Tips for Choosing a Commercial Fryer
Being in the market for a new fryer can come with a great deal of decision making. Below we have listed some questions to consider, key facts for the decision process, and some side notes on proper application for your fryer.
Questions you should consider when in the market for a new fryer
- What fried items does your restaurant’s menu consist of?
Open pot fryers are generally best for low sediment items such as french fries, while tube fryers are the most versatile but best heavier sediment items like chicken, fish, and onion rings. Flat bottom Fryers are better for heavily battered items. These items might consist of tempura and funnel cakes. - Will you use a gas fryer or an electric fryer?
It’s important to know if you’re going to use natural gas or liquid propane. If you are using liquid propane what kind of tank will you be using for your hook-up? - Level of output?
Volume of fried food per hour is key. This will help you determine size and number of frypots needed.
Key facts for the decision process
- As oil prices increase, a number of new technologies have been introduced by various suppliers to increase oil life and lower oil costs. Some manufacturers limit the amount of oil needed in the fry pot. Some extend the life of the oil by straining and filtering.
- As energy prices increase, other technologies have been introduced to improve heat transfer putting more energy into the cooking oil and less up the exhaust vent. This lowers energy costs.
- ENERGY STAR fryers offer shorter cook times, faster temperature recovery times, and higher pound-per-hour production rates through advanced burner and heat exchanger designs. Some models offer insulated frypots, which reduces standby losses, giving the fryer a lower idle energy rate.
- Cost-saving tips: Cut idle time and turn off back-up fryer when possible. Recalibrate.
- ENERGY STAR fryers can save $120 for electric annually or $590 for gas annually. Good practices can save: $400 annually for a gas fryer by cutting four hours of idle time per day.
Notes on Fryer Application
- Fryers are often used for appetizers and specific entrees.
- Capacity is determined by how many pounds of French fries a fryer can cook in one hour. Typically this is calculated by roughly doubling the oil tank capacity of a fryer. A 40 gallon fryer should produce between 75 and 80 pounds of french fries per hour.
- Countertop models have much less capacity than floor models and are typically used for very small volume applications.
- Larger volume kitchens purchase multiple tank floor fryer units or put several smaller floor units in series next to each other. This is especially useful for frying different food types simultaneously. Avoid flavor transfer from one type of food to another by using the same heating oil.
