Deep-fried foods have a place on the menu at all types of restaurants. If you are opening a new eatery or expanding your existing offerings to include fried foods, you’ll need to find the perfect commercial fryer for your restaurant. Here is a basic guide that can help get you home in on the best option.
Basic Model Types
There are several different formats and sizes among commercial fryers. These are the fundamental decisions you must make before visiting a commercial appliance service store:
Countertop or floor model. For small items and a limited oil capacity, a countertop model should work just fine for a low-demand application. Restaurants that offer French fries or several fried menu items will likely opt for a floor model.
Gas or electric. Each has its selling points, but this decision will largely depend on the type of power resources your restaurant building has access to. Gas fryers heat more quickly, but electric fryers boast better temperature recovery between batches.
Different Configurations
Once you’ve narrowed your choices based on your restaurant’s needs, here are the four types of commercial fryers you can choose among:
For more information on how to keep your new fryer in tip-top shape, call us at (707) 544-5200 or request commercial appliance service online here. Don’t forget to like us on Facebook and subscribe to our blog.
Basic Model Types
There are several different formats and sizes among commercial fryers. These are the fundamental decisions you must make before visiting a commercial appliance service store:
Countertop or floor model. For small items and a limited oil capacity, a countertop model should work just fine for a low-demand application. Restaurants that offer French fries or several fried menu items will likely opt for a floor model.
Gas or electric. Each has its selling points, but this decision will largely depend on the type of power resources your restaurant building has access to. Gas fryers heat more quickly, but electric fryers boast better temperature recovery between batches.
Different Configurations
Once you’ve narrowed your choices based on your restaurant’s needs, here are the four types of commercial fryers you can choose among:
- Open pot: These machines have an open oil vat for easy access and cleaning. However, sediment from cooking debris can be difficult to remove, so they are best for lightly breaded foods.
- Tube style: Similar in appearance to open-pot fryers, tube-style machines can cook more heavily breaded foods but are more difficult to clean because the heating tubes are permanently affixed to the bottom.
- Flat bottom: These are designed to cook mainly foods that float near the surface. They don’t have a place for sediment to collect in the bottom.
- Pressure: For restaurants that serve a lot of fried chicken and similar meat items, a pressure fryer cooks quickly and evenly.
For more information on how to keep your new fryer in tip-top shape, call us at (707) 544-5200 or request commercial appliance service online here. Don’t forget to like us on Facebook and subscribe to our blog.