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5 Pitfalls to Avoid When Buying A Professional Fryer

02-Feb-2018 11:29:14 / by Mark Rust

With so many commercial fryer styles and manufacturers to choose from, shopping for a new fryer can be overwhelming! This guide considers the pitfalls you’re going to want to know about before making that crucial purchase.fryer 1.jpg

Keeping it Hot

The best fry is hot in fact the hotter the better, when your product hits the oil its cold/frozen and it will cool the oil. The quicker oil recovers back to cooking temperature the better the fried product, Frying works by sealing then steaming the product, the hotter the oil the quicker it seals and the fresher the food tastes sealing in flavour and creating soft tender food with a crisp exterior. Get the quickest return to heat you can in a fryer your customers will thank you and your output will increase maximising your profit.

What’s Cooking?

So, sediment. The way food is prepared breaded (dry coating) or battered (wet coating). More sediment comes off breaded food as it is cooked, while battered foods release less sediment but often needs the ability to float freely.

There are three main types of fryer, a suspended tube fryer, a deep well and a flat bottom fryer.

Each has its place, the advantage if you're cooking sediment rich food is a cool zone, a place where the sediment will collect usually the bottom of the pan that keeps the temperature of the oil cooler this stops the sediment from charring.

Charred sediment gives oil a bitter taste of burnt food.  A cool zone therefore helps you to produce a much better product and make your oil last longer.

Its all in the Oil 

Filtering your oil will make it cleaner and will help it to last longer, think about how to minimise danger to staff in this process and risk of lost oil through spills, does your fryer have built in filtration can you filter it when hot? How long does the process take? Over the years we’ve found that optimum practice is to filter your oil daily. This will roughly double the life of your oil (half the cost of oil, can you afford not to?) and keep your food fresh and free of taint. There are various methods but a built-in system that allows for quick oil filtration whilst hot is the easiest keeping the oil in the fryer the whole time reduces the risks and minimises the time on task.

Will It Grow with You?

So, your frying great food your reputation grows you’re the destination to dine within dose your fryer scale as demand increases? There are fryers that are modular they sit beside each other and bolt in to one unit as your menu or requirements dictate, check your filtration will cover more than one tank there are fryers out there that will bolt on up to 7 additional fryer tanks to one filtration system.

Energy Efficiency the Elephant in the Room

Buying a fryer represents a sizeable outlay and cheap models with an extended warranty offer a seductive lure, but there is a saying you get what you pay for and in energy consumption we see this clearly. Badly engineered products use more energy so running the unit costs more, cheaper components will be less efficient and will break down more often whilst this will get fixed its obviously going to impact your business with costly waits for an engineer and then a shuffle to get parts imported etc. Bottom line over the next few years cost of energy will increase and this comes straight out of your profits. Well engineered and made units won't just be more energy efficient with serious thought and research in heater positions and efficiency these units will be more reliable and will end up saving you money rather than costing you. Unfortunately investing more initially pays dividends.

Thank you for reading this article, we hope youve found it of use and interesting and has helped giving you a few things to think about or confirmed you're thoughts.

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Mark Rust

Written by Mark Rust

After a successfull career as a professional dental technologist, Mark switched focus concentrating on catering and hospitality supply. Mark has an extensive background in hospitality trade with over 15 years experiance working and running busy bars and clubs on the south coast. In 2011 Mark became a director of The Pubshop Catalogue focusing his passion for service and innovation.

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