Need some advice... Fryer

Re:Need some advice... Fryer (Ice Cream Man)

Sat, 10 Nov 2012 17:17:53 GMT

Good I didn't really want to see you shot out of a cannon.
Nov. 11th is a big day here too.

Re:Need some advice... Fryer (Dr of BBQ)

Sat, 10 Nov 2012 15:41:33 GMT

Ice Cream Man

Does it have anything to do with a cannon and a BBQ specialist ?

No LMAO but I'm not adverse to cannons. I own a fair size collection of cannons.

No what I did was buy 244 4 x 6 inch flags and drilled holes in the top of my wood stack that stretches about 100 feet long and stuck a flag in every 6 inches. Then I put on my marquee "Honk if you Love Veterans" and they have been honking all day. It is a wonderful day abnormally warm 70 degrees and a nice breeze blowing from the west which makes the flags look awesome. I took some pictures and I'll post some tonight. I have had a ton of customers comment on the flags. It was well worth the money I spent on the flags.
jack

Re:Need some advice... Fryer (Ice Cream Man)

Sat, 10 Nov 2012 14:46:01 GMT

Does it have anything to do with a cannon and a BBQ specialist ?

Re:Need some advice... Fryer (Ice Cream Man)

Sat, 10 Nov 2012 14:31:29 GMT

chefbuba

It's a beautiful 38 this morning, high of around 50

Same here but I don't have to go outside.

Re:Need some advice... Fryer (pnwchef)

Sat, 10 Nov 2012 14:10:11 GMT

Dr of BBQ

Wow I'm impressed this thread turned out to be a great thread that every new poster should have to read!
I loved :
ChefBubba's post
PNWChef post
Friedtater's post
Ice Cream Man's post
Great Job Guys.
jack
PS wait until you see what I did for Veterans Day Weekend, it is too cool! I'll post the pics in a new thread tonight or tomorrow.

Jack, if your weekend doesn't end with you streaking through the streets of Springfield with a btl of Jack Daniels in one hand, and a naked girl in the other, I'll be disappointed.........Second thought maybe just the pictures of the naked gal and the btl of Jack Daniels.........BAHHHAHHHAHAAHHAHAHHAHHA

Re:Need some advice... Fryer (Dr of BBQ)

Sat, 10 Nov 2012 12:48:54 GMT

Wow I'm impressed this thread turned out to be a great thread that every new poster should have to read!
I loved :
ChefBubba's post
PNWChef post
Friedtater's post
Ice Cream Man's post
Great Job Guys.
jack
PS wait until you see what I did for Veterans Day Weekend, it is too cool! I'll post the pics in a new thread tonight or tomorrow.

Re:Need some advice... Fryer (chefbuba)

Sat, 10 Nov 2012 12:31:54 GMT

It's a beautiful 38 this morning, high of around 50

Re:Need some advice... Fryer (Ice Cream Man)

Sat, 10 Nov 2012 10:56:45 GMT

You're lucky, I'd love to go but I can't in the summer and I won't in the winter.

Re:Need some advice... Fryer (pnwchef)

