When it comes to fryers, there are many doubts about which model to choose. Will it meet the demands of the establishment? Is a gas fryer worth more than an electric one? Which one should I choose to optimize the use of frying oil? These and other questions are always considered by those who are opening restaurants, bars or even kiosks. Here are some valuable tips to help you make the right choice.
Demand analysisIt's important to know your audience and their demand so that, when choosing a fryer, it can meet all their requirements. Also, take into account what you will be frying (variety of products).
Analysis of variable expenses (gas and energy)Depending on the location, gas can be cheaper or more expensive than energy, directly influencing the costs of your establishment. It's worth working out how much you would spend on one option or the other.
Performance analysisMany fryers we find on the market, especially electric ones, have a comparative advantage when it comes to resuming the temperature of the oil when the product is fried, ensuring greater efficiency and volume. It is important to analyze the results of the same product and quantity made in the gas fryer and the electric fryer, using an immersion thermometer and a stopwatch to find out which is more advantageous. At Macom's experimental kitchen, we carry out performance tests to help you choose the best equipment for your business.
Analysis of available kitchen spaceYou can't buy a piece of equipment that doesn't fit in your kitchen, right? It's also important to analyze the space allocated to the fryer so that it's placed correctly, not forgetting that it should be below a good exhaust system and hood.
Business model analysisThe automatic fryer with a built-in exhaust system is the best option: in kiosks, environments with little space or in places where there is no possibility of installing a hood, it can be placed in areas such as subways, kiosks in shopping malls, pool bars in clubs and hotels, etc. As well as not needing an external exhaust system, it optimizes space, automates the frying process and works safely, making it difficult to cause burns and dissipate heat into the environment.
Security analysisIt is important to check that the fryers have a safety valve so that they do not exceed the desired temperature (usually 180ºC), so that the fat used does not overheat, increasing its useful life and reducing the risk of fires.
Oil and water fryerunfortunately they are still widely used in Brazil. As well as being banned in the vast majority of countries around the world, they are much more likely to cause accidents in professional kitchens. It is therefore best to opt for those that work in a cold area, without water.
But, after all, which fryer is right for each business model? There is no absolute truth, but based on the type of establishment, we can find better options on the market, both in terms of the equipment's performance and the expenses directly related to its operation.
Electric fryers, for example, are widely used in chains and restaurants that work with large quantities of frying, thus guaranteeing greater production with each cycle. Remember that electric fryers generally have a higher temperature return compared to gas fryers, as explained in section 3.
Still on the subject of electric fryers, establishments such as kiosk chains, bars and bistros can opt to use automatic fryers with built-in exhaust systems, eliminating the need to install hoods and ducts. They can therefore be placed in shopping malls, subways and enclosed spaces with limited space. This way, you can guarantee excellent quality frying and safe operation, while optimizing your workforce and space.
Gas fryers, on the other hand, are excellent when electricity costs are higher. The best equipment in this category also guarantees good productivity and excellent frying volume.
When deciding on the ideal fryer for your business, the choice of supplier is also an important step, as a poor choice can lead to problems in the long term. At Macom you'll find a range of high-performance fryers, ready to be tested in our MacomLab experimental kitchen, with the support of our corporate chefs.
Are you interested? Request a quote by clicking here.
