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Vancouver Restaurant Equipment & Supply

    Buying-Guide-Commercial-Fryers

    07 Jan, 2017

    Buying Guide | Commercial Fryer

    Commercial Fryers deliver products and profitability from various food items and will always be vital in a commercial kitchen. It does one thing but could deliver substantial contribution to your revenues. From garnishes to potatoes to meats to seafood and fish, this uni-tasker will deliver any time of the day. The fries in the sandwich combo is a great way to make this point. Every time a combo is ordered the Fryer delivers revenues.

    Steaks do not sit well in a Commercial Deep Fryer and when the chef does this the cooks will for sure step out of the kitchen because they do not want to have anything to do with this failure!

    The right fryer suits the right restaurant product lines and their customers.

     

    Gas and Electric

    The decision to go with gas or electric is driven by a few factors. Energy costs will be a major consideration on your expenses. Your existing fryer’s hook up connections will change when you change from gas to Electric fryer or vice versa. Gas fryers tend to be less expensive to operate.

    • Countertop FryersCountertop Fryer is a good option if space is limited and tend to be cheaper than floor models.
    • Floor Fryers – A heavy duty flexible option. Occupies more space but will allow a wide variety of food and larger volume.
    • Built-in Filtration System – Typically Oil Filtration System are floor types and will extend the life of your oil. The filtration system translates into savings on oil and labor.
    • Split Pot – Frying different types of food simultaneously. Food tend to have varying flavors especially if it is not coated or breaded and it affects the oil in the tank.

    Fryers-Vancouver-Canada

    Types of Gas Fryers

    Tube Fryers

    • Tube Fryers are equipped with vertical burners.
    • These vertical burners are suitable for large volume frying with a wide variety of food.
    • The sediment zone is below the burners and tends to be bigger.
    • These fryers are versatile.

    Open Pot Fryers

    • Open Pot Fryers are equipped with horizontal burners.
    • These burners are suitable for frying with smaller volume.
    • These fryers tend to have a smaller sediment zone.
    • Cleaning is easy and the staff will be happy about this.

    Flat Bottom Fryers

    • Flat Bottom Fryers tend to be more specific with type of food and volume you will use it for.
    • It is more suitable for food that will not discharge sediment because it has no sediment zone.
    • Food particles that will be discharged from the food will tend to burn and flavor will be transferred to food.
    • These fryers tend to be difficult to clean.

     

    Tank Capacity

    The amount of food you can produce on your Deep Fat Fryer is normally determined by the tank of your deep fryer. A busy place will be required to produce deep fried items more reliably with uniform quality. Choosing the tank capacity will depend on the number of seats and turnover of customers ordering deep fried food on the menu. You will have to include drive through and take outs.

     

    Temperature

    Controlling temperatures is critical for your Deep Fat Fryer because it could burn the food or absorb more oil resulting in a soggy fry.

    • Recovery Time – is critical every time you put food at room or cold temp in the fryer. Temperature will go down.
    • Heat Distribution – various types of fryers will vary with the design of the burners. We want the heat distribution to be as even as possible in the oil that is critical to frying. The fryer should be able to work with a wide range of temperature that is critical to varying types of food.
    • Sediment Area – part of the tank where food particles are gathered should have a relatively cooler temperature to prevent a burnt flavor on food. This part of the tank could not be seen or reached with hot oil in the tank.

     

    Cleaning

    Cleaning Commercial Fryers should not be difficult considering that you are dealing with a tank of hot oil. Putting two chinois with a filter in between on a metal bucket should do the trick. As you drain the oil from the tank it is getting filtered on 3 layers. You can then re-use the oil but eventually will have to replace it. Over time oil will breakdown and will affect cooking temperatures. There are fryers with a built-in filtration system.

     

    Safety

    Safety of these equipment seem straightforward. Using casters on the equipment will allow easy maneuverability. As they say “the harder the equipment is to move the more chances it will not get a deep clean”. Try putting casters on a lighter fryer like a one basket fryer then it becomes a hazard because it will be more stable on legs.

    Water and oil do not mix since the time of Adam and Eve and still is the case. Commercial Fryers should not be placed near sinks and faucets and should be used with caution on food containing huge amounts of water. Remember that ice becomes water.

    The right equipment tubes and valves will be critical for connections. Timers and full attention is a requirement because the food could easily burn.

     

    Durability

    Durability is critical in a commercial kitchen. There is a big difference between commercial and domestic grade equipment even if they look the same on the exterior. The main components of a fryer should be made of durable materials that is resistant to high temp all day and the surfaces finished for easy cleaning and to prevent scratching.

    Normally, the head chef and the business owners will be aware of the cost of the equipment and its value to the business because they think along the lines of business. The cooks and the employees think along the lines of getting the food out to the customer in superb fashion quickly. The equipment will most likely get beat up as the kitchen gets busier and at times frantic.

