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John Martin
John Martin

Deep Fat Fryer Buy


Not everyone wants to shell out hundreds for a deep fryer. Thankfully, you can find great budget options, the best of which is this model from Elite Gourmet. While this small appliance is pretty bare-bones, it has all the tools you need to fry your favorites at home. Featuring a 1.6-quart oil container, this machine can churn out up to 4.5 pounds of food at once. Meanwhile, an adjustable temperature controls help you get that just-right level of doneness, plus the glass-paneled lid allows you to keep an eye on the action (while containing dangerous splatter).




deep fat fryer buy


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Presto made a name for itself in the deep frying world when it released the FryDaddy, a compact machine that went on to become a bestseller. Now, the cult-favorite machine has gotten an upgrade in the form of the CoolDaddy. This fryer is cool to the touch and features a locking cover to prevent splatters. Meanwhile, an adjustable thermostat helps you control the action while a charcoal air filter absorbs smells. The outside basket handle also allows you to lower food into the oil with the cover closed, helping you keep the cooking action contained. Once your food is done, simply grab the comfortable grip handle and lift.


What better way to try out deep fat fryers than to make home-made chips? We timed how quickly the oil pre-heated as well as how fast the chips cooked. We assessed how fluffy the chips were on the inside, as well as the colour and whether they were excessively oily.


It was a tough job eating all those freshly cooked chips, but someone had to do it! Sadly, we also had to empty and clean all the fryers, which was less fun, but meant we could assess which ones were trickier to clean.


Ah! It's that time of year again, time to mash the potatoes, smell the pumpkin pie, gather family and friends, and take a bite of string bean casserole. Right now, you may be preparing your menu and deciding how you're going to cook your turkey this holiday season. Are you considering the prospects of deep-frying your bird? If so, read on before you run to the store to buy the fryer and cooking oil.


Deep-fried turkey, a tradition from the South, has been gaining in popularity over the years and has been touted by famous chefs to be a quick method of cooking a flavorful and moist bird. However, frying in general is more dangerous than many other types of cooking, since it involves using a large quantity of cooking oil, a combustible substance. Many cooks may not realize that deep-frying a turkey is very hazardous, even for those who have been using fryers for years.


The National Fire Protection Association (NFPA) discourages the use of outdoor, gas-fueled turkey fryers, which can lead to devastating burns, destruction of property, and other injuries. Additionally, Underwriters Laboratories (UL), the organization that certifies safe products, does not certify these types of fryers with its UL label. Both organizations discourage the use of open-flame fryers due to the following:


Select a safer method of cooking your turkey this holiday season. If you enjoy the taste of fried turkey, cook the bird in an electric fryer that does not have an open flame or purchase a cooked turkey from a grocer or restaurant that uses professional frying equipment.


In June 2009, a double deep-fryer caught fire in the kitchen of the Seagull's Nest, a restaurant operated by a park concessionaire in Gateway National Recreation Area. The fire was extinguished by concession employees with portable fire extinguishers. NPS and mutual aid firefighters checked the building for additional hidden fire using a thermal imaging camera and cooled the deep fryer. The fire was caused by an electrical short in the fryer's ignition switch.


The simplest deep-fat frying is conducted in a kettle of oil heated on a stove or over an open fire. Small batches of food are immersed in hot oil and removed when fried as determined by the experience of the cook. The first real technological advance in frying was the introduction of continuous cookers. The development of continuous fryers provided a boost for the commercial development of frying.


This fact sheet is the first of a series that will provide technical and practical information on the science and technology of frying. It will focus on basic information on fryer and oil selection for food services. Frying temperatures for several food applications also will be discussed. Fryer maintenance, regulations and industrial frying will be covered in forthcoming fact sheets.


In food service, frying is typically conducted on demand and, as a result, will peak and ebb throughout the day. Depending on the menu and local eating patterns, fryers will usually be operated at full capacity for a few hours a day, intermittently for a few hours and be idle the reminder of the time. Operating a fryer on an intermittent basis is the primary reason that frying oil must be discarded and replaced periodically. During the idle and low production periods, the oil is subjected to thermal and oxidative stress more than it is during the active frying process. If the fryers were operated without interruption and the oil was filtered regularly, frying oil would rarely need to be discarded.


