It used to be that a kitchen fryer consisted of just a thermostat, gas valve and on/off switch. But as technology has progressed manufacturers have found new places to stick circuit boards and microchips, even in foodservice machines.
Today’s fryers, for example, can cycle on and off automatically, filter oil without human input and use less oil. The irony of such automation is that even as it makes the machines simpler and more efficient, they become impossible for the layperson to repair. “The more sophisticated the equipment becomes the more need you have for companies like mine,” says Bruce Hodge, president and COO of General Parts, a distributor and servicer of foodservice equipment and parts.