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The open-pot design is well-suited for a range of culinary applications. It is commonly used in restaurants,
bars, and other foodservice establishments where a variety of menu items, such as French fries, chicken
wings, and mozzarella sticks, are fried.
The kettle is usually Y-shaped, and the bottom of the Y is known as the cool zone, where crumbs fall during
the frying process. Because the oil is cooler at the bottom, the crumbs won’t burn and affect the flavour
of the oil. The key advantage of an open-pot fryer is that it is easy to clean. Regular cleaning is crucial for
maintaining the quality of the cooking oil. Open Pot Fryer’s can be distinguished by the loud “roar” of the
fryer when the food is dropped in to the oil.
Tube Fryer
Flat Bottom Fryer
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tube-type fryer contains tubes in the oil kettle that act as conduits for the heat source. This type of
fryer has become the most common fryer on the market in current years & comes in various sizes and
configurations to accommodate different kitchen needs.
Tube fryers typically offer a broader sediment zone compared to open-pot fryers. The wider sediment zone is
beneficial for kitchens that frequently handle heavily battered or breaded foods. It allows for the containment
of particles and residues, preventing them from impacting the flavor and quality
of the cooking oil. Further, the tubes allow for more even heat distribution
contributing to more consistent results.
While tube-type fryers provide advantages in terms of a broader sediment zone,
they may require more intricate cleaning due to the internal tubing. Cleaning
the tubes can be more challenging compared to the open-pot design, but many
models come with features and designs that facilitate this maintenance process.
This can include both internal and external oil filtration systems.
Tube Fryers offer faster temperature recovery for faster cooking and product drop. Likely the most versatile
fryer in the market. Look for these units with built-in filtration to maximize your savings for oil and labour.
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flat-bottom fryer is a specialized type of commercial deep fryer known for its unique design featuring
a flat and open cooking surface. Unlike traditional open-pot fryers, flat-bottom fryers lack a sediment
zone. Often referred to as a donut, funnel cake or corn dog fryer, flat bottomed fryers are specifically
designed to cater to culinary applications where delicate or batter-sensitive foods are prepared. The absence
of a sediment zone simplifies the cleaning process for flat-bottom fryers. The flat and open cooking surface
allows for easy access, contributing to a streamlined maintenance routine.
Flat-bottom fryers often come equipped with precise temperature control features. This allows for accurate
management of oil temperature, ensuring optimal cooking conditions for delicate items that may be sensitive
to variations in heat. Flat-Bottomed Fryers are specialty units that are specifically designed for 1 or 2 types
of product only and cannot fry multiple types of products simultaneously. They do require a more consistent
operator use to flip product as needed. Flat bottom fryers are not sold with baskets as they are more of a
manual operation
Fryers