We have a deep love of deep fryers here at ShortOrder. Why? Because you can fry anything. And it’s hard to argue with a deep-fried Oreo. Seriously, though, restaurants the world over rely on fryers every day to produce a veritable smörgåsbord of piping hot dishes. So whether you want to try out gourmet donuts, deep-fried veggies, or want to add to your repertoire of ways to serve potatoes, a commercial deep fryer for your restaurant is a must. Today, ShortOrder presents everything you ever wanted to know about buying a deep fryer for your restaurant.
Different Types of Deep Fryers
Restaurant equipment suppliers like ShortOrder carry a variety of kinds of commercial deep fryers. When it comes to fryer types, there are 3 basic kinds of heating methods. Each also has different sizes of sediment zones, or “cool zones”, in which excess food pieces fall off of food during the frying process. Thus, different types of fryers are better suited for different uses. Here is our breakdown of restaurant fryer types.
Open Pot Fryers
Open pot fryers have an unobstructed heating area with a smaller sediment zone than other types of fryers. With a fast recovery time and easy cleaning, open pot fryers are versatile, but most ideal for lightly breaded foods, including French fries. An open pot fryer is not ideal for foods with more sediment, since the cool zone will need to be cleaned more frequently.
Tube fryers have permanently-fixed tube-shaped heating elements and a large sediment zone. This makes tube fryers ideal for handling heavily-breaded foods and freshly-breaded items. Although they can handle a higher volume of sediment, tube fryers are harder and more time-consuming to clean than open pot ones.
Flat Bottom Fryers
Flat bottomed restaurant fryers are heated from underneath and have no sediment zone. Thus, flat bottom fryers are best for specialty, low-weight foods like chips, funnel cakes, donuts, and tempura-battered items. Unfortunately, they are difficult to clean, since excess food particles are able to easily settle at the bottom.
Fryer Do’s and Don’ts
Here are a few of our best tips for buying and using deep fryers for your restaurant.
- Buy stainless steel pots for your fryers. They last longer and are easier to clean.
- Choose a general purpose fryer that has a large capacity. This combination allows for a faster recovery time (the amount of time it takes for a fryer to return to full temperature after the addition of cold food). Better recovery results in more efficient cook time.
- Filter fry stations regularly to remove excess food pieces.
- Load and shake your fry baskets clear of the actual frypot.
- Opt for fryer filters, which enhance food flavor.
- Assume gas fryers are cheaper to operate. This may have been true in the past, but because of rising utility rates, it pays off to compare the costs of gas and electric fryers.
- Heat your oil at a higher temperature than is recommended. Heating oil at the optimal temperature extends the life of the oil, and better ensures that food will cook correctly.