preparation equipment: fryers and fry stations chapter 12 © 2014 by john wiley & sons, inc

Preparation Equipment: Fryers and Fry Stations

Chapter 12

© 2014 by John Wiley & Sons, Inc.

In this chapter, you will learn to: Explain how fryers work. Describe ways to maximize the life of fryers and

frying oil. Choose the appropriate fryer for your foodservice

operation. Identify the components of a fry station Describe the latest developments in fryer

technology.

Learning Objectives


Dissecting the Fryer

Oil is poured into a frying kettle (also called a bin or vat), shaped like a cube, rectangle, or conical “Y” shape (an open-pot fryer).

Heat is applied to upper part of kettle, or cooking zone. Lower part of kettle stays cool, leaving a place for crumbs to fall.

It is known as the cold zone. Food is lowered into hot oil

in a wire mesh fryer basket. Hot kettle is encased in a

metal fryer cabinet. Fryers come in many sizes,

from countertop to large,

freestanding units.

To fry is to cook in hot fat or oil…


© John Wiley & Sons, Inc.

How Frying Works

Important considerations for frying Location of heating elements – For open-pot fryers,

they are outside the kettle. For others, like rectangular (or tube-type) fryer, they are internal and separate cooking zone from cold zone.

Oil temperature – Ideal frying temperature is between 325º F. and 375 º F. Hotter oil decomposes more quickly and even burns.

Heat recovery time – Time it takes for oil to return to optimum cooking temperature after cold or frozen product is dropped in. If it’s too slow, the food absorbs too much oil and tastes greasy.

Filtration system – Located inside the fryer or as an external, portable unit. Oil must be filtered regularly.


Types of Fryers

Gas-powered

Heated by burner beneath kettle, or gas flames through slotted tubes. Fryer screen separates cold zone from hot oil. Kettle is not lifted out of cabinet for cleaning.

Gas flame heats ceramic plates or metal screens. Heat transfers only upon direct contact. Extremely energy-efficient, fast heat recovery times, good for high-volume output.

Usually tube-type fryer. Heating elements are in tubes, immersed in oil; they must be cleaned regularly. Good uniform heating capability. Uses less oil than gas-powered fryer.

Infrared

Electric


Types of Fryers

Electric Induction

Ventless

Automated

Heated by induction coils encased in tubes, immersed in oil. Can fry at lower temperatures, extending useful life of oil by 35%. Less spattering, high heat recovery times. Good for high volume.

Highly self-contained: Systems for filtering, draining, air purifying, fire suppression, are all built in. For use where exhaust hood capability is not available.

All functions are programmable: Baskets raised and lowered into oil, excess shaken off, etc. Reduces labor costs up to 30%, with impressive product consistency, less waste. Dual baskets can be programmed separately for different foods.


Fryer Capacity and Installation

Sized by amount of oil it holds. For every 5 lbs. of oil, can fry 1 lb. of food. Or…sized by amount of fries it can produce in 1 hour, roughly 1.5 to 2

times the amount of oil it holds. Btu input is important. For gas fryer, need 600 Btu for 1 lb. of french fries;

be sure to account for efficiency, which is probably not 100%. Multiple, smaller fryers might save energy; turn on only as needed.

Installation Must be located at least 16" from any equipment that uses an open

flame. Sides and back of fryer must have 6" clearance from walls for ventilation. Must mount on legs or a sturdy stand for air circulation beneath. Install counter space, not another appliance, on either side of fryer if

space allows. Or install fryer at one end of the hot line.

Capacity


Frying Oil Care and Conservation

Frying oil is different than other types of cooking oil… These oils are lipids, blended for long life expectancy, stability,

and ability to remain liquid. A high smoke point is desirable – oil is stable enough to heat to

high temperatures without burning. Small amounts of fresh oil should be added to fryer periodically to

replace what is absorbed by food (the food’s oil take-up). Total amount of new oil per day is its fat turnover rate. A complete turnover daily is desirable.

Remember, oil quality is compromised over time by high temperatures, moisture, food particles, and salt.


