Operating Deep Fryers

Wherever you go, deep fryers are typically found in food providers such as restaurants, fast food outlets, staff canteens and other commercial cooking business. When you use deep fryers at your kitchen or in a food provider business, incorrect usage and poor maintenance may result in a substantial fire risk and there a few key steps you can take to prevent this type of fire on your premises. When electrical elements or gas components provide the energy source to these deep fryers, it is very important that either energy source is turned off after business hours to prevent unwanted accidents. The best way to ensure no accidents will occur, use a separate isolator switch that is located by the electricity or gas supply and these deep fryers are also switched off at the appliance itself. Apparently, the amount of food you need to make will rely the size of the fryer you need to get. The more fried foods you need to cook; the bigger fryers you will need. Frying capacity is usually determined by how many pounds of food a fryer can cook in an hour. Typically, this is measured by roughly doubling the oil tank capacity of a fryer. A 40-gallon fryer should produce between 75 and 80 pounds of fried food per hour. Countertop models have much less capacity than floor models and these are typically used for very small volume applications. Larger volume kitchens purchase multiple units of tank floor fryers or put several smaller floor units in series next to each other. This is especially useful for frying different food types simultaneously. Also, the fitting of automatic temperature cut-out switches is essential to prevent deep fryers from overheating by overusing.

There are a few reminders when using fryers: 

• Deep fryers must be fitted with separate external cut-out switches that are non-adjustable as well as mechanisms that can be manually reset in order to prevent it from overheating. 
• The cut-out switch needs to disconnect the deep fryer from the energy supply when the cooking oil or fat reaches the maximum temperature set for it to be effective. 
• All deep fryers, cut-outs, thermostats, heating elements and controls should comply with the relevant standards. 
• Any types of fryers need to be maintained, checked at least annually and must be carried out by an certified service technician to achieve a safe usage and working condition.

Some owners choose the least expensive service option available in maintaining their fryers and later regret when they find it lacking or the service company cannot repair an issue promptly and keeping it operating in its peak condition is an on-going task. Establishing a maintenance contract with a reputable service company is a necessity to keep these fryers in good working condition. A certified fryer technician, supported by a well-established, factory authorized service and repair company, with a proven records of workmanship is better for your business than being cheap. If your business operation is relying on the successful maintenance and operation of your equipment, get the most reputable company to service your commercial Queensland fryers which allows you not worrying unwanted incidents while operating your business and also not stress about your fryer operating at its peak performance.

Types of Oven Ranges You Can Have

Oven ranges have the ability to do much more than simply cooking, they have various functions that they can carry out such as cooking, baking and roasting your food. Oven ranges can do all that and more for you and your family needs. In addition to deciding on Queensland oven ranges, you will also need to figure out how your oven will fit into your existing kitchen setting.

Types of oven ranges you could go for:

Freestanding Oven Ranges

A freestanding range is the easiest option in terms of installing it in at your kitchen. A freestanding oven range can be put wherever in your kitchen you have a gas and electrical hookup. They have finished sides and a flat back and their sizes are standardized so they should fit into any standard range space. They typically have a back guard on them that both protects your wall from any mess or heat and is usually where the controls are found. Freestanding ranges are the cheapest and most convenient of the range design types.

Slide-in Range Oven Ranges

A slide-in range has the design of looking like it’s built in and custom made for the kitchen since you can just slide them into the available spot in your kitchen. This type of range does not usually have a back guard and the controls are located in the front of the range making it a smoother and cleaner look of an oven. They are also wider on top so that there’s no space left between the range top and the counter and drips and small food particles cannot get through.

Drop-In Oven Ranges

A drop-in range has unfinished sides and a wide enough top to ensure there’s no space between the range and counter. Unlike a slide-in range, a drop-in range never touches the floor, but is rather installed on top of a cabinet baseboard. It makes the range look more built in, but it’s harder to install, as it often requires custom-made cabinets.

