Powerful, versatile, practical. The professional deep fryer is widely used in the kitchens of restaurants, pizzerias, fast-food outlets and food trucks. A valuable ally in professional catering, it has evolved over time and there are now different models on the market. They fall into two main categories: manual and digital fryers. What are the differences and benefits? Find the best answer to your needs!
Professional deep fryer: constantly evolving technology
Deep fryers have evolved significantly over the years, from simple containers for heated oil to sophisticated technological equipment.
The first important step in the evolutionary process was the advent of mechanical thermostats, allowing more precise control of the temperature of the oil and significantly improving the quality and texture of fried food. The development of digital technologies has further revolutionised the performance of professional deep fryer for restaurants thanks to touch screens, intuitive interfaces, increasingly precise sensors and more.
Ongoing innovation has favoured the development of numerous models and types of professional deep fryer and today there is something to meet every need in terms of performance, energy saving, reliability and value for money.
But how can we decide which is the best professional deep fryer? By carefully examining our needs in terms of use, frequency of use and budget. Generally speaking, deep fryers are distinguished by the type of power supply (gas or electric) and intended use (restaurant or pastry shop). Both of these models fall into two main macro categories: manual deep fryers and digital deep fryers.
Is a manual or a digital professional deep fryer better? Look out for the differences!
If you're looking for a cheap and easy-to-use deep fryer because you are only going use it occasionally, an analogue deep fryer could be the ideal choice. These are the most common on the market, and there are many different types, many of which are excellent value for money. They have mechanical thermostats, which means you can regulate the temperature accurately, but they have a more traditional approach than digital ones. They can also be used by those with less experience because they have a simple interface that is easy to understand.
If you want a versatile fryer which guarantees high-precision cooking, for intensive and continuous use, the digital fryer is best. With advanced technology, digital screens and intuitive interfaces, they allow you to set and monitor the oil temperature with extreme accuracy, guaranteeing maximum precision and more even cooking. Many models can memorise cooking programmes for different types of food, simplifying operations and optimising time.
A key difference between a manual and digital professional deep fryer is the operating delta, i.e. the management of the difference in temperature between the cooking chamber and the centre of the product. When we say that a digital fryer has a “lower delta” than the analogue model, we mean that it:
maintains a more stable temperature: thanks to precise electronic controls, it is able to maintain the set temperature more consistently than an analogue model. This means less temperature fluctuation during cooking, ensuring more even results.
responds more quickly to changes: if you add cold food to the oil, a digital fryer will bring the temperature back to the set value faster. This is particularly advantageous for longer cooking times or when a precise temperature is required.
reduces energy consumption: the digital system automatically adjusts the power of the heating element based on the temperature of the oil. As it approaches the set temperature, the heating element is gradually switched off to avoid excessive changes in temperature, significantly reducing energy consumption.
A low temperature delta is essential in a professional deep fryer for restaurants to obtain perfect frying. It ensures:
more even cooking. All the pieces of food will be cooked at the same temperature, preventing some from burning while others are still raw inside.
better flavour. Constant temperature enhances the flavours of the food and prevents the formation of harmful substances.
cleaner oil. Minimal temperature fluctuations reduce foaming and deterioration of the oil.
The new frontiers of the digital professional deep fryer: automation and sustainability
The more evolved models of professional deep fryer for restaurants have features and automations to optimise performance, energy saving, and sustainability, and are made of top quality materials that simplify and optimise cleaning and hygiene.
This is the case of TouchFry by Lotus Cucine, the digital professional deep fryer which, thanks to the new PRE-MIX combustion system, available for gas models, guarantees zero carbon dioxide and greenhouse gas emissions, avoiding the contribution to global warming.
The latest fryer models such as TouchFry are the result of intensive research into innovation in key components for good, healthy frying, such as the oil filtering system. Thanks to an advanced filter system that captures particles as small as 5 microns in the tank, it increases the ability to filter hot oil (180°C) during processing without wasting time and extends the life of the oil by at least four times.
Other innovations that improve performance by increasing automation are the automatic lifting of the basket and the possibility to programme an increasing number of specific cooking cycles for different types of food. This is a bonus that improves the efficiency of daily processing and the organisation of procedures between employees, reducing the risk of error when changing frying modes.
Would you like more information on the professional deep fryer that’s best for your needs? Write to lotus@lotuscookers.it or fill in the contact form.