Professional Deep Fryer: Complete Buying Guide to Choose the Best Model for Your Needs

Betting on fried foods in the restaurant industry can prove to be a winning bet because fried foods represent an evergreen gastronomic proposition that everyone can agree on.

There are professional fryers of all sizes and types for every need, from compact professional snack fryers for fast food service to large fryers for large workloads, pastry fryers, automatic fryers, manual fryers, touch screen fryers, one-bowl fryers, two-bowl fryers, etc.

Is a professional gas or electric fryer better?

The choice of one fryer over another depends primarily on the type of power supply available in our establishment.

Certainly, the electric fryer is more efficient because of its ability to bring the oil to a high temperature in a much shorter time than the gas fryer and more evenly. If, however, we talk about consumption, those of the gas fryer are lower.

If you choose a professional gas fryer, it is generally better to opt for the model with the burners in the tank rather than the one with a clean tank, that is, with the burners outside the tank. The problem is precisely that of the residue that products to be fried leave in the tank especially flour products, such as fish frying, where the residual flour tends to stick to the side walls of the tank and thus create insulation that reduces cooking performance. This is why if you fry more farinati, it is best to opt for the model with burners inside the tank that heat the tank from the center and provide higher power and thus higher performance.

Sweet or savory ? The choice of professional fryer should be made according to the type of frying.

If you mainly fry chips and savory products, you must necessarily buy a professional fryer specifically for gastronomy, in the case of pastry products you should opt for a pastry fryer.

In fact, pastry fryers have different features, in particular, a wider bowl because products such as doughnuts, crostoli and other pastries never have to rise above each other during frying and need lower power because the oil bath is lower since they fry by flotation.

The professional delicatessen fryer, on the other hand, is generally more compact, and has a narrower bowl because salty products, such as chips, are surmountable at the time of frying. The depth is also greater because it must allow the food to be fried to be fully submerged.

If you need more information or need to purchase a professional fryer for your restaurant, all you have to do is check out our website www.ristorazione-refrigerazione.it.