Running a restaurant often involves using a fryer to cook some of your dishes. To ensure you choose the correct model, you should start by determining how many items the quantity and number of items you must fry. Additionally, if it will be one of your main appliances, you may need multiple units to handle different foods. Below is more information about some of the most common models to help you decide.

Which Type of Commercial Fryer Does Your Kitchen Need?

1. Tube Style

Most restaurant kitchens that handle a large volume of different fried foods will need one or more tube fryers. This design features a series of pipes that run along the bottom of the tank and heat the oil. The tubes sit over a sediment area, which collects crumbs and food particles. While the positioning of the tubes makes this area harder to clean, the design allows it to reach a high heat quickly, without burning the oil. 

Due to the tank’s large capacity, most kitchens use gas to power this model. For example, natural gas or propane work well with the submerged tubes to distribute the heat efficiently and evenly. 

2. Open Pot

The open-pot fryer is also better for kitchens with a frequent need for deep-fried goods. This style uses a gas or electric heating element that wraps around the outside of the metal tank, creating a smaller sediment zone. Because of this, it’s better for eateries that will be frying items that don’t produce many crumbs, such as french fries.

While having the heating element on the outside of the tank does require more energy, the model is easier to clean. It also requires less oil and is more durable than other options.

3. Flat Bottom

Kitchens that fry a considerable amount of batter- or dough-covered foods will benefit from a flat-bottom design. These fryers consist of a large, rectangular tank with a heating element directly underneath the pot to transfer heat along the entire area.

The empty basin and lack of a sediment zone allows you to drop wet-battered food inside. Then, it can safely settle to the bottom without sticking. As the items cook, they will rise to the top naturally so that you can remove them.

Since it doesn’t have a sediment zone, this type is not suitable for heavily breaded items, as the crumbs can burn the oil. However, the open layout allows you to fry many items at once.

When you need fryers or other cooking equipment to operate your restaurant, turn to Commercial Refrigeration of KY Inc. For 39 years, they have been a trusted provider of specialized restaurant equipment to businesses throughout Campbellsville and central Kentucky. Visit the website to learn more about the brands that they offer. Call (270) 465-2910 to schedule an on-site evaluation.