Breaking sales records and exceeding expectations

“Our last two new store openings have produced back-to-back record sales for our brand. The Vulcan CEF units are instrumental in those accomplishments." Captain D’s Vice President of Operations Integrations Larry Jones

A 500-plus-site seafood QSR chain restaurant, Captain D’s Seafood Kitchen turned to the Vulcan CEF Fryer to address a common issue faced by today's foodservice establishments: How to maximize productivity without sacrificing performance.

The results have exceeded expectations, in particular, better workflow and improved storage efficiencies in Captain D’s busy kitchen through their placement atop the refrigerated bases.

Overcoming labor challenges

Efficient procedures and having the best equipment in place can help save time, money, increase production and retain team members.

Vulcan’s Fryers with filtration help reduce labor requirements, provide oil savings, and improve training consistency, employee safety and repeatability at each location.

Program controls for your chains at the factory with your menu already included. 

Collaborative, custom solutions solve operational needs

Sometimes a challenge isn’t solved by the first idea. Magic happens when the right questions, expertise and experience work together to solve a specific operational need. 

Initially, a manual clamshell that cooked chicken products in half the time seemed like the right solution - until the need to introduce a smokey flavor profile was uncovered.

After a few analysis sessions, it was determined that the best solution for this customer was a traditional charbroiler instead. The end result was a happy restaurant chain client with satisfied customers and Vulcan equipment now used system-wide. 

Meeting chain restaurants' need for speed

A quick serve customer with over 20 minute cook times for chicken needed a faster more reliable way to cook chicken without increasing their kitchen footprint. The Vulcan VMCS clamshell helped reduce their cook time by ~74%, dramatically expediting the cooking process.  When cooking from both sides, the operation was able to produce more chicken in a shorter amount of time while maintaining superior quality batch after batch.

When looking to add speed to your operation, consider a piece of kitchen equipment’s potential impact on sales. For example, if a high-output fryer will allow you to serve up more of the foods your diners demand, then you’re looking at increased revenue and greater diner satisfaction — two major bonuses for your restaurant business.

Restaurant chains operate differently these days

After enduring a global pandemic, the only constant is change.

While some pivoted from table service to counter, others leaned on the use of ghost kitchens and took advantage of third-party delivery services.

Speak with a Vulcan Partner for product selection, to maximize equipment productivity for hood space.

Count on Energy Star ® Certified equipment to reduce utility costs

For example, Vulcan’s Power Fry 5 fryers are the industry’s most energy efficient units.

Using a 5 pass heat exchanger, heat is circulated through the tank 5x before leaving out of the flue.

Instead of the heat passing through the cavity of the unit once and out the flue, the energy gets used 5X, making the entire system more energy-efficient, smarter, producing cooler kitchens and faster heat recovery.

Consistent system wide operations are within your reach

Whether your operation can benefit from combi oven programming and recipe management via uploads, or the ability to preset or edit menus for fryers with computer controls, Vulcan helps your kitchen teams produce high-quality results in every location.