How To Select the Right Commercial Deep Fryer?

Americans mostly love fried food. if your brand wants to grow and flourish, it is important to learn how to create perfect pieces of fried chicken and french fries every time. Every time your customers order, you can make sure they are satisfied with the quality of your food.

How do I choose the right fryer?

The first thing to do is ask yourself the right question. How many locations do you have? How many pounds does each restaurant fry every day? Perhaps the most important thing is what kind of fried food do you offer?

Let's start with that last question. Not all temperatures for frying are equally good. Bone-in meat chicken tastes best when fried in oil at 325°F. French fries are better at 375 degrees than fish. You will need a separate cooker for seafood or other proteins to avoid the fishy taste.

After you have chosen your menu items, the next question to answer is how many meals will you cook each day. What is the most popular item that your customers are asking for each day? A combination of large, small, or multiple vat fryers can maximize your product offerings, cooking timings, customer satisfaction, etc.

Your next consideration should be which temperature control you will use. There are two options: either a manual dial thermostat or a digital process controller. A simple manual controller acts as an on/off switch, with a temperature setting. If you are a competent fry chef and know the intricacies involved with frying different products, the low-cost manual control is the best choice. If this is the case, and particularly if you work in multiple locations, a process controller may be your best choice. These controllers automate the entire cooking process. They detect the load size and bring the temperatures up quickly. Then they lower the temperature to make sure the perfect cook.

Oil filtration

Temperature precision and filtration are key factors due to the growing popularity of exotic oils like coconut oil. Using expensive oils will lead to rapid degradation which will result in a vat that only lasts three days. Your oil could last six days with manual filtering. Filtration saves money and keeps your customers coming back time and again for the consistently delicious taste.

If a deep-frying machine works well, it's an essential piece of equipment in a commercial kitchen. The essential equipment is used to provide delicious crunch in many foods, including crispy fries and golden fish. The commercial deep fryer can be used for many years. Check the following safety tips to ensure your kitchen has the right tools to solve any issues.

1. Change the fry pan oil frequently

Smoky fry oil can give food a bitter taste. Fry oil that has been contaminated with oils can cause it to ignite, making it extremely dangerous. Oil fires can be very difficult to control and can cause major damage in commercial kitchens. Deep fryers create a lot of kitchen fires so be sure to check the oil age. To avoid safety concerns, oil should only be used eight times. You should never empty the oil and put it in the sink. Use a grease disposal service to change the oil. Replacing the oil in your cooking will improve its taste and prevent it from igniting.

2. Keep the oil temperature constant

The oil that has been heated quickly can become flammable, burnt, or vaporized. Hot oil may splash onto workers or can cause food to burn. You can control the temperature by increasing heat gradually.

3. Do not fill the deep fryer with too much

To use a deep frying machine correctly, the oil must be kept at the right temperature. It can lead to problems if you fill the fryer too full or try to deep-fry too many food items at once. The oil level should not be too high.