Sat, 10 Nov 2012 09:42:11 GMT

This past summer I stopped at a food trailer named "CurbSide Grill" I figured this must be a fried crap mobile. I walked up to the trailer, nice looking fellow came to the window, I asked what kind of fried crap do you have. The nice looking feller told me he offered, Hot Pastrami & melted provolone cheese on Amoroso Rolls, hot Philly Cheesesteak, Char Broiled fresh made hamburgers,ch burgers and bacon cheeseburgers, dbl cheeseburgers, he also offered a super burrito special. I asked this nice looking fellow, So you don't only sever fried crap, you offer a chef quality prepared food operation, with all the food coming off the grill and charbroiler, fresh, hot, and juicy. I was amazed at the quality of the food this fellow turned out of this food trailer, he also offered some fried crap to go along with his quality fresh made, hot off the fire food. The french fries were fresh cut, the onion rings were hand made batter dipped.
I guess the point of me telling this story is, it doesn't take a whole bunch of talent or knowledge to serve fried crap. This operator worked many years in all kinds of Restaurants and Catering operations. This operator didn't just wake up with an idea, spend $60K on a food trailer on a wing and a prayer. The reason why he has a successful operation is, he worked for many years, with all kinds of menus, serving all kinds of people, under all kinds of conditions. This is the recipe for a successful operation.
This Forum is a place to learn, ask questions, and understand that the food service business is more than making a good stirfry dish one night, then spending 50K the next day to open a business. If some tough love is given in a forum, take it and let it make you tougher. If you have a good idea, experience, a well thought out plan, and want to start a business, just realize more people who enter this business fail then succeed. Chefbuba is just being realistic, trying to tell the OP, this may not be the best idea, fried crap is fried crap. This forum isn't about being a cheerleader, its about learning the harsh realities" you can loose your life savings on your idea". .......................The Trailer I stopped at on the Washington Coast, was run by a nice looking fellow named Craig, he also goes by the name Chefbuba in this forum...............pnwc

Re:Need some advice... Fryer (chefbuba)

Fri, 09 Nov 2012 14:44:23 GMT

Fried crap is part of my menu too. Hand cut fries and hand dipped beer battered
onion rings, I sell a lot..... I also do dipped corn dogs at events.
Nothing wrong with fried foods.
If curb hopper didn't like my tone, oh well.
Not everyone deserves a trophy just because they tried out for the team.
There are lots of people that come and go here because they thought they had a good idea, but didn't do any basic research on their own before asking a bunch of questions here.
Go read schmellys posts for example.

Re:Need some advice... Fryer (FriedTater)

Fri, 09 Nov 2012 13:49:39 GMT

Chef, never heard the expression "fried crap." No harm done. The best hundred dollar bill I ever spent besides my wife engagement ring is a 4 foot by 10 foot yellow banner I mount on the front of my tent saying "If It Ain`t Fried, It Ain`t Food." Can`t tell you how many people stop and take pictures and sample my stuff. So I`ll continue frying taters, funnel cakes, corn dogs, chicken and alligator.
Now, you want to know what really makes me mad? Although I`m a registered Democrat, I do not vote party lines, I vote for the person I think is best. A Facebook friend of mine, thinking I`m true blue replubican, posted all republicans are son-of-bitches. Uncalled for. Now, thats pissing in my Cherrioes!
Take care.

Re:Need some advice... Fryer (Ice Cream Man)

Fri, 09 Nov 2012 12:01:28 GMT

Low overhead cost.
Been looking for some of that myself, put little out and make lots.
If anyone has an idea please let me know.
Not to make fun, but the only thing I can think of is a shovel, they're cheap and people pay a lot to have ditches dug. I don't like digging.
I've got 70,000 into my place and I only sell Ice Cream, franchise places are 250,000 or more. When I see how much you guys put into a cart or a trailer that's not peanuts either.
But there's got to be a way to spend one dollar and make ten.

Re:Need some advice... Fryer (Curb Hopper)

Fri, 09 Nov 2012 11:53:37 GMT

Buba, if I was "attacking" you I would have directed my post directly to you. I've seen this "tough love" cover up in this forum many times over. Personally I don't believe in it. It comes across the internet as un professional and disrespectful. There are more effective ways to communicate. So what if someone doesn't have a clue about this business. Just because I paid my dues and learned the hard way shouldn't justify me to act like an ass. The internet is an easy way to research for answers. Can you really fault someone for finding their way here and asking questions. I don't feel the need to rip anybody or change my panties, I actually prefer my little girl bottoms over the big girl. Oh, maybe I haven't been around the right hang outs but I've never known " fried crap" to be an expression.

Re:Need some advice... Fryer (Ice Cream Man)

Fri, 09 Nov 2012 11:46:04 GMT

Don't worry Chef I still love you.
Of course being friends with me won't get you any gold stars LMAO.

Re:Need some advice... Fryer (chefbuba)

Fri, 09 Nov 2012 11:09:01 GMT

Curb Hopper

There are a lot of people that make a decent living selling so called "fried crap" under tents, in trucks, trailers and more than all of those combined....restaurants. Why do some people on this site feel free to be dicks. I wonder what you are like in person without the safety of the internet. Professional? Probably not.

