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Commercial Fryers
Our comprehensive range of commercial fryers includes a choice for every size and type of business from countertop single tank and twin commercial options for smaller frying tasks or large floor standing single and twin fryer commercial equipment for higher volumes of output where frying is a key cooking technique.
Need help choosing the right commercial fryer?
- Baskets Supplied 1
- Kilowatts 2
- GTIN 05050984328879
- SKU GG198
- Warranty Cover 12 Months Semi Commercial - Light Duty Use Only Show More
Minimum order value £1000 ex VAT
Commonly Asked Questions About Commercial Fryers
What are the 4 types of commercial fryer?
Restaurant fryers come in various types to suit different cooking needs: Shallow frying in frying pans, is great for using less oil, while deep fryers, which can be upright or countertop with single or twin tanks and baskets, are perfect for fully submerging food in oil. Pressure fryers cook food quickly, sealing in moisture for a crispy finish, making them ideal for large batches of food, like cooking southern-style fried chicken or traditional chips. Lastly, commercial air fryers offer a healthier alternative by using little to no oil relying on hot air circulation to cook the food.
What are the 4 key elements to get the best frying results?
For optimal frying in commercial kitchens, consider the following elements to achieve crispy and golden cooking results. Advanced fryers with timers and auto-lift features are ideal for ensuring precise cooking times. Maintaining temperatures between 170-180°C (preferably below 175°C for a delicious golden finish and reduced acrylamide) will produce optimal quality. Choosing and using high-quality fryer oil like vegetable or canola with appropriate smoking points, and selecting fresh, high-quality produce for the best taste and texture. Consider using a commercial air fryer, as these modern machines use almost no oil. These factors can contribute to delicious, consistent, and safe fried food, ideal for restaurant settings.
What are the 3 things that affect oil quality?
In commercial kitchens, the quality of frying oil is influenced by three main factors: keeping the oil temperature within the optimal range of 170-180°C to prevent burning, ensuring food is dry before frying to reduce oil degradation from steam, and removing burnt food particles through regular filtration to maintain oil quality, extending (in some cases doubling) the life of the oil and the restaurant deep fryer. These practices are essential for safe, tasty frying results in commercial fryers.
What is acrylamide and how is it a problem with commercial frying?
Acrylamide is a chemical that forms in starchy foods cooked at high temperatures, like frying or baking, and is a concern in commercial frying due to potential health risks, as it's considered a possible carcinogen. It can also affect food quality and taste. To manage its levels, regulations advise cooking below 175°C and using methods to minimise high heat exposure. Regular oil filtration and removing burnt food particles from your commercial fat fryer are also important practices to reduce acrylamide formation and maintain oil quality.
What is fryer recovery time?
The recovery time for a commercial deep fat fryer is when the oil returns to the preset frying temperature after food has been added or removed. It's a critical factor for fryer efficiency, as a faster recovery time means less waiting between batches and more consistent cooking results. Proper recovery ensures food is fried at the correct temperature, essential for achieving the desired texture and flavour without excessive oil absorption.
How often do I need to change my fryer oil?
In commercial settings, the need to change fryer oil hinges on factors like food type, oil quality, and usage frequency. Regular testing with equipment such as Vito oil testers, for Total Polar Materials (TPM) or Free Fatty Acids (FFA) informs when oil should be replaced—typically when TPM is above 24-27% or FFA is over 2-5%. Heavy usage might require daily filtration or weekly changes, while less frequent use extends this period. Foods with breading or batter, which can hasten oil degradation, may also prompt more frequent changes. Generally, oil should be changed every 6-8 uses, but always with an eye on maintaining food safety and quality. Read more about how you can Save Money with Vito Oil Filtration.
Which is best, a large tank with twin baskets or double tanks?
