Most people don’t work with deep fat fryers unless they’re in the service industry, and even then, they may prove to be something of a mystery unless you exclusively cook around fryers. Many people have their opinions about deep fryers—and many of these opinions are completely wrong. The misconceptions about cooking with deep fryers are numerous, but with the proper knowledge and understanding, you might have a different perception moving forward. Read on to discover more about cooking with these devices.

Commercial Fryers Are Not Space Savers

Most people associate fryers with huge vats of oil that take up large areas of restaurant kitchens. Many people even think they have their own space reserved just for them. This could not be further from the truth.

The reality is that there are many different variations and varieties of deep fryers you can choose from. In most cases, fryers stay in groups of two of three within kitchens to save space. Additionally, they require proper ventilation, and workers should be able to use them freely without getting in the way of other food preparation areas.

Fryers Are Messy

With the advent of new technology, we now have alternatives to traditional fryers, which makes life much easier when deep frying. We can find ventless fryers, which are covered and automated so you get a perfect fry every time. With these fryers, you won’t have to suffer from oil splattering and popping as you fry.

Most commercial-grade deep fryers are sturdy and deep enough for any oil to stay within the fryer. When you panfry at home, you’ll experience a lot more splattering and messiness. Kitchen pots and pans aren’t designed for deep fat frying. It’s understandable that people would believe that fryers are all similar, but this isn’t the case.

Having a Fryer Is a Cheap Cooking Alternative

Inside a kitchen, you have an assortment of utensils and devices for cooking, especially if you have a full-service kitchen and offer buffets or cafeteria-style meals. Even the smallest restaurants can’t get by without certain utensils and cooking devices.

Many establishments use ovens for baking and cooking different dishes. Many people also use cast iron pots and pans for specialty meals. Some locations use microwaves for quick warmups and melting when the oven is in use. Most restaurants use general pots and pans for boiling, sautéing, stir-frying, panfrying, or toasting.

People usually set aside griddles and grills for larger meats or items that need texture and char. And of course, fryers are for melt-in-your-mouth, juicy fried food that you can’t live without, whether that’s chicken, French fries, hush puppies, or even fried ice cream. But despite the number of dishes they can help create, fryers aren’t the ultimate alternative to cooking.

They may provide a quick and efficient way of cooking, but not everyone will want to eat fried foods, especially if they’re staying conscious about their health. And you can’t fry all foods if you want to keep a wide variety on your menu. Make sure you provide an enticing variety to keep things fresh and interesting for your customers.

Fryers Aren’t Worth Their Market Price

If you’ve ever looked for restaurant deep fryers for sale, you know that investing in a commercial deep fryer isn’t a cheap endeavor. In fact, it can prove quite costly. But you should consider the return on investment. If you invest in a deep fryer for your business or restaurant, you might have to shell out some serious money to get your business running. However, the fryer will earn that money back and continue to put out products long after you pay off the unit.

In the long run, the deep fryer will be worth much more than what you paid for it upfront. And if you purchase from Pro Restaurant Equipment, you can rest assured that you have a top-quality product that will serve you for a long time. You can fry day after day knowing that you will experience success and cook something outstanding every time.

Safety Concerns of Using Fryers

Above all else, people often fear the worst whenever it comes to frying foods. In the home, this may be an issue, but when it comes to commercial deep frying, you can feel much less anxious. Most deep fryers are equipped with sensors that will tell the cook when the oil has started to overheat. This will result in the machine shutting off until the temperature decreases. This safety measure can help prevent dangerous situations in restaurants, especially small ones in which workers have to work in tight quarters.

At home, you must keep a close eye on what you cook and maintain the temperature by looking at your thermometer repeatedly. You also risk knocking over a pan and spilling hot oil on the floor—or worse, on yourself or someone else. Commercial deep fat fryers are large enough that they won’t fall over; in fact, it would take quite a push to make the oil splatter outside of the machine. Safety truly is a top priority when cooking with these machines. You and your cooks can feel much more secure knowing that these devices are designed and built with efficiency, quality, and safety in mind.

When mulling over whether to purchase your new deep fryer, you must consider a variety of factors. Having a new unit means that you will need the necessary savings to pay for it, but then you can think about how it can help you make your money back over time. These devices are sleek, easy to use, easy to clean, and easy to store. If you want success in your restaurant’s kitchen, think about purchasing a deep fryer.

They’re even much safer than what you might have at home. Hopefully, this has changed your perception of the misconceptions about cooking with deep fryers. If you’re interested in purchasing a deep fryer for your establishment, look no further than Pro Restaurant Equipment—we offer a variety of machines and devices for restaurants of all kinds.