Why are you attacking me? Did someone piss in your cheerios this morning?
You attack my professionalism in the food industry? You know nothing about me or what I do.
Put your big girl panties on and get over it.
Fried crap is an expression, ever heard it? My post was tough love for someone who obviously has no experience in the food industry, and no idea what is involved or how to deal with the gov agencies he needs to work with.
If the op had done a little homework, he would not have come here asking about friers.
Now he's wondering if he can convert a hot dog stand to wok cooking.

Re:Need some advice... Fryer (chefbuba)

Fri, 09 Nov 2012 10:40:30 GMT

FriedTater

Chef, you hurt my feelings! "Fried crap under a tent."

Sorry Tater, no offense meant, it's an expression.

Re:Need some advice... Fryer (Curb Hopper)

Fri, 09 Nov 2012 10:18:13 GMT

There are a lot of people that make a decent living selling so called "fried crap" under tents, in trucks, trailers and more than all of those combined....restaurants. Why do some people on this site feel free to be dicks. I wonder what you are like in person without the safety of the internet. Professional? Probably not.

Re:Need some advice... Fryer (FriedTater)

Fri, 09 Nov 2012 09:39:37 GMT

Chef, you hurt my feelings! "Fried crap under a tent."

Re:Need some advice... Fryer (chefbuba)

Fri, 09 Nov 2012 00:55:05 GMT

How much food service experience do you have?
First you wanted to sell fried crap under a tent, that won't work, now you want to cook Thai food because you made yourself a nice stir fry dinner?
You need to sit down, figure out what you can do and what is realistic.
Then you need to go to the government agencies involved up there in the great white north to see if it is allowed, what type of set up is needed, then go from there.

Re:Need some advice... Fryer (Ron Paul)

Thu, 08 Nov 2012 23:56:59 GMT

Thank you for all the feed back but...
Unfortanatly I am now forced to abandon my plan. Due to the stringant Government regulations in my area (PEI Canada). I thought they were more laid back here, but I was wrong.... they want a full fire supression system installed by a professional. I would consider building a nice frytruck even with fire supression. but the costs of paying a pro company to install it are past my confort point. Im really looking for somthing with lower overhead costs.

PLAN B:

This idea came tonight, after cooking a nice stirfry dinner.

A mobile Pad Thai cart

simmilar to this one in this video:

[tube]www.youtube.com/watch?v=bp3IvlDUhrg&feature=fvwrel[/tube]

(The Video link doesn't seem to be working but you can copy paste it into your browser to view it)

Maybe I can build a hot dog Cart and replace the steamers with a wok.

Anybody have plans for a hot dog cart build?

Re:Need some advice... Fryer (Curb Hopper)

Wed, 07 Nov 2012 00:29:09 GMT

Looks like you are getting some good feedback here. I would consider all of the questions coming up. It's never as easy as plug and play. Lots of logistics to work out. Best of luck!

Re:Need some advice... Fryer (Ice Cream Man)

Tue, 06 Nov 2012 19:48:13 GMT

I have no doubt it would work but up here you would get shut down and a huge fine we're talking in the thousands of dollars. It would be nice to work somewhere where there are no rules. Here, every year you have to have an inspection of all mobile gas equipment by a licensed gas technician. It has to meet the fire code, hood and fire suppression.

Re:Need some advice... Fryer (FriedTater)

Tue, 06 Nov 2012 19:27:56 GMT

Buck, I`ve cooked under a E-Z Up tent, with 2 Frymaster fryers for cooking both corn dogs and ribbon fries and a 2` x 2` x 6" stainless steel tank used for funnel cakes. I have no fan or any other mechanical means except mother nature to move the exhaust fumes out. I can put my hand 18" to 24" over any of the above equipment and not worry about getting burned. i`ve never been questioned from any fire marshall or health inspector about this. The problem with the heat build-up inside the tent is I`m required to have screened in sides. Believe me, air does not pass thru screen wiring as fast as you think, in fact, its a deterent. On some occasions I have had a small fan inside to help get heat out, but heck, I`m overweight, sweating does me good!

