A commercial fryer could be a great way to cook up high quality and high profit food. However it’s also important to choose the right type of kitchen equipment for your specific food operation so that you won’t end up wasting your valuable time and food resources.
Below are a few things to consider when you are shopping for a commercial kitchen fryer.
Consider the menu
Open the pot commercial fryers that should have been heating conductors outside the frying pot and deep internal sediment collection zones. They perform very well in many frying applications, but they are ideal for light- to medium-breaded items such as cooking French fries and prepackaged foods. This type of commercial fryer allows every inch of the frying pot to be easily cleaned and accessed.
The tube type commercial fryers have heating conductors inside its frypot and it also has a wide sediment collections zones below its conductor tubes, which makes them the best choice for foods that are freshly battered or breaded heavily, such as fresh fish fillet and onion blossoms.
The Flat-bottomed commercial fryers have no sediment collection zones in them, which makes this type of fryer suited for all food items that float on top of the oil during the fry cycle. Wet battered fish is ideal for this commercial fryer.
Menu Trends
According to the website, Frymaster’s Fit Frying, one of the restaurant food trends nowadays involves mini meals, small plates, appetizers, and bite sized meals. The leading snacks for these include calamari, chicken wings, cheese sticks, and fried slices of zucchini, all of these menu can easily be handled by a counter top fryer.
Other models of commercial fryer are designed specifically for preparing high volumes of breaded fish and chicken.
Volume
You should also consider what percentage of your food menu you need to be preparing to cook wherein you can use the commercial fryer. If your dining establishment specializes in catfish foods, French fries and chicken tenders, you should be using the commercial fryer for up to 90% of all the dishes prepared. However, if you’re only using the equipment for a few small appetizers, you probably don’t need a massive fryer.
Space
You also need to think about the space you have available in your restaurant kitchen and the flow from one end to the other.
The Countertop kitchen fryers are very ideal for lower-volume operations.
A floor model fryer is a better option for high capacity frying and for achieving maximum output.
Gas vs. Electric
Ask a product consultant whether a gas or electric fryers is right for you. It may depend on how your kitchen is equipped, recovery time and energy efficiency. In addition, some gas fryers may also require an electrical connection.
Accessories
All commercial gas fryers require a safety quick disconnecting hose. The quick-disconnect helps prevents accidental disconnects when the gas is on, it helps eliminate the chances of gas leaks. The gas connector cannot be disconnected until the gas valve is shut off and cannot be opened until the gas connector is properly attached.
Lastly, most of the floor fryer equipment also offers the option of locking casters for added portability.
