Restaurant fryers types

The principal categories of restaurant fryers are (1) countertop fryers, (2) floor-type fryers, (3) pressure fryers, and (4) turkey fryers. 

Color wands and color strips were promoted to determine the oil quality in a restaurant fryer. These did not provide any practical help to the restaurant personnel because a universal color standard does not apply for all types of oil. Sometimes, cottonseed od, com oil, and palmolein turn darker than soybean or sunflower oil in a restaurant type fryer, even though the oil quality is perfect for frying foods. In such cases, the restaurant operator may discard the good quality fryer oil just because the color may appear dark to the restaurant operator. 

The restaurants and food services consume the fried products soon after their preparation. Therefore, the shelf life of the product is not a significant factor for these products. The industrial products are sold in various types of packages that protect the products from becoming rancid during storage and distribution. The oil in the restaurant fryer degrades rapidly because of the constant exposure to high temperature and the extended hours of idle time. The continuous fryer... 

Since 1998, the CSPC has reported 75 incidents that involved fires, flames, or burns associated with turkey fryers. Twenty-eight of these incidents were reported for the year 2002. Turkey fryers are becoming popular. These fryers can be seen in many fast food restaurants, frying either whole turkey or chicken. Therefore, the users of this type of fryer must be aware of the safety tips offered by the agency. The detail of this report can be found on the website of the agency. 

Fried food is an important segment of the food industry. There are two segments, namely, (1) the restaurant/food service sector and (2) the industrial packaged product sector. Both sectors use fryers that are designed to produce specific types of products. Par frying has become a significant part of the frying industry. This has provided the convenience and economic benefit to the restaurant and the food service sector. 

Simple filtration of used oil from the fryer has been used by mankind for many years. For small restaurant type fryers, metal strainers or cloth filters have been used to remove the suspended materials accumulated in the oil during frying. This process can remove the gross suspended materials, but is not capable of removing either the very small suspended materials or the products of oil breakdown that cause further chemical reactions during frying. 

Mir Oil has introduced Frypowder for used oil treatment (Anon, 1992). In their study, the adsorbent was added into the restaurant type fryer to treat the oil in two different ways ... 

PQ Corporation of Valley Forge, Pennsylvania (Seybold, 1992) reported test results using their silica adsorbent, Britesorb-RlOO. In their test, french-fried potatoes were made in a restaurant type fryer. The product was fried for 8h per day. Fresh oil was added to the fryer after so many batches of product. The oil was treated with 0.7% Britesorb R-lOO, mixed for 5-10 min, filtered, and stored overnight to be used the next day. Oil breakdown products, such as polar compounds, polymers and free fatty acids were measured. In addition, oil color and soap content in the oil were also monitored. Most significant differences between Britesorb R-lOO and the other adsorbents were noticed in the soap and polar materials. Results from these tests are listed in Tables 11.3 and 11.4. The results indicate that Britesorb R-lOO is a superior adsorbent compared to other commercially available magnesium and aluminum silicate adsorbents. 

Adsorption treatment requires proper filtration of oil. Spent adsorbents, if left in the oil, can catalyze further reaction in oil. A batch filtration system could be adequate for a small size restaurant type fryer. However, for large industrial fryers, this can be expensive. A continuous slip stream filter system could be quite small, relative to the size of the fryer. However, this adds extra volume of oil to the system, increasing oil turnover time. This must be taken into account as part of the total picture. 

Maintenance of equipment under the fire prevention plan. Certain equipment is often installed in workplaces to control heat sonrces or to detect fuel leaks. An example is a temperature limit switch often found on deep-fat food fryers found in restaurants. There may be similar switches for high-temperature diptanks, or flame failure and flashback arrester devices on furnaces and similar heat-producing equipment. If these devices are not properly maintained or if they become inoperative, a definite fire hazard exists. Again, employees and supervisors should be aware of the specific type of control devices on equipment involved with combustible materials in the workplace and should make sure, through periodic inspection or... 

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