Fryers

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. 

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.

The menu will determine the type of fryer that best suits a foodservice operation. Typically, operators use fryers to prepare chicken and fries, but flat-bottom models can accommodate floating products, like fish and seafood.

Filtering fryer oil does more than help cook food — it helps ensure the flavor and quality of fried menu items. Fryer oil filtration systems standardize filtration schedules and remove contaminants.