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.