azon<\/strong><\/span><\/a>\n\n<\/div>\n<\/div>\n<\/div>\n\n\nThe TAIMIKO Commercial Deep Fryer gives you the best of both worlds: a durable fryer for those high-volume operations and an easy-to-to-clean, quick, and accurate fryer that still won’t burn or warp if your business isn’t as busy. Made with commercial-grade stainless steel, you have amazing durability at a fraction of the cost. With 10L large oil containers and a 6L maximum capacity oil container size, this will be perfect for any operation.<\/p>\n\n\n\n
With its deep-fryer basket and reinforced handles, this fryer would be a wise investment to power your next event or function with easy, high-quality food on time.<\/p>\n\n\n\n
With an adjustable temperature range of 60~200\u00b0c\/140\u00b0f to 392\u00b0f, you can choose the right temperatures according to the needs of different foods. It features state-of-the tech 2000w heating element, which helps fast-food preparation without biomass, saving oil consumption. Thanks to this machine’s cleaning filters system, you can avoid messy frying with easy clean-up time savings!<\/p>\n\n\n\n
How To Choose The Best Commercial Deep Fryer<\/h2>\n\n\n\nTemperature control<\/h3>\n\n\n\n
The first thing to consider is the type of temperature control you want. There are two types of thermostat controllers: a manual dial thermostat controller and a computer process controller.<\/p>\n\n\n\n
The manual controller is essentially an on\/off switch and a temperature setting. A manual controller is a great option if you’re a good fry chef and know the intricacies involved with frying different products.<\/p>\n\n\n\n
The process controller is your best option, especially if you have multiple locations. These controllers manage the entire cooking process by automatically detecting the size of the load, bringing temperatures up quickly and accurately, and then lowering the temperature to ensure a perfect cook. They are more expensive, but they are worth it.<\/p>\n\n\n\n
Commercial Deep Fryer Types<\/h3>\n\n\n\nOpen Vat Fryers<\/h4>\n\n\n\n
These fryers are versatile and can be used for all frying needs. They are ideal for cooking unbaked or lightly breaded food like French fries, chicken wings, and egg rolls. Open-vat refers to the large heating surface in the fryer pot.<\/p>\n\n\n\n
These are simple to clean and often more expensive than other fryer pots. A “cold zone” is located at the bottom of a fryer pot. This allows food particles and sediment to settle without affecting the oil’s ability to continue cooking and degrading it. Open-vat fryers tend to have a narrow cold zone. If you fry foods with a lot of bread crumbs or batter, it can quickly fill up.<\/p>\n\n\n\n
Tube-type Fryer<\/h4>\n\n\n\n
Tube fryers are better for heavy breaded items such as chicken, fish, or battered onion rings. Although tube fryers are able to do the same things as open-vat fryers, they are a little more difficult to clean. Special brushes may be needed to clean the tubes and surrounding heating elements.<\/p>\n\n\n\n
Flat bottom fryers<\/h4>\n\n\n\n
Ideal for delicate or special items that float close to the surface, such as tempura, taco shells, and funnel cakes. The flat-bottom fryers have a shallow, flat, and open bottom. Flat-bottom fryers don’t have any sediment zones, which makes them unsuitable for high-volume tasks.<\/p>\n\n\n\n
Gas or Electric Deep Fryer<\/h3>\n\n\n\n
Natural gas or propane flame is used to deep fry. The tubes run through the oil through the heating elements. Gas deep fryers heat up faster than electric deep fryers and are more efficient, despite rising natural gas prices. Gas-heated deep fryers with larger capacities, 40 gallons or more of oil, are almost always used. Gas heat is the best option for larger capacities. It offers both efficiency and faster heat recovery times (see definition below). While these models tend to be less expensive than electric, the setup cost for gas deep fryers is usually higher than that of electric.<\/p>\n\n\n\n
An electric heating element is used for frying oil in electric deep fryers. It sits in the fryer pot (the portion of the fryer that holds the oil). Small capacity countertop deep fryers, such as electric deep fryers, can handle small amounts of oil (up to 25 gallons). In this case, electric deep fryers work better and are easier to recover from.<\/p>\n\n\n\n
Size & Capacity<\/h3>\n\n\n\n
You should consider the space available for the fryer as well as the food you intend to fry. Drop-in and countertop fryers are available for those with limited floor space. However, these fryers have limited oil capacity. While most countertop models can be powered by electricity, there are some gas options.<\/p>\n\n\n\n
Commercial deep fryers can be purchased in both gas and electricity. They typically offer more options and features than countertop models. They are available in sizes as small as 15 inches but some require larger footprints. These models emit heat so they must be clear of combustible surfaces. Except for ventless models, they will need to be placed under a hood.<\/p>\n\n\n\n
The output of a fryer is usually 1.5 to 2 times its oil capacity per hour. A fryer that has a 10-pound oil tank would produce 15 to 20 pounds per hour. Countertop units have smaller oil capacities than full-size models. This means they are not able to cook as many meals as larger models. The oil capacity of countertop fryers ranges from 6 to 47 lbs. Floor models have oil capacities ranging from 15 to 150 lbs and can be integrated into batteries for high-volume frying.<\/p>\n\n\n\n