Filtration

Portable filtration Four-wheeled cart on casters; can be stored beneath fryer kettle. Electric pump pushes oil through filter; gets most but not every bit

of oil. Can pump filtered oil back into kettle, or store it for discarding. Solid shortening can’t be used with these units. Safety feature: Can’t be turned on unless fryer is turned off.

Built-in filtration Contained in cabinet below fryer. Automatically shuts fryer off, opens kettle drain, turns on pump

and performs filtration. Returns filtered oil to kettle. Minimal worker supervision of the process is required, which is a

nice safety feature. System must be checked, cleaned periodically.


Filtration

You will need: A stockpot of larger capacity than the fryer kettleA metal filter holder and a filter to fit the holder

Oil must be below 100º F. to avoid burns. (Electric) Lift kettle out of cabinet; pour oil contents

through filter into stockpot. (Gas) Unscrew pipe at bottom of kettle, allowing oil to

drain through filter and into stockpot. Return oil to kettle after filtering.

Most commercial kitchens have used oil disposed of professionally.

Or filter it yourself…


Pressure Fryers

A combination of hot oil and steam… This fryer with its tightly sealed lid is a versatile option in small

spaces. Kettle filled with hot oil; food is added and

steam pressure builds naturally from moisture content in food.

Pressure causes rolling action which speeds cooking process.

Results: Shorter frying time, lower temperature requirements, energy savings.

Gas or electric models available. Multiple sizes; many prgrammable.

An option: Controlled evaporation cooker (CVAP) can be used with lid open or closed.


Courtesy of Henny Penny Corporation, Eaton, Ohio.

The Fry Station

Fry station components…Landing space – Possibly collapsible shelving.

Food warmers – Each two-bulb unit (250-watt bulbs) can warm a standard hotel pan.

Dump pans – Stainless steel, usually perforated to help drain grease from finished food.

Filtration system – Top of filtration cabinet can sometimes be used as landing space or to mount food warmers.

Bagging area – Where foods (usually fries) are seasoned and bagged.

Basket rack – Suspends racks of food before immersing them in kettle.


Cou

rtes

y of

Fry

mas

ter

Cor

pora

tion,

A W

elbi

lt C

ompa

ny,

Shr

evep

ort,

Loui

sian

a.

Buying and Maintaining Fryers

Purchase considerations for fryers Capacity. As always, consider your menu and volume

requirements.

Simplicity. Easy to program if necessary? Easy to use and clean? Many operators choose built-in filtration for this reason.

Reliability. What is its reputation in the marketplace? Is maintenance simple? Is qualified service available locally?

Energy efficiency. Look for short heat recovery time, Energy Star rating. Ask about amount of insulation in cabinet.

Space allocation. Does it fit where you need it to fit? Is there space under the exhaust hood? Does it complement other kitchen workstations, appliances?


Buying and Maintaining Fryers

Maintenance tips for fryers Clean before first use. In empty kettle, boil a solution of 1

part vinegar to 10 parts water. Clean and perform boilout regularly thereafter – at least every 3 to 6 months.

Filter the oil. Once or even twice daily. Research shows regular filtration can extend life of oil by at least 5 days, and is easier on the fryer, too.

Be observant. Check for leaks in kettle. Check thermostat, gaskets, ventilation, filtration system lines periodically. Remember, problems with fryers can be fire hazards.

Clean the blower. Only for high-efficiency gas fryers, spray housing (of motor) and blower wheel with degreaser.


Fryers of the Future

Interesting options for fryingThe oil-free (greaseless or vacuum) fryer blasts food with

infrared or radiant heat for “fried” flavor without the oil. Also works with frozen foods.

The pasta cooker (seen at left) is a fast, small-batch kettle with baskets for cooking individual pasta servings in hot water. Starch, foam is drained off. Gas and electric models are available.

A fryer with spin-fry technology spins the basked full of finished fried foods for a preset time period to remove more oil and improve holding time.


preparation equipment: fryers and fry stations chapter 12 © 2014 by john wiley & sons, inc

Documents

john wiley sons

hot oil

hotter oil

useful life of oil

fryer technology

fryer capacity

fryer screen

appropriate fryer