There’s a reason why fried foods are popular with diners: They taste delightful! Fried foods have almost become a staple in the sphere of commercial kitchens, but not all fryers are designed alike. While they present operators with endless possibilities to crank out innovative dishes, you will find distinct kinds of fryers that work best for particular menus, space, and staff.
Recognizing your menu broken down will assist you better assume the commercial fryer kind and size which best suits your kitchen.
TYPES OF COMMERCIAL DEEP FRYERS
Stand-alone fryers would be the most common in the business. The various types allow you to reach a range of tasks. Typically, standalone fryers are for kitchens that have a menu heavily oriented toward foods that are fried. They are ideal for everyday use as a result of their durability, ease of use, and simple maintenance. Under you’ll discover a variety of the four most popular styles of stand-alone fryers.
Gas Tube Form
Made to have a preferred chilly zone at the bottom of the tank, tube kind fryers work best for a skillet that produces a good deal of sediment, for example, freshly-breaded fish or chicken. The cold zone also can help prolong oil life.
Submerged tubes disperse heat evenly and make for an energy-efficient unit
The ability to fry large sediment menu items coupled with oil savings because of the chilly zone makes this a flexible option
Large cold zone helps prolong oil life
Tubes in vat make it tough to wash
20% of oil rests in a cold zone
Gas Open Pot
Perfect for high volume skillet, open kettle fryers have their heating elements on the exterior of the fry pot, rather than inside. This makes this style easy to clean and best for low-sediment items and frozen foods. The tank shape features a “V” in the bottom, making a small chilly zone for sediment and providing more oil to be used for frying.
Lack of tubes or burners within the tank makes it easy to clean
A small cold zone enables more use of oil in a vat
Heating elements Outside pot make this a less energy-efficient option
The cold zone holds sediment
Gas Flat Bottom
Ideal for foods with moist batter or dough, flat bottom fryers make it possible for foods to sink and rise since they cook. Heating parts are positioned beneath the fry pot allowing the entire surface to move heat. This design excludes the cold zone.
Wet battered foods sink oil and rise while cooking
Foods float Instead of sticking to the bottom
Available in electric and gas models
Sediment may produce burnt flavor in oil due to no chilly zone
Can be high maintenance and desire frequent filtration
Alike in design to tube-type fryers, these fryers have electric heating elements immersed into the oil. Because heating elements are submerged, it makes quicker recovery and higher energy efficiency compared to its gasoline counterparts.
Simple to clean because of lift-out burners
Countertop versions available
Components submerged directly in oil produce fast temperature recovery
Electric prices alter. Can be expensive
Can be hard to wash static burners
Countertop fryers are excellent for smaller kitchens or restaurants which do not have a fry-heavy menu. These components are often used over refrigerated and freezer bases for point-of-use cooking, which reduces the need to walk into full-sized refrigerators. Sometimes, they can hold the same number of food inside the fry pot, use less oil and take up less space. Additionally, smaller electrical countertop fryers could be unplugged and moved around the kitchen readily. You can find all the types of restaurant equipment at the store for restaurant supply in Fort Worth.
Electric or Gas?
The selection of electricity or gas for your fryer is reliant mostly on your access and the relative costs of each power supply on your location. Nationwide, it seems that the price of gas has been trending downward while the costs of electricity have been steadily rising.
FRYER MAINTENANCE AND FILTRATION
Fryers are among the most heavily used pieces of equipment in commercial kitchens, meaning that they generally need more maintenance. The ordinary life span on a heavy-duty fryer ranges from 7-10 years. Get the most out of your equipment and oil with suitable upkeep and addressing small issues before they become large problems. Maintaining your fryer might look like an intimidating task, but there are a few simple steps that you can take to keep it running just like new.
- Notice oil spills in the tank or well early, as they are a sign of a problem. Not only can they affect the ability of the fryer, but they could simply become a fire hazard.
- Be conscious of the time it takes for the oil to get to ready temperature. If you’ve noticed it is taking longer than normal or you’re having problems maintaining a fever during routine use, call a certified technician for service.
- Attempt not to cook at remarkably high temperatures. Prolonged high temperatures can undermine the integrity of the fryer and oil.
- When possible, decrease your fryers’ exposure. The last thing you need is for your gear to rust and break down.
- Constantly check thermostats to be sure they’re working correctly. High-limit sensors are intended to shut down the fryer if temperatures exceed 400 levels, so will demand to be correct. Malfunctions with the sensor and thermostat make an extreme danger of fire.
- Change fryer oil at least once weekly, depending on your restaurant’s oil and volume control system
- Maintain an ideal frying temperature of between 325°F and 350°F to ensure proper cooking
- Refrain from overfilling the fryer and basket with meals
- Filter oil frequently – according to the manufacturer’s instructions to your fryer and/or filtering system
- Calibrate the fryer based on the Company’s recommendation
No matter if your fryer is the workhorse of your kitchen or only cranked up a couple of times per week, taking good care of your oil is key for peak performance. Filtering oil and maintaining your fryer clean is imperative to maintaining quality flavor to your food. Based on your performance, the oil may only require filtering every day, but a few kitchens need more.
Suitable personal protective equipment or PPE is always suggested for filtering and cleaning if using a filter cone.
As Soon as You’ve emptied the fryer, clean the fry pot:
- Find the thermostat probes inside the fry pot. Be attentive to the places and be kind when cleaning around them as they can be fragile.
- Scrub any leftover debris and sediment using a fryer brush.
- Close the valve and then cover the burner tubes or elements with hot water. Do not fill the fry pot and add a favored cleaning agent.
- Set the thermostat to 200 degrees F and F for 15 to 20 minutes.
- Turn off the thermostat and allow water to drain out
- Thoroughly rinse the fry pot with warm water.
- Restore oil and cover tank.
When looking to get a new fryer, make sure you recognize how some optional attributes can favorably affect your operations. Listed below are a few of the common optional features you may discover.
Ventless fryers can be useful for kitchens with no hoods. The built-in hood on the gear removes harmful gases and fumes without needing a hood and helps you satisfy the fundamental codes.
Built-in filtration systems initiate the process of filtering your oil easier.
Automatic top-off systems can be found to save you time by minimizing your need to prevent and top off your oil.
Basket lifts automatically raise baskets out of oil when the timer has ceased. This permits operators to make consistent products each time and reduces waste due to user error.
Save time with programmable controls. Add recipes to a fryer’s database and cook concurrently with the push of a button having pre-programmed temperatures and then cook times.
Reduce taste transfer with split-pot fryers. These models have two separate segments for a skillet.
Save money with ENERGY STAR-certified fryers.
BEGINNER FRYER TERMINOLOGY
- Cold Zone
- Fry pot