3 Compelling Benefits of the ROV Rack Fryer From Pitco

The fried food market in the United States continues to grow at a healthy pace, meaning operations can continue to enjoy high profit margins from their fried food products. This also means high-volume food fryers can directly impact an operation’s bottom line by providing higher production capabilities, and that’s where Pitco’s ROV Rack Fryer enters the equation.

Old or outdated frying technology can end up costing restaurants a small fortune while preventing them from keeping pace with increased demand. When looking at newer and more innovative fryer options like the ROV Rack Fryer, there are a few important things to consider.

Reduced Oil Consumption

When it comes to the overhead associated with fried food, no other factor plays a big a role as the cost of cooking oil. Fry oil has a limited lifespan, meaning restaurants and operators must regularly fill their fryers and add fresh oil. As oil costs continue to rise, the challenge of keeping fryers affordable becomes ever more difficult.

Fortunately, Pitco understands the need to make fryer operation as affordable as possible. In fact, they have even signaled this commitment with the name of our new fryer line, whose ROV acronym stands for “reduced oil volume.” Whereas Pitco’s previous generation of rack fryers contained 100 pounds of oil, the new iteration has reduced that number to only 73 pounds.

Pitco accomplished this feat by eliminating the cool zone found at the bottom of a standard oil tank, effectively shrinking its size. This size reduction will do wonders to offset the rising costs of fry oil, allowing you to maintain your bottom line.

Increased Throughput

Many people assume that reducing the oil consumption of a fryer means also reducing its capacity. If that were true, you would have every right to be skeptical since it would ultimately take more fryers — and more oil — to complete a given cooking task. However, Pitco has accomplished a seemingly impossible task by reducing oil consumption without reducing throughput.

In fact, the new generation of Pitco ROV rack fryers can actually handle larger volumes of food than their predecessors. For instance, whereas Pitco’s legacy rack fryer could handle 48 pieces of chicken, the ROV rack fryer can handle 64 pieces. That increased throughput is accomplished thanks to the innovative design upgrades made on the ROV model.

Automatic Operation

Pitco’s new line of ROV rack fryers comes with their unique Signal I.Q. control technology. The Signal I.Q. system uses special capacitance sensors to automate the cooking process. At the same time, the SOS sensors monitor the quality of the oil so that, at the appropriate time, the fryer can then initiate the filtration process on its own.

As a result, frying becomes far more efficient. Employees no longer have to monitor the oil as closely, nor do they have to initiate filtration processes manually. As a result, fryer throughput increases even more. According to Pitco’s research analysis, the ROV rack fryer can cook 320 pieces of bone-in chicken in 1 hour and 45 minutes. In that same time span, a competitor’s rack fryer can only cook 196 pieces of bone-in chicken. That difference accounts for a 63 percent greater throughput in the Pitco fryer.

Furthermore, as oil levels in the fryer drop, an employee can choose to top off the tank with a simple push of a bottom, thanks to the 15 pounds of reserve oil stored in the machine. And when the time comes to drain your fryer for a thorough cleaning, the process will be faster than ever thanks to Pitco’s 1.5″ oil drain opening.

Pitco understands that a well-designed fryer should optimize throughput with a minimum consumption of oil. The ROV line of rack fryers accomplishes this delicate trade-off better than any other fryer on the market.

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Topics: Pitco, Chicken, ROV