Commercial Fryers

A Brief Overview of the Types of Fryers

Commercial Fryers

Fryer Type

Open Fryers

Open Fryers are used in commercial kitchens for a variety of menu items and are best suited for ‘Lighter type Foods’ as they incorporate an ‘Open Design’ which is well suited for the ‘Fast Food’ industry. Their design offers easier cleaning and maintenance as their heating elements are often located on the sides or the bottom of the frying cabinet.

Suited for foods that regularly move from the ‘Freezer to Fryer’
Excellent for French Fries & Onion Rings
Provides the ability to produce a ‘Crispier Taste’ for certain food products
Very good for Increasing food output levels
Provides easier Cleaning & Maintenance capabilities
Suited for foods with a ‘Lower Sediment’ levels
Ability for controlling greater flexibility and quality in your food output levels

Fryer Type

Pressure Fryers

As the food is cooked ‘Under Pressure’, this increases the temperature at which the oil boils, allowing for faster cooking times at lower temperatures which provides foods that are cooked with great flavour, sealing in the moisture during the cooking process.

Regularly used in providing large quantities of ‘Fried Chicken’
They retain the moisture of meat products
They can enhance the flavour of cooked products
Ideal for cooking ‘Meat Type’ food proteins along with their natural juices
Allows for faster cooking times
In general, less cooking oil is required

Fryer Type

Hot Hold Cabinets

Hot Hold Cabinets are a reliable way of keeping food ready until such time that it is required to be served. They ‘Hold’ the food at the ideal desired temperature for a specified amount of time.