What are the different types of fryers?
The primary difference is the “sediment zone” for each style of fryer. The sediment zone is where cracklings,
breading, and small pieces of food collect as they fall off during the cooking cycle. Some manufacturers call
this the “cold zone” because oil temperature in this zone is not as hot as the cooking zone.
Open-Pot Fryers
The term “open-pot” refers to the unobstructed heated area of these fryers. Gas
models heat the fry pot from the outside. Electric models have a ribbon-shaped
element immersed in the oil, which folds upward for easy cleaning.
Pros
- Versatile and well-suited for most frying needs
- Open-pot fryers are the easiest to clean
- Value priced
Cons
- Deep, narrow sediment zone
- Not suitable for specialty products
Best for lightly breaded foods
Open-Pot Sediment Zone
Open-pot fryers are easiest to
clean, but have a smaller sediment
zone than tube-style fryers, making
them best for lightly breaded
(lower sediment) foods. The
construction of these fryers allows
for the best visual monitoring of
sediment status.
Tube-Type Fryers
Tube-style fryers can accomplish the same tasks as open-pot fryers, but
are slightly more difficult to clean because the tube-shaped heating elements
are permanently fixed in the vat.
Pros
- Well-suited for a wide range of heavy frying
- Wide sediment zone
Cons
- Difficult to clean
- Not suitable for specialty products
- More costly than open-pot fryers
Best choice for heavily battered foods
Tube-Type Sediment Zone
Tube-style fryers have larger
sediment zones below the burners
than other fryers. The wide
sediment areas below the
burner tubes allow particles to
settle and accumulate. However,
because tubes are generally
fixed in place, it can make cleaning
more difficult and time consuming.
Flat-Bottom Fryers
Flat-bottom fryers are designed for frying delicate items that float near the surface
of the oil, such as tortilla chips, taco shells and tempura.
These fryers don’t have a sediment zone, so they aren’t as suited for the high
volume tasks accomplished with tube-style and open-pot designs.
Pros
- Well-suited for liquid battered foods
- Ideal for bulk frying
Cons
- Difficult to clean
- No sediment zone
Best choice for specialty foods
Flat-Bottom Sediment
Flat-bottom fryers lack an area
devoted to capturing sediment.
Contaminants remain more in
contact with foods throughout the
frying cycle. Patrons may complain
about a blackened appearance or
a difference in taste due to
carbonized contaminants.
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