LLOYD-EWING, LLOYD & COMPANY
  

Pressure Fried Chicken & Fish Programs

LLOYD-EWING, LLOYD & COMPANY OFFERS COMPLETE TURNKEY SYSTEMS TO BE DESIGNED WITH YOUR MENU CONCEPT IN MIND. BY FOCUSING ON PROVEN AND PROFITABLE MENU CONCEPTS ENTREPRENURES ARE ABLE TO CAPITALIZE ON THE EXPERIENCE AND EXPERTISE OF OPERATORS WITH PROVEN SYSTEMS THAT ARE CURRENTLY IN USE. THE SYSTEMS ARE OFFERED WITHOUT FRANCHISE FEES OR FRANCHISE AGREEMENTS, HOWEVER THE SUCCESS OF THESE SYSTEMS IS BASED ON THE TECHNOLOGICAL INFRASTRUCTURE THAT IS THE BASIS OF THEIR SUCCESS.

THE CORE PRESSURE FRIED CHICKEN & FISH PROGRAM CONSISTS OF:

PRESSURE FRYERS
OPEN FRYERS
BREADING STATIONS
SHORTENING FILTER MACHINE
HOT FOOD DISPLAYS
HOOD & VENTILATION SYSTEM WITH FIRE SUPPRESSION

A COMPLETE TURNKEY RESTAURANT SYSTEM FOR A STARTUP OPERATION WILL ALSO REQUIRE:

REFRIGERATION & FREEZER
CONVECTION OVEN
WAFFLE IRONS
THREE-COMPARTMENT SINKS
WORK TABLES
STORAGE RACKS & SHELVING

ASSORTED SMALLWARES
STORAGE RACKS AND SHELVING


LLOYD-EWING, LLOYD & COMPANY CONFIGURED THE ULTIMATE PRESSURE FRIED CHICKEN PROGRAM INTEGRATED WITH A FRIED FISH PROGRAM USING THE CLAMSHELL COOKING BASKET DESIGN WITH THE COLLECTRAMATIC PRESSURE AND OPEN FRYERS AND BREADER STATIONS FOR NON-LABOR ATTENDED COOKING PROCEDURES.

THE CYLINDRICAL COOKING VESSEL PICTURED TO THE RIGHT SHOWS THE LAYERED PRODUCT FULLY EMERGED IN COOKING OIL FOR AN EVEN COOKING PROCESS WHICH REQUIRES NO LABOR TO ENSURE DONENESS.

THE EXTENDED COLD ZONE ENSURES EXTENDED LIFE FOR THE COOKING OIL. ALL PRODUCT FALL-OFF DROPS STRAIGHT TO THE BOTTOM OF THE FRYER TOTALLY REMOVED FROM THE HEATER ELEMENTS. THIS PREVENTS CARBON BUILD-UP WHICH LEADS TO BURNED COOKING OIL AND HIGHER COOKING OIL COSTS.

CALL LLOYD-EWING, LLOYD & COMPANY AND ALLOW US TO OFFER A COMPLETE TURNKEY SYSTEM FOR YOUR CHICKEN AND FISH MENU CONCEPT.

RHODNEY LLOYD
443-812-4631
EMAIL:
lloyd-ewing@comcast.net

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