Houthalen’s 20kg Fry Pre-Lift Revolutionizes Efficiency..Saves Staff Costs Instantly

Houthalen’s 20kg Fry Pre-Lift Boosts Efficiency and Cuts Staff Costs

Nik Daems and Chris De Hoon revolutionized their Turnhout frituur with a groundbreaking pre-fry lift, slashing prep time and easing daily stress remarkably.
Marie Dupont22 August 2025Last Update :
Houthalen’s 20kg Fry Pre-Lift Revolutionizes Efficiency..Saves Staff Costs Instantly
www.hbvl.be

Frituur innovation is taking a leap forward in Belgium, with Turnhout’s De Ring leading the way. On 2025-08-22 00:57:00, local entrepreneurs Nik Daems and Chris De Hoon introduced a groundbreaking tool designed to streamline frying processes. This new device, known as the voorbaklift, promises to change how Belgian frituur owners manage their daily operations.

6 Key Takeaways
  • Nik Daems and Chris De Hoon innovate frituur efficiency
  • Serge Brouns invents scalable voorbaklift models
  • Voorbaklift reduces preparation time by half
  • New technology lowers staff and energy needs
  • Friturists emphasize passion over quick profits
  • Investments maintain quality and fair pricing

Developed by Houthalen inventor Serge Brouns, the voorbaklift can handle large quantities of fries—up to twenty kilos at once—making the pre-frying stage faster and less stressful. But how exactly does this invention impact the traditional Belgian frituur business? And can it help owners maintain quality without inflating prices?

As De Ring’s owners share their experience, the benefits extend beyond efficiency, touching on cost savings and staff management. Let’s explore what this means for the future of frituur culture in Belgium.

Fast Answer: Belgian frituur De Ring’s new voorbaklift device cuts pre-frying time in half, reduces staff needs, and helps control costs—offering a practical boost for local chip shops striving to stay competitive.

Why is the voorbaklift such a game-changer for Belgian frituren? It solves key challenges frituur owners face daily, including:

  • Reducing pre-opening frying time from three to one and a half hours
  • Lowering dependence on scarce staff by automating part of the process
  • Saving on frying oil and energy, crucial for tight profit margins
  • Maintaining product quality and fair pricing despite rising costs

Can technology like this help frituur owners thrive amid increasing operational pressures? The answer seems to be yes, but it also requires ongoing investment and passion.

With labour shortages and rising costs impacting Belgian frituren, innovations like the voorbaklift offer timely support to keep these beloved local businesses sustainable.

Looking ahead, Belgian frituur owners should consider embracing such practical technologies to enhance efficiency and customer satisfaction. After all, how can tradition stay alive without adapting to modern challenges? The future of frituren may well depend on smart investments today.

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