When purchasing a standard deep fryer, you have a few choices. These considerations include size, capacity, oil type, and lid. The following article will walk you through the selection process and make your decision easier. You’ll also learn about the importance of oil quality and disposal. This article will provide tips on choosing the right model. If you’re not sure what to look for, start with these five important factors: Size, Capacity, Oil Type, and Lid.
Size
Before buying a commercial deep fryer, determine how much deep-fried food you’ll be serving per day. Think about how many servings you’ll be making and how big you want each serving to be. Visit venues similar to yours to get a feel for how much food you’ll be frying at one time. Also, be sure to ask about the model’s performance by speaking with the owners. They may have been able to get away with a small fryer, but it would be a waste of money if they had to purchase a large one.
You can purchase a home deep fryer that holds a quart of oil or a large commercial model that holds several gallons of oil. A home model that can handle large quantities of oil will be able to fry a whole duck or a medium turkey. Some home models come with handles, which allow you to keep your hands out of the hot oil. Some models also come with a glass lid, which allows you to examine the food while it’s cooking. If you have limited floor space, a drop-in fryer is a great option.
If you’re a high-volume venue, a countertop deep fryer might be a better option. Roband countertop fryers come with an eight-litre tank and double capacity. Roband and Woodson countertop fryers have a high-quality design, precise thermostat controls, insulated basket handles, and easy-to-remove tanks. Anvil countertop deep fryers are not recommended for high volume venues.
Capacity
A commercial deep fryer can be an expensive piece of equipment, requiring adequate space for cooking and cleanup. They can also result in spilled oil, which can be dangerous for workers and unsanitary for the kitchen. Listed below are the basic types of commercial deep fryers. Capacity varies depending on the model and fuel source. A 25-lb floor model may cost as little as $650, while a more advanced unit can cost up to $10,000.
The frying capacity of a batch fryer is based on the maximum pounds of French fries that it can produce per hour. A 32-pound fryer will fry 50 pounds of frozen French fries per hour, so this machine will need to add 4 pounds of make-up oil every hour. In addition, because frozen French fries absorb eight percent of oil during the finish frying process, the machine needs to be refilled every eight hours.
The capacity of a commercial fryer depends on how much food you plan on frying per day. A 40-pound commercial fryer can fry between 60 and 80 pounds of French fries per hour. A free-standing model is perfect for venues with high demand for deep-fried food. Capacity and weight are two of the major factors that determine the type of fryer you need. A standard fryer can be purchased in several sizes, from 15 pounds to forty-five pounds.
The size and capacity of a standard deep fryer will depend on how large the operation will be. Smaller fryers have one or two tanks, while larger models may have three or four tanks. Compared to their commercial counterparts, domestic fryers are typically smaller. Domestic models may have a capacity of two to four liters. They also typically have lower oil capacities. There are several manufacturers of standard fryers.
Oil type
You may wonder what oil type to use in a standard deep fryer. While it is true that any oil can be used, certain oils work better than others. The smoke point of an oil refers to the temperature at which it will begin to break down and emit a foul odor. The recommended oils for deep frying are those with a high smoke point, such as vegetable, peanut, or olive oil. To choose the right oil for your deep fryer, you should learn more about its smoke point and what temperatures these types of oils are safe to use.
While many oils are neutral in taste, others have distinctive flavors. Avocado oil and canola oil both have low smoke points, which are ideal for frying. Peanut oil and olive oil are neutral in flavor and work well with deep-fried foods. Olive oil is another good choice, but it may not be the best choice for frying. A few other options to consider include peanut oil and grapeseed oil. If you are unsure, you can also purchase Baja Precious Rice Bran Oil on Amazon.
When choosing an oil for your standard deep fryer, consider the amount of saturated and mono-unsaturated fats it contains. High levels of saturated and mono-unsaturated fats are considered healthy for frying. High levels of polyunsaturated fats, meanwhile, are harmful for deep frying because they react with oxygen and create harmful compounds when heated. Deep frying should be done delicately.
Lid
The lid for standard deep fryers is an essential part of these appliances. It helps keep debris out of the oil and extends the fryer’s lifespan. These covers are usually made to fit a specific vat and have notches for basket handles. Some lids have one or two handles, which may be made of bare metal or plastic. You should never fry or cook without the lid. If you don’t own one, consider purchasing one before using your deep fryer.
Home deep fryers hold about a quart of oil, while larger models have up to several gallons of oil. They can cook entire ducks or medium turkeys. Large models also have handles that keep hands away from the hot oil and allow the oil to drain easily. A glass lid is also ideal for inspecting the food being fried. Although it is not required, a standard deep fryer must have a lid to keep the oil hot and the food from leaking.
The lids are not completely effective. They can cause oil splashing, but this problem can be avoided by filling the fryer to at least halfway. Another common problem is that the lid can cause water to condense, which falls back into the fryer. In addition, a standard lid can cause condensation which will spoil the flavor of your food. A vented lid may reduce this problem as well. But if you don’t want to use a lid, you can opt for a pot or an airtight fryer.
Some deep fryers come with a sealed frying chamber. Larger models often have a sealed chamber. However, they are not common on smaller deep fryers. To avoid leaks, you should look for one with a snap-on lid to store oil. This will help to minimize oil spills and prevent odors. It is also easier to clean than a standard lid. However, make sure to read the manual carefully to be sure it is operating properly.
Cleaning
Proper cleaning of standard deep fryers is imperative to keeping your commercial kitchen running smoothly. Not only does proper cleaning improve the quality of food, it can also prolong the life of your equipment. The proper cleaning procedure involves rinsing the exterior of your fryer with soapy water and rubbing alcohol. Dry the parts before placing them back into the fryer. This prevents contamination of the surfaces. Follow these simple steps to maintain the cleanliness of your commercial fryer.
You can either clean your standard deep fryer once a week, twice a week, or even once a month, depending on how frequently you use the appliance. Weekly cleaning involves rinsing off the oil and removing grease from the inner parts. Then, you’ll need to clean the sensitive parts of the fryer. If you regularly use your commercial fryer, you can skip the deep-frying part of cleaning and change the oil every few days or if you use it only occasionally. Regardless of how often you use your fryer, it’s important to follow a standard cleaning procedure to preserve the life of your device.
Before starting the cleaning process, turn off the power supply and gas supply to your fryer. Make sure to shut off the drain plug and unplug the electrical cord. Once the fryer is completely cool, use a crumb scoop and brush to clean the interior parts of the fryer. Don’t forget to remove the baskets or holders. You’ll also need to clean the interior walls and base. The cleaning process should take at least fifteen to twenty minutes.