Wall Oven

A wall oven is just typically an oven, without the stove and this usually costs more than buying a range that brings the two appliances together, but ends up leaving you with more storage space in the kitchen and can sometimes add convenience when you’re cooking.

In most cases, electric ranges have a serious performance edge over gas models in terms of efficiency. But there are exceptions to almost every rule and if you’re fortunate enough to have a choice between gas and electric, you might want to do some extra research to make sure you get Queensland oven ranges that best fits your style of cooking. Cooking for people and for your love ones can be a wonderful experience and also allows you to develop your cooking skills. An oven ranges gives you the ease to cook or bake what you want and gives you the opportunity to come up with new dishes.

What a Griddle Does For Your Cooking

A griddle is a flat metal plate which cooks food by conducting heat directly from the griddle surface to the food product. While in the process of cooking, a thin layer of cooking oil or grease from the cooked item usually separates the food from the griddle surface to keep the food from sticking. A griddle is used to cook a variety of foods such as bacon, eggs, hamburgers, steak and more Also, some also like to use the hot griddle surface to heat food in a small pan for melting butter. Cast-iron griddle pans eventually become non-stick, just as regular cast-iron pans do. You can get double-sided cast iron griddles. One side is flat, the other side ridged. This kind of griddle is designed to go over two burners on a stove top. The spot in the middle, where there is no burner, will be cooler and not as hot as the ends. The double-sided concept has one negative effect, people have found that if you get one side seasoned and then flip it over and cook with the other side on a flame burner, the seasoning on the underside gets burned. A heavy griddle is considered to be the best because they evenly distribute the heat. Like most cooking equipment, a griddle can be powered by either gas or electric. Typically, both electric and gas griddle models have burners directly underneath the plate to heat the surface, however an electric griddle Queensland sometimes have their elements embedded into the plate itself.

These are the simple tips on how to save gas or electricity when using a griddle:

• Pre-heat until the griddle surface has the correct cooking temperature needed.
• Set the temperature for each section not higher than that required cooking temp of the food.
• Reduce heat or turn off the griddle during slow production times.
• Use pre-cooked foods and avoid frozen foods as much as possible.
• Use a cover while cooking in order to have maximum effieciency.
• Scrape the cooking surface between production intervals.
• Clean the griddle frequently.
• Inspect and search for hot or cold spots on each section of the griddle periodically.
• On griddle gas types, make sure each gas flame burns blue and adjust the gas-to-air ratio if needed.

A griddle Queensland also has the added advantage that their temperature can be controlled very precisely where it makes it ideal for cooking a variety of foods. You can set the temperature according to the food that you are cooking where it can also preserve the flavors. The material used to make your griddle can be equally as important at the source of its heating. Each one carries its own individual assets and drawbacks that can make them more appropriate or problematic depending on what kind of food you are cooking. In the past, early griddles were made of flat rocks used to cook flatbreads over an open fire. Many old wood-cook stoves incorporated a "griddle" eye into the cook surface. Some of the brands have optional griddle eyes or offer a drop-in replacement for one or more eyes of the cooktop.

How Fryers Work

When you decide to buy fryers, you need consider and find the optimal fryers for your establishment. It is a significant decision because it typically affects the cost of the operation most whether you are a homeowner or a restaurant owner. To understand how Brisbane fryers work, we can identify phases within the process. The oil is heated to between 325-400ºF. Food is then placed in the oil, at which point the food begins deep frying. This sudden heat increase cooks the food’s surface and seals the moisture of the as-yet uncooked food. The moisture that is inside the food heats up and becomes a vaporous form of water. The vapor then cooks the food. Tiny bubbles start to appear where the food’s surface meets the oil, forming a gas barrier. These bubbles are in fact water inside the food then it becomes gas when the food touches the hot oil, exiting before the heat seals the remaining water vapor inside the raw food. Oil and water do not mix which means no oil reaches the food’s surface at this point. The bubbles shield the food so that no oil penetrates inside the food.

