If you run a food business, you know how essential it is to purchase a commercial fryer for cooking food rapidly for that delicious crunchy crust and moist flavor inside. However, when it comes to choosing the different kinds of commercial fryers, it is common to become overwhelmed by the amount of variety that you will find in the market. It is important to understand what kind of fryer you should be purchasing.
The most common kind of deep fryer is a tube fryer. It comprises a tube shaped gas powered heating element which is attached to the bottom of the tripod. The tubes are then immersed in oil which is heated rapidly and the heat is distributed uniformly. These are known for the sediment zones, which mean that there are certain areas inside them where oil might not be as hot as in the other parts. Foods like fish sticks or chicken nuggets cause a large amount of sediment to settle into the zone without scorching it. It will not have an impact upon the flavor of the oil.
Commercial fryers for hospitality are versatile pieces of equipment which can fry a wide variety of items which are coated in batter. So, if you are a food company which is continuously producing onion rings and French fries, then you should definitely consider investing in a tube deep fryer.
Most of these fryers have baffles, which are devices that allow sufficient air flow within them. It can help ensure optimal transfer of heat so that the fryer can make the most of the heat that is provided. It should be kept in mind that if you purchase a low quality fryer it’s going to become damaged over a period of time, so it is better that you purchase a high quality fryer.
Another popular option is an open top fryer where the heat is distributed through the open top. The heating elements are not submerged in oil, and this means that it is easy to clean the tube and the bottom. When you buy and open pot commercial fryer, it has a v shape towards the bottom and the burners are attached outside it just above the area where the bottom turns into a v. Since it has a narrow bottom, it has a small sediment zone, which means you can only fry low sediment food inside it like onion rings and hash proms. It needs to be kept in mind that these fryers are generally smaller and would not work well for an extremely busy kitchen.
The next variety of fryers are flat bottom ones, which are a variation of the open top fryer. These usually have a flat bottom and the heating elements are attached below. It is rectangular in shape, which allows for heat transfer in an efficient manner.
It is important to consider the specific requirements of your kitchen before purchasing a commercial fryer.