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Best Commercial Potato Chips Fryer Machine Buying Guide
Mar 30, 2018 | Emily
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With so many commercial potato chips fryer machine manufacturers to choose from, shopping for a new fryer can be overwhelming! Whether you own a large restaurant, sports bar, concession stand, or food truck, we have the perfect unit to allow you to fry up your signature entree, appetizer, or side dish with confidence! Read on to learn more about how to choose the fryer that is right for your business.
Key Considerations of best potato chips deep frying machine:
1.Drainboards serve as a place to put baskets of freshly fried product. Installed on a slight angle, these allow oil to drain back into the tank, while simultaneously frying more products.
2.Frying area is considered the amount of space that the operator has available to fry product. Measured in length x width.
3.Fryer Battery allows an operator to easily order a set of fryers that they can bank together, instead of ordering multiple units separately.
4.In addition to a tank's capacity, many manufacturers will list a unit's output in pounds, referencing the amount of French fries the unit can produce per hour. This helps operators determine if the unit is right for their volume of business, unable to keep up, or if they could save some money by going with a model with a lesser output.
5.A major difference between fryer types is the "sediment zone". This is where cracklings, small pieces of food, and breading will collect as they fall off during cooking. Some manufacturers may call this area a "cold zone" because the oil in this area is not as hot as the cooking zone.
6.Recovery time is the length of time it takes the fat to return to the desired cooking temperature after food is submerged in it. If the temperature drops too much or does not return quickly to the proper cooking temperature, the food may absorb excess fat and become greasy.
7.Commercial fryers are often referred to by their tank capacity. For example, a "40 Pound Fryer" will hold up to 40 pounds of fryer oil. Some manufacturers will also rate their units based on the number of pounds of French fries the unit can produce per hour. Generally, a quality fryer can produce a volume equal to 1 1/2 to 2 times the weight of oil it can hold. Thus, a 40 pound fryer could produce up to 80 pounds of French fries per hour, under ideal conditions.
8.Proper temperature control is important because if the temperature is too high, oil can burn and ruin the food's taste, also limiting the life of the oil. If the temperature is too low, product won't be as crisp and will absorb more oil.
Henan GELGOOG Machinery Co., Ltd. is a company engaged in food machinery manufacturing for many years. We have professional machinery manufacturing team. If you need a fried potato chips making machine, you can contact with us. We have different specifications for you to choose.
Whats app:+8618539931566
Key Considerations of best potato chips deep frying machine:
1.Drainboards serve as a place to put baskets of freshly fried product. Installed on a slight angle, these allow oil to drain back into the tank, while simultaneously frying more products.
2.Frying area is considered the amount of space that the operator has available to fry product. Measured in length x width.
3.Fryer Battery allows an operator to easily order a set of fryers that they can bank together, instead of ordering multiple units separately.
4.In addition to a tank's capacity, many manufacturers will list a unit's output in pounds, referencing the amount of French fries the unit can produce per hour. This helps operators determine if the unit is right for their volume of business, unable to keep up, or if they could save some money by going with a model with a lesser output.
5.A major difference between fryer types is the "sediment zone". This is where cracklings, small pieces of food, and breading will collect as they fall off during cooking. Some manufacturers may call this area a "cold zone" because the oil in this area is not as hot as the cooking zone.
6.Recovery time is the length of time it takes the fat to return to the desired cooking temperature after food is submerged in it. If the temperature drops too much or does not return quickly to the proper cooking temperature, the food may absorb excess fat and become greasy.
7.Commercial fryers are often referred to by their tank capacity. For example, a "40 Pound Fryer" will hold up to 40 pounds of fryer oil. Some manufacturers will also rate their units based on the number of pounds of French fries the unit can produce per hour. Generally, a quality fryer can produce a volume equal to 1 1/2 to 2 times the weight of oil it can hold. Thus, a 40 pound fryer could produce up to 80 pounds of French fries per hour, under ideal conditions.
8.Proper temperature control is important because if the temperature is too high, oil can burn and ruin the food's taste, also limiting the life of the oil. If the temperature is too low, product won't be as crisp and will absorb more oil.
Henan GELGOOG Machinery Co., Ltd. is a company engaged in food machinery manufacturing for many years. We have professional machinery manufacturing team. If you need a fried potato chips making machine, you can contact with us. We have different specifications for you to choose.
Whats app:+8618539931566