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How to choose the professional fryer: types and advice for use

Those who carry out a catering business will have to guarantee their customers diversified and quality food preparations. In the kitchens of fry shops, pastry shops and bars, the professional fryer cannot be missing. Through this article you will find out how to choose a professional industrial fryer suitable for catering, especially for pastry shops and bars.

What to consider before buying a professional fryer

Before buying a professional fryer, you should carefully evaluate the frying capacity. This is obviously connected with the usual number of customers that will be served daily.

A new business may move towards a fryer with a single tank, which can be easily combined with a new one, should the clientele increase, while for businesses with a greater number of orders, but only at certain times of the week, then the ideal solution will be a fryer with double tank and individually functioning elements. In this way waste will be avoided.

Counter-top fryers guarantee a capacity ranging from 2 to 10 liters per tank, while those on cabinets can reach 22 liters per tank.

Industrial fryers not only have a more solid structure, entirely made of stainless steel, but also guarantee functional performance specifically designed to deal with large quantities of fried food.

Professional countertop fryer

This category of professional fryers are designed to be placed on a flat surface. They do not require large spaces or special installations. Counter-top fryers are ideal for those who don't have spacious kitchens or for those who have a kiosk or itinerant business.

They can be gas or electric, with single or double bowls. Their structure will still be robust and functional.

Professional bar fryer

The market also has electric fryers for snacks. Made of stainless steel, they can be placed in any part of the room. Bar fryers guarantee high safety, in fact, their external structure does not overheat, and they have an automatic shut-off device, which is activated when the oil temperature is too high. They are also equipped with a frying vapor suction chimney.

Professional fryer for pastry

Pastry chefs will have to buy fryers equipped with large baskets, rectangular or square in shape, and with double handles. The choice is very wide, in fact there are gas or electric models, countertop, manual or automatic. The dimensions are also particularly variable. To avoid excessive oil consumption, the best fryers have heating elements outside the tank, so as to save space as well.

Frying oil and smoke point

The healthiest frying oil is undoubtedly olive oil, however this comes at a prohibitive price when used in large quantities. An excellent compromise is represented by corn or peanut oil. These reach a smoke point of around 160°/180° and both are characterized by a cheaper price.

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Tags : Commercial gas fryer, Fryer for bars, Fryer with professional cabinet, Pastry fryer, Professional electric fryer, Professional fryer, Professional fryer offer, Professional fryer promotion, Professional snack fryer

Posted in: LIST, Professional machinery