Case Study: Frisch’s Restaurants

When their legacy system of manually operated fryers, external timers and a portable filter unit were no longer a match for the rising cost of frying oil and inexperienced crew members, the Frisch’s Restaurants operations team began looking to upgrade the restaurant’s fryers. Take a look at how we, along with our partners at Henny Penny, worked with Frisch’s to improve their ROI and extend their oil life:

Frisch’s Upgrades Fryers for 4X Oil Life

Source: Henny Penny

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