What Do Restaurants Use for Deep-Frying?
One of the most commonly used methods for frying foods in a restaurant is with a deep fryer. So how do you choose the right type of fryer and oil? Learn more about the best types of fryers and top used oils with us below to get started on delicious fried chicken, appetizers and more.
Best Commercial Deep Fryers
Before you get started on a new menu with deep-fried goods, you need the right equipment. Using a commercial deep fryer can provide the delicious foods you’re looking to serve without the hassle. When it comes down to which model to choose, you can’t go wrong with one of the following:
Make sure you check the owner’s manual to determine the type of oil that’s recommended by the manufacturer. Most times, your unit will need a type of canola oil or a blend with a high smoke point. Learn more about commercial deep fryer oil and what restaurants use for deep frying below.
Top 3 Oils Used in Commercial Deep Fryers
The type of oil you use in a deep fryer is crucial. You’ll need an oil that has a high smoke point. That refers to the point where the oil breaks down and burns. Here are the top 3 oils used in restaurant deep fryers:
- Canola Oil - Canola oil is light in color and has a subtle flavor, allowing the flavors of your foods to come through. Most deep fryers run between 350- and 400-degrees Fahrenheit. This type of oil has a smoke point of around 400 degrees which makes it a great option for frying.
- Peanut Oil - Many restaurants use peanut oil because of the smoking point of 450 degrees Fahrenheit. This makes the oil more stable to use. The downside is that it’s a bit more costly and most establishments want to avoid triggering a reaction in customers with a peanut allergy.
- Blended Oil - The main benefit of a blended option is that you can get the high smoke point of a more stable oil while lowering the cost using a mixture with another oil. The most popular blend is made with canola and soybean oil.
What to Consider When Choosing Deep Fryer Oil
When looking into the best oil for a deep fryer, you’ll want to keep in mind the smoke point, taste profile and cost before you choose. Here is a quick breakdown of each category to help you decide:
- Smoke Point - The higher the smoke point, the more stable the composition of the oil and the resistance to breaking down when exposed to heat. A low smoke point, especially when cooking in big batches, won’t hold well as the temperature rises.
- Oil Taste - The oil you choose will depend on the taste you want your foods to have. Choosing a neutral oil such as canola or corn oil will not have a strong flavor in the dishes you fry versus an olive oil that will give your foods a different taste.
- Cost - Typically, the cheapest type of deep fryer oil is canola oil. Not far behind in price is vegetable oil. Peanut oils are more expensive than the last two, but less expensive than grapeseed or olive oils. Check the market for the pricing on oils and choose the one that matches your frying needs and price range.
If you want to learn more about the best oils used in commercial deep fryers or get maintenance tips, check out our fryer resources page for more tips and tricks.