The Different Types of Commercial Fryers for Your Needs

The commercial fryer is probably the most widely used equipment in commercial kitchen. However, with so many types and manufacturers of commercial fryers to choose from, purchasing for the best one can be daunting. Nevertheless, equipping yourself with the basic knowledge of what is available can certainly get you to the right commercial fryer for your needs.

commercial fryers

Two Main Types of Commercial Fryers

Electric Fryer

The electric fryer is one of the most commonly and easily used commercial fryer. This type is well-favored because it is not tied into a gas line and in turn more mobile. It also houses an electric heating element that directly dips into the oil and heats it, thereby increasing efficiency. More so, once the temperature is set up, electric fryers recover faster between frying cycles compared with their gas counterparts.

However, such type takes a longer time to increase temperature and normally can’t rise to the same maximum temperature as the gas-powered fryers.

Gas Fryer

On the other hand, gas fryers heat up faster and can cook at higher temperatures than their electric-powered counterparts. They are also more efficient and less expensive to operate since they generally use natural gas or propane. However, the rising cost of natural gas has narrowed the electricity gap in recent years.

Other Types of Commercial Fryers

Fryers come in three designs: tube type, open pot, and flat bottom. All of which are built from heavy-gauge stainless steel that incorporate a precise thermostat for temperature regulation.

Tube Type Fryers: Considered as the jack of all trades in the commercial fryer family, the tube type can handle nearly anything a commercial kitchen throws at it – whether they are highly battered or breaded foods. It has a large sediment zone fixed below the permanent burner tubes, allowing crumbs to settle and accumulate, hence highly-suitable for most frying needs. On the contrary, it is not the best unit for specialty products and its tubes can be pretty hard to clean.

Open Pot Fryers: This equipment is termed as open pot because its heating elements are built outside the frypot, preventing obstruction on the heated area. As such, the electric elements here can be folded up and out of the way for convenience and easy cleaning. Meanwhile, its deep narrow sediment zone makes it less suitable for delicate items.

Flat Bottom Fryers: Specifically designed to fry specialty foods, these fryers have a wide flat bottom that makes food float near the oil’s surface, such as tempura, funnel cakes, taco shells and wet-battered fish. Because this type doesn’t include a sediment zone as there are on each fryer mentioned above, it is unfitting for high-volume tasks that the other two fryers can do. However, it is ideal for bulk frying of lighter foods like donuts and tortilla chips.

Where to Buy?

For the highest quality commercial fryers at low prices, contact Food Equipment Distributors (F.E.D.) – the largest and most comprehensive commercial food and baking equipment, refrigeration and cookware dealer all throughout Australia and New Zealand.

You can also find soft serve ice-cream machine, a wide selection of commercial microwave ovens, gastronorm pans and a whole lot more from their expansive list of restaurants and catering equipment.

For further details, visit F.E.D’s official website: http://www.foodequipment.com.au/commercial-fryers.

 

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