There are three common types of fryers for use in commercial applications. These are the open-pot, tube-type and flat-bottomed fryers.
An open pot fryer, like the Frymaster RE180-17 High Production Open Pot Electric Fryer, is just what it says it is. This is a commercial deep fryer that has an open frying area with a deep, narrow sediment zone. The heat source is outside of the pot so there is more area inside the fryer – hence, the term ‘open pot’. Open pot fryers are very common in restaurants, bars or other dining operations that serve foods with light breading like French fries, chicken wings, even mozzarella sticks. The major benefit to the open pot design of this fryer is easily accessing the interior of the pot for cleaning. It is important that the oil in a fryer is cleaned regularly so that the sediment created by breading or coatings aren’t left in the oil so long that it alters the flavor of foods prepared in the fryer.
A tube-type commercial deep fryer, like the Food Service Essentials 40 lb Gas Tube Type Fryer, has pipes that act as the heat source which run through the oil. For natural gas or liquid propane, the heating fluid will run thought the pipes inside the pot. Tube type fryers have a much wider sentiment zone because the heat source runs within the oil rather than outside of the oil. This wider sentiment zone is better for foodservice outlets that are preparing and frying heavily battered foods. Tube type commercial fryers are more difficult to clean than open pot fryers, but they do provide clear access to the heat source.
The third type of commercial fryer that is common is a flat-bottom fryer, like the Comestock 2923SF Flat Bottom Fryer. These deep-fryers are actually a specialized type of open-pot fryer, but they have no sediment zone. Commercial restaurants that are preparing tortilla chips and tempura or any dough products like donuts. They are also often used for restaurants or dining operations that prepare fried fish or other delicate foods. They aren’t, however, recommended for any operation that does a high volume of fried foods cooking because they don’t have a sediment zone.
If you are in the market for a commercial deep fryer, then be sure to know which type of fryer will best fit your menu.
