Commercial Fryers Iowa

If you love to make things like fries, battered chicken strips or fish nuggets, hush puppies, and other fried goodies, then you likely have a home fryer. In fact, you likely have a deep fryer, since these make it much easier to fry up your favorite foods in larger batches than a simple frying pan coated in oil would do. Your home deep fryer probably has the capacity to hold up to a gallon or so of oil and came with some kind of fryer basket that allows you to take out several pieces of your fried food at once. This may also look like a strainer our soup skimmer.

These home deep fryers are great, and for a small or even large family in Iowa, they are ideal, because they don't take up too much counter space and can still provide enough food for a large meal in a relatively short amount of time. However, if you own a restaurant in Iowa, even a small one, a home fryer is not enough for your cooking needs.

This is where the commercial deep fryer comes in. Commercial deep fryers are large machines that can accommodate dozens of large food orders per day, often with several being able to cook at one time. If you have ever ordered a hamburger and fries from a local food joint, you have seen one brand of commercial deep fryer used for your fries. This is actually just one of many types of commercial fryers, as you will soon see.

There are two main food items that are typically used in commercial deep fryers—oil and shortening. The stable oils used in most fryers can last up to 100 hours, meaning that you don't have to change the oil each and every day after use, like you might with a home fryer. In fact, depending on how many batches you do each day in your commercial deep fryer, you may go through all the oil and actually have to add more to it.

Typically, if you do 50 large batches of food, such as fries in a commercial deep fryer, you would be short four pounds of oil. This is because some of the oil from the fryer does absorb into the food, even if you drain it. Let's say you started your day with a fryer that holds 20 gallons. After fifty batches, 1/5th of your oil would be gone and need to be replaced.

Shortening comes in tubs or bricks and quickly melts down to a liquid for frying purposes. Using shortening in commercial deep fryers used to be very popular because once the shortening melts down, it can last from 200 to 300 hours—2-3x as long as oil. This means you get just as many batches out of it without it having to be changed as often. Shortening is not used as much now, however, because it is so high in fat and calories. Now, most Iowa restaurants opt for healthier fry oils like vegetable, canola, and the like. Which type you would use in your commercial fryer would depend on what you are frying and if you are trying to save fat and calories or not.

A countertop commercial fryer is the fryer you typically see at a burger or fast food establishment. It can be used for such things as fries, hush puppies, chicken nuggets, batches of fried chicken, and anything else small enough to fit in its basket.
A countertop commercial fryer will have at least one, but up to four baskets, that fit perfectly and were custom built for that particular fryer. They have hooks where you can hang the baskets to let excess oil drain off the food before you serve it to your customers. They are called countertop fryers, because they fit in perfectly between counters so they do not disrupt the flow of your kitchen or prep area.

There is a range of sizes to choose from when it comes to countertop fryers. They can hold up to 10 lbs of oil on smaller models or as much as 30 lbs of oil on the larger models. The size you choose is largely dependent upon your particular business' needs and budget, not to mention the space you have in your kitchen to fit a fryer.

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