Foodservice Equipment & Supplies

The Quarterly Product Q4 2018

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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18 Q4 2018 THE QUARTERLY provide more frying space and easier cleaning. Tube type units carry gas through pipes located inside the pot, which serve as the heat source. Shallow square flat bottom fryers are preferable for more delicate items, like fish. Fryers offer either dial or computer-controlled thermostats, with the latter automatically turning the fryer on and off for added temperature con- sistency. The more advanced the controls, the tighter the fryer's variance or tolerance. With electronic controls, operators receive notification when the preset cook time expires. Automatic lifts raise the baskets out of the cook- ing oil, halting the cooking process. Self-cleaning fryers have stainless steel nozzles that attach to the basket hanger and connect to the plumbing system for easier cleaning of the vat's interior and fryer's heat exchanger. A number of energy-efficient fryers are available. Some utilize a blower system powered by an electrical motor, which pushes or pulls heat from combustion through the unit. As a result, these fryers do not solely rely on gas pres- sure to heat the tank's metal and the shortening. Other models have premix burner systems that accurately mix air and gas for maximum energy efficiency. Fryers with alterna- tive baffling designs rely on the natural vacuum in the tank that, through its exhaust, slowly pulls flames within the unit. There also are models that employ self-cleaning burner systems that perform daily preventative maintenance and keep fryers running at peak efficiency levels. Purchasing Considerations Operators should weigh a variety of factors when purchas- ing a commercial fryer. For example, consultant Brent Hall, principal/vice president, Clevenger Associates, Puyallup, Wash., won't specify a fryer without built-in filter drawers. These make operation easier and safer, he feels. "It's also important to pay attention to oil recovery systems," Hall says. "Operators can have central oil filtra- tion and recovery pumped through the kitchen. Some love these systems and others don't, but they're a good idea for larger facilities." For these systems, operators have to plan for piping to the fryer and for room on the wall to house the hose. Sizing represents another key factor when choosing a fryer. "If it's a small cafe, one fryer may be required, un- less two conflicting products, like fish and fries, are being

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