From sugary donuts in bakeries to crispy fried chicken in restaurants, just about everyone can find a deep-fried treat they enjoy. While the process of dropping a battered product in hot oil is simple enough, selecting the correct commercial deep fryer for your circumstances and application can be difficult. Several factors will influence your decision, but taking it piece by piece will make it much easier. Whether you own a high-end restaurant, a food truck, or even a food stand, this guide will help you find the perfect unit to cook your appetisers, entrees, and even desserts!
Different Fryer Types
While the cooking process might be basic, fryers come in various forms to accommodate several applications. Size, orientation, power sources, and other qualities all vary, so it’s crucial to understand the differences and how a unit’s respective characteristics relate to your goals.
Countertop Fryers
Countertop fryers are an excellent compromise between space-saving and performance. If frying isn’t the most important cooking method in your restaurant, countertop models are a great choice as they will deliver delicious products while taking up minimal space in your kitchen.
ELECTRIC DEEP FRYER
By Anvil
DOUBLE PAN FISH FRYER
By Anvil
HIGH-SPEED TABLETOP FISH FRYER
By Anvil
Floor Fryers
Floor fryers are a valuable addition to any high-volume restaurant that sells large quantities of fried food. These units are able to handle constant use throughout the day, making them well-suited for busy establishments. Available in electric and gas models, you’ll be able to find various units that meet your kitchen’s energy demands.
TWIN 10L FLOOR STANDING ELECTRIC FRYER
By Anvil
20L FLOOR STANDING ELECTRIC FRYER
By Anvil
TWIN 20L FLOOR STANDING ELECTRIC FRYER
By Anvil
What To Look Out For In A Commercial Deep Fryer
Though they all perform the same function, there is a long list of features, components and designs that make one fryer better suited for certain applications than another. So follow our guide to find out which is best for you.
Power Source
For some kitchens, the fryer’s power source will be a major deciding factor when selecting a unit. Depending on the size and style you’re looking for, you can find several different options to consider that meet your utility requirements.
Electric
Electric fryers utilise various heating elements that come directly into contact with the oil. They’re typically more efficient when heating up and they typically have quicker heat recovery between batches. Because they are not tied to a gas line, they are more mobile and easier to install. That being said, they possess longer heat-up times and lower maximum oil temperatures.
Gas
Powered by either natural gas lines or liquid propane tanks, gas fryers can have heating elements that sit in or out of the pot. They can achieve significantly faster heat-up times and higher maximum temperatures. However, they’re practically rooted in place and can be expensive to install without pre-existing connections.
FLOOR STANDING GAS FRYER
By Anvil
Burner Configuration
Fryers employ different burners to heat their contents and we discuss the different types below.
Open Pot
The heating elements are located on the tank’s exterior. This configuration is a popular choice for establishments that produce a lot of fries, onion rings, chicken strips, and other pre-breaded items. They help to provide more frying space for high-volume cooking and are easier to clean. They do not do well with high-sediment food items and they have longer preheat times.
Tube
Units with tube burners carry gas through pipes located inside the pot, which serves as the heating source. They excel with heavily battered, high-sediment food. However, they’re also difficult to clean due to fixed heating tubes.
Ribbon
These fryers feature ribbon-like elements that run through the bottom of the fryer. These allow for a speedy preheat and a fast recovery. They are difficult to clean under and behind ribbon element. Food items can also touch the ribbon element and scorch.
Flat Bottom
Shallow, evenly based fryers like these are ideal for dough-based and low-density items that float like fried dough, doughnuts, and battered fish and shrimp. The heating elements do not obstruct the bottom of the tank, which makes for easier cleaning. Unfortunately, they take longer to heat up, and they’re not suited for high-volume frying or high-sediment items.
Durability
Manufacturers create their assorted fryers with various usage rates in mind, so you’ll need to be mindful of how a specific fryer is rated.
- Light-Duty: These units are best for low-volume use at a deli, food stand or another small business that has frying as a niche. They’re not constructed with constant use in mind.
- Medium-Duty: While they’re designed to handle similar applications to light-duty models, they can handle more frequent use without losing performance efficiency.
- Heavy-Duty: If you have a popular restaurant or food truck that focuses on fried foods, you’ll likely be in the market for a heavy-duty model.
Location
Location is critical and often neglected. Oil must be as clean
as possible to cook the most delicious product. Top-notch filtration should be
a priority, but placement away from other equipment that tends to spatter is
also a must.
Fryers cannot be located close to open burners, griddles, or broilers unless
you use something tall in between to protect from spattering and other
potential messes.
Fryer Maintenance
Fryers typically see
heavy usage on a day-to-day basis, which demands more frequent inspections,
cleanings and maintenance.
A good, heavy-duty fryer can last between 7-10 years, but you can maximise the
service life of any type of fryer by remaining committed to its upkeep. Here
are some potential issues to look out for and how you can prevent some of them
from affecting your equipment:
The Tanks
The main indication of fryer failure is a leaking tank. You’ll want to look for hardened oil beneath the fryer and behind the unit’s door. Carbon build-up will not only cause leaks, but it will also impact the fryer’s productivity and possibly become a fire hazard.
The Oil
The overall oil quality, which requires regular filtering and oil replacement, is critical for producing high-quality food. Always check the coloration of the oil after multiple batches, and adhere to the manufacturer’s guidelines for recommended oil care. You can also preserve the oil by covering your fryers while they are off because light and heat will darken the oil.
The Body
If it takes longer for a fryer to heat to a ready temperature or it has difficulty maintaining that temperature during normal use, it should be serviced. Keep an eye out for rust, dents, or bent supports. Cooking at temperatures above 190°C can also compromise your fryer and is a complete waste of energy because most satisfactory results are achieved between 160°C and 190°C.
The Thermostat
Faulty thermostats need attention since they will set off a fryer’s high-limit sensor. If the fryer temp exceeds 200°C and the thermostat is not working, the high-limit sensor will shut down the fryer. So, if both the thermostat and sensor are malfunctioning, this puts your fryer at a severe risk of creating a fire.
Core Catering Supplies has a great selection of commercial deep fryers on hand to meet even the most demanding applications. Before you make your purchase, make sure to go over all the machine’s details to determine if that unit is well suited for your needs. You can also contact us with any questions you may have. Our knowledgeable staff is ready to help you with whatever you may need and can even recommend the best models for your particular business.
