How the Newest Fryers Can Help You Cut Costs

If catering operators are serious about wanting to save money then it pays to look beyond the sticker price. Ian Martin reports on a neglected opportunity for foodservice.

Caterers are not making the most of the potential to save energy when frying, according to leading manufacturers.

Independent tests commissioned by a major supermarket on counter-top fryers have indicated that, for example, the Berto's Fast Fry Major from Equip Line can save operators up to £1,100 a year on electrical energy costs compared to equivalent models.

Exclusive Ranges claims the heat exchange system in its Gico freestanding gas fryers has raised efficiency to 60% and cut gas consumption by 12%-15%.

And Imperial Catering Equipment has launched a new range of energy efficient Open Pot Gas Fryers in which burners heat ceramic plates outside the fry pot that direct infra-red heat to the sides of the fry pot and heat the oil up quickly, saving time and energy.

Imperial MD Mark Poultney says: "Our open pot fryers have a snap-acting thermostat that offers a temperature range of between 93 deg C to 204 deg C and can help extend oil life as well as producing a uniformly-cooked product."

Despite these and other energy saving features, catering buyers don't appear to take energy efficiency into account, according to Lincat marketing and export director Nick McDonald.

"Even if they did, it would be difficult to assess the claims made by equipment manufacturers regarding the energy-efficient features of their products since there are currently no industry standards which apply to energy efficiency."

Budget-conscious caterers appear more interested in the purchase price of fryers - a trend several manufacturers have picked up on.

Pantheon, for example, has developed a range of sturdy fryers starting from £160. Six-litre and 11- litre models are available with either a single well or twin well. Individual controls on the double models allow different types of foods to be cooked simultaneously "without the danger of flavour transference".

Another way to save money is maximising the life of cooking oil, which is both expensive to buy and to dispose of after use.

McDonald at Lincat says units with built-in filtration that can extend oil life by up to 50% are proving popular.

"We've incorporated a third built-in oil filtration fryer into the heavy-duty Opus 700 range which removes particles as fine as 0.5 microns to give a payback period as short as 10 months," he says.

But there are dangers in buying cheap and ending up with an underpowered fryer with poor recovery times. "

This will result in second-rate fried food," says Keith Warren of the industry's Catering Equipment Suppliers Association (CESA). "

It's crucial a fryer's recovery time - the time taken for the oil to return to 180 deg C after adding food such as a load of frozen chips - is as short as possible. If not the food is frying at too low a temperature and quality will be compromised," he adds.

Frying oil is the largest single operating expense in high-volume frying operations, reckons Paul Steane, commercial manager for Henny Penny at Servequip.

The company has unveiled the electric-only Evolution Elite reduced oil capacity fryer which cooks equivalent product loads in 40% less oil than a standard 50lb fryer and "intelligently integrates the oil filtering process into the daily operation".

"The industry has been bringing healthier frying oils to market, but they require greater care to reach the same useful life as older oils," he says, "the Evolution Elite will use 40% less oil right from the start, and the oil can last up to twice as long."

A Smart Filter Express system allows caterers to filter any vat in less than four minutes under ideal conditions while continuing to fry in other vats. Prompted by a "Filler Beacon" light, the operator pulls an external drain release knob for the vat to activate the filtering cycle. An Oil Guardian auto top-off system ensures a consistent oil level in the vat.

Saving space is another crucial factor for operators and Valentine has reacted to this by introducing a range of table-top fryers incorporating many of the key features found in its floor standing models.

The TF range consists of nine models which run off a standard 13- amp supply. The fryers dismantle easily into their three main component parts so the single-piece tank and the chassis can be safely washed in a dishwasher; they also offer low oil capacity which cuts oil consumption.

The British-built Fortius range from Foodservice Equipment Marketing (FEM) features a choice of mid-budget, table-top single- and twin-tank fryers with production capacities ranging from 7kg to 33kg of chips an hour.

"The baskets are larger than (those of) many competitors, which ensures that food has more room and can spread out, so it cooks evenly," the firm stated," says a spokesman.

But if you're looking for capacity then size isn't everything, according to Parry Catering's Nicola Horsfield.

"In theory a bigger tank will cook more chips, it has the drawback that they will take longer to cook and be stood for longer waiting to be sold."

All the electric fryers in Parry's Paragon range incorporate a nine-litre tank but differ in power rating.

"This means that you can select a fryer with the appropriate power rating based on your needs. All of the fryers will cook the same number of chips at a time but the recovery rate of the oil on the more powerful fryers means that they will be able to cope with cooking a much larger number of portions per hour."

For example, the table-top 3kW model cooks 14kg of chips per hour while the 9kW version cooks 42kg in the same time.

Apuro has paid particular attention to the thermostat in its new Eldorado range of electric counter-top fryers. Adjustable from between 150 to 190 degrees C it not only helps operators ensure food is cooked at the correct temperature but also that the oil doesn't overheat and that no energy is wasted by cooking at too high a temperature.

Made from stainless steel, all six in the range have removable tanks and elements to simplify cleaning.