Fryers
Cooking Equipments

Principle Uses

• Cooking foods by immersion in hot oil

Alternative Uses

• Cooking small quantities of food

Special Characteristics

• Gas or electric power
• Sizes from counter units to large commercial doughnut fryers
• Fat is at 325 - 360 degrees F for most foods
• Kettle may have removable insert or drain valve
• May have automatic basket lift or bell signal
• May have single or twin baskets

Operating Hints

• Cover coils with fat but do not overfill as hot fat expands
• Baskets half full or less
• Foods must be dry to prevent dangerous spatter
• Salt foods after cooking and draining as salt damages oil

Cleaning

• Turn fryer off and strain warm fat through a filter
• Drain fat and store
• Fill unit with water and detergent and bring to a boil
• Boil 15-20 minutes, drain and rinse
• Dry baskets and kettle before refilling
• Coil may be cleaned with a soft brush or deposit burned off at low temperature
• Wash and dry exterior using a detergent solution and a soft dry cloth
• Remember that restaurant fires often start from grease collected near the fryer

Principle Uses

• Known as the most versatile piece of equipment in the kitchen it can be substituted for kettles, griddle, oven or bain-marie

Special Characteristics

• A flat bottomed kettle with a hinged cover
• Sizes vary in capacity from 23-40 gallons and in dimensions from 16X40 to 36x62 and up to 40 inches deep
• Gas or electric power

Operating Hints

• Operated as if it were the equipment being substituted for such as kettle, griddle, or oven

Cleaning

• Turn off and flush immediately with warm, soapy water
• Loosen particles using a soft brush
• Drain and rinse thoroughly
• Sanitize
• Check drain screen/grate
• Flush drain thoroughly