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Fryers

Displaying 1 - 13 of 13 Product(s):
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Quick View Lincat Lynx 400 4 Litre Fryer LDF

Fuel: Electric
Oil Capacity: 4 litre
Chip Output hour: 8kg

164.33
ex VAT
Pack Size: 1
Quick View Roller Grill FD50 5ltr Counter Top Fryer

Fuel: Electric
Oil Capacity: 5 litre
Chip Output hour: 10kg

210.00
ex VAT
Pack Size: 1
Quick View Rollergrill 8 Litre Fryer FD80

Fuel: Electric
Oil Capacity: 8 litre
Chip Output hour: 18kg

246.38
ex VAT
Pack Size: 1
Quick View Lincat 2X4 Litre Twin Tank Fryer LDF2

Fuel: Electric
Oil Capacity: 2x4 litre
Chip Output hour: 17kg

336.04
ex VAT
Pack Size: 1
 
Quick View Lincat Single Fryer DF33

Fuel: Electric
Oil Capacity: 9 litre
Chip Output hour: 8kg

344.09
ex VAT
Pack Size: 1
Quick View Lincat Double Fryer DF66

Fuel: Electric
Oil Capacity: 2x9 litre
Chip Output hour: 16kg

560.06
ex VAT
Pack Size: 1
Quick View Lincat 2X9 Litre Twin Tank Fryer DF612

Fuel: Electric
Oil Capacity: 2x9 litre
Chip Output hour: 36kg

702.93
ex VAT
Pack Size: 1
Quick View Lincat J6 Single Tank Fryer Electric

Fuel: Electric
Oil Capacity: 9 litre
Chip Output hour: 18kg

474.21
ex VAT
Pack Size: 1
 
Quick View

Fuel: Electric
Oil Capacity: 2x9 litre
Chip Output hour: 36kg

858.54
ex VAT
Pack Size: 1
Quick View

Fuel: Gas
Oil Capacity: 18.5 litre
Chip Output hour: 28.6kg

From 1,158.33
ex VAT
Packs From: 1
Quick View Lincat 2X12L Fryer J10/N

Fuel: Gas
Oil Capacity: 2x12 litre
Chip Output hour: 36kg

1,546.71
ex VAT
Pack Size: 1
Quick View

Fuel: Gas
Oil Capacity: 24 litre
Chip Output hour: 54kg

2,511.67
ex VAT
Pack Size: 1
 
Quick View Lincat Twin Tank Gas Fryer 2x14ltr OG71111

Fuel: Gas
Oil Capacity: 2x14 litre
Chip Output hour: 45kg

3,010.00
ex VAT
Pack Size: 1
 
 
 
 

Fryers

While called a deep fat fryer, all food floats in hot oil, cooking in the top two inches of the fryer. This can easily lead to a kitchen having an electric fryer or gas fryer that's far too big, heating up more oil than really needed.

A common mistake when buying a commercial fryer is to base your needs of a deep fat fryer on a particular day of the week. For example many people take a particular day when frying capacity is high, such as fish and chips being popular on Friday, and buy a commercial fryer as if demand were that high every day.

Some establishments simply cook more than required during a busy time and ensure that the food is kept warm using a chip scuttle.

In a busy operation it makes sense to have more than one deep fat fryer, one kept exclusively for chips, the other for frying anything else.

An industry wide performance measure for a deep fat fryer is usually given in weight of chips per hour a commercial fryer can cope with.

Gas fryer or electric fryer?

There are no clear answers to whether a gas fryer is better than an electric fryer or an electric fryer is better than a gas fryer without understanding the needs of the user, but there are distinctive advantages. The general rule of thumb is that an electric fryer is cheaper to buy and maintain than a gas fryer. An electric fryer is generally designed for low to medium volume output and a gas fryer designed for higher volume levels, however for high usage a gas version can work out cheaper than the equivalent electric one.

Features of a gas fryer

In a gas fryer there are one of three types of heating systems generally used which include tube burners, exterior jet systems and infra red heaters. A tube burner has wide tubes running across the lower inside of the tank which contain gas jets that heat the oil through the tubes.

An exterior jet system uses a series of gas jets around the exterior of the tanks, while infra red heaters use similar systems providing high heat outputs.

Good deep fat fryer practice

A problem associated with all deep fat fryer systems is that rapid transfer of heat into the oil through a metal well can lead to oil burn in the base of the fry tank. This happens when food debris falls to the base of the tank and carbonises because of the intense heat. This leads to oil taint and a breakdown of the oil.

Manufacturers try to avoid this happening by integrating a feature called 'cool wall' into their commercial fryer units. This normally means that there is a sharp depression in the base of the commercial fryer tank which is below the level of the gas burners. Food debris drifts down through the oil and collects in this cool depression, which can often be up to 30 degrees Celsius below that of the cooking area of the fry tank.

An electric fryer with heating elements within the tank have less of a need for a cool zone, but some do still have them on bigger commercial fryer units.

Safe and efficient oil filtration

Most deep fat fryer models rely on the user to filter the oil, usually in the traditional way of using a bucket, a sieve with a tea towel in it and pouring the oil into the bucket through the sieve. It is quicker, more efficient and safer to buy a freestanding commercial fryer with a filtration system built in that at the touch of a button cleans the oil. This will help improve health and safety in your kitchen.

The filtration system used in a commercial fryer works by pumping hot oil through a set of filters on the bottom of the tank, and takes a matter of minutes.

To speak to one of our sales teams or to request more information from Bidfood Catering Equipment about our range of commercial fryer systems please call 0370 3663 960.