    Common Commercial Fryer

    American-Range-Fryers

    American Range

    • Stainless Steel high quality construction.
    • Stainless Steel durable double layer access door.
    • 304 Stainless Steel fry pots for long life.
    • Galvanized Steel side panels.
    • Millivolt control system, no electrical hook up required.
    • Thermostatic control adjusts from 200°F to 400°F.
    • 100% safety gas shut off when temperature exceeds safe limit.
    • 1/2” NPT gas inlet in rear of the unit.
    • Chrome plated catch rack under the fry baskets.
    • 3/4” diameter opening drain valve for easy draining of oil.
    • Twin chrome plated fryer baskets with cool grip plastic coated handles for safety & ease.
    • 6” high chrome plated adjustable legs.
    • Regulator with built-in gas valve.
    • Deflector/baffles absorb and diffuse heat to tube walls, providing fast and efficient heating.
    • Highest BTU/hr. in the industry, for fast recovery time.
    • Combination gas valve includes built in pressure regulator, and gas control system, hermetically sealed for operating stability.

    EFI-Fryers

    EFI

    • Durable stainless steel structure.
    • Corrosion-resistant and easy to clean.
    • Simple and reasonable structure, easy to manipulate and maintain.
    • All 304 stainless steel welded fryer tanks.
    • Heavy duty burners, with a stable flame, stand by pilots.
    • Safety valve with an automatic voltage stabilizing function.
    • Imported high quality thermostat, temperature  control between 93C – 205C / 200F – 400F.
    • Self-reset high temperature limiting device.
    • Combination valve with built in pressure regulations.
    • Two nickel plated baskets/ includes wire mesh crumb screen.
    • Flue mounted basket hanger included.
    • 3/4 ” gas inlet located at rear of unit.
    • Oil cooling zone seated in the bottom of the tank to avoid the influence of food residue.
    • 1 1/4 ” drain valve for easy discharge.
    • Available in natural gas + propane.

    Imperial-Fryers

    Imperial

    • Tube Fired Burners – High efficiency cast iron burners have a large heat transfer area.
    • Tubes are constructed of heavy gauge metal with a built-in deflector system.
    • 140,000 BTU (41 KW) total output.
    • Millivolt temperature control circuit.
    • Snap acting thermostat has a 200 F – 400 F (93 C-204 C) temperature range.
    • Fast recovery to desired temperat
    • Heats oil quickly producing a better tasting product with less oil absorption.
    • 100% safety shut-off.
    • Large Cool Zone – Captures and holds particles below the tubes, out of the fry zone.
    • Stainless Steel Frypots – Frying area is 14″ x 14″ (356 x 356 mm).
    • Frypot tubes and sides are robotically welded stainless steel to virtually eliminate leaks.
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    • Fine mesh wire crumb is included.
    • Recessed bottom facilitates draining, slants toward the drain.
    • 1-1/4″ (32 mm) full port drain valve empties frypot quickly and safely.
    • Two large, nickel-plated fry baskets with vinyl coated, heat protection, handles are included.
    • Basket hangers are stainless steel.
    • Exterior Features – Stainless steel front, door, sides, basket hanger and frypot.
    • Welded and polished stainless steel seams.
    • Full heat shield protects control panel.
    • Full bottom chassis provide structural support.
    • Plate mounted 6″ (152 mm) heavy duty stainless steel legs or optional casters assures secure support.

    Pitco-Fryers

    Pitco

      • Tank – stainless steel construction.

    <li”>Cabinet – stainless front, door and sides.

    • Solstice burner technology, no blower or ceramics.
    • Millivolt thermostat (T-Stat) 200ºF-400ºF (190ºC-93ºC CE).
    • Themo-safety pilot with built in regulator.
    • High temperature safety limit switch.
    • Heavy duty 3/16” bottom door hinge.
    • 1 .” (3.2 cm) full port drain valve for fast draining.
    • Separate manual gas shutoffs, for front servicing.
    • Integrated flue deflector.
    • 9”(22.9cm) adjustable legs, easier access to clean.
    • Tube rack, allows crumbs & debris into cool zone.
    • Removable basket hanger, requires no tools.
    • Drain line clean out rod.
    • Drain extension.
    • Fryer cleaner sample packet.

    Royal-Fryers

    Royal

    • Tank – stainless steel construction.
    • Cabinet – stainless front, door and sides.
    • Solstice burner technology, no blower or ceramics.
    • Millivolt thermostat (T-Stat) 200ºF-400ºF (190ºC-93ºC CE).
    • Themo-safety pilot with built in regulator.
    • High temperature safety limit switch.
    • Heavy duty 3/16” bottom door hinge.
    • 1 .” (3.2 cm) full port drain valve for fast draining.
    • Separate manual gas shutoffs, for front servicing.
    • Integrated flue deflector.
    • 9”(22.9cm) adjustable legs, easier access to clean.
    • Tube rack, allows crumbs & debris into cool zone.
    • Removable basket hanger, requires no tools.
    • Drain line clean out rod.
    • Drain extension.
    • Fryer cleaner sample packet.

    Commercial Fryers