Fryers are a staple equipment piece on many cooklines that produce a variety of foods, including fries, wings, doughnuts, poultry and seafood.
Operators can choose from a variety of fryer types, including those for general use, multipurpose units and specialty units. In addition, fryers come in both floor and countertop models and are available in gas, electric, infrared and induction-heated versions. Fryer tank sizes range from 20 to 80 pounds measured by the maximum amount of oil the tanks can hold.
Application will determine the type of fryer that best suits an operation. Operators serving fries and breaded chicken products typically utilize fryers that have an open pot design with heating elements on the tank’s exterior. These units feature substantial frying spaces that accommodate high-volume use. This type also provides easy access for quick and thorough cleaning.
For menus with fish and other delicate products, operators often select tube-type fryers. These units heat cooking oil with gas pipes situated inside the pot. This type features shallow, flat bottoms that allow food to float to the top during the cooking process.
A high-volume operation with diverse frying needs may wish to specify a pressure fryer. This type uses both steam and hot oil to prepare a wide range of menu items at once without flavor transfer. These fryers use high pressure to raise the boiling temperature so that food cooks quickly and results in a juicy product with less grease.
Ventless countertop fryers save space. Many of these units have 2- and 3-pound oil capacities, with well widths ranging from 11 to 34 inches and maximum depths of 34 inches.
Fryers are available with simple dial operation or more advanced computer-controlled thermostats. Technological advancements can simplify fryer use. These include electronic controls that notify operators when the preset cook time expires. This can lead to more consistent cooking while allowing staff to simultaneously focus on other tasks. Units with automatic basket loaders and unloaders can also save labor costs, and basket shakers help prevent product from sticking together throughout the cooking cycle. Another labor-saving option, automatic lifts raise the baskets out of the cooking oil.
When specifying this equipment, operators have several oil filtration options to consider. Central filtration extends shortening life, lowers food expenses and can reduce oil costs by up to 50%. These fryers can sit side by side with five or six units working off one central filtration system.
Plumbed filtration systems drain, filter and return shortening to the fryer vat, while units with automatic replenishment systems top off oil as necessary.
Standard size Energy Star-rated fryers and large vat commercial Energy Star-rated fryers are up to 30% and 35% more energy efficient than standard models, respectively. They feature advanced burner and heat exchanger designs that minimize cook times and increase production rates. Fry pots that have insulation lower standby losses, resulting in a lower idle energy rate.
Premix burner systems on some fryers maximize energy efficiency by mixing air and gas. Fryer designs with alternative baffling incorporate a natural vacuum in the tank. Through its exhaust, this type slowly pulls flames within the unit.
