Deep fat fryers are available in a variety of types, capacities, and degree of automatic operation desired. Computer monitoring and control are available for the optimal frying of foods. The productive capacity of a fryer is related to the pounds of fat in the fry kettle, the heat input, and the cooking time required for various foods. Typical designs of fryers are based on a fat-to-food ratio of six to one.
This indicates that each pound of food to be fried requires 6 pounds of (2.7 kg) of fat in the kettle. The 40 pound, 50 pound, and 75 pound size designation for fryers is indicated by pounds of fat. Fat capacity designations for conventional fryers vary from 15 to 180 lb. be free-standing or can be built-in. Electric counter models are available for smaller restaurants that don't have a hood. Atosa Deep Fryer come in Natural Gas and Propane Gas.
Pressure fryers make up another category of deep fryers. Those fryers, as shown in are equipped with lids that can be sealed to permit steam pressure to build up between the lid and the fat sur face. The steam is generated from the foods fried or by water injectors. The pressure fryer minimizes the loss of moisture from foods. Heat transfer in a pressure fryer is greater than in a conventional fryer and consequently the cooking time is shorter. This is also accomplished at a lower fat temperature, which does not break down the fat as rapidly. Most foods that are pressure fried are crispy and per hour that can be produced. Times for loading, draining, and unloading are estimated and added to the cooking times to obtain the total batch time. Since the frying time for many items is quite short, an automatic basket-lift or at least a timer bell is desirable. This allows cooks to attend other needs without consistently having to check the fryer.
The tilting fry pan is one of the most versatile pieces of cooking equipment. Its design is such that it can be used to boil, simmer, braise, grill, saute, fry, and even steam a variety of foods. For some items such as stews all the preparation steps can be done in the tilting fry pan with some savings in time that would normally be spent transferring foods and cleaning other utensils and equipment. Tilting fry pans may be free-standing, wall mounted, or counter mounted and are available in either gas or electric models. The fry pan is tilted by a worm and gear assembly operated by a hand wheel. Typical capacities range from approximately 10 qt (9.46 liter) for the table top models to 40 gal (403 liter) for the floor models.
Always remember that the menu should influence your restaurant equipment needs.
All propane and natural gas powered Char-Broilers, Griddles, Hot Plates Deep Fat Fryers One year parts and labor warranty. Deep Fryer oil drums Five year warranty. The Commercial Refrigerators, Commercial Freezers, Sandwich Prep Tables, and Pizza Prep Tables come with a two year parts and labor warranty. Plus you get a Five year compressor warranty. We offer the option is to finance restaurant equipment. Finance your restaurant and have cash on hand. Budget your payments over several years making less expensive.
My name is Sean Kearney and I own and operate The Restaurant Warehouse my cell/text 206-419-5801 or email therestaurantwarehouse@gmail.com. I answer emails, phone calls, or texts morning, noon or night.
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