How the right fryer technology can save you big bucks on your fast-food business

The right fryer can address multiple challenges in a restaurant.

Frying is a staple technique in quick-service restaurants. However, with the rising cost of living, skyrocketing cooking oil prices, and labour shortages, many business owners starting their fast-food ventures may struggle to address these challenges effectively.

Moffat offers a variety of fryers tailored to meet different needs, from supporting entry-level fast-food operators with fewer customers to popular fast-food chains with multiple branches across the globe.

Here's how they tackle these challenges to help business owners maximise their food establishment operations.

FastFri Fryers: Ideal for QSR newcomers

FastFri fryers are quality-built fryers at a budget price. These FastFri fryers are locally built with robust craftsmanship in New Zealand, providing energy-efficient performance without compromising quality by outsourcing cheaper componentry. Known as a "pocket rocket" due it’s compact design yet powerful capabilities, these fryers boast a 400mm wide footprint. Equipped with 90MJ multi-jet target U-Burners, a higher rate than the average MJ amongst many entry-level brands, these fryers ensure rapid heat recovery, essential for maintaining high-speed frying production during peak periods without sacrificing food quality.

With an 18L oil capacity, FastFri fryers are perfect for small to medium-sized businesses who don’t want to waste enormous volumes of oil but who have a relatively high turnover in fried food. These fryers minimise oil consumption compared to traditional entry-level options, resulting in significant cost savings for your business. Unlike many competing products, the FastFri FF18 model also includes a range of extras, such as baskets and lids, and features adjustable front feet for ease of use. Most importantly, these fryers come fully assembled, saving you the labour and time typically required for setup.


Designed with the needs of newcomers and entry-level QSR operators in mind, Moffat's compact FastFri range offers a robust, efficient, and cost-effective solution at an economical price to ensure you can achieve high-quality results to breakeven without breaking the bank.

Fry Smart with Blue Seal and Waldorf 

Hot spots, oil, and little pieces of debris constantly getting stuck in fast fryers are amongst the biggest pain points for QSR operators when using commercial fast fryers. Thanks to Moffat’s Waldorf and Blue Seal fryers, these fryers have been meticulously developed with advanced technology and design for the easiest use to help get the frying job done in the height of peak demand.

Vee Ray Technology

At the heart of Moffat’s fryers is their uniquely patented Vee Ray technology in Blue Seal and Waldorf fryers which are available in gas and electric. Developed for medium to large food establishments, Moffat’s Waldorf and Blue Seal HPO (High Power Output) fast fryers are smartly designed with Vee Ray technology to defy many QSR challenges, enhancing operational workflow and fasten food production without all the common hurdles in between.

Unlike traditional fryers with horseshoe burners, the deep V tank design assists with even cooking by targeting the heat at the surface of the tank where the product is cooking. Hot spots occur when there is an uneven distribution of heat which causes some parts of the food to cook faster. Vee Ray technology prevents hot spots, ensuring consistent cooking quality at a fast production rate of 50kg/hr to smoothen the workflow of busy commercial kitchens.

The open tank design in the single and double pan versions of Blue Seal and Waldorf’s Vee Ray fryers makes cleaning simple and easy. Many competitors use tube fryers. However, Waldorf and Blue Seal fryers are smartly built with a funnel at the bottom of the unit that allows the crumbs to fall into the cold zone of the pan. This helps prevent ongoing service maintenance or replacement costs for business owners. These fryers are also designed with rounded corners, making cleaning swift with a simple wipe down and hygiene control. Both Blue Seal and Waldorf fryers are both made with stainless steel, giving them a longer operational life.

Patented Infra-red burners

Incorporated into Moffat’s Vee Ray fryers are patented infrared burners that offer additional operating efficiency with rapid recovery.

As the burners are heated to a very hot temperature, they begin to emit infrared radiation which cooks the food independently to the surrounding air temperature so that more heat energy is produced by the burners to cook fried food.

Simultaneously, Blue Seal and Waldorf’s fryers rapid recovery times are possible through a blower system in their unit that pushes greater volumes of air and gas through its specifically designed ceramic burners. More heat is absorbed by the oil, resulting in lower flue exhaust.

Additionally, the heat emitted from infrared burners makes food more flavourful, as the high heat locks in the moisture to caramelise the surface and natural juices. These patented Blue Seal and Waldorf fryers conserve 10-20% more energy than competitors – critical for both faster recovery times and optimal cost savings for QSRs, while preserving the flavour of your food to deliver satisfying meals to customers.

Self-filtration Fryer System

A common challenge for QSRs is the high-cost self-filtration systems, ranging between $70k to $80k which can often discourage operators from making this investment. Moffat offers a more affordable solution: a portable filtration system through their Filtamax filtration system to complement their Blue Seal Vee Ray Gas Fryer range. With it’s sleek and robust stainless system, this Filtamax filtration system holds an oil capacity of 20L. This operates on a simple 10amp power and can handle multiple fryers to remove impurities and contaminants from oil which help to improve the quality and taste of your fried food in a safe and practical manner – a stellar choice for food chains looking to optimise operations without overspending the budget.

Plinth Mouthing for Safety and Suite Matching  

Plinth mounting offers several benefits in a commercial fryer, especially when it comes to ergonomics and safety within a kitchen operation. Moffat’s Blue Seal and Waldorf fryers have a plinth secure fryer so that they have a more stable base, reducing the risk of human error when tipping or movement and unwanted hot spots.

The space placed underneath the equipment allows for better airflow around fryer units – a need in a commercial kitchen to remove airborne grease, steam, or smoke which may affect congestion and temperature control in the kitchen which affects the quality, smell, or taste of food. The plinth mounting of Moffat’s fryers also provides the unit with protection from moisture. By elevating these fryers, the equipment avoids water damage during floor cleaning – a win for the business in kitchen staff safety and eliminating costly maintenance or repairs for fryer equipment.

The fryers can also be conveniently positioned at a more comfortable working height for staff, reducing strain. Whether you have spacious or tight space to you the flexibility to adjust your equipment to suit your desired kitchen design. give a more polished, built-in look for the fryer setup in kitchen premises.

Menu Engineering

Moffat’s fryers aids in menu engineering for QSRs with their well-executed, innovative fryers. With Vee Ray technology, these fryers distribute even heat without impinging the tank resulting in gentler heat on the fryer. As a result, food operators can easily experiment with new menu items and diversify their offerings. Whether it's cooking light, crumbly orders or achieving a very crispy, golden finish, these fryers help expand menu options and appeal to a wider range of customers with diverse preferences.

Ultimately, Blue Seal and Waldorf’s fryer equipment offers versatility and high capacity beyond QSRs, from fast food chains to large venues like stadiums, where quick turnaround is essential. Moffat’s Vee Ray fryers are trusted by major venues, including MCG and Marvel Stadium, where they’ve sold over 100 units. These large-scale facilities rely on Moffat for dependability, durability, and high-speed efficiency, making them ideal for handling large crowds swiftly.

Bottom Line Success with Moffat’s Innovative Fryers

“QSRs are all about speed and quality, a tricky balance to maintain, on top of that, QSR kitchens face unique challenges, from maintaining consistent food quality to optimising energy use and simplifying staff operations. Moffat’s fryer range addresses these challenges head-on, offering reliable, efficient solutions that make a real difference,” Dan Savage, the Sales Manager National Accounts at Moffat states.

Ready to Revolutionise Your QSR Operations? If you’d like to learn more about Moffat’s diverse fryer range, contact Moffat today to learn more help you stay ahead in the competitive QSR industry.