The product absorbs oil during a frying operation. The range of oil absorption for food service items vary 8 to 25 percent depending on the type of the product fried and the frying conditions. Make-up oil must be added periodically to maintain the proper oil levels in the fryer.


The types and quantities of food to be prepared are the major considerations for fryer selection. Foods that can be fried in the same fryer without compromising quality can be grouped together for calculating fryer volume requirements. Foods that exchange fat, transfer flavor, change oil color or impart other detectable characteristics should be assigned to separate fryers. The peak frying demand for each food group would determine the fryer volume requirement. Fryer sizes for food services vary from 15 to 45 pounds for bench models and from 30 to 200 pounds for floor models based on fat holding capacity. Smaller fryers allow more flexibility in matching capacity to varying demand during the day and dedicating separate fryers for specific foods in order to avoid flavor, seasoning and fat exchange. Smaller fryers also can be put in service as needed, thereby, protecting oil from unnecessary heat stress, reducing heating costs and improving the rate of oil turnover.


Fryer design must be matched to the type of the product to be fried. For example, French fries can be prepared in fryers with deep and narrow baskets. Doughnuts are usually fried in wide, shallow fryers specially designed for this product.


Divided fryers can be used to separate products into smaller volume operations. A divided fryer prevents oil transfer across the fryer but may not prevent heat transfer unless separated by insulation.


In general, electrically heated fryers are easier to install. Gas fryers are usually preferred for high performance and heavy-duty usage. When using fryers with electric heaters, it is essential that the elements are completely immersed in oil during heating and frying. Otherwise, an exposed part of the element could overheat and create a fire hazard. Installation of gas fryers requires compliance with regulations regarding gas piping, combustion air and venting of combustion gases.


Regular frying shortenings generally have Active Oxygen Method (AOM) stabilities in the range of 40 to 100 hours and melting points 194 to 239oF. Heavy-duty frying shortenings with AOM stabilities of 200 to 300 hours and melting points in the range 217 to 230oF provide long fry-life. Shortenings are available in 50-pound cubes and 5-pound bricks. A smaller size is easier to handle for food service operations. Melting shortening requires careful handling to avoid possible damage to fryer and shortening.


Pourable frying fats are popular due to their convenience in handling. They range from clear to opaque fluids at room temperature, 68oF. Soybean, canola and palm oil are examples. In general, liquid fats are not as stable to oxidation as their hydrogenated counterparts. The lower stability oils are cheaper but develop polymers that build up on the fryer and frying equipment, making fryer cleaning difficult and expensive. High stability liquid oils with AOM stabilities as high as 350 hours are also available. They are convenient to use but usually cost more than solid fats with similar fry-life.


In batch frying the temperature of the oil drops about 86 to 104οF when product is added to the fryer. The temperature drop can be higher for frozen foods. The guideline is that temperature of the oil should recover to its set point at least by the end of the frying cycle so that the fryer will be ready to fry the next batch. Oil oxidizes faster at higher temperatures. For example, increasing the frying temperature from 325 to 350oF more than doubles the oxidation reaction rate; therefore, frying temperature even within the normal range should be selected very carefully. The midpoint of the normal frying range, 350oF, is a good starting point to establish the frying temperature for a new product; however, any frying temperature that achieves the best flavor, texture and eating qualities for the product should be used. The principal quality index for deep-fat frying should be sensory parameters of the food being fried. It is important that fryers are checked on a regular basis to ensure accurate temperature control. A number of digital thermometers with calibration devices are available for this purpose.


Whether you want to fry chicken, zucchini or a batch of Oreos, this electric deep fryer has you covered. It comes with two baskets and two lids, which are made from an easy-to-clean stainless steel. You'll find the fryer has a temperature range between 140 and 392 degrees Fahrenheit.


Thanks to the extra-large basket on this electric deep fryer, you'll be able to make snacks and meals for the entire family. The unit features an adjustable temperature dial, as well as a handy timer. There's also a viewing window that doubles as a splash guard to prevent accidental burns. 041b061a72


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