Are You Getting the Most Out of Your Commercial Deep Fryer?

You finally pulled the trigger and welcomed a brand new deep fryer into your commercial kitchen. Not only will this significantly impact the efficiency of your kitchen, but it will also create better tasting foods.

If you’re like most, you’re probably dreaming up all of the fun you can have with your new fryer, but before you start frying up anything and everything, there has to be ground rules set in place.

Why?

By following a few simple best practices, you can make the most out of your commercial deep fryer. It will stay in tip-top shape, run like a champ, and produce the best foods every single day with the right procedures in place.

Note these vital tips before the frying begins.

Fryer Preparation

Preparing the fryer is the first and most important step for efficient cooking. Without proper setup, your commercial fryer can cause severe burns, injury, or even fires.

To make sure this doesn’t happen, start by cleaning the dry pot with commercial fryer cleaner or soapy water. This will remove any build up or residue that has been sitting in the basin. Thoroughly rinse out the pot and let clean water boil in the basin. When the water cools, drain and wipe the basin dry.

When you’re ready to start frying, ensure that you fill the fry pot to the proper amount. Overfilling the fry pot will not only reduce the efficiency but can cause injury to those working the fryer.

Getting Food Ready

Before putting any food in the fryer, allow it to get to the proper cooking temperature—anywhere from 350-450ºF. This will create the perfect environment for food to cook evenly and thoroughly.

When you are ready to put the food into the oil, it’s essential to control crumbs and food build up in the oil. Always fill the fry baskets over a bin, rather than the fry pot. As you know, sediment buildup will reduce the efficiency of your fryer and give the oil a burnt food taste. Also, for frozen food, ice crystals can get into the oil and disrupt the temperature.

Cooking in Your Commercial Deep Fryer

Cooking in a commercial fryer is what you came here for. There are some best practices you should keep in mind when operating your fryer. For example, you should always make sure that your food is properly thawed before lowering it into the oil. Frozen food may have a build up of ice that can cause splatters of hot oil.

No matter if the food you are cooking is frozen or not, whenever new food is entered into the basin, it will change the temperature of the oil. To help monitor the temperature changes, we recommend adding one basket of food at a time. This will help the temperature accurately recover and get back to the ideal condition in between batches.

Keeping the Fryer in Optimal Condition

Your fryer needs to be maintained daily to ensure it is kept in the best condition. Filter your fryer oil at least once a day to remove crumbs. These can carbonize in the oil and disrupt the quality and flavor of food. The help keep the fryer in the best condition, it’s also important to clean the inside of the fry pot once the oil is drained. Remove the build up on the walls of the tank and ensure there is no soap residue left before filling it back up with oil. Also, clean the fryer, hood, and surrounding equipment to remove any grease or oil build up as well.

Get More Out of Your Commercial Deep Fryer

To get the most out of your commercial deep fryer, maintenance must be a priority. By following these few tips, you can increase the lifespan of your unit and keep it running like the day you first bought it. If you run into any issues, need maintenance, or simply have a question about the operation of your commercial deep fryer, contact the service department with the make, model, or serial number of your unit. These numbers will help the service agent easily and quickly help you with your deep fryer.