Re:Need some advice... Fryer (RodBangkok)

Tue, 06 Nov 2012 16:52:50 GMT

For corn dogs, is the fryer well deep enough? Also think about getting a 2 oil chamber type, gives you better control over cook temp and insures there is no contamination of the fries from corn dog batter. You may find you want to do your fries very high temp shorter time, and your batter dogs at a lower temp, longer time. A two chamber may be better than two seperate fryers. I'd want the flexibility of running the two different products at different settings.

Re:Need some advice... Fryer (Buck & Vi's)

Tue, 06 Nov 2012 16:31:00 GMT

yea a 6500 btu fryer isnt to bad mine is 95000 but again ice cream man is prob. spot on about the tent with a fryer i wouldnt attempt that, those exhaust fumes /gasses are hot and need proper ventilation...

Re:Need some advice... Fryer (Ice Cream Man)

Sat, 03 Nov 2012 12:56:18 GMT

Your location says Canada, I could be wrong but I would doubt you will find a frier approved for outdoor or tent use. In Ontario if it isn't approved and you get caught there are big fines.

Re:Need some advice... Fryer (Ron Paul)

Sat, 03 Nov 2012 11:57:42 GMT

Curb

It wont let me post a link on this fourm, but here is a photo of one of the fryers im looing at
I think this is a commercial countertop fryer
From the webpage:
Imperial IFST-25 Fryer Gas Countertop Model 25LB Oil Capacity

25 pound frypot
3 cast iron tube fired burners rated at 65,000 BTU
Precision welded by a robot
Cool zone
Millivolt temperature control circut
Manual controls
100% safety shut off
2 mesh fry baskets included
Crumb screen
Gas
Made from stainless steel
Snap action thermostat
4in legs with non marking feet
65,000 total BTU's
Dimensions: 24.5in H x 15.5in W x 28.5in D

Buck
Can you tell from the specks i posted if this fryer would have a good recovery time?

Here is a photo of the Consession canopy/tent I would like to use, this will allow me to hide my Gas tanks and other things like plates/cups and coolers from view

Re:Need some advice... Fryer (Curb Hopper)

Sat, 03 Nov 2012 11:17:56 GMT

For me, I would only consider commercial grade equipment. Since you don't have any experience with fryers you probably won't fully understand why, but it's the only way to produce a quality product. Nothing can speak for first hand experience. Go big or go home frustrated.

Re:Need some advice... Fryer (Buck & Vi's)

Sat, 03 Nov 2012 09:33:11 GMT

I.M.H.O. IT depends on the amount of fries your selling. another thing is the ground you have to setup on, if you setup on black top it would be more flat than maybe a grassy area where the fryer would be more unstable, remember one of those table top fryers are not going to have the recovery time that a comercial gas fryer will, gas fryer will need ...gas...(duh)... to operate means you have to haul tank around ..have tank out of the area of the tent(at least i would ) i wouldnt want an ugly gas tank that could be seen by customers.elec...what are you planning on using for power?? gen,... power on site...???

Need some advice... Fryer (Ron Paul)

Sat, 03 Nov 2012 06:52:39 GMT

Only sell 2 food items: Corn Dogs and Hand-cut Home made Organic French fries made to order (pre-blanched/boiled in vinegar water).
I will sell Organic French fries because i Get them right from a local organic farmer Very Cheap

Have a nice outdoor location selected, on-campus at a local university. So I was thinking about going with a Gas Countertop Fryer set-up under one of thoes nice concession tents. I know how important it is to have the right tool for the job, Im my case I need help selecting a quailty Fryer. Have no experince with fryers so will need allot of direction here.

Options:
Cecilware, Wyott, Frymaster, Globe, Imperial ect..

Should i go with 2 smaller 13lb fryers like this:
Cecilware GF10 Countertop Fryer (13lbs)

or 1 bigger 25lb fryer like these:
Imperial Elite 25lb fryer
Cecilware GF28 Countertop Fryer(28lbs)

Need help