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IN DEPTH: Figuring out fryers

Jestic – Henny Penny EEE-143 Evolution Elite with Smart Touch Filtration (Mid) crop
The Henny Penny Evolution Elite is designed to allow food products to be cooked in 40% less oil.

Dealers could be forgiven for being overwhelmed with the amount of commercial fryer brands on sale, so Catering Insight has taken the hard work out of knowing what to specify by asking key suppliers what differentiates their offerings.

At Jestic Foodservice Solutions, the Henny Penny fryers it imports from the US are popular with quick service restaurants “because of their unrivalled build quality, ease of use, safety and performance which significantly reduces frying oil consumption, extends oil life, whilst also ensuring consistently delicious food for customers,” according to Jestic sales director Steve Morris. The brand’s products are constructed from high grade stainless steel and include a 7-year warranty on their vat fryers.

Models in the range include the Evolution Elite, which features a smaller fry vat, designed to allow products to be cooked in 40% less oil, and the GVE low oil volume open fryer which is also said to reduce frying oil consumption and cook the same size load in 27% less oil than a standard 25-litre vat.

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Morris said: “Henny Penny fryers are premium appliances and so will not be the cheapest on the market, but they offer exceptional reliability, performance and efficiency and so their whole life costs are very reasonable. As the exclusive supplier of Henny Penny products in the UK, Jestic can offer dealers the support of our comprehensive service and repair division, Jestic Technical Services.”

Welbilt’s Frymaster FQE30U includes touchscreen one-touch controls.

Fellow American brand Frymaster, part of the Welbilt group, has been providing its fryers globally for more than 80 years. Welbilt’s UK and Ireland sales director, Steve Hemsil, analysed: “Frymaster’s technological innovation is driven by having the customer at its core, continually pushing equipment performance to higher levels to improve operating efficiencies, produce higher-quality, greater-tasting foods and to return outstanding value to operators.”

The latest models from the firm are the FQG30U and FQE30U easyTouch, featuring a 7” colour touchscreen. This provides one touch access to frying controls such as auto filtration and an oil quality sensor, as well as pre-loaded cooking profiles for end users to tailor the fryer with consistency according to their menus. Hemsil claimed: “Exceptionally cost effective, the FQG30U and FQE30U use on average 40% less oil and 10% less energy than other leading frying models.”

In terms of pricing, he added: “The quality of Frymaster fryers means that they are at the premium end of the market from a purchase perspective. However, when analysed over the whole life of the product, significant savings are made in every day operation through the fact the products use less oil and have improved energy efficiency, when compared to lower end models.”

Sticking stateside, Imperial Commercial Cooking Equipment is still a family-owned company, after being founded in 1957. The American-made equipment is imported to the UK by Gamble Foodservice Solutions in a partnership that has spanned more than 30 years.

The Imperial fryer range includes open pot, tube fired, electric, and electric lift out elements, as well as frying suites that can have built-in filtration, automatic basket lifts and computer controls. The open pot fryers have infra-red ceramic burners which rapidly heat the stainless-steel sides of the fryer and the oil inside, while tube fired fryers have cast iron tube heating, creating a large heat transfer to the oil.

Gamble Foodservice Solutions’ sales director Nathan Jones commented: “Built to last, these sturdy units have stainless steel construction to the front, doors, sides, basket hangers, stub back and the fry-pot. They have a double panel door and a full heat shield behind the control panel for a more comfortable working environment. The high rated BTU’s assist in fast recovery as well as heating the oil quickly, resulting in less absorption and better tasting food.”

In terms of UK supply, he detailed: “With warehousing in the heart of the Leicestershire countryside, Gamble Foodservice Solutions holds stock of nine models of the Imperial range of fryers. The competitively priced units include next day delivery along with a 2-year parts and labour warranty.”

MKN fryers are built to last, with fully welded tanks.

Over at German-headquartered MKN, the manufacturer offers a wide range of fryer product configurations at different sizes and capacities, starting from 12.5litres up to its largest model, a massive 115litre capacity for very high volume sites. The latter can fry 6.5kg of product in one batch and can be supplied with a bulk emptying system for ease of handling in a production environment.

The firm feels its fryers are built to last, for example with fully-welded tanks. The frying basin has a wide rim to guard against fat, which can boil over, for ease of cleaning. The deep drawn basin is welded seamlessly into the top plate of the appliance, with the seamless transitions and large radii catering enabling easy cleaning.

MKN head of sales for UK and Ireland, Wayne Bennett, detailed: “We work in the premium sector with a product of high quality and reliability. We do not sell only single products but complete solutions as partner. Our clients do not only consider the price but also other aspects as the energy efficiency and life expectancy when making a purchase.”

In terms of distributor assistance, Bennett emphasised: “We offer many different tools to provide after sales service, for example a partner database with CAD and BIM information, spec sheets and maintenance manuals.”

A different alternative to open fryers is the Fast Chef Elite+ self-contained fryer from Quality Fry, which is supplied to this country by Taylor UK. The ventless operation uses a condensation filtration system combined with an activated carbon filter, designed to ensure that the air released from the machine is clean and grease-free.

Taylor UK marketing manager David Rees explained: “The ventless operation allows the Fast Chef Elite+ to be located away from extraction hoods making it ideal for socially distanced kitchens with different sections, or for front of house use in cafes, bars, and convenience stores.”

The unit is designed to cook individual portions quickly to order, reducing waste. The Carrousel model can have up to six portions of different products loaded in to the hopper at once. The fryer will then automatically drop these portions into the fryer, cook them for the pre-programmed time, then remove the item automatically when it’s ready.

Rees added: “We feel our current pricing offers value to the end user. Included in the price of the Fast Chef Elite+ ventless fryer is; 12 months on-site parts and labour warranty, in-situ delivery to a prepared location, operator training by our in-house chef-trainer, a year’s supply of replacement carbon filters (five additional filters based on an average use of 150 cooks per day) and two preventative maintenance visits in the first year by a qualified HTG Service technician to flush the condensation system and replace any worn gaskets.”

Fryer management

Time is of the essence in any kitchen, which is why the Filta Group has been operating FiltaFry around the world for the last 22 years – a fryer management and cooking oil filtration service which can save time, reduce costs and improve the quality of cooking oil.

In 20 minutes, an operator can remove oil, filter the cooking oil at cooking temperature, deliver a vacuum-based and deep clean of the fryer and return to operation, with no need to wait for the oil to cool down and heat back up. This should mean a cleaner, safer kitchen, better quality oil and therefore better food quality – with minimum disruption to the kitchen.
Filta believes its offering is a complete solution for any catering operation which uses fryers, including pubs, casual dining, QSR and cost sector catering.

Tags : filtafryer managementfryersGamble Foodservice Solutionshenny pennyimperialjesticMKNTaylorwelbilt
Clare Nicholls

The author Clare Nicholls

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