Commercial deep fat fryers can be used virtually everywhere - in a fast food bar, an elegant French restaurant or in an Asian take-away. Read on to find out what to pay attention to in order to choose the right equipment for your venue.
Commercial deep fat fryers can be used virtually everywhere – in a fast food bar, an elegant French restaurant or in an Asian take-away. Read on to find out what to pay attention to in order to choose the right equipment for your venue.
Commercial deep fryers not only for making chips
Some commercial appliances are absolutely necessary for a professional kitchen to function. They not only make a cook’s job easier, but also more efficient. Commercial deep fat fryers are definitely on the list, together with refrigerators and ovens. And they can be used for much more than just making chips. You can use them to deep fry a whole range of products:
- Main courses – tempura, fish sticks and fish in batter (fish & chips), nuggets, wings, spring rolls, dumplings, croquettes, various pancakes and meats, corn dogs
- Side dishes – potato wedges, onion rings, squids, shrimps, mushrooms, vegetables, crisps, and even fried dough
- Desserts: doughnuts, churros (alternatively you can invest in a churros maker), mekici, fruit and cake batter bars
Commercial deep fat fryers – popular types
Choosing the right device for your type of business is key. In a small restaurant, or one where fried dishes are rarely served, one or two small fryers (with a capacity of 8-10 litres) should do. In the case of fast food bars and busy restaurants, equipment with higher power and capacity (even 30 litres) will be needed. This will end up more a more economical solution than a small fryer, which will take a long time to heat up or will not withstand the intensive use. Double deep fat fryers are very convenient and popular with chefs, letting you fry two different products at the same time without worrying that your fried banana dessert will smell of fish.
Commercial deep fat fryers can be divided into several main types:
- Electric fryers -popular due to their reliable power supply. They work well both in small fast food outlets and elegant venues serving sophisticated cuisine. Thanks to the wide choice on offer from various manufacturers, they are cheap to buy and easy to use.
- Induction fryers – they enable more precise energy management than traditional commercial fryers (up to 30% lower energy consumption). This is very useful, especially when using the two-stage frying process. Thanks to induction technology, you can instantly heat oil or melt fritter, and the frying process itself becomes much shorter thanks to even heat distribution. Both increasing and lowering the temperature of boiling fat is almost instantaneous.
- Gas fryers – these will require access to a gas installation. Due to their low costs vs intensity of use, they are often used in large and crowded restaurants. Connected to a gas cylinder, they can also work well in a food truck, especially in places without access to electricity. Bear in mind, however, that their maintenance is more demanding and they should be serviced regularly.
- Air fryers – use a circulation of hot air to cook food instead of oil. They are most often used in restaurants serving dietary meals (often vegetarian/vegan or themed).
Commercial fryers – functionality
Commercial deep fat fryers should be equipped with a system signalling readiness for use in the form of a lamp or buzzer. Another aspect that positively affects the quality of dishes, as well as work comfort and safety, is the possibility to easily and quickly change the fritter. An oil consumption sensor will also come in very handy. Only food fried in fresh oil, which has not been cooled and reheated numerous times, will be tasty and nutritious.
Professional chefs appreciate fryers with an oil draining tap, as they make the whole process quick and simple. Before buying you deep fat fryer, make sure it has a thermostat and an easy to read display. The timer will let you easily set the desired working time.
Commercial deep fat fryers have very practical cold zones. They let the oil to stay fresh for longer, because the residues fall into a lower temperature and do not char.
Fryer baskets should have non-heating handles to ensure the safety of the people using them. The possibility to hang them on a special hook makes it easier to drain the fat. The owners of seaside restaurants and bars should be interested in deep fat fryers with longer baskets – they allow you to fry whole fish.
How to use commercial fryers?
Frying by drowning food in boiling oil is a culinary technique that does not require any special skills or experience. Dishes prepared this way look appealing, smell good, are tasty and also very popular. To take full advantage of this method you just need to follow a few simple rules:
- Never dip food in until the oil has reached the right temperature, otherwise it will drip with fat when taken out and become too soft, hard or lose its crunchiness.
- The secret to successful frying is, above all, the right frying oil (designated deep fryer fritter with a high smoke index that will not burn easily).
- Always drain the excess fat on a sieve or paper filter after removing the food from the fryer.
It is very important to choose the right deep fat fryer for your type of venue. A fryer that precisely meets your needs will let you avoid unnecessary costs, and your work will be easier, faster and more effective. For example, with this 13 L deep fat fryer you are perfectly equipped. However, if you’re in need for a bigger machine, then you may choose this 26 L double deep fat fryer with base cabinet.
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