Recovery Time<\/h3>\n\n\n\n
The time it takes for oil temperatures to reach the ideal cooking temperature after food is submerged in oil. Food will become greasy and wet if this takes too much time. As the food absorbs more oil per cycle, this will impact food and operating costs.<\/p>\n\n\n\n
The quicker the oil returns to operational temperature, the more efficient the fryer unit and the shorter the cycle time. A fast recovery time and a short cycle time allow for more food to be processed per hour. The cost per cycle is the trade-off. To reduce the recovery time and increase the cycle times, utility or gas usage may be increased. These trade-offs should be taken into consideration when choosing the commercial deep fryer that is best for your establishment.<\/p>\n\n\n\n
For easy comparison, manufacturer specification sheets include the cycle and recovery times for each unit.<\/p>\n\n\n\n
Cost<\/h3>\n\n\n\n
The price of floor commercial deep fryers is higher than that of countertop fryers. As the capacity increases, the price of a fryer will go up. It’s worth taking the time to calculate how much food you plan to fry each day. You will have to cook more if you buy a smaller fryer. However, a fryer should be used regularly.<\/p>\n\n\n\n
Cleaning<\/h3>\n\n\n\n
Daily cleaning and filtering are necessary to maintain a commercial deep fryer. You will need to remove all oil from the fryer every couple of weeks for deep cleaning. This will depend on how many meals you cook each day. When deciding between a countertop or floor fryer, consider the cleaning time.<\/p>\n\n\n\n
Frequently Asked Questions<\/h2>\n\n\n\nWhere should I place my deep fryer for optimal cooking results?<\/h3>\n\n\n\n
A deep fryer can be placed just about anywhere as long as it is at least six inches off the ground. However, for convenience and safety, we recommend placing it on a countertop.<\/p>\n\n\n\n
How often should I change my oil in a commercial deep fryer?<\/h3>\n\n\n\n
You should change your oil every 24 hours. This might be a slightly arbitrary number, but the goal is to keep the oil fresh and contaminant-free and make sure it doesn’t leave any residues on your product like french fries. With time, oil takes on off-flavors and impurities \u2013 both of which will affect the flavor of your food \u2013 so you want to make sure it’s changed regularly.<\/p>\n\n\n\n
How much oil is needed to use in a large commercial deep fryer?<\/h3>\n\n\n\n
It would be approximately 3-5 gallons of oil.<\/p>\n\n\n\n
The amount of oil needed for any deep fryer will depend on the specific requirements of the machine that is being used. One should consult with the manufacturer to find out how much they recommend or how much is typically used with their model.<\/p>\n\n\n\n
Conclusion<\/h2>\n\n\n\n
These are the 11 best commercial deep fryers available on the market today. We have researched and compiled this information to provide you with all that you need to know about these products so that you can find your perfect match without too much hassle! If we missed anything or if there are any questions at all, please let us know in the comments below. Happy shopping!<\/p>\n","protected":false},"excerpt":{"rendered":"
The method of deep frying is a popular culinary technique enjoyed worldwide. It involves heating oil in a pot to deep-fry an assortment of foodstuffs. … Read More<\/a><\/p>\n","protected":false},"author":4,"featured_media":18587,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","footnotes":""},"categories":[11],"tags":[],"acf":[],"taxonomy_info":{"category":[{"value":11,"label":"Retail"}]},"featured_image_src_large":["https:\/\/www.straight.com\/guides\/wp-content\/uploads\/2023\/11\/Best-Commercial-Deep-Fryers.jpg",938,626,false],"author_info":{"display_name":"Contributor","author_link":"https:\/\/www.straight.com\/guides\/author\/indexsy\/"},"comment_info":0,"category_info":[{"term_id":11,"name":"Retail","slug":"retail","term_group":0,"term_taxonomy_id":11,"taxonomy":"category","description":"","parent":0,"count":178,"filter":"raw","cat_ID":11,"category_count":178,"category_description":"","cat_name":"Retail","category_nicename":"retail","category_parent":0}],"tag_info":false,"_links":{"self":[{"href":"https:\/\/www.straight.com\/guides\/wp-json\/wp\/v2\/posts\/18584"}],"collection":[{"href":"https:\/\/www.straight.com\/guides\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.straight.com\/guides\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.straight.com\/guides\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.straight.com\/guides\/wp-json\/wp\/v2\/comments?post=18584"}],"version-history":[{"count":8,"href":"https:\/\/www.straight.com\/guides\/wp-json\/wp\/v2\/posts\/18584\/revisions"}],"predecessor-version":[{"id":76662,"href":"https:\/\/www.straight.com\/guides\/wp-json\/wp\/v2\/posts\/18584\/revisions\/76662"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.straight.com\/guides\/wp-json\/wp\/v2\/media\/18587"}],"wp:attachment":[{"href":"https:\/\/www.straight.com\/guides\/wp-json\/wp\/v2\/media?parent=18584"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.straight.com\/guides\/wp-json\/wp\/v2\/categories?post=18584"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.straight.com\/guides\/wp-json\/wp\/v2\/tags?post=18584"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}