“You know it’s solid and you know it’s going to work right,” said Patrick Morrow, executive chef of Ryleigh’s Oyster seafood restaurant and raw bar in Baltimore and Hunt Valley, Maryland. Chef Morrow has seen the difference the PowerFry™ makes in his kitchen. “It’s given us better product in general. You have a more consistent, crispier product with a more even fry,” he reports. Ryleigh’s

“Vulcan’s fryer was the only one that could handle the volumes I expect,” says Dewey Guida, owner/operator of DeeJay’s BBQ, a high-volume restaurant and lounge in West Virginia.What impresses Dewey most about the PowerFry™ is its quick heat recovery and ability to produce the crispy fries, zucchini and breaded fish he needs to please his customers. Deweys-BBQ

With busy kitchens producing more than 150 pounds of French fries on a weekday, Harold knows high volume. He trusts the PowerFry™ to help things run smoothly while reducing operating expenses and oil consumption… Cheeburger Cheeburger – Maryland Region

Dickie Brennan’s has been named one of America’s 10 best steakhouses by Maxim Magazine, designated a “Power Table” location by The Wall Street Journal, and received the Wine Spectator Award of Excellence. It’s a restaurant that has hit its stride and then some. Yet, amazingly, New Orleans’ Dickie Brennan’s Steakhouse found itself literally submerged in the aftermath of Hurricane Katrina Dickie Brennan’s Steakhouse