September 2022

The process of frying food is very delicate and time-consuming. However, once you finish getting everything prepared, the results are well worth it. The go-to sides at any great restaurant are usually fried, and for good reason. Deep fat frying brings out the best flavors in foods, which is why it has been such a success for many global restaurant businesses for decades. But deep fat frying isn’t an easy process to maintain. It takes patience and technique to maintain the equipment daily so that it can remain up to par. And with the amount of upkeep that fryers require, you must make sure you have the necessary tools for the job. These are tools your restaurant needs to fry right. Energy-Efficient Fryer Unit Of course, the frying process wouldn’t be complete without the fryer itself, but with a market that’s saturated with machines, you don’t want just any fryer. Get something safe that features an alarm system for smoke and a fire trip switch that will go off if the system overheats. You’ll also want an energy- efficient unit. Make sure you’re picking the best commercial deep fryer that money can buy—it will essentially pay for itself over time. Thermometer and Oil Tester You will need a good commercial thermometer set and a backup or two just in case one fails you. These tools help you keep an eye on the system’s temperature and ensure it doesn’t exceed a certain range, preventing you from burning food or your establishment. You’ll also need an oil tester that you will use every day at the end of each shift to check the validity of the oil. Baskets and Tongs Without the proper utensils, you won’t be able to get your food out of the fryer. Make sure you have an ample supply of baskets and tongs to remove all food items from the oil, along with spiders for cleaning the system between oil changes. These are the minimum tools you will need for things to operate smoothly. Oil Filtration System If you don’t have themeans to filter your oil, you’re in for a surprise. An unclean system will ruin your oil and any food you attempt to fry in it. The general rule is to change your oil once every three to four frying cycles, though you may need to change it more frequently depending on the size of your fryer and how frequently you use it. Without these tools that your restaurant needs to fry right, your business might suffer. If your fries are touted as the best in town, you need to make fryer maintenance a priority. Take notes because these are the keys to success! TOOLS YOUR RESTAURANT NEEDS TO FRY RIGHT by | Mallory Knee 7