When selecting a professional fryer, the choice between a single large tank with two baskets and twin tanks hinges on your kitchen's operational demands. A large tank is efficient for high-volume, uniform frying—ideal for items like chips—due to its capacity for large batches, portion control, and consistent output. Conversely, twin tanks excel in versatility, allowing simultaneous frying of different foods without flavour cross-contamination, which is crucial for meeting dietary restrictions and allergen-free requirements. The optimal fryer aligns with your kitchen's needs, factoring in menu variety, order volume, and special dietary accommodations—with twin tanks suiting diverse menus and single large tanks catering to bulk, single-item frying.
How do I choose a commercial deep fryer?
Choosing the ideal commercial fries fryer requires evaluating factors such as power source (electric for precision or gas for efficiency), capacity (to meet peak demand), number of tanks (for menu diversity and avoiding cross-contamination), filtration (to prolong oil life), temperature control, safety features (like automatic shutoff), ease of cleaning, and kitchen space and ventilation. A well-chosen commercial fryer will fit your current needs and support growth, enhancing workflow and food quality for better customer satisfaction.
What are cool zones?
"Cool zones" in a commercial deep fryer refer to the designated area at the bottom of the fryer tank where food particles and sediment naturally settle. This zone maintains a lower temperature to prevent these remnants from burning, which could affect the taste and quality of the oil and the food being fried. A smaller cool zone in a commercial fat fryer is advantageous as it reduces the quantity of oil needed to fill the tank, leading to cost savings and easier maintenance. It also helps keep the oil cleaner for extended periods, ensuring consistent frying results and better food quality. It's an essential feature for any commercial gas deep fat fryer or electric fryer for restaurants, contributing to efficiency and the overall culinary experience.
What is throughput per hour?
Throughput per hour in commercial deep frying is the measure of food output, influenced by recovery time (faster times increase output), food type (ambient temperature foods fry quicker than frozen, affecting throughput), manufacturers' estimates (usually based on ambient temperature foods, but lower for frozen), and food size/type (e.g., fat chips vs. thin fries, which differ in cooking times). Understanding these factors is crucial for selecting a fryer that meets your business's speed, capacity, and efficiency requirements.
Are electric or gas commercial fryers more efficient?
Regarding the efficiency of commercial deep fryers, electric fryers are generally considered more energy-efficient than gas models. This is because electric fryers have heating elements immersed directly in the oil, providing quicker heat-up times and more accurate temperature control. Commercial gas deep fryers heat the burner tubes first, which then warm the oil, resulting in a slower process to reach the optimum cooking temperature but perhaps better tasting food. Additionally, gas fryers with natural and LPG options, often require a deeper well, and it's estimated that commercial fryers can lose about 70% of the heat generated by a gas fryer's flame through the ventilation system. Therefore, while both types have advantages and people have cooking preferences, electric fryers stand out in terms of energy efficiency and may offer cost savings in the long run. With a massive range of gas and electric free standing fryers and countertop fryers, all with commercial warranties, fryers are available to meet the demands of every catering business.
How does frying temperature affect results?
Fry temperature is a critical factor in determining the healthiness and quality of fried foods. High temperatures are essential as they create a steam barrier that pushes water out of the food, reducing oil absorption and producing a crispier, less greasy product. A crispier product is preferable for texture and taste but also better from a health perspective, as it leads to lower oil content in the final offering. Low temperatures, however, are sometimes a neccesity, especially when blanching chips. Maintaining the correct frying temperature is thus crucial for achieving the desired food quality while minimising health risks associated with high oil intake.
How important is oil filtration?
Oil filtration is indeed crucial in commercial frying operations. It significantly extends the lifespan of frying oil, potentially doubling it, which is a substantial cost-saving measure that delivers a rapid return on investment. Filtration removes food particles and other impurities that degrade oil quality, leading to better-tasting and healthier food by reducing harmful substances like acrylamide. Oil maintenance is simple with filtration fryers, however for kitchens with multiple fryers, an external filtration unit is recommended for efficiency and cost-effectiveness, allowing for oil filtration from several fryers simultaneously. Advanced systems like Vito oil filtration enable filtering at temperatures up to 180°C, eliminating downtime waiting for oil to cool and further reducing oil consumption and disposal costs. This process saves money and contributes to a more sustainable operation by decreasing waste and improving food quality.