French fries, who doesn't like them? It's simple, nutritious, tasty and unfortunately - unhealthy dish comes from Belgium, where potatoes, cut into so-called sticks, were fried in deep beef fat. Belgium, the Netherlands, as well as France and, over time, the United Kingdom have become countries where French fries quickly turned from a tasty side dish to a delicious and varied dish.
Today, fries are prepared in many ways, they are served at home and in a restaurant, and as research shows, they are still the most frequently bought addition to dishes and the most frequently chosen dish in fast food. Good fries can be deep-fried or baked in the oven. The best and tastiest, however, are the fried ones.
GP | Gastronomic fryer - why is it worth it
The preparation of fries is very simple and quick. It is enough to peel and slice the potatoes, then fry them in deep oil or in the oven, then add spices and the tasty dish is ready. Nevertheless, it is best to fry the fries in a deep fryer. Food fryers are the most efficient.
It is a device that allows you to quickly and conveniently fry french fries in very hot, deep oil, so that you fry the fries both inside and outside and fry them evenly. The gastronomic fryer consists of a chamber with hot oil, into which we put a vessel filled with fries directly. Most often it is a stainless steel basket that is placed in the chamber. This solution causes that the strongly heated oil immediately acts on the sliced potatoes, causing them to fry quickly, and also have a soft interior and properly browned skin.
Why is it worth having a deep fryer in a restaurant or eaterie? First of all, the gastronomic fryer is very efficient. It allows you to quickly prepare a large amount of fries, without the need to constantly replace subsequent portions. In addition, it allows convenient oil change and cleaning.
GP | Catering fryer - selection and cleaning
A good gastronomic fryer is not a cheap device. It is worth taking the time to select it. Remember, however, that when running a restaurant and offering fries there, both as a separate dish and as an addition, we must take into account a large number of orders.
Therefore, it is worth following the following list when choosing a fryer:
The gastronomic fryer should be adjusted in size to the needs of the restaurant or gastronomic establishment,
- should have trouble-free cleaning and oil change,
- it should allow for convenient and safe placing of fries, even on very hot fat,
- should be able to conveniently wash and clean not only the baskets but also the entire interior.
A gastronomic fryer is a device that is likely to be heavily exploited and used. Hence, it must be comfortable and easy to clean if we want to maintain an appropriate hygienic standard in the kitchen. Hence, in the deep fryer it is not only important to clean and wash the baskets themselves, but also the oil chamber. When choosing a fryer, it is good to check if there is an easy drain of used oil from the chamber, and the chamber itself is a separate vessel, thanks to which it can be removed and, for example, washed in a hood-type dishwasher.
