Commercial Deep Fryer

Overview

The commercial deep fryer cooks food by immersion in oil held at 150–190 °C. A 23-litre vat is heated by three electric immersion elements rated at 14 kW total, giving a recovery time of roughly two minutes after a cold load is dropped. Twin baskets allow staggered cooking, and an integrated filtration circuit extends oil life by removing crumbs and sediment between shifts.

Construction

The vat sits in the Cabinet & Housing, a stainless cabinet with a hinged front door and four legs that enclose the plumbing and electrical bay. Oil is held in the Fry Tank Assembly, a pressed stainless vat whose lower section forms a cold zone: a 40 mm-deep region below the elements where temperature stays under 90 °C so that fallen crumbs settle and carbonize slowly instead of fouling the oil.

The Heating System assembly carries three immersion elements and a manual-reset thermal fuse that cuts power if oil temperature exceeds the high limit, guarding against fire if oil level drops. The Temperature Control panel houses the operating thermostat, set between 40 and 195 °C with ±1.5 °C accuracy, plus a melt cycle that pulses the elements to thaw solid shortening without scorching.

During cooking the Fry Basket pair holds product clear of the cold zone. Between shifts the Oil Filtration System system drains the vat through a pump and paper filter, returning clarified oil to the tank. Three-phase mains enters through the Power Connection, which distributes 400 V to the elements through the high-limit and contactor chain.