There are three main factors to consider before purchasing a Commercial Fryer; the type of gas needed, recovery time, and tank capacity. These factors take in to account the quick service and volume of an operation.
Let’s talk Gas! Natural or LP
According to Restaurant Magazine:
“Despite rising gas prices, most commercial fryers still use liquid propane flame to keep oil hot. Units running on natural gas are technically more reliable due to their ability to recover heat quickly. It’s important to take note that large capacity models, around 40 gallons and up, mostly use gas. Electric fryers excel in small volume frying within the 25-gallon capacity range. Restaurants on tight budgets may find such fryers a great option. This is because unit and setup costs tend to be less expensive compared to gas models”.
Recovery time refers to the time it takes for oil to reach its proper temperature before product should be added to the fryer. Never overload the fryer tank regardless of its size, this only prolongs the cooking time for most products. Many commercial grade fryers are manufactured to hold a consistent temperature when set, but when frozen products are added it causes the temperature of the oil to drop. Create a turn on/shut down schedule for your equipment to ensure recovery time is shorter.
Tank Capacity has two meanings; how much product the fryer can produce in a specific amount of time and how many pounds of oil the fryer can hold. When operating in small spaces, it may be best for foodservice operators to consider a small vent less fryer with a smaller two or three pound capacity for optimum cooking.
Product Knowledge: Maintaining your Commercial Fryer
Caring for commercial kitchen equipment may seem like a real task. Actually, it is quite easy to maintain your equipment and prolong the life of your equipment while preserving the taste of foods. Here are some quick tips to maintaining a commercial Fryer.
The first step in caring for your equipment is simple. At the end of the day, wipe down all equipment with hot, soapy water. Wiping down fryers daily diminishes the amount of grease build up. Never use a hose on a commercial fryer.
Begin cleaning the inside of the fryer by adding a safe cleaning solution to water. Bring the water temperature to a consistent boil. When using boil-out cleaning solutions, always follow the instructions designated on the outside of the container for a proper clean. Be sure to wipe down the exterior of the fryer with a clean cloth to prevent the spread of grease and cleaners.
When cleaning a high-efficiency fryer, ensure that all vats , louvers, and vents are cleaned out as well.
Dry all vat’s and test temperatures by cycling the fryer without product several times. Temperatures should always be within a 10 to 15 degree range of each other. Temperatures can be tested with a thermostat and adjusted if needed, and should always be done by an authorized service provider.
As an authorized service provider, Clark Service Group is available 24/7 to service your food service equipment including fryers! Call us today 1-800-678-5517.
Written by: Marcie Byrd