The Three Types Of Fryers

To begin, it is best to understand the four main types of commercial fryers on the market. Each offers distinct advantages rotaryana.

1. Deep-Fryers

The most common type of commercial fryer in food service is the commercial deep-fat fryer. They are available in liquid propane (LP), natural gas, and electric configurations. Additional options include countertop models, freestanding floor models, and multiple battery units.

Deep-fat fryers are equipped with one or two wire baskets made of nickel plates or stainless steel. These are placed outside of the frypot and are used to load product into the shortening to cook.

2. Pressure Cookers

Pressure fryers, while not as common as deep-fat fryers, provide distinct operational advantages. These are ideal for quick cooking and are commonly used to quickly prepare fried chicken. Unlike traditional deep-fat fryers, which have an open-pot design, pressure fryers have a cover that seals in and insulates the shortening and product inside. When the food is inserted and begins to heat, its natural moisture vaporizes into a steam barrier, slowing the shortening’s saturation. The food retains the majority of its natural juices during this process. As the pressure rises, the shortening experiences minor turbulence, causing the food to gently tumble and produce an even and consistent fried product.

3. Fryers on Conveyors

Conveyor fryers are ideal for high-volume environments such as theme parks, where concession stands must produce large quantities in such short periods. These units use a belt conveyor system to move the product through the cooking cycle automatically, requiring less labor and monitoring while producing consistent results. The food is placed on one end and is transported through the shortening-filled tank, depositing a freshly fried product that is ready to serve. After that, the fry basket returns to the front for another round. Depending on the demand, speeds can be increased or decreased. This gives the operator control over the cooking process while still allowing for high and efficient production through automation.

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