Last month we had a visit from a famous South American fried chicken chain that wanted to take a closer look at our Collectramatic Pressure Fryers. He had heard about Collectramatic but had never tested one until his purchasing manager pointed out our price point compared to their current brand.
The goal was to match their current process, texture and to save on maintenance costs. Their current fryer is costing them a lot of time and money on maintenance.
Maintenance was a simple answer but we had even more to offer against their current brand…
- Collectramatic only has a few moving parts that relate to pressure.
- Collectramatic gaskets are simple to remove and clean.
- Collectramatic fryer pot is round and does not have corners that are hard to clean and crack.
- Collectramatic fryers have the heating elements in the oil resulting in faster recovery time.
- Collectramatic fryers can fryer up to 20 batches of 6 heads of chicken (120 heads) without filtering compared to needing to filter after only 4 to 5 batches with their current fryer brand.
We cooked a few rounds at our “normal” setting. And although the final color matched their website photo, the customer wanted it darker, much darker.
Now the big question. Was our Collectramatic pressure fryer ready to match the chicken they were looking for? I had confidence, but they have a unique process that I had not tried before.
After breading the chicken they place the breaded chicken in a refrigerator for a minimum of one hour prior to frying. In our test, we breaded the chicken and placed them in our quarter rack basket assembly before placing in the refrigerator. Currently, they bread the chicken, place it directly on a sheet pan, refrigerate and hand drop each piece of chicken into the pressure fryer.
Now the big test! Having never had the opportunity to try their chicken beforehand, we had never tasted their breading or their chicken (secret stuff). We were ready! So our Chef Barry Yates set the Collectramatic to their current setting of 350F for 12 minutes and 30 seconds.
We pulled a full rack of breaded chicken from the refrigerator after one hour. Needless to say, the breading was fully set as opposed to when you bread and place it directly into the fryer. In went the chicken, the lid was closed & locked and we pressed the start button.
As the time ticked away we waited patiently waited as the Collectramatic pressure fryer went to work, not knowing how this breaded/refrigerated chicken would turn out.
The alarm sounds. We pull the chicken. I look at Barry and he looks at me. The chicken appears much darker than we are used to and we look at the customer to gauge his reaction. Nothing.
We then un-racked the chicken from our quarter rack basket assembly keeping the chicken on the quarter rack trays, placed the trays easily on a sheet pan (4 per sheet pan) and let the customer dive in.
He begins pulling pieces apart, looks very closely at the breading and studies the interior like a true fried chicken professional. He then takes a knife and cuts through the bone to examine the marrow. He grabs a thigh and takes a huge bite.
Wait for it… “Perfect, now that’s what I’m talking about!”
Barry and I were still a bit skeptical about the dark color until we grabbed our first piece and took a bite. The exterior was dark, firm, crunchy with that old school black iron skillet fried chicken look. It did not have a burned or overcooked taste. The interior was very juicy and very tender.
It was absolutely amazing!
It is clear why this South American fried chicken chain has such a huge following.
So, the next time you are making fried chicken in our Collectramatic pressure fryer, give this breading option a try. You will not be disappointed!
On a recent business trip to Ukraine, we were able to see some beautiful architecture, absorb some of the amazing history and experience the humbling real-life revolution that is currently in full swing in the middle of Kiev (and the rest of the country).
Spencer Cole, a Winston Global Accounts Manager, had the opportunity to not only train several local chains and chefs on CVAP theory, he also provided live cooking demonstrations and had the chance to catch up with our loyal customer, StarBurger. StarBurger is currently CVAP Staging their burgers with great success and according to YELP! and TripAdvisor, their customers are agreeing so much they now have two locations and are planning a few more in Kiev alone!
“The most delicious burgers in Kiev”
Jan 15, 2015, A TripAdvisor Member
I have been here often and always happy. The burgers really are delicious. In Kiev, it is better not met. Staff no complaints. Prices for this segment quite adequate.
All shoddy language translations aside, there two things that make this post and StarBurger different. First, StarBurger was introduced to the concept of CVAP burgers from the Winston YouTube Channel, specifically the video of John T. at The Commissary:
Second, StarBurger uses real charcoal grills to finish their burgers so they can really capture that “fresh off the grill” backyard taste. Lastly, StarBurger uses a Holding Cabinet (HA4507) stacked with a Cook & Hold (CAC507) so that they can adjust with to the flow of business. They cook all the burgers in the CAC and then move them to the Holding Cabinet until they are ordered. This configuration allows them to start “CVAP Staging” new burgers when the business flows dictates which allows the maximum flexibility.
StarBurger has loved the CVap Staging platform so much, there is even talk of CVap Staging other menu items such as chicken and Salmon!
For more information about the complete line of CVap products, please visit our website at http://www.winstonindustries.com