Things you need to know about commercial fryers

With numerous commercial fryer styles and brands to choose from, shopping for a new commercial fryer for your kitchen can be exciting! Whether you own a large restaurant, bar, cafe, or food truck, we have the perfect selection of fryers to allow you to fry up your special appetizer, or special dish with confidence! This article will let you learn more about how to choose the right fryer for your business.

Key factors and Terminology

Drainboards

The Drainboards are a place to put baskets or trays of the freshly fried food product. Located at a specific angle, these allow oil to go back into the tank and let you fry more products.

Fuel combustion

The fuel combustion comes in two types gas and electric. The fuel is connected to the area in the back of the fryer that lets it pass through the gas travels out of the uni to the hood of the fryer

Fuel or heat deflector

The fuel deflector or the heat deflector comes only on a gas fryer.  This feature of the fryer directs the fuel in a proper direction more precious to the hood and allows to work the hood more efficient.

The frying area

The frying area is the space or the amount of space you need to require to operate the fryer or space where the operator operates the fryer. It is measured in length X width.

Fryer battery

A fryer battery lets the fryer operator to effortlessly orders set of fryers that can be tied up together, A fryer battery allows an operator to easily order a set of fryers that they can bank together, instead of ordering numerous units individually.

The output

Additional to the capacity of the tank, many of the manufacturers will list the output unit in pounds, analysing the number of french fries that a unit can produce in an hour. This helps the operators to determine if the unit is right for the volume of the business or if the business can go with a lesser output.

The Recovery Time

Recovery time is the amount of time it takes the fat to go to the desired cooking temperature after food is immersed. If the temperature goes down too much or does not return quickly to the proper cooking temperature, the food may absorb excess fat and become more sticky and greasy.

The residue zone

A main difference between the fryer types is the "sediment zone". This is the area where the residual or the small pieces of the food will fall during the cooking and collects in this zone.

Tank Capacity

The commercial fryers are referred to by the capacity of the tank. Some commercial kitchen equipment supplier rates their unit on the basis of the number of pounds of the french fries the unit can generate.  Usually, a normal quality frier can produce a volume is equal to 11/2 to 2 times the weight of the oil it can hold. A 40-pound fryer can produce up to 80 pounds of french fries in an ideal condition.

Temperature control and ranges

Proper temperature control is the most important part of a commercial fryer. And if the temperature is too high it can ruin the taste of the food and also decreases the quality of the oil.  And if the temperature is too low it won't be able to produce the proper crisp and will also be absorbed more oil.

Topping off - oil reserve

With the topping off oil reserve, the oil itself maintain an optimal level. This limits the overhead for employees to carry the heavy oil containers during the peak hours and also ensures the safety of the kitchen.

You can buy the best quality commercial fryers at Aone food equipment. Incorporates a wide range of fryer from top quality and from well-known brands that ensure the durability for a longer lifespan.