Deep Fryers - The Basics of Deep Fryers

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Commercial deep fryers are an integral part of commercial establishments like hotels, restaurants, fast food centers, night cubs, bars and cafeterias. The deep fryers are used to fry a large number of things like, fries, onion rings, potatoes, cheese, fish, chicken, pastries and even ice creams. A commercial deep fat fryer can cook up to 100 pounds of food every hour. Many models are available to match varying needs. Many fryers are available as stand alones, space saving portable counter tops, floor models or with many small fryers.

The commercial deep fat fryers can also be differentiated by the energy source, they may be gas or electricity operated. The later are becoming more and more popular as they are economical and run on a clean fuel. The electric deep fryers reduce running costs and are also safer than gas deep fryers. They have uniform temperatures in the fry pot leading to faster cooking and also help to retain the flavor of the food cooked.

The deep fryer is normally made of stainless steel on the front, doors and sides. The basket hangers are also made of steel. The deep fat fryer has an insulated frypot to save the food and a cold zone to collect the crumbs and extra oil. The sides of a most units are welded securely and the insides are made in non stick surfaces to facilitate easy cleaning of the fryer.

The deep oil fryer has a thermostat to keep the temperature of the oil or shortening at constant levels. This leads to economy in the use of oil or shortening as maintaining a constant temperature protracts their life. When a precise temperature is maintained it cooks food faster. A centerline thermostat can sense it when frozen food is put inside the deep fryer and begins the cooking processes faster. The safety shut off is activated if the temperatures cross a pre set level and also if the deep fat fryer is accidentally left on after the closing hours.

The commercial deep fryers have many useful features like a
- Disconnect-valve combo which also provides protection from bacteria,
- Drain board which collects excess grease and also acts as a cover when the unit is not in use.
- Submerger screen which helps keep the food in the oil and also does not let it fall in to the pit.
- Melt cycle is used to liquefy the shortening for frying.
- Solid state controls has the on/off switch, digital temperature reading and signal lights located on it.
- Twin kettles to fry two different foods at the same time.
- Ribbon design to transfer heat uniformly for even cooking
- XL frypots for cooking large quantities of food in one go.

Some basic safety tips to get the most out of your deep fat fryer:
- Always use on a flat surface to avoid accidental tipping.
- Do not leave a fryer unattended.
- Avoid overfilling the fryer to reduce oil spillover accidents.

Max Johnson of VGS Golf Read more about Deep Fryers. Shop for Concession Equipment.