I am working on a business plan for a small fast casual comfort food place. I want to do fresh fries. The other fried food on the menu is beer batter fish, chicken tenders and onion ring. The tender has some parm in breading, the onion ring is cracker meal coated. I plan to have one fryer dedicated for the par cook and one for the final cook.
The questions: are the other three fried food items going to flavor my oil too much to run fries through that fryer? If so would you need to get a third fryer or would you make do with trying to use one one fryer for the fries and blanching several sheet pans at a time, leave them in a speed rack, and then turn the temp up thus leaving the second fryer for the other items? Also, is putting a little shredded parm in the breading a dumb idea for any reason? I worked in a place where we did an oven fried chicken with parm but I have never tried to put it in the fryer.