There are many restaurant equipment used for cooking different types of fast foods and today commercial deep fryers are one of the most usable equipment. Deep fryers come with an array of different features. They obviously have a basket to raise the food out of the oil when the cooking is completed, but they can have all sorts of other features too.
Energy-efficient: Many commercial deep fryers are highly energy-efficient, especially those using convection heating or infra-red heating, but they can be expensive to purchase in the first place. Most commonly fryers are either electric or gas-operated.
Types of Deep Fryers:
Countertop models are often electric and are popular because they are portable. Because the heating elements are immersed in oil, they tend to lose less heat than a gas model, and they recover faster between frying cycles, but gas fryers heat up faster and they also go to higher temperatures.
A typical electric fryer only goes up to 190°F. Gas fryers can be powered by either LPG or natural gas and both are cheaper to run than electric.
The materials used for commercial deep fryers are usually stainless steel or mild steel. Stainless steel is preferable because it is not likely to corrode or stain as mild steel can, and it doesn’t expand under the heat, which can also happen with mild steel and cause the welds to become damaged.
Electronic temperature control:
Many of the latest commercial deep fryers have electronic temperature controls that continuously sense the temperature of the oil and adjust it accordingly in order to ensure perfect cooking, and also to save on fuel.
Features:
A safety thermostat will also shut off the heat instantly if the oil should reach a dangerous temperature, thus preventing oil fires. Most deep fryers have a reset button to reset the safety device when the fryer has cooled down, but if one is not fitted, the fryer may need repair or even scrapping if the safety device has activated.
Commercial deep fryers are specially manufactured with different types of pots as special restaurant equipment. Some of them have a zone at the bottom of the pot which is cooler, and when larger food particles sink into them it keeps them from burning and affecting the oil.
A deep fryer which is of the tube style has a large cool area because the tubes are above the bottom of the vat which leaves more space for cooler oil and crumbs. This is a useful feature if you are cooking foods that are heavily breaded, but tube style pots are more difficult to clean than an open pot.
Tube style pots are also usually a little less expensive than an open fry pot. However, open fry pots – while being easier to clean and a tad more expensive – have a smaller cool zone so crumbs that fall to the bottom could scorch and taint the oil. They work very well for lightly breaded food, though.
Flat bottomed fryers have no cool zone and can also be more difficult to clean, but you can insert a batter trapper which keeps the butter from burning on the bottom which is where the heat is.
