One of the most important factors in deciding which fryer to buy is the amount of product you want to produce visit us. The tank capacity of the fryer will tell you how much oil it can hold and thus how much you can cook at one time. Some manufacturers rate their fryers according to tank capacity, while others rate them according to production output. An efficient commercial fryer can produce a volume that is one-and-a-half to two times the weight of the oil it holds. Commercial deep fryers come in a variety of designs to suit a variety of needs. A tube design and an open pot design are the two most notable fryer designs.
1. Deep Fryers with Tubes
Tube-type deep-fat fryers have a series of tubes welded into the frypot near the bottom of the vat, housing gas-fired burners that heat the oil evenly. They are the most popular type of restaurant fryer due to their versatility in frying a variety of foods.
Other benefits of tube-top fryers include energy efficiency and a large cold zone that aids in oil life preservation, making them ideal for breaded foods that leave behind excess sediment. On the other hand, they can be more difficult to clean than open pots and use a higher percentage of oil. These tubes contain baffles to ensure efficient heat transfer, which can reduce oven time.
2. Fryers in the Open
Because of the smaller cold zone size, open pot fryers are better suited to foods with lower levels of excess sediments, such as french fries or frozen items, and nothing breaded. They have no tubes or burners in the oil itself, making them easier to clean. Instead of tubes containing the heating element, these units have the element on the outside of the frypot and are usually gas-powered. Other benefits of open pot fryers include a reduction in the amount of oil required for the cold zone and burners that are more reliable because they do not require baffles. This means they’re less likely to fail. They are, however, not as energy efficient as tube-type fryers and have a much lower capacity for handling excess sediment.