Distributors
01786 455 200
info@falconfoodservice.com
All fryers essentially do the same thing – they fry food. What differentiates them are factors such as fuel source, power rating, hourly cooking capacity, oil capacity and, of course, cost. With so many options available, choosing the right fryer for your business can be difficult, so here are some of the most important factors to consider.
There is no simple or definitive answer. Each option has its own advantages, and opinions vary depending on the kitchen setup. A useful rule of thumb is to look for a fryer with a power rating that is at least equal to its oil capacity. This helps ensure there is enough power to heat up and recover oil temperature quickly, increasing output during busy periods.
When comparing gas and electric fryers, output and recovery can differ depending on design rather than fuel type alone. Unless you are limited by the available site power supply, fuel source should not necessarily be the first factor in your decision.
Think carefully about your fryer’s busiest periods. You may serve fried food throughout the day, but your fryer must be capable of coping with peak demand — for example, the lunchtime rush when everyone wants chips at once.
Once you know the volume you need to produce, choose a fryer that can deliver that output within the required time. It can then be turned down or switched off when demand is lower.
Be aware that output figures can sometimes be misleading. Many manufacturers measure production in chips per hour, but results will vary depending on whether the chips are frozen or chilled, thick-cut or thin-cut, as all of these affect cooking and recovery times.
If your menu includes several fried options, it may be worth considering a twin pan fryer or two separate units. Separate pans give you more flexibility — for example, one for strongly flavoured items such as fish, and another for chips, vegetarian dishes or desserts.
A smaller countertop fryer can also be useful for delicate items, lower-volume dishes or specialist menu requirements.
The type of food being fried has a major impact on performance. Food temperature — whether ambient, chilled or frozen — will affect cooking times and oil recovery. Coatings such as batter, crumbs or pastry can also influence oil condition and filtration frequency.
For example, frozen chips will generally take longer to cook and will lower the oil temperature more dramatically between batches, increasing recovery time. They may also require more frequent filtration than chilled or ambient products.
If there is demand for allergen-free or specialist menu items, it may be worth considering an additional smaller fryer or a twin pan model to provide better separation and flexibility.
One of the easiest starting points is the available space in your kitchen. This will help narrow the choice between countertop and free-standing models.
Beyond space, think about how the equipment will be used. If staff skill levels vary, a programmable fryer may help maintain food quality and consistency. If the kitchen is shared by multiple users, a more robust or heavy-duty fryer may be the better choice.
Filtration is essential in any fryer. Keeping the oil clean through regular skimming and filtering not only extends oil life, but also improves the quality of the finished food.
Fryers with inbuilt filtration are usually more expensive, but they make oil management far easier. Oil can be filtered at the touch of a button, even when hot, often in just a few minutes. This improves safety, saves staff time and helps maintain consistent results.
Like most pieces of commercial catering equipment, buying a fryer is a significant investment, so it is important to choose carefully. In many cases, it is sensible to buy a fryer with a little more capacity than you currently need, allowing room for business growth or menu changes in the future.
The surest way to make the right decision is to seek expert advice. Our development chef can talk through your menu, offer impartial guidance on the most suitable options for your business, and you may even wish to visit our development kitchen for hands-on testing.
Choosing the right fryer comes down to understanding your menu, your busiest service periods and the practical demands of your kitchen. Take the time to assess your needs properly and you’ll be far more likely to invest in a fryer that delivers both performance and value.
``
View and download all of our literature, including product manuals, specification sheets, user manuals, installation guides, price lists and policy documents.
View All
Here's where you'll find all of Chef Chris' useful tips in the kitchen, including culinary, cleaning and maintenance advice, as well as recipes and cooking guides.
More Info
The home of all our videos - from the latest case studies and product promos to how to videos on how to operate and clean your Falcon equipment.
Keep up-to-date with all that's new at Falcon - new products and innovations, new people, investments in our factory, case studies and more.
Spare Parts
Policy Documents
FAQs
See Us Here
Falcon equipment is the cornerstone of kitchens around the UK and beyond - here's some examples of recent Falcon installations.
