Canada's Definitive Commercial Cooking Equipment Buying Guide

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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

A

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.

A

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

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