Electric Deep Fryer Repair

Typically, the average fryer will take between 5 and 15 minutes to heat to optimum temperature; this, however, depends on the size of fryer and amount of oil used, the type of fryer, and even the make.

Older models of fryers will be less efficient at reaching the required temperature (between 160 and 190 degrees Celsius), whilst commercial electric fryers usually reach this temperature slower than gas operating fryers.

When maintaining consistent temperatures, the larger, free-standing fryer is often celebrated for its quicker recovery time, despite larger quantities of oil to heat. Recovery time is the time taken for the oil to return to optimal temperature after food, particularly frozen food, is dropped into the fryer basket. Electric fryers in general are considered to have quicker recovery times, because its heating element directly heats the oil, as opposed to the walls of the fryer - such as is the case with gas fryers.

How often your commercial fryer oil should be changed is hard to pinpoint, considering this differs for every restaurant, café, or commercial kitchen. Oil changes vary between everyday for high-use commercial fryers, and weekly for less frequently used fryers. A deep clean, or boil out, of your commercial fryer should take place every 3-6 months.

These figures, however, depend on what you’re frying; how often your fryer is used; how often and how well the oil is filtered; how clean the fryer and other equipment used is. Some foods, such as meats, fishes, and breaded items will require more frequent oil changes or more thorough oil filters.

To gauge how often your oil needs changing, measure the colour of the oil (dirty oil will turn darker), the smell (dirty oil will take on a rancid, off smell), and the quality of the fried coating on your food (the food produced will be less crispy).  

Dirty oil will result in a poorer quality fry, can pose health and hygiene issues, as well as lower the smoke point of the oil – meaning your oil is more likely to burn, present safety issues, and spoil your food.

Electric kitchen appliances do not always need a ventilation system, complicating the question of whether or not an electric fryer would need a hood.

Some fryers do not require a ventilation or hood system – such as ventless fryers, which are enclosed machines that safely remove their own vapours. However, hoods are required for catering equipment that produces smoke, therefore an open fryer would require a hood; large fryers, such as free-standing fryers, especially need a ventilation system.