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Find the Best Home Deep Fryer – Key Factors

Product Reviews, Blog

The Worth of Deep Fryer to Buy

Everyone can find a deep-fried treat they like, from sugary donuts in bakeries to delectable corn dogs at state fairs. While dropping a battered product into hot oil is straightforward, before you buy a deep fryer, make sure you choose the best commercial deep fryer for your needs and application can be challenging.

Several factors will influence your decision, but breaking it down into smaller chunks will make it much easier. This guide will help you find the perfect unit to cook your appetizers, entrees, and even desserts, whether you own a high-end restaurant, a food truck, or even a concession stand!

What is a Fryer?

A commercial deep fryer is a kitchen appliance that heats large amounts of cooking oil for deep frying foods like french fries, funnel cakes, and mozzarella sticks in large quantities.

The way you use your commercial deep fryer is determined by the model you have and the foods you’re preparing.

However, in all types of deep fryers, the basic method is to heat the oil to the desired temperature, lower your battered food into the basket that is submerged in the hot oil, and then raise the basket once the batter has reached a golden brown color. It is suggested that you drain the oil off your food on a platter lined with paper towels before serving so that customers don’t receive excess grease on their plates.

And now, let’s we jump to the things that you need to know about deep fryer to buy.

Fryer Purchasing Considerations

Power Source

You need to pay attention with the power source of a deep fryer to buy, it will be a major deciding factor for some kitchens when choosing a unit. Several different options to consider that meet your utility requirements depend on the size and style you’re looking for about deep fryer to buy.

Electric fryers utilize various heating elements that come directly into contact with the oil.

They’re typically more efficient when heating up, and they typically have quicker heat recovery between batches.

They’re not tied to gas line either, which makes them more mobile and easier to install.

That said, they possess longer heat-up times and lower maximum oil temperatures. 

Powered by either natural gas lines or liquid propane tanks, gas fryers can have heating elements that sit in or out of the pot.

Depending on where you live, it can be cheaper to use these models because they operate more efficiently.

They can achieve significantly faster heat-up times and higher maximum temperatures.

However, they’re practically rooted in place and can be expensive to install without pre-existing connections.

Burner Configuration

Fryers can employ various burners to heat their contents. Pay attention with this before you buy a deep fryerDifferent burners include:

  • Open Pot: The heating elements are located on the tank’s exterior. This configuration is a popular choice for establishments that produce a lot of fries, onion rings, chicken tenders, and other pre-breaded items. They help to provide more frying space for high-volume cooking and are easier to clean. They do not do well with high-sediment food items, and they have longer preheat times.
  • Tube: Units with tube burners carry gas through pipes located inside the pot, which serves as the heating source. They excel with heavily battered, high-sediment food. However, they’re also difficult to clean due to fixed heating tubes.
  • Ribbon: These fryers feature ribbon-like elements that run through the bottom of the fryer. These allow for a speedy preheat and a fast recovery. They are difficult to clean under and behind ribbon element, while food items can touch the ribbon element and burn/scorch.
  • Flat Bottom: Shallow, evenly based fryers like these are ideal for dough-based and low-density items that float – such as funnel cakes, fried dough, doughnuts, well-battered fish and shrimp, and tortilla chips. The heating elements do not obstruct the bottom of the tank, which makes for easier cleaning. They take longer to heat up, and they’re not suited for high-volume frying or high-sediment items.


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