In theory, all fryers are the same – large machines designed to hold lots and lots of oil, with the explicit purpose of heating that oil up to get very, very hot – so that subsequently, anything you dip into the oil ends up very, very delicious.
That being said, it’s not all cut, dry and deep-fried. There are a few details that set some fryers apart from the others – knowing what these are lets you make a much more informed decision, and better affect the future of your business by choosing more capable equipment.
What Are You Frying?
Some fryers are built specifically to help you fry foods that are particularly, well, particular – insofar that they produce a lot of particles and sediment that float around. As such, they come equipped with basic filtration systems and other functions that help filter the oil and keep it relatively clean over the course of its usage life.
Some fryers are specifically dedicated and built towards battered and breaded foods. Others, not so much.
How Much Are You Frying?
Quantity matters a lot – too much food versus oil, and you risk producing disgusting results. Too much oil, and you’re just wasting a phenomenal amount of energy – and, of course, oil.
In the same lieu as finding out whether or not you need a 75lb fryer, you’ll need one fryer for every category of feed your deep-fry. Don’t make a fryer dedicated to meats function as the same fryer dedicated to seafood – before proceeding to use it for dessert. Contact a retailer and see if you can get a discount or some sort of wholesale deal on a range of applicable fryers through quality sites like Automatic Equipment. One for each, if possible, especially in a commercial setting.
No matter what fryer you choose, one thing is always the same – stay safe. Hot oil is extremely dangerous, much more so than hot water, and can cause severe burns as per this study, to the point of being classified a public health hazard. As such it should always be handled with the utmost of care.
