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


Specifying Fryers

Prior to purchasing, sizing represents a main consideration and will help determine the appropriate capacity.

Because some fryer designs work better with certain foods than others, consider the configuration of the fryer in relation to the menu items the operation will produce. For example, open pot fryers are recommended for lightly breaded items such as wings and fries but are not usually recommended for specialty products. Flat-bottom fryers work well with liquid-battered foods, tortilla chips, tempura and bulk frying. For high-volume frying, such as large amounts of fried chicken, tube-type fryers are best. There also are fryers specifically geared toward doughnut production that are very wide and shallow with a large surface area.

Ventless countertop fryers with 2- to 3-pound capacities eliminate the need for hoods, thus lowering operational costs, and are best suited for low-volume use.

Sites that cook to order may require several smaller fryers as opposed to two or three larger units.

The type of utilities used will impact the unit’s recovery rate times and how food is batched out.

Busy operations will benefit from automatic oil filtration, a popular option that is safer and ensures consistency. Central oil filtration and recovery plumbed through the kitchen are suitable for larger operations, while built-in filter drawers provide added safety and simplify operation overall. High-grade filters lengthen oil life and enhance food quality.

Digital controls can add speed and provide consistent results. Programmable controls and buttons highlight specific menu items and fry foods for a predetermined amount of time. Automated basket lifts, a popular fryer option in high-volume operations, can help save labor.


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