A commercial deep fryer is an investment for a restaurant. The purchase price plays a part in the decision, but there are other factors to take into consideration to obtain the best return.

By keeping the following tips in mind, your decision will be guided to a deep fryer that fulfills the requirements of your commercial establishment such as a restaurant or fast food outlet.

1. What food will you be fried?

What type of food product will you be cooking? Is it lightly or heavily crumbed? Heavily crumbed foods tend to leave a greater amount of uncooked food particles in the oil which require removal to optimise the life of the frying oil. Collection of these food particles may require a convenient cool zone for removal.

2. What volume of cooking will be passing through this deep fryer?

Look at your menu. Determine what types and what size batches of the food will be cooked. Match the basket and well size of the deep fryer to this work flow. Make sure the cooking unit can handle this demand and has excess capacity to handle busy periods, or you may find that menu changes put a greater demand than your deep fryer can handle.

3. What are the running costs?

Commercial deep fryers are available with several different heat sources with different price tags. The most common are powered by electricity. The running costs will depend on actual usage of electricity, not just the price of electricity. This requires some homework on your part.

Similarly propane heated units have different energy requirements which you need to establish. Before you commit to propane, ensure the availability of propane to your restaurant or fast food outlet is factored in.

There are other sources of heating such as convection but these tend to be the domain of the food manufacturing industry.

4. Construction

Stainless steel models tend to be more expensive than mild steel models but are easier to clean and remove staining from.

Countertop or floor model? Each has its benefits and drawbacks so refer back to your menu and work flow to establish which suits better. Castors on floor models are handy, as is the ability to move countertop fryers for cleaning purposes.

5. Oil filtering/cleaning

A simple, safe method for cleaning the cooking oil is very important. Hot oil can be difficult to handle for staff and a difficult process may not promote best practise and corners may be cut. This can result in food quality deterioration.

6. Temperature Control

Oil temperature control can be via manual control or electronic. Manual control means simplicity. Electronic has the advantage of tight temperature range control and potentially more economical to run.

7. Automated Cooking Cycle

Automatic cooking and rising from the oil is important in a busy, commercial environment. The combination of automatic temperature, timer and baskets rising from the oil can release staff to other duties.

8. Ventilation System

The ventilation system is easily overlooked but a critical part of a commercial deep fryer. Combining its purchase with the deep fryer can match the vapour output with the correct amount of extraction. Keep in mind the cleaning procedure for the ventilation system.

Further resources and more information about different models can be found at Commercial Deep Fryer Review [http://www.commercialdeepfryerreview.com]. Check the latest hourly updated prices and nation-wide availability of the different brands and models at Used Deep Fryer Reviews [http://www.useddeepfryerreview.com].

Peter Stroud has extensive experience with product development, food technology and foodservice.