Unlike other cooking equipment, fryers require minimal maintenance.
Prior to purchasing, sizing represents a main consideration and will help determine the appropriate capacity.
Floor and countertop fryers come in gas, electric, infrared and induction-heated versions.
Operators can choose from many different fryer types and styles, including models suitable for general use and multipurpose and specialty units. The menu will determine the type of fryer that is necessary.
When purchasing a commercial fryer, sizing is a key factor, so consider the volume of fried food the operation will prepare. In addition, consider the configuration of the fryer in relation to the menu items the operation will produce as some designs work better with certain foods than others.
Unlike other cooking equipment, fryers require minimal maintenance. On a daily basis or as necessary, use hot, soapy water or a grease-cutting solution to wipe down units. When necessary, the fryer’s exterior should be wiped down with a stainless-steel polish and a clean cloth. All louvers and vents on high-efficiency fryers with blowers should be kept clean.
Frymaster LLC-Welbilt Inc.
The FilterQuick 30 Series II is an oil-conserving open pot fryer available in 30 and 60-pound capacities. Updates to the filter pump, filter pan and crumb basket paired with enhanced software features help operators minimize the units’ downtime, per the maker.
Energy Efficient Deep Fat Fryer
Royal Range of California
The 35-pound capacity energy-efficient deep-fat fryer has a stainless steel front and sides. Cast-iron burners come with a rating of 24,000 Btu/hour. A millivolt control system has a safety shutoff. Twin fry baskets with plastic-coated handles provide ease of handling. Options include a stainless steel tank cover and side splash guard.
When to Replace a Steam-Jacketed Kettle
Steam-jacketed kettles can last as long as 20 years, depending on usage and care. But here are a four signs that it may be time to replace a kettle.
When to Replace a Commercial Range
There are situations in which operators should consider replacing an existing range or adding a new unit to their kitchen.