Commercial fryers are common in many commercial kitchens. Though they may seem simple, there is a lot that goes into purchasing and operating a deep fryer. The two things you need to think about first are pot design and oil type, both of which affect the quality and flavor of your fried foods. Commercial fryers come with three different fry pot designs: Tube-type, open-pot and flat-bottom. Tube-type vats are ideal for heavily battered foods like fried chicken and fish. Open-pot fryers are best used to make French fries, cheese sticks or other lightly breaded foods. Flat-bottom fry pots are ideal for frying delicate items like funnel cake, tortilla chips or taco shells.
Fryer equipment serves as the backbone of many foodservice establishments' appetizer menus and is also used to cook a variety of entrées. Funnel cake and corn dog fryers also provide popular concession items to increase profits.
Fryer accessories are also vital to the execution of any fry station, as fryer baskets keep the operation moving without a hitch while fryer screens, filters, and oil disposal units speed up fryer maintenance.