• Quick is the name of the game. Commercial fryers utilize a system of cooking where the heating element is in near or immediate contact with the fat or oil, and as a result, they require limited preheat times and recover very quickly. We at Jean's Restaurant Supply recommend following the manufacturer's general rule of thumb, which is 7 to 15 minutes. Preheating any longer will only reduce your energy-savings. Also, don't assume that a higher preheat temperature will decrease your preheat time. On the contrary, it will not heat the fryer any faster, but in fact, could overheat the fryer and cause wasted energy and possible food spoilage due to excessive cooking temperatures. It's okay to turn down your fryer to an idling temperature during slow periods when it is not in constant use, and this also helps to extend oil life. Furthermore, resist the temptation to overload your baskets past the manufacturer's usual recommendation of one-half to two-thirds full. Overloading will not decrease energy costs; it will simply increase cook times and endanger food quality.
• Drain and Strain. One of the most effective steps you can take to increase your commercial fryer's energy efficiency is to keep the oil as clean as possible. This means regularly, maybe even daily, draining the oil from your fryer and processing it through a commercial fryer filter. All fryers have a cold zone where the oil is not heated and the loose debris is allowed to settle. This is where you should remove the sediment from the oil before it creeps up into the hot zone and hinders food quality. When your commercial fryer's cold zone is filled with debris, food particles drift up into the hot zone and are re-fried and essentially burnt. This causes your oil to become contaminated and it is also the reason that product taste transfer occurs. Ever wonder why your onion rings taste like your seafood? Maintaining your oil properly requires diligence, but your efforts will be well rewarded with reduced costs in replacing oil (oil cleaned twice a day will last approximately three weeks, while oil that is not filtered will be lucky to survive three days); also, there's no need to buy that expensive second fryer to prevent product taste transfer when clean oil will do the trick; and finally, as the old cliché goes – an ounce of prevention is worth a pound of cure. Uncontaminated oil that is free from burnt debris is easier to clean up after, making your equipment maintenance job less problematic. Watch out for smoking oil which means, either the temperature is too high, or the fat is broken down and needs to be replaced.
• It's Elementary, my dear. Maintenance on your commercial fryer revolves around keeping your heating elements in peak working condition. For that reason, clean your heating element frequently. Built up debris makes the heating element work harder to heat up the oil, consequently minimizing your energy-saving possibilities. Use a thermometer to double-check that your fryer is operating at the correct temperature; approximately 325ºF to 350ºF. If the temperature of the oil is considerably different than the thermostat, having it serviced could increase your energy-savings. Keep an eye out for gum in the kettle, which means the fryer is due for a thorough cleaning.
• Consider your options. There is much debate concerning the benefits of gas commercial fryers versus electric commercial fryers. Not so long ago, the energy cost of using a gas appliance was considerably lower than using an electric one. However, with natural gas prices climbing higher and higher every day, the savvy consumer must take into account all the variables when it comes to making this decision. One important variable to consider for both gas and electric fryers is its insulation in comparison to its energy rating (either BTU for gas or KW for electric). Choosing a commercial fryer with the best insulation combined with the lowest energy rating allows you to maximize your energy-savings. Both gas and electric fryers each have their own pros and cons. With an electric commercial fryer, the heating element is inside the oil tank, meaning that there is no wasted heat or energy. This allows the kitchen to remain cooler and your energy use for both the fryer and your air conditioning system are reduced. However, electric fryers do not get as hot or heat up as fast as a gas fryer, whose gas burners are outside the tank. Though gas fryers do have a shorter preheat time, more heat is allowed to escape up and around the sides of the tank. This makes for a possibly hotter kitchen, entailing the need for more air conditioning or a proper ventilation system. The last thing to consider is the design of the fryer in relation to the product to be cooked in it. For example, here at Jean's Restaurant Supply, we have determined that the best fryers for cooking French fries are from the manufacturer Frymaster, while the manufacturer Dean and its fryer's larger cold zone design makes it best for seafood, which deposits substantial amounts of debris.

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