Lodging foodservice never sleeps

From breakfast to midnight snacks, we help you around the clock, without extra staff on the clock. Designed with input from global foodservice operators, our lodging products meet the rigorous demands of every type of operation found in lodging: restaurant, kiosk, banquet, convention, catering and room service.  Virtually all the demands on your culinary team and your menu – quality, presentation, nutrition, freshness, speed – can be addressed by our full line of products, putting you in total control.

All our products are backed by Manitowoc Foodservice STAR Service. We can help you create more productive, efficient and high-throughput kitchen workstations or remote kiosks in compact footprints by integrating our products into Manitowoc Foodservice Kitchen EXCEL-eration systems – for space saving solutions and merchandising options in the ever-changing lodging foodservice environment. Just a few more examples of how Manitowoc Foodservice equips lodging foodservice operators for effectiveness, efficiency, and success.

Experience and the distinction of being the best in the business have taught us that one fryer does not fit all.  Selecting the fryer that best fits the operation depends on the types of food to be fried. Frymaster understands this and offers two complete lines of Frymaster® branded open-pot fryers and Dean® branded tube-type and flat bottom fryers.

Consider these key factors when selecting either Frymaster or Dean Fryers:
1) Evaluate the menu items to determine volume and amount of sediment that will be generated.
2) If there is heavy sediment production, determine if end user's operation will allow the necessary amount of filtration -- if Yes, Frymaster's open-pot fryer features offer many advantages.  If no, Dean's tube-type features and large cold zone may be the best choice.