A deep fryer is a device used in commercial kitchens to fry food at high temperatures. It is also used by home cooks, but it is important to monitor the temperature of the oil to prevent fires. The fryer uses a closed system of heating coils and covers over the oil tanks to prevent splashes. It is important to maintain and clean the fryer and wear protective clothing when using it.
A deep fryer is a frying device commonly used in commercial kitchens, although some home cooks use smaller versions. The flash fryer is designed to heat oil to high temperatures and to keep it stable during service so it can be used continuously overnight. In some kitchens, the demand on the flash fryer can be quite heavy, and multiple fryers are sometimes installed to ensure consistent food preparation.
When frying at home, many cooks are unable to heat the oil to a sufficient temperature. Frying should be done at around 365° Fahrenheit (185° Celsius), so that the oil can burn the outside of the frying item, preventing it from absorbing the oil as it fries. This results in crispy, light fried foods. As anyone who has eaten oil-saturated French fries or fish and chips knows, oil-fried food is not pleasant.
However, many oils begin to smoke at around 400° Fahrenheit (200° Celsius) and burn at 500° Fahrenheit (250° Celsius). Consequently, when deep frying, the temperature of the oil must be constantly monitored to make sure it is hot enough to cook well but not heat up to a dangerous level. Oil fires are very difficult to put out, and when frying in a high volume of oil, it can boil over and cause a catastrophic kitchen fire.
A flash fryer is a device specifically designed to address these concerns. A commercial deep fryer is often quite large, with the ability to handle large volumes of food at one time. Home-use versions are often smaller, aimed at more limited kitchen spaces. In all cases, the fryer uses a closed system of heating coils so that the coils are not in direct contact with the oil. Often, a deep fryer incorporates covers over the oil tanks so that splashes do not cause fire or injury.
The operator fills the oil vats to the recommended depth and turns on the fryer. The fryer slowly raises the temperature of the oil until it reaches the correct level, then works to maintain it. Foods to be fried can be lowered into the fryer in cooking baskets and then placed over a drain well so they don’t get soggy.
When using a deep fryer, make sure it is clean and properly maintained. Oil pans should be emptied and cleaned at the end of service so that the oil does not go rancid. All electrical connections must be clean and unexposed, as a spark can cause a fire. Do not overfill the fryer or attempt to heat the oil beyond the smoke point. It is strongly recommended that you wear eye protection, as well as long sleeves and trousers, to avoid injury. In a commercial kitchen, sprinklers should be installed and, at home, a fire extinguisher should be kept nearby during frying projects.
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