Gas Fryer Repair

There are a few options regarding which commercial gas deep fryer would suit your kitchen best. The most common types of commercial fryers can be split into two categories: counter top commercial fryers and free-standing commercial fryers.

Countertop fryers are compact units, typically with one or two basket fryers, that sit on top of the work surface. Though they take up less space in your catering kitchen (and no floor space), their smaller size means they are limited to cooking smaller foods, and smaller quantities of foods, such as fries.

Whilst most countertop fryers are commonly powered by electricity, they also work on gas, too. Gas fryers are believed to have a quicker recovery time than their electric counterparts – meaning the oil contained within reaches optimal cooking temperature faster.

Free-standing fryers, also called floor model fryers or upright fryers, are perfect for larger quantities of bulkier foods, such as fish or chicken, whilst also being able to cater for smaller foods.

Available with one or two baskets, their deeper basket fryers can hold a greater capacity of oil than the countertop fryer, meaning meats or fish which need to be fully submerged in the oil can be safely cooked through. Gas free standing fryers produce higher a BTU, supplying a quicker recovery time and more consistent cooking temperature necessary for meats and fish.

Taking into account your kitchen floor space, budget, and how many fried food dishes your kitchen will be serving, will help you make a decision about what type of fryer is best for your business. 

Perhaps one of the most important things to consider when deciding which oil to use in your commercial gas deep fryer is the smoke point, closely followed by price and flavour.

The smoke point of oil is the temperature at which the oil starts to burn and produce smoke, changing the taste of the oil and, if you continue to cook the oil at this temperature, even release harmful chemicals or catch fire. Selecting an oil with a high smoke point helps you to avoid this.

You’re likely to go through a lot of oil using a commercial gas deep fryer, meaning price is another important factor of choosing an oil. Using a cheaper oil, or even blending together a more expensive oil with a cheaper oil can help lower the costs of your kitchen.

The final element is flavour. It is common practise to deep fry using oils without flavour, however occasionally flavoured oils, such as sesame oil, can be used to compliment certain dishes.

The exterior of your commercial gas deep fryer should be cleaned daily. Deep cleans, also known as “boil outs”, and changing the oil should happen as needed, depending on how often, or how rigorously, your commercial deep fryer is used. Keep in mind, however, you should do this fairly regularly (leaving it no longer than six months at a time).

A deep clean will not only keep your commercial fryer safe and hygienic but means you won’t compromise on the flavours produced by your deep fryer. Even better, you could save on energy and money, since your commercial deep fryer won’t have to work as hard to heat up.

Whilst you should foremost consult your deep fryer instruction manual, and secondly, your deep fat fryer cleaning solution instructions, the basic steps to boiling out, or deep cleaning, your commercial deep fryer are as listed -  

1. Turn off your deep fat fryer and leave to cool.
2. Drain the cooled oil from the fryer, removing any food waste from the interior and/or drain.
3. With a scrubbing brush or paper towels, clean the interior walls of your fryer.
4. Fill the fryer with cool water and add deep fat fryer cleaner.
5. Turn on the fryer to slowly boil the water for 15-30 minutes, or as instructed by deep fat fryer cleaning solution.
6. Allow the water to cool before draining.
7. Dry the interior using paper towels, making sure to remove any leftover debris.
8. Refill with fresh oil.