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Deep fryer for a commercial kitchen rental--need advice

post #1 of 2
Thread Starter 

Hi, I recently opened a commercial kitchen rental facility in mid-Missouri in a space formerly occupied by a take-out pizza business that also sold chicken wings. When deciding on equipment to install in the space (which still had a functioning 6 x 8 Type 2 hood and a 4 x 4 Type 1 hood over the deep fryer), I opted to modify the Type 1 hood and Ansul system for use over a six-burner range, thinking that if food would be prepared in my kitchen, then transported to wherever it would be served, there is no reason for a deep fryer, because fried foods don't transport very well--IMHO.

 

I'm getting quite a few calls from potential clients, but so far I've had several people ask if I had a deep fryer! One guy wants to sell doughnuts, and the others are caterers who serve fried chicken and some other fried foods. It sounds like the lack of a deep fryer is a deal-breaker for them.

 

I have looked into ventless fryers, but they appear to be pretty small for the kind of production these people might need, but I don't  know since I've never used one. So, I'm wondering if anyone has experience with ventless fryers, and if it would be worth buying or leasing one, just to give potential clients another reason to rent my space.

 

Thanks in advance for any advice!

post #2 of 2

Dont hold enough product, and takes a long time  to cook. If 4 or more people ordered same thing at once  Your Dead

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