All Types - Foodservice from A to Z!

Name a foodservice operation type and we’ll show you how our products have delivered key solutions to conserve resources, expand menus, accelerate service and beyond. Have a concept we haven’t described on our site? Be sure to consult with our experts. With many  years of front line foodservice experience in virtually every type of operation imaginable, we’ll be there with key advice and solutions.

All our products are backed by Manitowoc Foodservice STAR Service, and special low-rate Manitowoc Foodservice Financing is available.  We can help you create more productive, efficient and high-throughput workstations and kiosks in compact footprints by integrating our products into Manitowoc Foodservice Kitchen EXCEL-eration systems – for space saving accelerated serving solutions and merchandising options in the ever-changing convenience and retail environment. Just a few more examples of how Manitowoc Foodservice equips any foodservice operator 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.