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Plus20 palm oil offers 20% longer fry life

T. Quality has launched a new palm oil which it claims can last 20% longer than standard palm, re... More

Features

A showpiece



Pro Fry had the chance to show off what it was capable of producing when it exhibited at the Fish Frying & Fast Food Show in Coventry earlier this month


This month Pro Fry had the pleasure of attending Fry Magazine’s Fish Frying & Fast Food Show at Stoneleigh Park in Coventry. We had a wonderful time with all the other companies showcasing their amazing products and services. It was great to see some familiar faces and new faces at the show, thank you to everyone who took the time to come and visit. These events are a great place to go to see what products are out there to help you expand and evolve your business, so if you missed this one, be sure to keep an eye out for the next show!

We were able to take a beautiful fish and chip trailer with us to the event, which contained one of our latest models of the Regal mobile frying range. These recently updated ranges now have the temperature gauges built in, which means operators no longer manually check the heat on their pans, it’s all displayed for them. They are still built from the same sturdy, high quality stainless as before, with a heated top box to display your cooked product. Not only this but we were able to show off the latest trailer build (now sold) where we use top grade stainless throughout, along with high quality, reliable appliances inside.

We had with us Daniel from The Mobile Chip Shop, who has been running a Pro Fry van build for a while now. He’s a great example of how successful mobile fish and chips can be. He was able to talk to visitors on how he has become so successful; one of the reasons being due to the fact he can cook a consistent product thanks to the Pro Fry fat filtration machine. Daniel not only has a weekly round, but also does events where he has been back-to-back throughout the summer period. His secret to consistency is filtering his pans after every night of frying, keeping his lovely golden fat without all the nasty bits of debris and carbon.

We were also able to discuss the 2019 Fry Awards, which this year opened up to mobile caterers with the Top 10 Mobile Units category. Entry is closed for this year, so shortly those units that did enter will be receiving a mystery visitor! Each mobile unit will be marked to the same criteria to ensure a fair end result. If you have entered and you are unsure what is expected from a mobile unit, then make sure to reach out and get some advice. Customers have expectations when going to get a takeaway, along with food hygiene laws, that should be met. Make sure your vehicle meets these requirements, along with being up-to-date with the latest payment methods and equipment to stand a good chance of being in the Top 10!

Good luck everyone and we look forward to seeing the winners early 2019.

Facts

SPOILED OIL

Oil should never be heated above 205°C (400°F) or it will spoil more rapidly

KEEPING CLEAN

Oil should be filtered daily to remove the small pieces of charred food which might accumulate

Archive

Longs lands a tonne of Plus20 Palm Oil

A Dorset chippy has won a tonne of Plus20 Palm Oil in a free prize draw run by fish and chips wholesaler T. Quality

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Toby Drewry and Lee Myers have turned around the fortunes of West End Fish Bar in Lincoln with the help of Zan Fish Wholesale

Following best practice safeguards against acrylamide fears

Fish and chip shops following good practice have no cause for concern about levels of acrylamide in the food they serve, says the industry’s leading trade body

Fact-tory finding

As one of the five 2017 Drywite Young Fish Frier of the Year finalists, Elise Boothroyd of Fochabers Fish Bar in Moray, Scotland, had the opportunity to visit the premises of three leading suppliers to the fish and chip shop industry

Boiling over

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Bristol chippy catches on to Plus20 palm oil

Since switching to Plus20 Palm Oil from T.Quality, Catch 22 is seeing a host of benefits including a better tasting product and a longer fry life
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