When purchasing a fryer, there are four key points operators need to consider: ease of operation, volume or output, footprint and upfront and ongoing investment.
One of the greatest innovations is the ventless fryer, which appeals to smaller and independent operations.
With self-venting units, the costly installation of a hood fan, fire suppression system and a ventilation system is avoided.
Completely self-contained, all-in-one units represent a big savings because they don’t require additional investments, says Sean Herman of Perfect Fry Co.
Depending on the unit purchased, supplementary savings can come from energy efficiency and reduced oil capacity.
“Margins are great for deep fried foods,” notes Herman. “The cost of food is generally 20 to 25 per cent of the selling price versus the industry standard of 30 per cent.”
Though small and compact enough to sit on a countertop, ventless fryer can produce a considerable volume of fried product. For operators who don’t want to make a huge investment, these units are a great way to add a few new deep fried items to the menu without infringing greatly on the kitchen’s footprint.
“We’re seeing a lot more things dropped in oil,” says Herman, noting deep fried foods have been popular in the U.K. for quite some time.
Famously amongst them is the decadent deep fried Mars bar.
“There is also deep fried cheesecake and deep fried ice cream. Another trend is deep frying Mexican food, such as burritos. Hamburgers are also being deep fried now.”
EASE OF USE
These compact units are designed with nearly effortless use in mind. Features such as an auto-lift device, which automatically lowers the basket in and then removes it from the oil (when cooking is complete), make the cycle safe for employees. At the same time, front door access minimizes heat escape and oil cooling.
With straightforward operation, buttons can be pre-programmed for time and temperature combinations. So, no matter what is going in the fryer, the process involves filling the basket and pressing just one button. This offers menu flexibility as operators may want to deep fry a lot more than just French fries.
MAINTENANCE MADE EASY
1. Filter the oil before heating it up each day. Filtering prolongs the life of the oil and removes loose particles or anything that has accumulated in the oil.
2. As a general rule, change the oil once a week. Some food service operators change the oil daily to ensure a top-notch product while others will re-use the same oil as long as possible. But beware; re-using oil can affect the taste, texture and look of food. If cost is a factor, try using liquid shortening in place of oil. Growing in popularity, liquid shortening is slightly more costly in the short-term; however, it does not break down as easily nor does it have to be changed as often.
3. Once a week, clean the necessary machine parts according to the manufacturer’s instructions.
