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What You Need in a Commercial Deep Fryer
Posted: Jul 12, 2017
The Commercial Deep Fryer is a highly resourceful appliance in the food industry because of its ability to prepare nearly any type of food. The wide variety foods that can be cooked using a deep fryer include funnel cakes, donuts, hamburgers, French fries and Mozzarella sticks, vegetables - you name it! Although it is not uncommon to find the fryers in residential houses, commercial grade deep fryers are mostly used in commercial and industrial settings where large volumes of food are prepared.
Since there are many commercial fryer designs and manufacturers in the market today, shopping for an ideal deep fryer for your restaurant, cafeteria or food truck can be greatly overwhelming. When you’re looking to buy a commercial grade deep fryer you need to first decide what you want to cook using the fryer. For instance, you can choose a fryer in which wet coated products that will be fried, if the food you want to prepare needs to be battered. All deep fryers have a cold zone, except for “flat bottom” type which is not utilized much in commercial applications (restaurants). There are two common fryer pot types – tube & open-pot each having differences in the cold zone due to their designs.
The features of commercial fryers to key on are:
- Fry Pot Design – open or tube
- What’s being fried – fresh or frozen food due to a fryer’s recovery time. Recovery time is how fast a fryer will come back up to the correct operating temperature after a batch of product is dropped. Especialy important with frozen food, the fryer’s BTU’s, the measurement of how much heat it can produce has to be high enough to allow a quick temperature recovery for the next batch of product in order to get full operating capacity from the fryer.
- Fryer Size – consider how much you will be cooking. Fryer are sold by how many pounds oil the fry pot can hold typically floor model type fryers are available from 35 to 100 pounds. A general rule for the industry is that a fryer will be able to fry up to 1/12 times the weight of the oil in food produced per hour.
- Heat Souce – commercial fryers are available that use natural gas, liquid propane (LP) gas or electric to power the fyer for cooking.
Types of Deep Fryers
By far the most popluar types of commercial deep fryers on the market aretube type fryers, and the open-pot fryer.The tube-type fryer is highly recommended for preparing breaded foods that emit high amounts of sediments. This type of fryer is energy efficient, versatile and features a large cold zone. The open-pot fry pot on its part is highly ideal for preparing low sediment dishes such as frozen foods, hash browns and French fries. This fryer also comes with an array of advantages, including reliable burner design and having less oil dedicated to the cold zone.
The flat bottom fry pot is best for preparing foods made or coated with dough and wet batter such as battered fish and chicken, onion rings, tempura and doughnuts. Lastly, the electric fryer is suitable for operators and chefs who prepare lower volumes of fried foods, most are available in smaller sizes that can fit on a countertop and do not require a hard piped connection like their gas counterparts they easily connect to an electrical outlet via a cord and plug.
Commercial Deep Fryer Features
Modern commercial deep fryers come with an array of features designed to enhance the overall cooking experience. Some of the advanced features to look for when purchasing a deep fryer, include programmable control, automated basket lifts, filtration systems, split pots and dump stations. The split pots are an appendage that features two separate containers designed to prevent the transfer of flavor from foods with strong tastes such as fish.
The basket lift helps maintain product consistency when lifting the dish out of the oil after it is cooked. The dump station often comes with an assessor that is usually sold separately. The device is used to keep fried food warm and crispy. The programmable control allows the user to preset the cook time and temperature and helps prevent under-cooking and food burnout. The other important features to look for include tank capacity, heat deflector capacity and energy efficiency. Not sure which one is best for your kitchen or restaurant? Email us at email@example.com and our team will be happy to answer your questions!
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This article is written by a professional author