioning fryer. Thus players like Wingstop Restaurants, the Richardson, Texas-based chain that sold its one billionth Buffalo-style chicken wing this year, and Rockin’ Baja Lobster, the emerging outfit from San Diego that aspires to a niche in Baja, Mexico-style seafood, specify high-efficiency fryers with quick temperature recovery and built-in

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