Protecting Your Investment: Fryer Maintenance

Wednesday, February 24th, 2016

All equipment needs TLC. The “If it ain’t broke, don’t fix it” mindset is really only applicable to prep-tables. Almost everything else in your kitchen needs routine maintenance. Consider the workhorse of many American facilities, the fryer. Fryers are a pretty simple machine. They have targeted jets of flame that heat-up the underside of a

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A Cheap Fryer Is Hard To Afford

Tuesday, June 23rd, 2015

Have you ever looked at the fryer market and wondered why there was such a difference in prices? Why are some fryers $600 and others $2,000? A fryer is a fryer is a fryer.. right? The answer is yes, and no. Let’s keep things simple. Cooking is a function of temperature over time. If you

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A Guide to Buying Deep Fryers

Friday, January 10th, 2014

We have a deep love of deep fryers here at ShortOrder. Why? Because you can fry anything. And it’s hard to argue with a deep-fried Oreo. Seriously, though, restaurants the world over rely on fryers every day to produce a veritable smörgåsbord of piping hot dishes. So whether you want to try out gourmet donuts,

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Fast Casual Restaurant Trend Alert: Potatoes

Friday, November 15th, 2013

We like to keep an eye on trends in the fast casual segment here at ShortOrder, and recently we spotted one that’s particularly a-peel-ing. Apparently potatoes are what’s hot—so to speak—in fryers across the nation. Because the potato is a versatile vegetable (boil ‘em, mash ‘em, stick ‘em in a stew), there are many possibilities

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Into the Fryers: The Designer Doughnut Trend

Friday, September 13th, 2013

It all started with the Cronut. Well, perhaps not, but it certainly exploded after the Cronut. Pastry-hawkers the world over have been heating up their fryers to participate in a deep-fried, sugar-glazed fad: the designer doughnut trend. The Cronut is a cross between a croissant and a doughnut, and it is just as delicious as

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Vegetables for Southern Fryers

Thursday, January 24th, 2013

It’s no secret that in the South, food is top priority, and that fried food is a favorite in Southern kitchens.  Fryers are an important addition to any Southern restaurant, as there are so many fried foods that are part of the Southern cooking tradition.  County fairs are famous for filling their fryers with such

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Top 5 Summer Fair Foods for Fryers

Thursday, December 6th, 2012

As the winter chill blows in and the holidays are upon us, you’re probably wishing for some of that bygone summer sunshine right now.  If you’re feeling nostalgic for summer food, use fryers to recreate your favorite fried recipes from the county fair.  Yes, there are plenty of winter foods to satisfy your fried cravings

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Fryers: The MVPs of Football Season

Thursday, September 27th, 2012

Pop quiz. What do jelly beans, Kool-Aid, salsa, and Pop-Tarts have in common? If you answered they make for one heckuva late night snack, we could give you partial credit. The real answer, however, is that all of these outlandish snacks have been battered, breaded, and turned into delicious deep-fried treats with fryers. What better reason

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Frymaster Fryers: 75 Years of Excellence

Wednesday, September 8th, 2010

Frymaster fryers turned 75 years old this year!  That means that, for three-quarters of a century, Frymaster’s been putting out top-of-the-line fryers for restaurant kitchens around the world.  Restaurateurs and chefs all across the land have been crispifying and crunchifying onion rings, chicken drumsticks, French fries, beignets, and more since the interwar era, making generations

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Dean Fryer SR42G

Thursday, June 24th, 2010

The Dean Fryer SR42G comes in two flavors.  The first (which is where you’ll be directed if you click on the previous link) is the SR42G-Nat, which runs off natural gas.  The second is the Dean Fryer SR42G-LP, which is powered by liquified petroleum of some sort, usually propane or butane. Well!  Now that we’ve

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Fit Frying?

Tuesday, June 8th, 2010

June is here, and in Texas that means triple digit temperatures, brown grass, high electric bills, and oh yeah! Father’s Day! Happy Father’s Day to my dad, and all the dads out there. On a brighter note, the summer does mean busier times for restaurants and vacationing families. Do you notice an up-swing in the

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Commercial Fryers For Your Restaurant

Tuesday, August 25th, 2009

At ShortOrder, we have a wide variety of commercial fryers to suit any kitchen’s volume.  Whether you’ve got a small mom-and-pop concern or you are the executive chef of a bustling hotel kitchen, we have exactly the solution you’re looking for.  We stock only the best equipment from Dean, Eagle, Frymaster, Vulcan and more, and

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Dean Fryers: Spotlight on the SM80G-NAT Commercial Fryer

Tuesday, August 11th, 2009

When it comes to high-volume commercial fryers, it’s difficult to beat Dean fryers. And the Dean Fryer SM80G-NAT is no exception: Designed to hold up to 100 pounds (56L) of cooking oil, this commercial fryer is the ideal choice for fast-paced restaurants looking to get the job done quickly and easily.  But just because the

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