Fryers
-- Foodservice Equipment & Supplies, 9/1/2008 12:00:00 AM
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• Types Traditional fryers include countertop and floorstanding models, and are gas- or electric-powered and cook with hot oil. Other models can use infrared or induction heating. A pressure fryer cooks food with a combination of hot oil and steam.
Doughnut fryers have a shallow cooking depth, while deep-vat units are used for products like fries and chicken. Flat-bottom fryers can accommodate floating products, like fish, while larger conveyor units are used for production lines, such as in a doughnut shop.
• Capacities/Footprints: Tank capacities are typically measured by pounds or fat capacity. Fryer wells come in a variety of widths, from 110 to 340 and depths of up to 340. The most popularfryer capacities range from 35 to 50 lbs. Drop-ins, the smallest fryers, have capacities ranging from 15 to 50 lbs. Manufacturers also rate their units based on the number of pounds of french fries they can prepare in one hour. Generally, fryers produce a volume equal to one and a half to two times the weight of the oil they will hold. Thus,a countertop model with an oil capacity of 15 lbs. can produce about 28 lbs. of fries per hour. High-volume 75-lb. units also are available.
• Energy Source(s): Gas or electricity. Electric fryers are typically 120V, 220V or 240V, and feature a 69 cord. Gas models provide between 30,000 and 150,000 Btu per hour, depending on the model. Some units feature a combination gas shut-off valve, pressure regulator and pilot ignition system.
Energy Star-qualified fryers, such as gas and electric open deep-fat models, are up to 25-percent more energy-efficient than standard models, according to the program’s rating system. Under heavy load conditions, these units must meet a minimum cooking efficiency of 50 percent for gas and 80 percent for electric, while also meeting a maximum idle energy rate of 9,000 Btu per hour for gas and 1000 watts for electric.
• Manufacturing Method: Fry tanks are most frequently constructed of heavy-gauge, often 16-gauge, stainless steel. They come equipped with a full-port ball drain or similarly designed valve to enable draining and prevent clogging. Heating elements are most often made of ribbon-style steel.
• Standard Features: These include dial or computer-controlled thermostats, adjustable steel legs, wire baskets, stainless-steel fronts and sides, and lockable casters. At least one maker offers a flat bar heating element for more effective heat transfer. Central filtration systems on some models can help extend shortening life and lower food costs. A filtration system on another model is completely plumbed to allow for draining, filtering and returning shortening to the vat. Self-cleaning options on some models offer stainless-steel nozzles that attach to the basket hanger and connect to the plumbing system. A shroud covers the vat while the nozzles completely rinse the vat’s interior as well as the fryer’s heat exchanger.
• New Features/Technology/Options: Energy-efficient fryers may use a blower system powered by an electrical motor. This pushes or pulls heat from combustion through the unit so the fryer is not relying solely on gas pressure to heat the tank’s metal and shortening. Premix burner systems precisely mix air and gas for maximum energy efficiency. Another energy-efficient option involves an alternative baffling design that relies on the fryer tank’s natural vacuum. This creates an exhaust that slowly pulls flames through the unit.
One gas fryer features a heat exchanger system that provides a maximum 94-percent level of efficiency to reduce connected gas demand, according to its maker. The heat exchanger design delivers a more rapid recovery of oil temperatures, resulting in shorter cooking times. Geared for low-volume operations, newer ventless countertop fryers with 2- to 3-lb. capacities eliminate the need for costly hoods. One high-efficiency model features an infrared power burner that directs heat on a wider area. This offers the ability to fry more product using less fuel. Newer gas fryer designs feature heating tubes surrounded by oil to maximize heat absorption. This design forces energy into the oil, with less going unused up the vent. Benefits include quick heat-up time relative to gas consumption, low idle cost per hour during slow periods and low gas consumption per pound of product cooked. Advanced electronic switching devices on some models control power input by modulating the energy amounts to the electronic elements. This provides more precise temperature control and increases reliability.
Automated basket lifts are a popular fryer option in high-volume operations, since they can help save labor. Programmable controls provide increased product consistency.
Fryer accessories include stainless-steel tank covers, grease protector strips, stainless-steel crumb scoops, swivel casters with brakes, and tank brushes.
• Key Kitchen Applications: Deep-fat frying breaded and unbreaded foods including fries, doughnuts, poultry, seafood and shellfish.
• Purchasing Guidelines: While some may be tempted to order low-end models, operators should take into consideration those fryers with additional features for employee safety. Energy efficiency and ease of cleaning can lower total cost of ownership and are areas worth considering. A high-quality oil filter is key to a long service life.
Open pot fryers are the easiest to clean, but not recommended for specialty products. This type works best with lightly breaded items, like fries and hot wings. Tube-type fryers are more difficult to clean, but work well for heavier frying applications, like fried chicken. Flat-bottom fryers are best suited for liquid battered foods and bulk frying. These units can be used to prepare tortilla chips and tempura.
• Maintenance Requirements: Maximize a fryer’s useful service life with regular and thorough cleaning. Regularly boil out fryers to eliminate acidic or caustic oil buildup on the metal. Change frying oil weekly. Foodservice operators should try to avoid temperature shock caused by dumping frozen product into fully heated oil, scorching the frying medium and stressing heating elements. Self-cleaning burner systems perform daily preventive maintenance and keep fryers running at peak efficiency levels.
• Food Safety & Sanitation Essentials: Most fryer models feature easy-to-clean, stainless-steel cabinet fronts, front tops and sides. Swing-up elements that canbe lifted out of a frying area allow the most thorough cleaning.
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