Select the Right Commercial Deep Fryer for Your Restaurant
In addition to choosing between a gas fryer or an electric fryer, you will need to choose the type of fryer pot you will need. The pot is the area where they oil is stored and heated.
Tube Style Commercial Fryers are made for battered food cooking. This type has tubes inside the pot that heat the oil. This creates a cold zone where sediment and crumbs can settle. This helps reduce how often you will need to clean, strain, or replace oil.
Open or Flat Bottom Pot Commercial Fryers are great for items with light to no breading such as fries. This type of industrial deep fryer heats the pot itself which in turn heats the oil. This means that the oil is all heated so having crumbs or sediment will result in a burned flavor due to the continued cooking of the debris. Regular straining can reduce this but you will ultimately go through more oil with this type of fryer to maintain a consistent flavor on your menu. Open bottom pots have a downward angle to make draining easier, while flat bottom pots do not.
Generally, all fryers in your kitchen will require ventilation due to the grease exhaust. There are a few commercial deep fryers that are fully enclosed and do not need to be placed under your hood. We recommend keeping this in mind when building a new kitchen or replacing an older fryer. You need to consider space available under your hood.
There are still a few more things to consider when purchasing a fryer for your commercial foodservice operation such as controls, size, and filters. You may also want to consider the equipment needed to efficiently clean your commercial fryer.
Ask an ACityDiscount Expert: Brian Dufries
How Brian likes his chicken wings: Mild to naked wings so I can enjoy the wing itself; nice and crispy!
Here’s a few questions we consider when helping ACityDiscount customers purchase commercial deep fryers:
How quickly is the commercial deep fryer going to recover?
When you drop frozen product or cold product, is it going to sit in the fryer and get soggy… or is it going to get in and out fast… with a crispy finished product… ready to fry again… and again… and again?
How far down do the fry baskets sit?
I want them to sit three-quarters of the way down so my wings and fries are able to breathe and move while in the oil. That’s a great way to achieve full crispness.
Can you invest early to save money later?
I always recommend the Pitco Solstice. Why? It’s going to pump out the product faster and more efficiently, enjoy a longer life and save you money (on oil) because it has a better filtration system; it gets all the oil out so it’s easier to clean.
If you can’t afford the Pitco Solstice?
We offer a wide variety of brands to fit your budget, whether you’re a brand-new restaurant or food truck unsure of the level of volume you’ll serve or an experienced operator with built-in regulars. Note: It’s easier to get away with frying French fries on an economy-level commercial deep fryer than a bulkier item like chicken.
Ready to fry? Stop by our showroom in the Atlanta suburb of Norcross and talk to our staff about commercial deep fryers. Or speak to one of our specialists at 888-949-9613.
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