FRYERS
Gas-fired fryers, a foodservice industry mainstay, continue to be among the most popular of all commercial cooking appliances. Even with today’s health- conscious lifestyles, consumers continue to exhibit a hearty appetite for a variety of deep fried foods, which is good news for foodservice operators. Fried foods are generally profitable, require little advance preparation and cook rapidly so they can be cooked to order, which helps eliminate wasteful leftovers.
Choosing the right fryer and best cooking oil for the products being prepared, plus maintaining the frying oil, are the keys to turning out consistently great tasting and “healthier” fried foods.
Foodservice operators have a large selection of gas-heated atmospheric fryers from which to choose. They are available in floor models, countertop models, and as drop-in units. With so many sizes, configurations, features and price ranges, it’s never been easier to find a gas fryer that is ideally suited to your specific menu needs.
Floor models are the most common open pot fryers used today. Full-size fryers typically have shortening capacities of 35 to 210 pounds and production rates of 60 to 300 pounds of French fries per hour. They are available as single, stand-alone units or can be installed in multiples of two or more to create a fryer battery often in conjunction with product dump or bagging stations. Floor fryers are installed on steel legs or casters to facilitate cleaning.
Gas countertop fryers are receiving increased interest due to the premium placed on kitchen space and the trend to nontraditional venues such as C- stores and kiosks. Their compact size allows the space under the fryer to be used for dry or refrigerated storage. Often, an operator can reduce production times and labor costs by having the food products for frying conveniently located beneath the fryer. They are typically mounted on four inch legs. They have shortening capacities of 15 to 30 pounds and production capacities of 25 to 60 pounds of fries per hour.
In addition to countertop units, there are other types of relatively compact gas fryers available such as drop-in models. As the name implies, drop-in fryers are designed to be installed flush with a stainless steel countertop. The fry pots and burner systems are double walled and insulated to reduce radiated heat. Their streamlined uniform appearance can complement an open display kitchen. Oil capacities range from 25 to 80 pounds.
Some specialty fryers include continuous fryers, flat bottom fryers, fish, donut and funnel cake fryers. The tanks of fryers that will be used for seafood should include a cooler sediment zone where wayward batter, breading and spices can collect without carbonizing, which can curtail shortening life and taint product taste.
In recent years, manufacturers have developed more energy-efficient fryer models by using blower-assisted natural gas power burners, infrared burner technology and sophisticated baffled heat exchangers designed to extract more BTUs from hot flue gases. Another fairly recent development has been Low Oil Volume (LOV) fryers. Designed to address the problems associated with replacing existing oils with healthier but more expensive trans fat free alternatives, these gas-fired fryers use a smaller volume of oil to cook the same amount of product.
No matter what type of oil you use, it needs to be filtered to maintain the quality of your fried products. Fryer manufacturers offer a choice of integrated or portable fryer oil filtration systems. Many floor model fryers have integrated filtration systems located in the cabinet under the frypot and burner assembly. Some fryers are equipped with continuous filtration systems designed to filter hot oil continuously during the cooking process. When fryer oil finally needs to be replaced, it can be drained into and moved in an oil transportation cart designed for the task. And if you need to replace fryer baskets, there are sources that will provide durable replacements economically.
50 32nd Edition FO ODSERVICE GAS EQUIPMENT CATALOG Model ASF-75G
Product: 18 lbs. Shortening/Oil: 73 lbs. max. Oil Filter Pan Capacity: 73 lbs. max
120,000 BTU/hr. 445
⁄16" high x 2413 ⁄16" wide x 377 ⁄8 " deep
• Heat exchange system provides a 71- percent level of efficiency as rated by
the Food Service Tecnology Center of PG&E
• Reduced connected gas demand and quick oil temperature recovery
• Lower exhaust flue temperatures
• Stainless steel construction both front and sides
• Dual, solid-state controls and countdown timers
• One-touch cooking operation to help address labor issues
• Longer oil life with less oil absorption for healthier frying
• Fat melt cycle for solid or liquid shortening
• 7 year limited fry tank warranty • LPG available • UL, cUL
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