How to get the most out of your gas fryer…
Even with today’s health-conscious lifestyles, deep fried foods, from appetizers to main courses, remain among the most popular menu items in virtually all segments of the foodservice industry. For foodservice operators this is good news. Fried foods are generally profitable, require little advance preparation, can be cooked to order — eliminating any wasteful leftovers — and cook rapidly. And with so many sizes and options on the market, it’s never been easier to find a gas fryer that’s ideally suited to your particular needs.

PROPER USE AND CARE

Follow manufacturer’s instructions. In general:

TIPS ON USE

1. Check frying medium level daily. Add additional frying medium as needed to maintain proper level. Do not operate fryer without frying medium in the frypot.

2. Set thermostat for desired temperature (generally 350°F). Do not exceed 360°F as frying medium will break down more rapidly.

3. Limit preheat time. During slack periods, turn off fryers that are not needed. Use the smallest fryer available for small loads.

4. Fill frying baskets one-half to two-thirds full (overloading causes uneven cooking). Set timer for desired cook time.

5. When timer signals, remove basket, drain and transfer food to serving pan.

6. Most food particles will fall into the cool zone at the bottom of the
kettle. Skim off any floating particles.

INCREASE LIFE OF FRYING COMPOUND

The most expensive part of any frying operation is the frying compound. Good frying techniques prolong its life. High temperatures, water, food particles, salt, chemicals and exposure to air all speed the breakdown of the frying medium.

1. Shake off excess moisture, breading or batter from all foods before frying. Do not shake foods over the fryer.

2. Filter (strain) daily or more often if necessary. Be sure to shut down fryer completely before beginning to drain and filter frying medium.

3. Filter frying medium through a mechanical filter or filter paper to keep deposits from building up.

4. Change frying medium as needed.

5. Have fryer thermostats checked regularly to assure accuracy.

CLEANING TIPS

1. Once a week, or more frequently if needed, remove frying medium and thoroughly clean the kettle. Add hot water and the manufacturer’s recommended fryer cleaning compound; bring to a boil; boil 20 to 30 minutes; drain.

2. Scrub with a brush if necessary. (Do not use detergent as the residue causes oil breakdown.)

3. Rinse with a vinegar-water solution (1:20 mixture). Drain. Rinse again with clear water. Dry thoroughly.

4. When a computer probe is attached to the fryer, clean carefully and check that it is positioned approximately 2 inches below the surface of the oil and does not touch the metal pot surface or baskets.
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