BUYING A PROFESSIONAL DEEP FRYER

Types of Fryer

Fryers broadly fall under two categories – Bench Top Fryers and Free Standing Fryers, with the general rule of thumb being that free standing fryers tend to have a higher output and take up more space than smaller counter top versions. There are other specialised fryer types such as doughnut fryers, which are designed for very narrow, very specific tasks.

Features & Benefits

• Power and Capacity: Whether you're expecting spikes in demand or a consistent, high turnover of dishes with fried food, careful consideration needs to be made to the power and oil capacity of the fryer. A higher power deep fryer generally heats up and recovers temperature faster (sometimes called the response time), meaning more food can be cooked in a smaller time frame. Likewise, if you only plan to use the fryer for occasion small batches, a smaller fryer would probably be more efficient in the long term. Although using a higher capacity fryer gives you the facility to cook more in one frying cycle, it also generally means a bigger fryer, which could use a considerable amount of valuable kitchen space.
• Power type: Commercial fryers typically use gas or electricity connections, with the most powerful versions requiring a direct, permanent hardwired connection to the mains to operate effectively. With the difference between the performance of gas and electricity versions being marginal, the decision would generally be down to user preference and the availability of a gas or electricity connection within your business.
• Single tank or twin tank: The majority of commercial fryers are available in single or twin tank configurations. This relates to how many separate oil compartments there are. The main benefit of twin tank fryers is the ability to independently fry two separate food types at different temperatures without the risk of cross-contamination. In addition, a twin tank fryer is sometimes considered more efficient as you can use only the tanks that you need. Conversely, a single tank fryer can accommodate larger or more frying baskets, allowing bulk frying during busy periods.
• Number of baskets: Deep fryers and free standing fryers with multiple baskets allow you to cook several dishes simultaneously, albeit with smaller quantities than large single basket fryers. Using a large single tank fryer gives you the option of using either single or multiple basket configurations depending on your menu options.
• Manual or Programmable: Commercial kitchens can be pretty hectic places, so some fryers have the option to notify you when the cooking is completed. Some of the very top end fryers may even raise the fryer basket for you once the food is cooked. Although programmable fryers can cost more, they can save you a significant amount of time in the long run as staff training and food wastage is reduced.
• Running costs: Without doubt, the most costly ongoing expense when operating a deep fryer is the cooking oil. Once oil is spent, the quality and taste of fried food can deteriorate, so oil should be changed on a regular basis. Therefore, many modern fryers are designed to extend the life of its cooking oil by intelligent filtration or by implementing cool zones which prevent food sediment from burning and contaminating the oil. Due to the size and complexity of filtration systems, they are mainly seen within the base on free standing fryers. Oil life can also be extended by manually removing food debris using lifters and skimmers.

TIP: Used cooking oil can usually be recycled. In fact, some companies may even pay you to collect it. Check online for local collection options. Used oil can quickly block drains, so make sure to dispose of it responsibly.

• Size: As there's such a vast variation in fryer sizes, it’s vitally important to make sure the fryer will fit into position when it arrives. Make sure to take note of the measurements and check - and double check that the fryer will fit in your business.

Cleaning & Maintenance

Cleaning is one of the most time consuming kitchen tasks, so it’s important to take into consideration how long your new fryer will take to clean and maintain. The easiest method to remove old oil is by using a front-mounted drain valve, which is seen on many commercial bench top and free standing fryers - just make sure to allow the oil to cool sufficiently before draining and use a suitable receptacle for oil collection, such as a stainless steel bucket. If the fryer doesn’t have a drain valve, the oil tank and heating elements can usually be completely removed from the fryer to make draining and cleaning easier. Most stainless steel fryer baskets can usually be cleaned in a Commercial Dishwasher or Industrial Pot Washer.