Fryers – your flexible friends

Lincat Lynx Fryer

Fryers are extremely simple and versatile pieces of cooking equipment. Their capabilities extend far beyond the ubiquitous chip – they can cook anything from chicken and fish, to pastries, sweet and savoury fritters, cheeses and even chocolate bars in minutes.

They are used in fast food outlets, restaurants, bars and nightclubs, hotels and cafeterias – in fact most catering establishments would be lost without their fryers.

However just because they are a popular item doesn’t necessarily mean they are straightforward to buy. You need to be certain exactly what you want your fryer to do before making a purchase decision.

The first big question is whether to have a gas or electric fryer.

Gas fryers have more power output than electric fryers and faster heat up times. However all gas appliances must be installed by registered engineers so these installation charges need to be factored in to the initial purchase price.

Electric fryers use more energy than gas fryers during heat up but are efficient to use once they reach temperature. Low wattage designs extend the life of both heating elements and the frying oil.

Electric fryers are also good for businesses that move frequently or need to reorganize their kitchen periodically as they can be re-sited quickly and easily.

Fryer Checklist – Essential questions to ask before buying a fryer

• How much and what type of food do I need to cook per hour?
• Do I need multiple fryers to cook different types of food?
• Is the pan insulated to reduce heat loss?
• How much space does the fryer need?
• What safety features are included?
• How easy is it to clean?
• What does the warranty cover?
• Can I get replacement parts quickly and easily?
• Does it have built-in filtration, or does it need a separate filter system?

Safety First

Don’t forget hot oil is a major hazard in the kitchen. Make sure the fryer is level and if it is on castors lock them in position before turning the fryer on.

Site the fryer so the oil can be removed safely without spillage and the oil transfer path in minimised.

Generally a thermostat keeps the oil temperatures at the correct temperature for cooking, and in all fryers an automatic cut-off turns off the power if the oil temperature exceeds a certain level or if the fryer is left on accidentally when not in use.

Need to Know

Keep it clean: a dirty fryer will not be operating at peak efficiency and can also taint the flavour of food.

Schedule cleaning the fryer into your daily kitchen tasks.

Service it regularly: replacement parts are usually inexpensive for fryers so a regular preventative maintenance programme will identify any repairs needed before the fryer actually breaks down.

Filtration: look for a fryer with a built in system or buy a separate unit to keep your oil fresh.

Energy Bar

Spend more to save more: buying an energy-efficient fryer may involve more capital outlay but with increasing energy costs this should soon be recouped in energy savings during operation. Keep the temperature down: during quiet periods turn the temperature of the oil down or off. This will not only save energy but will extend the life of your oil. With a twin pan fryer one side can be turned off when it’s not busy saving energy and cutting down oil usage. Know the heat up time of your fryer to minimize energy waste.

The above is exraction from the CESA equipment buying guide 2009. See the December issue of Eat Out magazine for more details.