Must Have Equipment For A Commercial Kitchen: Deep Fryer

One of the best-selling and most popular part of any restaurant’s menu is their fried foods section. From french-fries, doughnuts and other starches, to fried chicken and other proteins, to tempura and other vegetable dishes,  there is almost no food that can’t be fried.  When done properly, frying adds a crispy, crusty exterior, while keeping the food inside moist and flavorful. Because of this, one of the first items on a new restaurant’s equipment list is always the  deep fryer, and one of the first places they search for fryers is Culinary Depot.

While some fryers cook through induction or infrared heating, the traditional fryer uses gas or electric to heat a pool of oil for dropping food into. Electric fryers usually come in 120, 220 or 240 volts, while gas fryers produce between 30,000 and 150,000 BTU per hour.

Fryers come in a variety of sizes and depths and can be placed on a counter-top or used in a stand-alone variety. Smaller fryers have capacities of 11 pounds of oil up to about 50 pounds of oil, while larger, stand alone fryers can hold more than double that. The general rule to follow when figuring out how much food a fryer is able to produce per hour is that a fryer can usually handle 1.5 to 2 times the amount of oil it holds, so a 50 pound fryer can usually produce 75-100 pounds of food per hour.

Standard fryer features include a heavy gauge stainless steel fryer tank, a full-port ball drain for removing oil, stainless steel front and sides and lockable casters. New features on some fryers include heat exchanger systems that help bring oil back to temp faster after food is dropped in, advanced electronic switching, and specially designed heating tubes.

Many common accessories purchased when also buying a fryer include a filtration system, fryer baskets of multiple sizes, tank covers, crumb scoops, splatter shields, and tank brushes for cleaning.

General maintenance suggestions to extend the life of your fryer include frequent draining of a tank’s oil and cleaning of the inner tank, as well as avoiding dumping frozen foods into fully-heated oil, scorching the frying medium and stressing the heating elements.

See all Deep Fryers at  Commercial Fryers