Does a Broaster Need a Ventilation Hood?
In most cases, yes, but the answer is more nuanced than a flat requirement, and it is worth understanding before you commit to a kitchen layout. Why ventilation comes up at all. Any commercial frying equipment that produces grease-laden vapor is generally subject to fire code and health code ventilation requirements in Canada, and pressure […]
What’s the Difference Between a Pressure Fryer and Open Fryer?
Updated July 31st, 2026 | Originally Published March 14, 2024 Pressure Fryer vs Open Fryer The difference between a pressure fryer and an open fryer is the lid. An open fryer cooks food in a vat of hot oil that stays open to the air, so the steam coming off your chicken escapes into the […]
Sauce Flights and Dipping Programs: How to Add a High-Margin Item to Any Patio Menu
Sauces have become their own menu category. What used to be a condiment line item is now a revenue driver, and operators who build intentional sauce and dipping programs into their patio menus are seeing meaningful lifts in both ticket size and guest satisfaction. Here’s how to build one that works. Why are sauce flights […]
Why Buy Commercial Restaurant Equipment from a Canadian Supplier?
When it’s time to invest in new commercial kitchen equipment — whether it’s a pressure fryer, commercial range, refrigeration unit, or full kitchen buildout — Canadian restaurant owners face a choice: source locally from a Canadian supplier, or go through international channels or large generalist distributors. The case for buying from a Canadian commercial restaurant […]
3 Easy Steps to Save Money as a Canadian Restaurant Owner
Running a restaurant in Canada means managing a challenging combination of rising food costs, labour pressures, and fierce competition. Finding meaningful ways to reduce your operating costs — without sacrificing quality — is one of the most valuable things you can do for your business. Here are three practical, high-impact steps that Canadian restaurant owners […]
Is a Broaster Better Than a Traditional Deep Fryer?
If you’re a restaurant owner in Canada weighing your options for a new frying setup, you’ve likely come across the debate: broaster or traditional deep fryer? Both are staples of commercial kitchens, but they deliver very different results — and the right choice can have a measurable impact on your food quality, oil costs, and […]
Let’s Rebuild Your Menu (Virtually)
Updated November 20th, 2025. Originally published March 12, 2022. Whether the new year is your time for reflection or a period of new-found determination, your business goals are probably related to not only increasing your revenue, but also enhancing your service. This is especially true if you work in the foodservice industry. New approaches to […]
How to Choose the Right Broaster for Your Restaurant Kitchen
Broasted chicken continues to attract customers across Canada because it delivers dependable flavour and quick service. For every type of restaurant setup, having the right commercial broaster plays a major role in keeping your chicken consistently juicy and crispy. Choosing the right pressure fryer equipment is about more than taste; the model you pick affects […]
How to Protect Your Business From Supply Chain Slowdowns
Although many of us are tired of hearing about COVID, there’s no denying that the past two years have had a lasting impact on the way that restaurant, food truck, and business owners perceive the concept of “business as usual.” In fact, the pandemic has taught us more than just a few new words: regardless […]
What’s the Best Oil to Use In Your Pressure Fryer?
It’s officially summer! And while the high temperatures and sunny skies might have you reaching for tanning oil, here at Kendale, we’re thinking about a different type of oil… Cooking oil! Using the right cooking oil in your Broaster® is crucial not only for flavour and texture but also for equipment health. Lucky for you, […]