Cooking Equipment

Assess the menu, anticipated production needs and volume when purchasing a range.

When purchasing a commercial fryer, sizing is a key factor, so consider the volume of fried food the operation will prepare. In addition, consider the configuration of the fryer in relation to the menu items the operation will produce as some designs work better with certain foods than others.

From food preparation to cooking, most ranges operate the entire day as the application for this equipment spans multiple dayparts.

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. 

Operators can choose from many different fryer types and styles, including models suitable for general use and multipurpose and specialty units. The menu will determine the type of fryer that is necessary.

First and foremost, when it comes to cleaning and maintenance, follow combi manufacturer recommendations. At the very least, rinse this equipment daily and thoroughly clean it once a week following the factory instructions.