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Fryers - Overview

  • Energy Inputs: 30-260 kBtu/h gas; 2-27 kW electric
  • Uniformly and rapidly cooks food through process of heating and dehydration - chicken, fish, French fries, onion rings and non-traditional items such as tempura, clams, mushrooms, zucchini, mozzarella sticks, funnel cakes, pies, ice cream, donuts and pastries
  • Food cooks in vats containing 15 to 200 lbs of oil at 300 to 375oF
  • Kettle contains sufficient oil so food "floats" in container rather than lying on bottom
  • Variety of models-
    - Floor units install on steel legs or casters in single or multiple configurations (up to 200 lbs+ oil)
    - Counter tops save space and work well for convenience store or kiosk facilities or to handle peak loads (approx. 15 lbs oil)
    - Drop-ins fit flush into counter space
    - Portable fryers can be placed on a cart with a propane tank for use at fairs, carnivals and large picnic outings
  • High -efficiency burner technologies -
    - Immersion tube
    - Infrared
  • Use of oil filter extends oil life and improves quality of fried foods - built-in filters safer for cleaning
  • Automatic lifts raise and lower food baskets
  • Cold zone - Low-temperature, non-convection area at kettle bottom where food particles settle; designed to prevent oil breakdown
  • Ventilation - moderate, 200 to 300 cfm per linear foot

Energy Efficiency for 14" Open Deep-Fat Fryers

Projected Energy Consumption for Gas & Electric Fryers

1Duty cycle is defined as the average rate of energy consumption expressed as a percentage of the rated energy input or the peak rate at which an appliance can use energy.
2Operating hours or appliance "on time" is the estimated period of time that an appliance is typically operated from the time it is turned "on" to the time it is turned "off."
3Based on assumption that the usage pattern is similar to pressure/kettle operations
4Based on assumption that the usage pattern is somewhat less than open deep-fat fryer operation.