- 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 clich 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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