Commercial deep frying machines are quite simple to operate: oil is stored in a large, pot-like inner pot and heated to a high temperature.
You place the food in a basket with handles and then fry it in the hot oil for the desired time. After frying, the food is usually left to drain excess oil until it's ready to serve hungry customers!
Frying is a quick cooking method, but it's very sensitive to oil temperature. The oil is typically heated to between 350 and 400 degrees Celsius, but the temperature drops rapidly once the food is placed in it.
Achieving the optimal high temperature for frying is crucial-if the oil is too hot or smokes, the food will burn; if it's too cold, the food will become mushy and have an unpleasant "greasy" taste.
What are the three most common types of deep fryers?
Commercial deep frying machines come in a wide variety of types, including countertop, floor-standing, and special-purpose models. Each model is designed to meet specific needs and is suitable for everything from small cafes to large restaurants.
Countertop deep fryers are ideal for spaces with limited capacity, while floor-standing deep fryers offer greater capacity for busy kitchens.
Specialty deep fryers, such as pressure fryers, are designed for specific cooking methods. The frying basket plays a crucial role in the operation of a commercial deep fryer, making it easy to raise and lower food during frying.
Tube Deep Fryers
This type of deep fryer is best suited for frying breaded foods or foods that tend to leave a lot of sediment at the bottom. This device features tubing running through the oil surface at the bottom, providing better heat distribution and transfer.
These commercial deep fryers are most common in restaurants due to their versatility. However, due to the numerous parts and tubing, cleaning can be quite difficult.
Developing a proper preventative maintenance plan and ensuring regular cleaning of the deep fryer are essential for extending the life of the fryer and the frying oil.
Proper fryer maintenance, including monitoring oil purity and using oil stabilizers, is crucial for ensuring the safety and flavor of fried foods.
Open Pot Deep Fryers
This type of fryer has no internal tubing or burners, making it very easy to clean and drain the oil.
Open-top deep fryers typically have a V-shaped bottom, resulting in a slightly smaller "cold zone" compared to traditional restaurant deep fryers. They are best suited for frying unbreaded foods such as fries or frozen foods.
Because the heating element is located outside the oil pan, commercial deep frying machines generally have a lower failure rate.
However, because the heating element is not inside the oil pan, their energy efficiency is significantly lower than that of other types of fryers.
Open-top deep fryers are easier to clean than tubular or flat-bottomed fryers because there are no baffles, heating coils, or burners inside the device to clean.
Flat-bottomed deep fryers
A flat-bottomed deep fryer is a large, rectangular fryer with the heating element located directly below the fryer.
These fryers are best suited for frying batter-coated foods such as fried fish or funnel cakes and are commonly found at food stalls or food carts.
The batter-coated foods sink to the bottom of the oil before reaching golden brown, so the fryer must be large enough.
These fryers do not require a handle-covered basket and do not have a "cold zone." Because there is no cooling zone, food scraps that fall into the fryer during frying will sink to the bottom and continue cooking (which could pose a significant fire hazard!).