Some types of fryers in the market:

Gas or Electric

Gas is traditionally specified for fast cycle times and large volumes of food per hour while commercial electric Brisbane fryers specified for lower volume or infrequently used units. 

Tabletop or Freestanding

If your food volume is large, you probably need a floor-standing unit or multiple floor-standing units.  If you are a smaller specialty operation or offer a niche product, a tabletop unit may fit your needs better because your volume is not that much or your use is infrequent.

Air Fryers

Air Fryers are being spoken about everywhere these days. Fried foods are rich in fat and incredibly tasty. However, since they are deep-fried, they carry a lot of residual oil that has been absorbed by the food during the process of frying. Air fryers use hot air to cook your food evenly. By circulating this superhot air, air fryers are able to quickly cook food in a similar fashion to other common cooking appliances, while using next to now oil, or other fattening additives. The combination of the heating element, and the quick moving fan located right above the heating element, are responsible for the even cook. Overall, this process provides a blast of hot air at high speeds, which allows you to gain one of the healthiest approaches to cooking food.

Brisbane fryers should be filtered every day. This is a needed task to keep the oil safe to use and to maintain the integrity of the machines. Experts will tell you how difficult it is to clean a fryer which has been left untouched for a couple of days. Draining the oil becomes clogged in the pipes by food particles and eventually needing snaking, followed by the potential rush of oil into the pot and then onto the floor. This is the reason why such an important task is needed in the kitchen. Cleaning fryers is very important. Remember, if you don’t’ change your oil often, it won’t matter how well you have treated your equipment.

The Efficient Guide to Determine the Specific Ranges

The best advice to keep an oven ranges operational efficiently is proper and regular cleaning and maintenance that should be cleaned both daily and weekly after the oven ranges is cool down and the debris should be removed with a scraper or wire brush, even if an oven ranges has stones should be carefully removed and cleaned individually. The important is not to use water or any other liquid on stones because the heat from oven ranges can cause these to crack and may leave behind an unwanted scent or taste and affecting the finished product, owners should follow the manufacturers’ cleaning instructions and clean around the oven ranges door crevices to allow proper opening and closing use. The exterior of the oven ranges can be cleaned using a stainless steel cleaner and towel with the grain of the metal as not to discolor or affect the shine of the oven ranges and the air intakes also should be cleaned regularly. Some oven ranges will last long but on average equipment has a long life cycle with proper cleaning and maintenance of oven ranges will prolong the life of a deck oven but like all equipment it will begin to show signs of wear and tear over time.

The oven ranges service history should be checked to determine if there are repeat issues that require a service agent to the deck oven ranges begin to show signs of cracking or splitting in the walls or floor that may be time to consider replacement, now, if the product is not cooking evenly it takes too long to cook or cooks too fast and the service agent is needed. Oven ranges can vary in terms of width, features, configuration and available options units consist of an oven ranges top and a base and oftentimes will emerge as the most used piece of equipment in a kitchen cook line. The culinary staff can use the Brisbane oven ranges for stir frying and different cooking as they can also use the base for baking or roasting while warming and broiling to storage cabinet or refrigerate in the freezer drawers. Restaurant oven ranges handle light-duty applications that have similar features but promise sturdier construction that allows them to stand up to higher volumes and heavier pots and pans.

Oven ranges can have heavy-duty models configured and customized as island suites that typically free-standing or medium-duty oven ranges often come with standard and convection oven and the most common varieties of oven ranges include open-burner with hot tops griddle and graduated hot tops. Oven ranges with griddle tops in size facilitate easier movement of pots on oven ranges comes mostly with electric and had become a more popular option for creating international cuisine. The important to look at the application for use of the equipment of oven ranges to make sure the flexibility is built into the design to expand or keep it static as needed and may not want to deviate whereas independent operators may want flexibility to look at the specific application so the operators can make the decision whether Brisbane oven ranges base or refrigeration underneath are needed.