Comparison of effects after introducing Dr. Fry.
Depending on the type of deep-fried food and the performance of the fryer , the effect may change.
Conventional Fryer | Dr.Fry | ||
---|---|---|---|
Oil smoke | × | ◎ | About 70% or less |
Oil replacement frequency | Once in 3 days | Once in 4 days – 6 days | About 30% to about 50% or more falls |
Cost of oil | About 100% | About 70% to 50% or less | About 30% to about 50% or more falls |
Labor costs for oil change | 30 minutes× 10 days | 30 minutes x 5 days | About 30% to about 50% or more falls |
Reducing frying time | × | ◎ | About 10% to about 25% shoten taime |
Oiliness | 100% | 70% | About 30% or more falls |
Taste | × | ◎ | |
Low calorie | × | ◎ | |
Maintaining quality for a long time | × | ◎ | |
Discard rate | Discard in 2 hours | Discard in 4 hours | About 50% or more falls |
Crisp texture | × | ◎ | |
Juicy feel | × | ◎ | |
Burnt remains | Lots | None | |
Smell of oil | Lots | None | |
Smell of Fried food | Lots | None | |
Frying many kinds at the same time | × | ◎ | |
Sales of fried food | Maintain the status quo | Improve | |
Special menu development | × | ◎ | |
Differentiation from other stores | × | ◎ | |
Advertising effect by introducing a fryer | × | ◎ | |
Duct maintenance | Once a month | Once a year | About 90% or more falls |
Economic effect for 6 years | × | ◎ | |
Risk of occupational accidents due to oil splashing | High | Low | About 90% or more falls |
Duct cleaning time and personnel expenses | 30 minutes every day | None | |
Risk of duct fire | High | Low | Drastic reduction of risk |
Impressions of restaurants