While an all-purpose fryer is excellent for most foodservice establishments, some businesses require specialized models to fit their intended task. If your restaurant fries a high volume of liquid batter and tempura-style foods, you ought to consider purchasing a Dean flat-bottom fryer. These flat-bottom units can whip up large batches of items such as tortilla chips or taco shells consistently, but can also handle items such as heavily-battered fish fillets and shellfish without a hitch.
The fryers’ broad surface area allows them to meet high-capacity demands while still providing excellent-quality fare. A fryer can either cook very large products in its 24” wide frypot, or a high-volume of smaller products, maximizing the value and versatility of Dean’s flat-bottom models. An innovative induced-draft burner chamber with power exhaust system dramatically cuts idle time gas usage, which is important in lowering your energy costs. The frypot’s oil temperature is closely monitored with Dean’s Thermatron control system, and the low ratio of oil-to-surface area ensures oil movement for consistent frying and low oil consumption, saving you even more of your hard-earned cash.