instore - March 2018 - 52

equipment & packaging

LATEST INNOVATION
New technology that keeps fryers cleaner and helps ensure the right
temperature, oil levels and other quality measures is helping suppliers
meet increased demand for fried chicken, donuts and many other
prepared-food products sold in grocery stores and c-stores.
Technology is what sets Frymaster LLC apart from its competitors, says
Linda Brugler, a senior product manager at the Shreveport, Louisianabased company. "We're an industry leader in bringing new frying
technology to the marketplace," she says.
Frymaster's "open pot" line of fryers, for instance, is much easier to
clean than conventional tube fryers, Brugler says. In addition, open
pot fryers do a much better job of flushing crumbs out of oil, which
means users don't have to replace oil nearly as often. "Oil is the leading
commodity cost in foodservice," she says. Tube fryers typically have
a broader bottom, compared to the V-shaped open pot systems that
more efficiently collect crumbs. In addition, crumbs often get stuck
on tubes. Open pot fryers also idle at a much lower temperature than
conventional fryers, which can add up to big energy savings, Brugler
says, given how long many fryers idle on a given day.
Frymaster LLC also makes tube fryers, which are more economical for
some customers. Also, Brugler says, tube fryers are the industry norm,
and Frymaster needs them to go head-to-head with competitors for
certain jobs.
The open pot system isn't the only technological advance that
differentiates Frymaster from other fryer makers, Brugler says.
The company's top-of-the-line fryers feature a built-in sensor that
measures oil quality, providing users with a far better way of knowing
when to change the oil in their fryers. The sensor sends an electrical

Frying technology
charge through the oil; the speed at which the charge travels gauges
how clean the oil is.
"Up to this point there's been no good way of knowing when to throw
oil away," Brugler says.
The most significant advancements in donut and other baked goods
fryers for Auburn, Washington-based Belshaw Adamatic Bakery
Group include the introduction of machines with sophisticated heat
controllers, says Mike Baxter, the company's marketing coordinator.
"Previously, thermostats allowed fluctuations up to 10 degrees," he
says. "The new electronic controllers maintain temperature usually
within one or two degrees, with consequent improvement in frying
quality and consistency."
Other recent innovations include better welding techniques, which
make fryer kettles last for years without significant deterioration or
leaks from burning gas at high temperatures, Baxter says. In addition,

"The new electronic controllers
maintain temperature usually within
one or two degrees, with consequent
improvement in frying quality and
consistency."
Mike Baxter, Belshaw Adamatic

52 * MARCH 2018 * instore

BELSHAW ADAMATIC, FRYMASTER

Belshaw Adamatic's
Donut Robot fryers fry
donuts automatically
and are easy to use.
One employee can
mix and fill with batter,
then finish donuts with
sugar, glaze or icing.



Table of Contents for the Digital Edition of instore - March 2018

instore - March 2018
Need to Know - Dabates and definitions
Spotlight - By the numbers
Merchandising - Branded baked goods
Specialty Insights - Organic deli products
Cover Story - Bi-Rite Market's Sam Mogannam
Commissary Insider
Insight Insider - Bi-Rite commissary
Equipment - Pizza Production
Food Safety - Allergen detection
Packaging - Grab 'n Go grabs market share
R&D - Investing in the Silicon Valley of food
Equipment & Packaging - Latest innovation: Frying technology
instore - March 2018 - instore - March 2018
instore - March 2018 - instore - March 2018
instore - March 2018 - 2
instore - March 2018 - 3
instore - March 2018 - 4
instore - March 2018 - 5
instore - March 2018 - 6
instore - March 2018 - 7
instore - March 2018 - Need to Know - Dabates and definitions
instore - March 2018 - 9
instore - March 2018 - Spotlight - By the numbers
instore - March 2018 - 11
instore - March 2018 - Merchandising - Branded baked goods
instore - March 2018 - 13
instore - March 2018 - 14
instore - March 2018 - 15
instore - March 2018 - Specialty Insights - Organic deli products
instore - March 2018 - 17
instore - March 2018 - 18
instore - March 2018 - 19
instore - March 2018 - Cover Story - Bi-Rite Market's Sam Mogannam
instore - March 2018 - 21
instore - March 2018 - 22
instore - March 2018 - 23
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instore - March 2018 - Insight Insider - Bi-Rite commissary
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instore - March 2018 - 37
instore - March 2018 - Equipment - Pizza Production
instore - March 2018 - 39
instore - March 2018 - 40
instore - March 2018 - 41
instore - March 2018 - Food Safety - Allergen detection
instore - March 2018 - 43
instore - March 2018 - 44
instore - March 2018 - 45
instore - March 2018 - Packaging - Grab 'n Go grabs market share
instore - March 2018 - 47
instore - March 2018 - 48
instore - March 2018 - 49
instore - March 2018 - R&D - Investing in the Silicon Valley of food
instore - March 2018 - 51
instore - March 2018 - Equipment & Packaging - Latest innovation: Frying technology
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