Choosing a Commercial Deep Fat Fryer
A commercial fryer holds oil at a steady temperature so fries, pakodas, samosas and fried chicken come out crisp rather than oily. Table-top fryers suit cafés, snack counters and small QSRs; floor-standing fryers suit high-volume kitchens that fry all day.
Before you order, decide
- Oil capacity and tanks: twin tanks let you fry vegetarian and non-vegetarian items separately.
- Temperature recovery: the faster the oil heats back up after a basket goes in, the better the results during rush hour.
- Cold zone and drain: a cooler area below the heating element collects crumbs so oil lasts longer, and a drain valve makes oil changes safer.
- Gas or electric: match it to what your kitchen already has.
Filter the oil regularly and never leave a fryer running unattended, oil fires are one of the most common kitchen hazards.
