Deep Fryer on a Food Truck

I have been going over the sandwich menu for my truck when I thought of 2 issues.
 
1. I only have 2 deep fried items on my menu (garlic fries and deep fried mash potato balls) and none of my sandwiches require fried ingredients.
 
2. How will I travel after a days work with my fryer full of oil? I would have to travel with the fryer empty, which means storing hot oil in a sealed container after I finish for the day.
 
I would love to have the fried items on my truck but I also prefer to go the healthy route (even though I will be serving mostly Southern people who love fried food).
 
I think I will do away with the fryer, this will allow me to get a smaller hoot exhaust vent and a bigger sandwich prep station. I think I will go with cold side items and salads.
 
What do you guys think?

You have (or at least should) to filter your oil anyways, so external storage isn't really an extra step is it if you don't return the oil. I doubt if you have automated or external pump filtration if you're running a food truck concession.
 
You might consider adding a dollup of a seasoned ground beef to your deep fried mashed potato balls forming a ground meat core inside. Dip the ball into some egg wash and roll in cracker meal b4 deep frying. You can't walk more then 100 feet in this town without finding somebody selling these from a window or concession.

Deep-fried battered bacon-wrapped plantains. You cover everything. Everything.

Tocino envuelto plátanos ?
 
 
 

one of the vendors i know in my area has a fryer on her truck. she had a lid custom made with a VERY TIGHT heat sensitive seal with a suitcase latch installed. She never spills a drop and said it wasn't very expensive to have made.

DawnT


Tocino envuelto plátanos ?

That sounds romantic!!

THE WILD DOG


one of the vendors i know in my area has a fryer on her truck. she had a lid custom made with a VERY TIGHT heat sensitive seal with a suitcase latch installed. She never spills a drop and said it wasn't very expensive to have made.

I thought about that. I think I may go with a small electric counter top fryer since I will only be frying 2 items versus a full size 40lb commercial fryer.
 
Thanks for all the feedback.

I have a special "can " made by mirro i think?? i got a filter for it i'm trying to find the paper work so i can pass along the  info. it holds all my oil and the filter just hooks on to the can i drain oil right into it then put the locking lid on the can and stow it under my grill no waiting for oil to cool off.. i do put a cardboard under the can to help protect the floor. never had any problems

i got it from Zesco. miroil, search: safety oil storage, they also have the filter system

reese77

THE WILD DOG


one of the vendors i know in my area has a fryer on her truck. she had a lid custom made with a VERY TIGHT heat sensitive seal with a suitcase latch installed. She never spills a drop and said it wasn't very expensive to have made.

I thought about that. I think I may go with a small electric counter top fryer since I will only be frying 2 items versus a full size 40lb commercial fryer.

Thanks for all the feedback.

 
That may be the best choice for you unless you plan to expand your fried options down the road. Plus, it won't take you nearly as long to get your oil up to proper temps while you set up.
 
-MC

MobileCuisine

reese77

THE WILD DOG


one of the vendors i know in my area has a fryer on her truck. she had a lid custom made with a VERY TIGHT heat sensitive seal with a suitcase latch installed. She never spills a drop and said it wasn't very expensive to have made.

I thought about that. I think I may go with a small electric counter top fryer since I will only be frying 2 items versus a full size 40lb commercial fryer.

Thanks for all the feedback.

That may be the best choice for you unless you plan to expand your fried options down the road. Plus, it won't take you nearly as long to get your oil up to proper temps while you set up.

-MC

 
Yup. I agree.

Fried foods are popular, profitable and an easy add on sale (fries with that?). I'd think twice before losing the fryer.
 
I'd also not worry about having only two fried items.  The garlic fries side order sales alone, should more than justify the additional cost of the fryer.  Too many fried items would back up production.
 
The problem with the small counter top fryers is that they don't recover to proper temperature as quickly when the basket is lowered with cold or frozen product. This results in poorer frying and slower cooking times. Unless you don't anticipate rushes, I'd go with a full fledged commercial fryer.  Only 18" more hood, which in the overall cost of the truck shouldn't add that much.
 

220V immersion element 10-15lb countertops can have fairly good recovery compared to 110V models.

DawnT


220V immersion element 10-15lb countertops can have fairly good recovery compared to 110V models.

 
I've seen those on Ebay and I think once I get all my equipment purchased and properly placed, I will make room for one of these units.

THE WILD DOG


one of the vendors i know in my area has a fryer on her truck. she had a lid custom made with a VERY TIGHT heat sensitive seal with a suitcase latch installed. She never spills a drop and said it wasn't very expensive to have made.

 
I am very interested in the custom lid idea.  Do you know where she got it made?  Thanks! 

If you can get that fryer do it. That is the one item next to a char broiler that I wish I had in my little trailer. Allot of money in fried food and I would say worth every penny.

I, also, really wish I had a fryer. For me, though, it would cost too much to add since I'd have to expand my vent hood AND add an ansul system (which is very pricy). A countertop unit is a no-go in MA because of the fire suppression system requirements.

Everything I do is fried. I wouldn`t dare have an electric fryer near me. Recovery too slow. If you ever get a line, that tinker-toy volt burning fryer will never keep up. I do 2 items also, funnel cakes and ribbon fries. Sometimes chicken on a stick.
Good luck.

Everything I do is fried. I wouldn`t dare have an electric fryer near me. Recovery too slow. If you ever get a line, that tinker-toy volt burning fryer will never keep up. I do 2 items also, funnel cakes and ribbon fries. Sometimes chicken on a stick.
Good luck.

Agree on getting the gas/propane fryer, those little electric jobs will never keep up, as they have terrible recovery times.