Tube-type Fryers

Tube Fryers: What You Need to Know

While it takes more oil to fill the vats in tube fryers than it does for comparable models, this equipment is constructed with larger cold zones that extend the service life of the cooking oil, which reduces overall oil use. From the number of baskets and frypots to the gas type and oil capacity, there are lot of factors to consider when investing in a floor-model tube fryer, but the first thing to consider is what menu items you'll be frying. There are two preparation methods for fried foods: dry coating and wet coating – breaded or battered. Food with a wet coating often needs to float freely during cooking, while more sediment comes off dry-coated foods as they cook.

Tube-type gas fryers are optimal for dry-coated foods that produce large amounts of sediment. As the name implies, these units are equipped with tubes that run through the oil near the base of the vat. These tubes are welded into the gas-fired burners and frypot, and their design enhances energy efficiency and promotes even heat distribution over a large area. To maximize heat transfer, the tubes hold baffles. However, low-end tube gas fryers' baffles weaken and break down over time, which can lead to higher heat and increased gas use. Overall, these units are the most versatile fryer available, and they're ideal for various menu items.

Common Questions About Tube-type Fryers

How do commercial tube-type fryers work?

Commercial tube fryers feature tubes that transfer heat to the oil. These tubes are located at the base of the frypot, which creates a cold zone – the area of the pot that's filled with oil and doesn't heat to cooking temperatures. This enables sediment to settle without burning, which prevents the oil from becoming tainted by small pieces of burnt food and saves you on exorbitant oil replacements costs. However, cold zones must be filled with oil, and tube-type fryers have a larger cold zone, so take that investment into account when considering this unit. Because of its large cold zone, tube fryers are excellent for cooking high-sediment product, such as breaded fish or cheese sticks.

Which is better – a gas or electric tube fryer?

Tube-type fryers are only available as gas-powered units. The benefits of this construction are employees tend to be more familiar with gas fryer models, so you won't have to dedicate as much time to training. Gas power is available in almost all commercial kitchen settings, and these units provide more frypot shape configurations than other models. Because they run on gas, tube fryers won't be affected by power outages.

What's the easiest way to clean a tube-type fryer?

The interiors of tube fryers should be cleaned at least a few times a week. Here's how:

1. Drain the tank. Use a small amount of warm shortening and a tank brush to flush scraps and sediment.
2. Clean the fry tank with a low-foaming cleaner or degreaser.
3. Pour commercial boil-out solution into the tank and let it simmer for about 15 minutes before draining.
4. Close the drain valve.
5. Refill the tank with water, then neutralize any leftover alkaline by adding 1 cup of vinegar.
6. Bring the solution to a simmer and let it stand.
7. Drain the tank, then rinse it thoroughly with hot water, making sure all traces of cleaner have been removed.
8. Finish by drying the tank and closing the drain valve.