Types of Fryers
3. Stand-Alone Fryers: Stand-alone fryers are the most common in the industry and are ideal for kitchens that have a menu that primarily features fried foods. They are also capable of daily use due to their durability, ease of use and simple maintenance. Additionally, fryers come in a variety of deep fryer sizes and configurations (from freestanding to battery). Below, you’ll find a description of the four most common styles of stand-alone fryers.
• Gas Open Pot: » Great for high-volume frying and have their components on the outside of the frypot rather than inside. This allows for easier cleaning and is best for low-sediment items and frozen foods. The tank shape features a “V” in the bottom, creating a small cold zone for sediment and allowing more oil to be used for frying. Pros: » L ack of tubes or burners inside the tank allow for easy cleaning » Small cold zone allows more use of oil in vat Cons: » Heating elements outside of pot reduce energy efficiency » Cold zone holds less sediment
• Gas Flat Bottom: » Ideal for foods with wet batter or dough, flat bottom fryers allow foods to sink and rise as they cook. Heating elements are positioned beneath the frypot, allowing the entire surface to transfer heat. This design completely eliminates the cold zone. Pros: » W et battered foods sink in oil and rise while cooking » Foods float rather than sticking to bottom » A vailable in electric and gas models Cons: » Sediment can create burnt taste in oil due to lack of a cold zone » Require frequent maintenance and filtration
• Gas Tube: » Ideal for frying foods that produce a lot of sediment, such as freshly breaded fish or chicken. The cold zone is located at the bottom of the tank and also helps extend oil life. Pros: » Submerged tubes distribute heat evenly and make for an energy efficient unit Cons: » Tubes in vat make cleaning difficult » 20% of oil rests in cold zone
» Ability to fry high sediment menu items coupled with oil savings due to cold zone makes this a versatile option » Large cold zone helps prolong oil life
• Electric Fryer: » Similar in design to tube type fryers, these fryers have electric heating elements submerged into the oil. Because heating elements are submerged, it causes faster recovery and high energy efficiency than its gas counterparts. Pros: » Energy efficient » E asy to clean due to lift-out burners (select models) » C ountertop models available » E lements submerged directly in oil create fast temperature recovery Cons: » Can be expensive » Can be difficult to clean stationary burners
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