Fryers

Typically, operators use fryers to heat a large volume of oil to deep fry menu items like chicken or fries.

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The menu will determine the type of fryer that best suits a foodservice operation. Typically, operators use fryers to prepare chicken and fries, but flat-bottom models can accommodate floating products, like fish and seafood.

Filtering fryer oil does more than help cook food — it helps ensure the flavor and quality of fried menu items. Fryer oil filtration systems standardize filtration schedules and remove contaminants.

Fortunately, fryers don’t require extensive maintenance. Operators should use hot, soapy water or a grease cutter solution to wipe down units daily.

Operators should keep several factors in mind when purchasing a commercial fryer.

Ventless fryers are becoming increasingly popular in restaurants that don’t want to deal with the expense of a hood and are out to simplify operations. These units aren’t hassle-free, though. Here are some tips to keeping ventless fryers operating well.

Burger stands, mom and pops, white tablecloths. While these types of operations have little in common, they all rely on fryers. Indeed, it’s odd to run into a restaurant that doesn’t use them. Here are three tips to keeping these units running well.

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