Spying a fry buy

Blue Seal suite
Blue Seal’s Evolution ‘V Ray’ gas and electric fryers are fully modular with the Evolution range.

Fryers have a tendency to be overlooked when the industry thinks of the most recent technological developments, but that would be unfair on these stalwarts of commercial kitchens. Maintaining oil quality and fried product consistency means that equipment manufacturers and suppliers are constantly working on advancements for their appliances.

For instance, Blue Seal’s Evolution ‘V Ray’ gas and electric fryers, offered in flexible twin or full single pan versions, use the manufacturer’s patented infra-red ‘V Ray’ burner system. Large capacity cool zones, complimented by the gas burner system design, should maximise the life of the oil used by limiting the carbonising of crumb or food debris falling below the batter plates.

These models are said to have high performance fast recovery, due to strategically positioned burners concentrating the heat around the oil surrounding the baskets on gas fryers. According to area sales manager Donald Harvey: “This all maximises efficiency of the fryers and encourages incredibly fast recovery, giving consistent results for the operator, batch after batch.

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“Dealers can specify these fryers to consumers with total confidence, providing quality engineering, maximised fuel efficiency, rapid and consistent performance. They are fully modular with the Evolution range of prime cooking equipment and come with baskets, rear rollers, drain valve extension and tank lids as standard.”

Over at Electrolux Professional, it claims it has developed its HP Fryer to consume 30% less oil than competitor products. The manufacturer has also created an ‘eco’ mode integrated filter and designed a pump for circulation to deliver an even fry and extend the life of oil. Training and demonstration manager Stuart Flint detailed: “The HP Fryer’s special infrared heating elements, as well as a vat and a cold zone design, minimise oil deterioration. The fryer will all but guarantee consistent food output thanks to its ability to ensure the oil itself remains at a regulated temperature up to a maximum of 185°C.”

He advised distributors: “Dealers should make sure that the kit they specify is able to achieve quality results, even when footfall is high. Any good fryer should offer cooking uniformity and an even, golden fry. This can be as simple as ensuring that all of the oil is heated throughout the well, as this will guarantee great frying results and offering real cost savings by increasing the life of the oil.”

Tags : fryersPrime cooking
Clare Nicholls

The author Clare Nicholls

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