Fried foods are sold in many family restaurants and if you would like to diversify the choices that your patrons can purchase, you may want to add mozzarella sticks, vegetable fries, or donuts to your menu. Contemplate your proposed production rate and the safety or access features desired, to help you choose which type of fryer to purchase.

Use New Frying Equipment For Targeted Applications

Freestanding, countertop, and drop-in fryer models can be used in commercial settings and each fryer type will require electric or gas to operate. There are vented and ventless models and some units contain a single frying pot, whereas others contain multiple pots and baskets, which will support the preparation of several products at the same time.

The depth needed to prepare foods will vary and if you are going to implement a custom design or prepare fried items that are thin, a smaller amount of oil that is inside of a shallow pan will be necessary to prevent items from sticking together. A shallow cooking pot that is wide will allow you to produce a large batch of products at the same time.

If you are going to stick to some basic fry varieties, which can be mass-produced and cooked altogether inside of the same unit, a large floor model or one that sits on top of a countertop will support your mass production efforts. If you own a large prep table that contains cutouts and would like to add a frying feature to the work area, measure one of the cutouts and purchase a drop-in fryer unit.

This type of unit could make work applications easier to complete, since your kitchen staff will have access to an area where they can cut raw ingredients and apply batter to the food items, prior to filling a basket extension and dropping it into the oil.

Get Your Timing And Temperature Right

Some commercial equipment includes built-in timers and temperature gauges, which will alert your kitchen staff to the fact that the oil has heated up enough for food to begin cooking and will ensure that a crispy, golden surface is attained with each frying session. After you purchase a fryer, have it professionally installed and learn how to clean the pot and the proper usage techniques that will prevent burns or fires. Make each batch of the new product line to choose the proper cooking time for each dish.

Contact a restaurant equipment supplier for more information.