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Deep Fryers are an essential piece of kitchen equipment for food service businesses. They are used to cook a variety of fried foods including french fries, onion rings, chicken wings, and donuts.
There are four main types of commercial fryers: tube-top, split tank, heavy-duty, and light-duty models. Each has its own unique features and benefits.
Tube-top: The most common type of commercial deep-fat fryer, tube-top units are made with a series of tubes welded to the frypot near the bottom that house gas-fired burners to evenly heat the oil they are submerged in. They are typically more energy-efficient than open pot types, and can handle a wider range of foods with ease.
Large capacity: They’re great for big crowds and multiple recipes at once. They can also be very efficient at heating and reheating cooking oil, which saves you money on a long-term basis.
Programmable controls: They’re helpful for monitoring and controlling the oil temperature. Some even have thermostat overload protection to shut the unit down if it overheats.
Odor control: Some models are equipped with a built-in odor control system that filters out smoke and other odors that come from the oil frying process. This helps to keep fried foods tasting fresh and prevents them from smelling funky after they’ve been cooked.
Make sure to clean your fryer regularly by emptying it, removing the basket and rinsing out the interior. Never leave it unattended, as the hot oil can splash over and burn you or those around you.
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