Continue to Site

Those who use deep fat fryers

L

LittleChef

New member
During quiet periods, do you:

a) Leave them on permanently
b) turn them off until they’re needed again
c) leave them somewhere in the middle so they don’t cool down too much

Four years after opening my business, I still can’t decide which option is best!
 
Last edited:
i just leave it on…figure its gonna use up just as much gas to get beck up to temp as to hold temp.
 
Last edited:
Leave it on dont touch it.

I used to keep it at 350f
Now i keep it at 325f made a good difference in food quality
 
Last edited:
Agreed, leave them on. Even if you manage to save money it’s a matter of a few cents anyway.
 
Last edited:
leave it on you are going to use just as much energy to get those things back up to temp not to mention the amount of time it will take = customer waits longer
 
Last edited:
We fire one or both of our fryers 15 minutes before opening, Some days we start with only 1, other days we have both blazing, as things slow down, we will shut one of them down.

Where your money savings will be realized is in the proper care of your shortening, strain it nightly, try to keep ice and water out of it when dumping food in there,
Also, those expensive shortenings that your supplier will try to sell you based on alleged increased life of the shortening, I see it as a waste, I use the cheapest stuff I can find without any Canola oil in it, (I hate Canola oil for frying)
We fry a few things, mainly just fries & wings, but we also do fried oysters, clams, & shrimp for our Po’Boy sandwiches. And occasionally a Ponza Rotta or two for the crew (Deep Fried Calzone)
 
Last edited:
Agree 100% with gotrocks, expensive shortening is a waste doesnt last any longer.
 
Last edited:
the trick is filter every day…cheap shortening is fine, but peanut oil will last a bit longer & the flavor profile is superior…when I had an auto filter system, I could filter several times a day…then peanut oil was worth it…
 
Last edited:
@Patriot’sPizza
Did you have people with peanut allergies freaking out over your use of peanut oil?

It is my understanding that the allergen is a protein, and since peanut oil is a lipid with zero proteins, an allergic person should have zero problems. But I could not imagine trying to explain that to a customer with allergies to peanuts.
 
Last edited:
We shut our fryers off every night…sounds like we’re in the minority here.

I assume you all are shutting your hood systems off overnight, so don’t the fryers heat up your kitchen/restaurant? Does that not cause problems in the cooler months when the A/C is running?

Pat
 
Last edited:
GotRocks said:
@Patriot’sPizza
Did you have people with peanut allergies freaking out over your use of peanut oil?

It is my understanding that the allergen is a protein, and since peanut oil is a lipid with zero proteins, an allergic person should have zero problems. But I could not imagine trying to explain that to a customer with allergies to peanuts.
Click to expand...
Don’t have a fryer, but my son is allergic to peanuts. This is what an allergist has told us also. The oil is so refined that there should not be a problem. The thing is though, with peanuts having such a severe reaction it is not something that most parents will want to test out!
 
Last edited:
We shut our fryers off every night…sounds like we’re in the minority here.

I assume you all are shutting your hood systems off overnight, so don’t the fryers heat up your kitchen/restaurant? Does that not cause problems in the cooler months when the A/C is running?

Pat
Click to expand...
I do not know of a single person who leaves their fryers on when closed, that is a recipe for disaster.
Exhaust hood, we shut down the exhaust, but in summer we leave the make-up air on to help cool the place down, and to create a positive pressure in the building so when my deliveries get here, and the drivers leave my doors wide open, the positive pressure keeps maybe one fly out of every hundred from coming in.
 
Last edited:
GotRocks said:
I do not know of a single person who leaves their fryers on when closed, that is a recipe for disaster.
Exhaust hood, we shut down the exhaust, but in summer we leave the make-up air on to help cool the place down, and to create a positive pressure in the building so when my deliveries get here, and the drivers leave my doors wide open, the positive pressure keeps maybe one fly out of every hundred from coming in.
Click to expand...
I misread the initial post. I didn’t realize it said “during quiet times.” Instead, I read “when closed…” for some reason.
 
Last edited:
You must log in or register to reply here.
Back
Top