Hi Chefs. I’m opening a seafood focused fast casual restaurant in a major metropolitan area. Part of the operation includes frying fish and shrimp. I’ll also be frying french fries, crispy garnishes, chips and other foods that need to be vegetarian. My plan is to get 3 fryers - 1 for fish, 1 for shrimp and 1 for the aforementioned vegetarian foods. All 3 of the fryers will have built in filtration systems. I was going to get 2 of the fryers as part of a combo unit that has 2 fry pots but...
Frying Fish and Shrimp In Same Oil, Contamination? - Fast Casual
Frying Fish and Shrimp In Same Oil, Contamination? - Fast Casual