Deep fryer is a kitchen tool used for frying.
Although commonly used in commercial kitchens, household models are available and have become common.
Video Deep fryer
Features
Modern frying displays a basket to lift food from oil when cooking is complete. Fryers often come with features such as timers with audible alarms, automatic devices to raise and lower baskets into oil, steps to prevent food crumbs from becoming more mature, ventilation system to reduce frying odor, oil filters to extend life which can be used. oil, and mechanical or electronic temperature control. Deep fryer is used to cook a lot of fast food, and make it crunchy.
Maps Deep fryer
Construction
Modern commercial baking offers an energy efficiency improvement that is partly due to a better heat transfer system. Commercial frying with infrared heating or convection heating is efficient, but often expensive. The most common models of fryers are electricity and gas.
Electric restaurant chains are popular in counter top models due to their mobility. They lose slightly less heat than gas fryers because their heating elements are immersed in oil, and they have faster temperature recovery times between frying cycles. The gas cooking heats up faster and the cooking temperature is higher than the electric fryer. Gas frying can be powered by natural gas or propane, both of which are generally cheaper energy sources than electricity. This makes gas power very popular in model floor fryers.
Commercial fryers are generally available in mild steel or stainless steels. Stainless steel tends to rust or stain from mild steel. Light steel also expands under heat which can damage the welds from time to time. Therefore, stainless steel fryers often come with much better warranties than light steel fryers.
Frying pan is available with a variety of pan fried styles. Some commercial fryers have a "cold zone" at the bottom of a fried pot. This is where larger food particles sink and lower temperatures keep them from burning and polluting the oil. The tubing-style fry pot has a large cold zone because the tube is slightly above the bottom of the barrel, leaving plenty of room for the cooler oil and crumbs. This is very useful for cooking breaded foods (like blooming onions). The frying pan with tube style is more difficult to clean than the open fry pan, but the tube allows easy access to the heat source. Tubing cans are often slightly cheaper than their open pot counterparts. Open fry pans have external heat sources, which make it easier to clean and provide better access to oil, but they generally offer a smaller cold zone, so the drowned food particles can scorch and pollute the oil flavor. However, these fryers work very well for breaded foods. Flat restaurant flattering - another type of open frypot fry - can also be difficult to clean and lacks cold zones, but they are very effective for frying dough (such as donuts or mouthpieces). The bottom frying pan can also be used with a dampening insert that keeps the dough off the swipes quickly at the bottom of where the heat is normally used. The dough traps can also help keep the loose dough from stirring in the oil and stick to the next batch of food to make the food taste better and cooking oil last longer.
Some domestic fryers combine a beveled motorized basket that circulates its contents through hot oil. This design reduces the amount of oil needed for about half that required by the more traditional fryers. Domestic fryers are generally much smaller than their commercial counterparts, and usually have a capacity of between two and four liters.
Temperature control
Many new frying models include electronic temperature control. This computerized control saves energy by constantly sensing and adjusting the temperature of the oil. A high quality thermostat can survive in the range of 7.2? C from the desired temperature, ensuring an accurate cooking time. Safety thermostats that automatically cut off power when oil reaches dangerous temperatures help prevent oil fires.
Oil filtration
An oil filtering system, chemical treatment, or diatomaceous ground powder helps to remove unwanted food particles. Using this system doubles the life of oil. The oil filtration system can sometimes be purchased as a closed piece of frying to avoid involving employees in a rather dangerous process of filtering oil with the exterior system. Many restaurants use a portable oil filtering system to transport waste oil to the disposal area. However, even old oil is not entirely useless. There are ways (involving chemicals and other machinery) to "recycle" old oils as biodiesel that can drive diesel vehicles.
Accessories
Pastry restaurant is available with a variety of accessories and options. There are table models, single floor models, and "frying batteries" with double floor frying, filtration systems, and master stations all built together as one large floor frying system. Individual fryers may have one or more tanks. Commercial floor fryers can be equipped with casters for easier maintenance and cleaning. Fried baskets are also available in various shapes and sizes, from a taco salad bowl to a basket of onion bread, with or without heat-resistant grip.
Fryer in automatic
Industrial companies producing fried snacks such as French fried potato chips or fried potatoes using an automated frying system consisting mainly of real fryers, tubular heat exchangers for heating cooking oil, filters, circulating pumps, banana tanks for fresh oil and automation systems , most often a PLC. When the product leaves the fryer containing the percentage of oil (in potato chips about 35%) there is a constant flow of fresh oil into the system. Sensors for oil temperature, oil level, different pressure in the system and other parameters are used as inputs for PLC.
Fire risks
Typically, non-functioning and/or abusive fryers pose a serious risk of fire, especially with gas-powered fryers. Furthermore, placing water on an oil fire will cause a fire to boil and worsen the situation. There are special fire extinguishers and hood prevention systems based on hoods for food oil fires, often using alkali chemicals such as potassium citrate and potassium acetate that react with oil, trapping steam and steam, and thereby suppressing fire with saponification.
Domestic fryers often include safety cut-outs in case of overheating, for example if not enough oil is used or fryers are turned on when empty. The reset button is included on most of these fryers to reset the security device once the unit is cold; if the reset button does not include frying it may need to be fixed if the security device is on.
See also
gas fryer
References
External links
Source of the article : Wikipedia
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