Different Types of Commercial Fryers

Whether you’re looking for a large commercial fryer or a small fryer for a single application, there are several different types to choose from. Some are gas-powered, while others are electric. You can also opt for a deep-fat fryer, or a tube-type fryer.

Electric

Whether you’re opening a new fast food franchise or planning an outdoor food stand, a commercial electric fryer can help you save on your energy bills. They are also portable and easy to move around, making them a convenient option for on-the-go kitchens.

They are an effective way to cook french fries, onion rings and a variety of other fried foods. They’re also easy to clean. The food is placed in wire mesh fry baskets and dropped into the oil. The food is fried until it’s perfectly cooked.

The most common type of commercial deep fryer is an electric one. Electric commercial fryers heat oil by using an electrical source and a heating element that is submerged in the oil. The heating element raises temperatures more quickly than gas deep fryers.

Tube-type deep-fat fryers

Using a commercial deep-fat fryer is one of the most common ways to fry foods. Whether you are cooking french fries, chicken wings, onion rings, or other favorite foods, you will find that these machines are easy to use and can help you cook a variety of foods quickly and efficiently.

If you are buying a deep-fat fryer for your restaurant, you have a few different options to choose from. You can choose between open pot fryers, tube-style fryers, and ribbon fryers. Each has its own advantages and disadvantages.

Tube-style fry pots have a large cold zone that extends the service life of the cooking oil. This helps to prevent oil tainting, reduces the need to replace oil, and prevents burning food particles. These fry pots are also excellent for foods with a high amount of sediment.

Specialty fryers

Purchasing the right type of commercial fryer from MVO catering equipment can help you serve your customers better. It can also help your kitchen become more efficient. Choose a fryer that meets your needs and is well-suited for your particular restaurant or food business.

Fryers are available in several sizes, from small countertop units to massive batteries. The size of your fryer is based on your space and the volume of the product you are cooking. For example, if you plan to fry dozens of donuts per hour, you will need a different fryer than if you are cooking for a small deli.

There are also fryers that are designed for special applications. For example, corn dog fryers have special clips that allow the corn dog handle to stick out of the oil.

Recovery time

Having a commercial fryer with a good recovery time is critical for efficient commercial cooking. Recovery time refers to the amount of time it takes for frying oil to return to a cooking temperature. This time may be increased by unit maintenance or unit cleanliness.

The recovery time for commercial fryers is important because it can affect your cooking costs and food quality. Fryers with elements that directly heat the oil will recover the cooking temperature faster than others. This will allow you to serve more food per hour and use less energy.

The Federal Energy Management Program (FEMP) has provided guidance for commercial fryers. The agency provides information on efficiency and specification sheets for various types of commercial fryers. The FEMP compared the lifetime energy cost savings of several commercial fryer models.