From Fluctuating Oil to Flourishing Business: How Kaesid's Deep Fryer Rescued a Melbourne Fish and Chip Shop

Introduction

In a quiet suburb of Melbourne, there stood a classic fish and chip shop named "The Bay Fisher". For over a decade, it had been a beloved local staple—a place where the comforting aroma of fried food filled the air and Friday nights meant family dinners wrapped in paper. But just a year ago, this cherished shop was on the verge of closing forever.

Ali, the owner, had inherited the business from his father. To him, it was more than a livelihood—it was a community institution. But for years, he struggled with a stubborn enemy: his old, inefficient deep fryer. Unpredictable temperature fluctuations meant one batch of chips turned out golden and crisp, while the next came out pale and greasy. Consistency was nonexistent. The result? Growing food waste, unhappy customers, and rising costs.

"It was a tough period," Ali recalled. "We started getting negative reviews. People said the food wasn't the same. Some of our regulars began driving to chain stores farther away. I knew the old fryer was the problem—it couldn't hold temperature, it wasted oil, and it was killing my profit."

Just as Ali was about to give up, a food service consultant recommended Kaesid.

The Kaesid Solution: Engineering a Turnaround

Kaesid didn't just sell a fryer—they sent an engineer to assess the shop's needs. After observing operations, monitoring oil temperature behavior, and analyzing peak-hour demand, they prescribed a tailored solution: two Kaesid GN-series high-efficiency gas fryers.

Here's how Kaesid addressed each of Ali's challenges:

1. Precision Temperature Control: The fryers heated up rapidly and maintained exact temperatures, ensuring every batch of fish and chips was perfectly cooked—crispy outside, tender inside, batch after batch.

2. Energy and Oil Efficiency: Advanced insulation and efficient burners reduced gas consumption. A superior filtration system extended oil life, cutting oil usage by nearly half.

3. Built for Busy Nights: With two dedicated fryers—one for fish, one for chips and calamari—The Bay Fisher could handle rush hours with ease. Wait times dropped, and service became smooth and stress-free.

The Result: A Restaurant Reborn

The transformation was rapid and remarkable.

• Quality Returned: Customers noticed immediately. The chips were crisper, the fish lighter and crunchier. Word spread, and regulars returned.
• Costs Dropped: Lower oil (oil usage decreased by 30%) and gas usage meant higher profit margins. Less food was wasted due to imperfect frying.
• Confidence Restored: Ali was no longer anxious during rushes. He even introduced new menu items and refreshed the shop's look, attracting a younger crowd. Positive word-of-mouth and reviews led to a 15% rise in sales within three months.
• Higher Efficiency During Peak Hours: The fryer's quick recovery time allowed The Bay Fisher to handle Friday dinner rushes and holiday crowds with ease. Orders were prepared 20% faster, reducing customer wait times.

"Kaesid didn't just sell me a machine—they saved my business and preserved a piece of our community," Ali said. "Now the Friday line is out the door again. That's the best reward."

From a struggling local shop to a thriving neighborhood favorite, The Bay Fisher's story is a testament to Kaesid's commitment to real-world solutions. We don't just supply equipment—we support dreams, one perfect fry at a time.