Several factors determine the appropriate model when specifying a fryer. Because some fryer designs are intended for particular foods, the menu is essential when specifying these units.
Size in relation to an operation’s volume is key as it helps determine the necessary frying capacity. Operations that cook to order may require several smaller fryers instead of two or three larger units.
When choosing a fryer’s utility type — gas, electric, infrared or induction — keep in mind that this will affect the unit’s recovery rate and how food is batched.
For high-volume production, auto filtration is a way to more safely filter shortening while maintaining product consistency. In addition, these larger operations can benefit from central oil filtration and recovery pumped through the kitchen. Fryers with built-in filter drawers provide added safety and simplify operation. High-grade filters extend oil life and enhance food quality.
Fryer options can enhance efficiency. For fast and consistent frying, large chains and high-volume operations can utilize fryers with digital controls. Simplifying use and adding reliability, programmable controls highlight specific menu items and fry foods for a set amount of time. Common in busy kitchens, automated basket lifts can help save labor. Ventless countertop fryers with 2- to 3-pound capacities, best suited for low-volume use, eliminate the need for costly hoods.