All our industrial fryers are easy to operate and clean. You can easily drain the oil when it needs to be replaced. The fryers are available in different sizes, and as floor models and table models from Zanussi. All models are from manufacturers in the EU and meet all standards in Denmark. Call and get advice on 42 61 39 95.
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A professional fryer must first and foremost be able to maintain the temperature when the basket is filled with cold or frozen products. If the power is too low, the oil temperature drops too much, cooking takes longer, and the result will be less crispy and more greasy.
Therefore, there is a big difference between a cheap table fryer and a real commercial fryer for a restaurant, grill bar or commercial kitchen. If the fryer is to be used for many hours every day, you should especially look at power, capacity, cleaning and how easy it is to empty and filter the oil.
For a regular restaurant kitchen, we generally recommend no less than about 9 kW. If a lot of frozen fries are to be produced, we will typically go for at least 12 kW. High power means that the fryer returns to the set temperature more quickly when a new portion is lowered into the oil.
Small 230 V table fryers can be fine for smaller quantities - for example garnishes, herbs or individual portions. For continuous production of French fries, they are rarely the right solution.
Two fryers offer more flexibility than one large fryer. When it's quiet, you can just have one side on. When it's busy, you have the full capacity available.
Two separate fryers are also a clear advantage if you prepare different products. Fish & chips is the classic example: fish and French fries should not be fried in the same oil. The breading and flavor from the fish quickly affect the oil and thus the French fries.
This is often underestimated. A fryer needs to be cleaned again and again, and the difference between two designs can mean a lot for the time the staff spends on cleaning.
Look for a fryer that is easy to access, a good draining system and as few awkward corners and components as possible. Models with hidden or built-in heating elements provide a freer tank and are typically easier to clean than models where the heating elements are directly in the oil.
If the fryer is used a lot, a good Cold Zone is worth looking into. Food residues and breading fall into a cooler area at the bottom of the tank, where they do not continue to burn.
This means fewer burnt residues in the oil, better taste and the ability to keep the oil fresh longer. This is especially relevant if breaded products or other products that emit many small particles are prepared.
In larger fryers, a built-in oil filtration system can be a good investment. The filtration removes food residues and other particles from the oil, so that it can be used longer and the quality is kept more stable.
The more oil you use, the more interesting the calculation becomes. In a busy burger bar or restaurant with a high fry production, oil consumption can be a significant operating cost.
Electric fryers are the most common choice in many professional kitchens. They are easy to operate, available in many sizes and provide precise temperature control. However, powerful models require a suitable electrical installation - a real industrial fryer is usually not something that you just plug into a regular 230 V socket.
Gas may be relevant if the kitchen already has a gas installation, or if the available electrical capacity is limited. This is seen in food trucks and food stalls, among other places.
A powerful fryer gives off both heat and smoke and should usually be placed under a suitable extraction. Therefore, investigate the conditions before choosing a location and model - especially if a new extraction is to be established.
The fryer should also not be placed immediately next to equipment that uses a lot of water. Water and hot frying oil are a dangerous combination. At the same time, ensure that you have the correct fire extinguishing equipment according to the applicable requirements.
If the fryer is important for the kitchen's daily production, we would prioritize plenty of power and easy cleaning over smart features. For high production, we would also look for a Cold Zone, good oil drainage and possibly oil filtration.
And don't buy bigger than necessary. If you only need to fry a few small portions during the day, a good table fryer may be the best solution. If, on the other hand, you need to send out hundreds of portions of French fries, a powerful industrial fryer with a large capacity is worth the money.
At Cosina you will find professional fryers for both small and large kitchens. We sell fryers from Zanussi Professional and FKI, among other things - from compact models to powerful fryers for high production.
If you are in doubt about capacity, power or which type of fryer is right for your kitchen, we will be happy to help you choose the right model.
...men vi har også styr på komplette køkkener, der inkluderer fx opvaskemaskine, køl og frys, stålinventar efter mål og kaffemaskiner.
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