Deep Fryer Questions

I need some advice about deep fryers.

I've bought a used concession trailer that I'm refurbishing. I'm planning on cooking potato chips using frest spuds and a slicer I've purchased. I know the slicer works well. And face it this will have two of the four major food groups: salt and grease!

Anyway a commercial deep fryer costs a lot. I'm not doing this for a living just for something to do a weekend or two a month at various festivals, etc. The guy I bought the slicer from had a fabricated deep fryer system with three vats that sat on a frame and some high output burners for heat. He only did the chips and thus the requirements were not as stringent since he had no perishable items. He just used a pop-up tent.

Anyway I'm wondering if I should build a deep fryer or just bite the bullet and buy one. I'm planning on using propane.

I'm soliciting ideas, opinions and/or experiences.

I've already learned a lot just reading other posts and I'm sure I'll get some great responses

Thanks for any help and ideas.

Al in Tennessee

PS: Gene and Jude's in the Chicago suburbs not far from Ohare have some of the best dogs and fresh cut fries in the city. If you eat the fries within 10 minutes. After that just eat the dogs.

Any home built is always going to be a possibility of some safety hazard. You have gas, oil, high heat, and a piece of equipment that hasn't been engineered to control the temp. Deep fryers are a dangerous piece of equipment when they are built commercially. Depending on the state I would say a inspection would fail you on a homebuilt. I'm not spending the money, though honestly, If I had it, I wouldn't think twice, I would get a commercial unit. Talk to a restaurant supplier, theres a good chance they can get a used unit or work a a deal you will be happy with. (While your talking to someone from restaurant supply, make sure you check out safety equipment for fire, even if its a good CO2 extinguisher. RJF

In addition to what Richard said, it is likely you will be required to have a class one hood system and an ansul-type fire suppression system as well. If you are determined to go ahead with a fryer, you might want to check ebay and used restaurant equipment suppliers for the equipment you need

Why don't you cook the chips at home, put them in baggies.

Hey Al you don't need ansul in Tennessee, just a class K fire extinguisher. I would suggest to buy a commercial fryer check best in town in nashville I was in there a few weeks ago and they had some used equipment that looked good.

Al

Just google used restaurant equipment/nashville tn in google

I found several places in Nashville, that had some great prices on gas deep fryers and several electric deep fryers too.

My be worth the 2 hour drive to go pick it up!

quote:

Originally posted by porkchopexpress

Hey Al you don't need ansul in Tennessee, just a class K fire extinguisher.

Does Tennessee require a class one hood, Porckchop?

Having a deep fryer in a concession trailer definatley has its pros and cons. My experience had been that you almost need another person to work at the fryer, constantly watching it and taking stuff in and out all the time. Fried stuff sells very well but you have to be able to keep up with things. I have a small Cecilware fryer, LP, I think they run about $650. I dont like to have electric stuff in my trailer as you never know where your going to be and what the electric situation is.

dw

In a trailer you probably need an Ansul system (thats if you want insurance and Health Dept. approval). Pretty sure thats across the board in all 50 states. If you ran a tent, story may be different.
Ever heard of the dangers of one of them home Deep Fried Turkey Fryers? Well, if you build your own, thats what your in for. You seriously want to get a commercial unit (I've seen them anywhere from free to a couple hundred bucks used).. Just check the well to make sure there's no cracks or excessive heat stress in there.. If your buy a regular gas model, they're easily converted over to LP.. Pretty much a 2 minute project. And IMHO, avoid them electric fryers.. Take my advice on knowing what a serious heart attack feels like when one of them 220V elements takes a dump when your sitting in front of it... (Big blue flame jumping out of the grease smelling like the entire shops electrical is on fire ~ Not good, not good at all...).

Oh yeah..UncleVic is so right about the safety thing. A commercial type fryer has a thermostat allowing the flame to come on and off as needed, also I high limit switch which will shut if off if something goes wrong. I am a big fan of turkey frying..outside...lol. Those type of fryers you have to constantly monitor the temperature and adjust the flame.


My two cents, plus more.

dw

Hmm. Turkey fryer. I lived in Navy housing a few years ago and an officer torched his entire house using it. The tenants where responsible for insurance, I drove by it, can you say Charcoal? RJF

Lots of good advice. I really appreciate it.

I have the state requirements and I don't need the Ansul equipment. Believe me though I'm going to have two or three Class K extinguishers.

I've helped someone else do this and you do need a minimum of two people. If you're rocking and rolling three or four would be great.

I think I'll go the used route. I've just found one on Craigslist that I'm getting some pictures of.

Thanks again.

Let's eat!

Al

be real careful, buying used equipment. there are many things that can go wrong with a used gas fryer. every one of the very costly! if you are going to buy, there is no reason at all not to get a warranty, that only comes with a new fryer. you can get table top fryers, for real cheap. even stand ups are not too bad these days. i highly suggest you shop around for brand new, with warranty.
i hav a table top. i have replaced the elements, and switches. each item was over a hundred dollars. even a replacement oil pan, is over a hundred. that where they getyou.
get a warranty(did i say that yet?)

Try using rice oil for deep frying so your chips are trans fat free and taste good.

Hi All, Just my 2 cents worth. When I had my trailer, I had 2 FFriers that I bought at Walley World. Electric models. I also bought 2 timers. What you do is measure out your product on an illegal food scale. Drop down into hot grease, set the timer and do other things. If the BofHealth would have caught me. I would have pleaded Ignorance. He would have written a report and told me to get a commercial unit. In in a stick set up BofHealth don't do inspections that often. Usually at Street Fairs. Just have a clean unit and do other things by the book. PS I burnt out one of the units in a 3 month period. At sale price of $80.00 that's wasn't too bad. I really believe that's the only violation I would of Had. The frier dept. Later CBB

McCain sells a pre sliced ready to fry raw potato chip, they save a ton of work, you fry them, season, voila!

quote:

Originally posted by davebugg

quote:

Originally posted by porkchopexpress

Hey Al you don't need ansul in Tennessee, just a class K fire extinguisher.

Does Tennessee require a class one hood, Porckchop?

nope

quote:

Originally posted by UncleVic

In a trailer you probably need an Ansul system (thats if you want insurance and Health Dept. approval). Pretty sure thats across the board in all 50 states. If you ran a tent, story may be different.
Ever heard of the dangers of one of them home Deep Fried Turkey Fryers? Well, if you build your own, thats what your in for. You seriously want to get a commercial unit (I've seen them anywhere from free to a couple hundred bucks used).. Just check the well to make sure there's no cracks or excessive heat stress in there.. If your buy a regular gas model, they're easily converted over to LP.. Pretty much a 2 minute project. And IMHO, avoid them electric fryers.. Take my advice on knowing what a serious heart attack feels like when one of them 220V elements takes a dump when your sitting in front of it... (Big blue flame jumping out of the grease smelling like the entire shops electrical is on fire ~ Not good, not good at all...).

I've got ansul in one of my two trailers. I have insurance on both and carry health permits in two states Tennessee and Kentucky. So no not all states are the same