Pressure fryers show a variety of signs the unit is at the end of its service life. One of the main indications is a leaking tank or well. Signs a tank is leaking include hardened oil under the fryer and behind the unit’s door. This is due to carbon buildup that will not only cause leaks but will also impact the fryer’s productivity and can be a fire hazard.
When purchasing a pressure fryer, operators first should determine how much food they intend to produce per batch. Capacities, which are not related to the amount of food being fried but the quantity of oil being used, range between 48 pounds and 75 pounds.
Kentucky Fried Chicken was among the first foodservice operators to use pressure fryers. In doing so, the chain worked with the foodservice equipment industry to develop a safe alternative to its modified stovetop pressure-cooker setup. Due to enhanced efficiency, these units became a staple in quick-service operations. Touted for their speed and flavor-enhancing abilities, pressure fryers are used for a variety of items, including chicken, battered fish, calamari, mozzarella sticks and vegetable tempura.
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.
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.