The global commercial fry dump stations market is forecast to grow at a CAGR of more than 6% over the next four years, a leading analyst firm has predicted.
Commercial fry dump stations can keep various fried food items, such as French fries, onion rings, and chicken strips at safe temperatures, which are above the Hazard Analysis and Critical Control Point (HACCP) danger zone.
According to research house Technavio, the need for this equipment across multiple foodservice channels will ensure strong growth between now and 2021.
“End-user segments such as quick-service restaurants (QSRs), catering units, and hotels are trying to adopt commercial fry dump stations that help maintain optimal temperatures for fried food items, helping them to avoid contamination of the food items,” stated foodservice research analyst Manjunath Reddy. “This will drive the global commercial fry dump stations market.”
Technavio said that revenue for the global commercial fry dump stations market is expected to touch $193m (£172m) by 2021.
It cited Alto-Shaam, APW Wyott, Garland Group, Hatco and Pitco among the top five vendors.
Mr Reddy said emerging markets growth was contributing to demand in particular.
“The foodservice business is expanding, where the leading fast food chains, especially the QSR segment, is planning to increase their outlets in various regions. In the year 2016, McDonald’s announced its plans to expand by adding more than 1,500 restaurants in China, South Korea, and Hong Kong in the next five years.”
Efficient heating elements of commercial fry dump stations was also a trend, he said.
Commercial fry dump stations typically have bulbs on the top, which produces heat to keep fried food products hot and crispy. The equipment consists of two distinct types of functioning depending on the style of heating; while some are heated, others are unheated fry dump stations.
“Heating elements like metal sheathed or Calrod is the most common type of economic choice where they require more heat than the bulb warmer and the level of output produced is comparatively lesser than the ceramic elements,” said Manjunath.
Previously, Mark Baxter, operations innovation manager at KFC UK & Ireland, told FEJ how fry dump stations were one of the biggest catering equipment challenges that KFC faced.
“Being able to cook and then hold fries for a maximum of five minutes is a challenge in any QSR business. We would have loved to have been able to find a piece of kit that was better at holding fries. I don’t think we have found that yet, so for me personally if there is one area I would love to improve further it would be that piece of kit. It needs to be something that is operationally more efficient, keeps the fries at a better quality but comes in at a reasonable cost.”