Choosing the right commercial fryer can be a struggle.
Our experts here at EDD have come up with a handy list of topics below to help you find the perfect fit for for your kitchen or catering needs!
When it comes to fryers, there are 3 key aspects to consider when choosing an oil fryer: Design type, Fuel type, and Heating element. Each will influence the sorts of fryers available, and in detailing these below we hope to help you choose the product just right for you!
Design style:
1)Counter-Top - Counter-top designs often emphasise portability. These are often designed for personal uses, being more of a supporting piece of equipment in a high pace high demand kitchen. Their small size and mobility allows low volume frying quickly. The temperature recovery time of the oil is likely slow as a result of their mobility / portability, these may also suffer when cooking high density products.
2)Floor-Fryer - Floor fryers allow for larger scale frying demands. Often boasting a fast temperature recovery and
3)Specialty fryers - fryers designed for more specific uses, e.g. Doughnut fryers or corn dog fryers. Designed for maximum output of a single unchanging product, the bespoke nature may suit your restaurant-specific demands. However these styles of fryer's are not designed for variety use.
Fuel type:
1)Natural gas - natural gas maintains a high temperature of the oil, providing hasty recovery. Useful when dealing with high volume of output or for denser / heat wicking foods to be fried within. A natural gas intake line is required for this fuel, less likely to be accessible in remote locations.
2)Propane - Propane - like natural gas - is a powerful fuel source, delivering the benefits of natural gasses with the added benefit of portability. If you're intending to cook in a remote location or on the move, Propane tank fryer's are likely a must, even if not as cost-effective or efficient as a natural gas inlet.
3)Electric fuel - The most accessible format of fuel, and the most energy efficient. Whilst overall expensive in a commercial environment, (some larger electrical fryers require a high voltage outlet to be setup) Electrically-fuelled fryer's have the added benefit of outputting the least heat energy into the air.
Heat distribution:
1)Tubes/baffles - Ideal for high sediment foods, these fryers hold a large cold zone to limit the burning of sediment into the oil, which can have an affect on food flavour and texture. This cold zone does limit the cooking volume of the fryer however, so plan accordingly. The tubes/baffles themselves need to be cleaned and detailed to ensure maximum quality delivery in a high pace high volume environment.
2)Open-Pot - Ideal for low sediment cooking with this style of unit offering a much smaller cold zone. Being heated externally makes cleaning easier but detracts somewhat from overall energy efficiency, limiting the temperature recovery time of the oil.
3)Ribbon element - This design is exclusive to electrically powered fryers. Fuel's oil directly, with minimal heat output to the air. Costly to operate on a large scale, and slow to recover oil for high volume/output needs. Flexibility of designs may allow for high sediment cooking.
4)Flat-bottom - This design is reserved for specialty-use fryers. No cold zone, all items float without a basket. The oil's lifetime lowered significantly, recommended frequent detailed cleaning to limit sediments impact on food quality. Team's like Roller Grill cater to many of these bespoke options on their website, call us or them directly to be confident you're aiming for the right fit.
