For a lot of restaurants, the commercial floor fryer is one of the most used pieces of equipment. Fried fish, fried chicken strips, fried onion rings and, of course, French fries \u2013 all cooked in oil in a fryer.<\/p>\n
But not all fryers are the same. One oft overlooked feature of commercial deep fryers is the concept of “recovery time.”<\/strong>\u00a0The term recovery time refers to the length of time that a piece of cooking equipment or the cooking medium (such as oil or water) takes to return to the desired cooking temperature after having been used<\/strong>.<\/p>\n For example, you heat your fryer up to the ideal temperature and then submerge a basket of frozen French fries into the oil to cook. The frozen fries lower the oil temperature as they cook; sometimes substantially. When you remove the basket, dump the fries and then reload the basket and begin the process all over again, you can run into problems if the fryer unit\u2019s recovery time is too long.<\/p>\n If you put the second basket of fries into oil that isn\u2019t at the recommended temperature, too much oil can get absorbed into the product itself. Hence, soggy fries and unhappy customers.<\/strong><\/p>\n Even beyond the customer experience issues, having a quality commercial fryer can actually make you more money and save you money at the same time. A unit with a faster recovery time shortens the cooking time, meaning that you can cook more product in less time. And when your deep fryer is at the proper temperature, less oil is absorbed into the product itself. When the temperature is lower than recommended, that oil is absorbed into the product and carried away when the product is removed. Therefore, you will need to use more oil in commercial fryer units that don\u2019t have good recovery times<\/strong>. This costs your business real dollars over a pretty short time period, especially for high use applications.<\/p>\n So, if your business is cranking out batch after batch of French fries or other deep fried foods, having a quality commercial fryer with a quick recovery time can not only make your customers happier, but can also make you more profitable.<\/p>\n","protected":false},"excerpt":{"rendered":" For a lot of restaurants, the commercial floor fryer is one of the most used pieces of equipment. Fried fish, fried chicken strips, fried onion rings and, of course, French fries \u2013 all cooked in oil in a fryer. But not all fryers are the same. One oft overlooked feature of commercial deep fryers is […]<\/p>\n","protected":false},"author":8,"featured_media":476,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[4],"tags":[52,50,51],"class_list":["post-474","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-you-should-know","tag-commercial-fryers","tag-french-fries","tag-recovery-time"],"yoast_head":"\n