The main characteristics of modern deep fryer
The high demand for fryers stimulates the abundance of their offerings on the market. Today, companies offer a wide range of models. The choice of the optimum fryer depends on its price, the functionality of the fryer and its technical characteristics. Of course, the optimal functionality essentially depends on the features of deep-fry. For example, the oil filtration system and design of bowl affect the efficiency and usability of model.
Capacity is considered one of the main characteristics of fryer. It directly affects the maximum amount of raw foods that are fried in a single cycle. Capacity is measured for defrosted food due to increase in food volume during defrosting.
Capacity additionally depends on a number of factors, for example, on type and sizes of food pieces. Therefore, indicated value corresponds to certain cutting type. For example, in the case of French fries this value is calculated for cutting potatoes by large strips.
Capacity of modern models varies from 0,5 to 4,0 lb. Exceeding the weight of foods violates a cooking technology. For example, potatoes can turn into single crisp lump.
Capacity also affects the required oil volume for frying. The standard ratio is about 2,5 lb per 2 liter of oil. But, many models have significant fluctuations of this ratio in both directions.
The standard model with a capacity of 3.0 lb for potato slices and with bowl volume for oil of 2 liters cooks the four standard servings with a weight of 0.75 lb each.
Compact model with volume bowl of 0.5 liters is designed for 2-3 small portions. It requires less than one liter of oil. Its capacity is about 1,0 lb.
Standard fryer require from 2 liters of oil or more.
Most models use the bowl of 2, 2 liters. Bowls with a volume of more than 3 liters are rare. But some models require minimum volume oil. Other fryers envisage cooking with less oil. Of course, capacity also depends on the sizes of metallic basket for foods.
Removable bowl design greatly simplifies washing the fryer.
Otherwise, each bowl washing will be accompanied by washing the entire device that is very inconvenient. But such models are more expensive.
Icons-hints on the case of some models contain recommendations about the temperature, duration and maximum capacity for various dishes.
They greatly simplify the operation with a deep fryer.
Power is also an important value of the fryer. It directly affects the rate of vegetable oil heating and, accordingly, the performance of the model. The power of modern fryers varies from 600 to 2500 W.
Power in the range from 1800 W to 2000 W is the most common. Of course, the power of device directly depends on bowl capacity. Models with large volume bowl for oil require higher power.
Typically, modern fryers use electronic or mechanical control type. Models of the lower price segment typically have few mechanical rotary knobs. Electronic control provides programming the device operation or selection of the automatic mode. More expensive models are equipped with a display for select of optimum temperature and cooking time, etc. Fryers with a touch screen are also available.
Both types provide stepped or smooth power adjustment.
The oil temperature range and housing material
Modern fryer envisage a heating the oils up to temperature in the range from 150 to 190 degrees. This temperature provides cooking practically all dishes.
Usually, the housing is made of durable heat-resistant plastic or stainless steel.
Plastic is easy to clean. These models are cheaper and available in a wide color gamut.
Expensive models are traditionally made of matte or polished stainless steel. Matte finish is considered more practical, because does not retain fingerprints. Stainless steel provides primarily beautiful and stylish design.
Fryer uses the heating element of open or closed type.
Open heating element heats faster, but worse is cleared. Such heating elements are more commonly used in models of the lower price segment. It's located in a bowl for the oil. More expensive models envisage its fixation to the housing under bowl.
Closed element is placed under a flat steel plate that is similar to the electric burner. Such elements are always placed under a bowl. They are heated for longer, but care for them is much easier.
Expensive models also use the induction heating technology.
The induction coil is a heat source. These fryers are more economical compared to electric models. The induction model starts heating the oil at a temperature of the surface pipes only 315 degrees. Activation of heating in traditional models begins at a temperature of 400 degrees. Of course, the oil is not heated to this temperature. This is temperature of heating tube that heats the oil. Reducing this temperature extends oil life by approximately 35%.
The maximum time of continuous operation
The maximum time of continuous operation varies from 30 to 99 minutes.
Cooking in the deep fryer includes several stages that contain setting the oil heating time, placement of basket with food in oil and setting the cooking time.
Oil heating lasts longer compared to frying. In this period, basket with foods usually is located over device in the raised position.
Most models do not switch off the heating element after cooking. Instead of this, device beeps a few times. Automatic shutdown is inexpedient due to the high thermal inertia of the oil. Additionally, the pieces in the cooled oil quickly become soft and lose their crispy crust.
Some models have a removable block of electronic timer for control from next room.
This video demonstrates the cooking process using a mini deep fryer.
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