Fryers

By Staff -- Foodservice Equipment & Supplies, 9/1/2006

Types: Traditional fryers 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.

Capacities/Footprints: Fryer wells come in a variety of widths, from 11” to 34” and depths of up to 34”. The smallest fryers, drop-ins, have capacities ranging from 15 to 50 lbs. Fryers are commonly identified by the amount of oil they hold. 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.

Energy Source(s): Gas or electricity. Electric fryers are typically 120, 220 or 240 volts, and feature a 6” 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.

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 solid-state controls, 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 are compact and concealed. 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: One maker has introduced a new gas fryer featuring a heat exchanger system that provides a maximum 94-percent level of efficiency to reduce connected gas demand. 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. 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) of 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 safety features for employee safety. Energy efficiency and ease of cleaning can lower total cost of ownership and are areas worth considering.

Maintenance Requirements: Maximize equipment life with regular and thorough cleaning. Avoid temperature shock caused by dumping frozen product into fully heated oil scorching the frying medium and stressing heating elements.

Food Safety & Sanitation Essentials: Most fryer models feature easy-to-clean, stainless-steel cabinet fronts, front tops and sides. Swing-up elements that can be lifted out of a frying area allow the most thorough cleaning.