Questions to Ask FRYERS 1. Do you need a gas or electric unit?
4. How many fryers are needed? • Fryer quantity is usually based on the different products being fried and available kitchen space. For example, fresh fish will need its own fryer due to flavor transfer » Standard fryers typically range from 40-50 lbs in capacity and are 16" left to right » Larger fryers typically range from 60-90 lbs capacity and are 20" left to right » Menu items that contain gluten or popular allergens will need their own fryers • Split-tank fryers are ideal for small menu items to keep products separated 5. How much product will you be frying per hour? • Most fryer manufacturers use standard frozen French fries to calculate the amount produced per hour » Cooking temperature is usually 350˚F » A fryer’s capacity denotes how much oil the tank will hold 35-lb to 40-lb fryers will cook 50-60 lbs of French fries per hour 50-lb fryers will produce up to 70 lbs of French fries per hour 60-lb to 75-lb fryers will produce up to 100 lbs of French fries per hour
• The choice of electric or gas for your fryer depends primarily on your access and the relative costs of each power supply in your location. Contact your local utility provider for accurate pricing. • If a gas unit is needed, natural gas or LP gas must be specified • Voltage must be specified for electric units » Common voltage for commercial fryers is 208V or 240V • Hoods are required for all gas units and most electric units 2. Is the customer located 2,000 feet above sea level or higher? • Most equipment is calibrated to sea-level altitudes so knowing the customer’s elevation is important. As a general rule, fryer temperatures should be decreased by 3˚F for every 1,000 feet above sea level 3. What type of food will be fried? • Freezer-to-fryer type products or fresh cut fries can typically be cooked in any fryer (smaller cold zone is ok). Fryers between 35 and 50 lbs with a gas open pot are recommended for this type of cooking. • Breaded chicken or fish require a cold zone and a gas tube-type 50-lb fryer, 60-lb fryer or 75-lb fryer are recommended • Flat-bottom fryers are highly recommended for items such as tortilla chips, brads, funnel cakes or fresh fish filets
Types of Fryers
1. Countertop Fryers: Countertop fryers are best for smaller kitchens or restaurants that do not have a fry-heavy menu. These units are often used over refrigerator and freezer bases for point-of-use cooking, which eliminates the need to walk to full-sized refrigerators. In some cases, they can hold the same amount of food inside the frypot, use less oil and take up less space. Additionally, smaller electric countertop fryers can be unplugged and moved around the kitchen easily.
2. Ventless Fryers: Can be beneficial for kitchens without hoods. The built-in hood on the equipment removes harmful gases and fumes without the need for a hood and helps comply with necessary codes.
EQUIPMENT GUIDE
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