National Chip Week: Fryer Guide

To produce quality chips in volume, you need a reliable fryer, but how do you choose one to suit your establishment? Jackie Mitchell has the lowdown.

When choosing a fryer for your kitchen, the main question you need to ask is what will the fryer be used for now and in the future. That will decide what size and configuration you need.

If your business has peaks and troughs, it’s a good idea to have a double tank fryer so you have the option of using just one tank in quieter periods. The power source will also make a difference to the cost both at purchase and throughout its use and so will the type of filtration system.

Gas or electric?

According to the Catering Suppliers Association​ (CESA), electric fryers use more energy than gas fryers during heat up, but are efficient to use once they reach the right temperature. Low wattage designs extend the life of heating elements and the frying oil. Gas fryers have more power output than electric fryers and faster heat up times, but must be installed by registered engineers – another cost to take into account.

Filtration

Regular filtering extends the life of the oil, thus saving costs, so either buy a fryer with an oil filtration system or a separate filtration unit.

Mark Poultney from Imperial says: “Filtration and basic cleaning should be a daily end-of-shift task. Better to do it daily than pay the cost of an engineer needed to clean it. Gas fryers will need more servicing because of the need to check gas connections and burners for safety.”

It is equally important to find the right oil for your cooking needs. As Steve Loughton, managing director of Enodis, puts it “One should think of choosing oil for a fryer as you would oil for your car as the qualities of the oil impacts both performance and food quality.”

And if in doubt, getting a second opinion is always a good idea, so speak to other chefs about their recommendations for a fryer.

Fryer round-up

Imperial’s​​ new range of electric fryers (14 litre, 22 litre, 27 litre or 41 litre oil capacity) use a three tube heating system. The advantage of this is that the system has a bigger heating surface. This heats the oil more quickly than traditional open pot designs. Each fryer has a ‘cool zone’ feature which ensures food particles are captured and prevented from carbonising during frying and tainting the oil. Its gas fryer range covers 14 litre, 22 litre, 27 litre and 41 litre capacities with between two and five burners. Imperial’s Side Car Fryer/Filter system provides a built-in filtration system.

According to Enodis UK​​, its new Protector Fryer, under the Frymaster brand, can help save on costs by up to 50 per cent by extending oil life. The fryer has the same production capacity as a 50lb fryer, although it uses just 30lbs of oil. It cuts consumption of oil through the precise transfer of heat to the oil. Its ‘oil attendant’ monitors oil levels and replenishes oil as needed from a ‘Jug-in-Box’ inside the fryer cabinet. Frymaster’s information site www.fitfrying.com​ offers frying tips and advice.

There’s a choice of six models in Apuro’s​​ new Ital Eldorado range of countertop electric fryers. This includes a 2500 watt single tank 5 litre fryer and a 3300 watt double 8 litre fryer. In all models, breakaway food particles are captured in a cold zone tray. The fryers have an adjustable thermostat, with removable tanks and elements for easy cleaning.

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Although the Parry​​ Paragon range of electric fryers are the same size with a nine litre tank , they differ in the power rating – the higher the power rating, the more powerful the fryer. They will cook the same number of chips at a time, but the recovery rate of the oil on the more powerful fryers means they can cook a larger number of portions an hour. A table top 3Kw fryer cooks 14kg of chips per hour, while the 9Kw fryer cooks 42kg an hour.

Another option is a fat free fryer such as the Quik n’ Crispy from Valera,​ which allows a combination of products to be cooked together such as chips and onion rings without any transfer of flavour. Available in two sizes – two and four basket. Valera 0845 270 4321.

CESA`s top tips for choosing a fryer:

• Choose a fryer based on current and future usage
• An integral filter system makes it easier for staff to operate
• Change the oil regularly depending on your usage
• Don’t overload the fryer – this will result in a poor chip
• Use good quality chips to fry
• Consider using two fryers for busy periods and for flexibility

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