Fry up an Aussie classic this summer with Waldorf

When it comes to the sights and sounds of summer, long days on the beach, the crash of the waves and the sound of cicadas may come to mind, bringing fond memories of summers past. However, one of Australia’s classic seasonal icons is undoubtedly the taste of fish and chips.

Whether spruced up in a modern restaurant’s interpretation, or wrapped up in newspaper to be enjoyed down at the park, this stalwart summer dish isn’t going anywhere soon, so why not incorporate it into your menu?

Here we look at just why we love fish and chips, and how your business can perfect them with a fryer from the Waldorf range.

Why fish and chips?

At first glance, you may think there isn’t much to this simple dish, but there is a long history behind this dynamic duo. While you might have heard the old story about chips originating in France as the ‘frite’, the humble chip is now popularly believed to have originated in Belgium.

As explained by the BBC, the potato chip was thought to have come about when the Meuse River froze over in the 1680s, making fish scarce. An innovative housewife had the idea to cut potatoes in the shape of a small river fish and serve them instead, giving birth to the chip.

The technique of frying fish is said to have arrived in London in the 1600s by way of Jewish immigrants from Spain and Portugal, and by 1860, the first proper Fish and Chip shop was opened in London’s East End around 1860 by Joseph Malin.

If you are confident to put an exciting twist on this dish, how about pairing it with fresh, zesty flavours of citrus, or using chilli seasoning on chips? Of course, there is also the stalwart British tradition of pairing the meal with mushy peas, which are ripe for re-invention. Another leaf to take from the English playbook is the iconic curry sauce, making an exciting substitute for the standard tomato and tartare sauce.

   There is no limit to how you can reinvent classic fish and chips.

Creating the perfect batch with Waldorf 

In order to live up to the legend that is fish and chips, your staff need commercial kitchen equipment that they can rely on to produce optimum results, service after service.

Choose from 400mm, 450mm and 600mm single or twin pan fryers, gas, electric and high performance output (HPO) to find the perfect match for your business.

Waldorf’s innovative models use infrared burners for optimum performance, while the HPO models allows for fast recovery to allow an impressive up to 50 kilogram per hour production rate.

Digital controls provide fine-tuned temperature control, with the twin pan fryer models equipped with dual controls and six timers. And after a busy day, the Waldorf fryers are easy to clean with open pot fryer tank designed with no inaccessible corners or tubes. Compliment with a Filtamax oil filtration system to extend the life of your oil for significant cost savings

Equipment built to last

The series is characterised by its 805-millimetre depth, which can enable you to make the most of your space without compromising on the quality of your equipment. Clean lines and sturdy construction also make the Waldorf range an attractive addition to either an island or seamless kitchen layout.

Built on a full galvanised steel chassis, Waldorf 800 Series products are built to withstand the high-pressure environment of a commercial kitchen, also featuring a 304 grade polished stainless steel finish.

In addition, Waldorf keeps maintenance efforts to a minimum with rounded edges and corners that are easy to wipe down. Furthermore, should your Waldorf fryer ever need servicing or maintenance, the modular unit is designed for servicing without the need to remove it from the cooking line.