Commercial Fryer Repair, Maintenance & Installation
At NWCE, we specialise in commercial fryer repair, maintenance, and installation, boasting many years of experience. Our engineers are skilled in servicing both gas and electric commercial catering fryers. From tabletop fryers to standalone deep-fat commercial appliances, we understand that fryers are among the most extensively used equipment in any commercial kitchen. Consequently, a breakdown of any catering fryer can cause significant stress and substantial revenue loss, especially when your kitchen relies on this invaluable piece of equipment to operate smoothly.
Quick Response and Cost Efficiency
We know how much you rely on your fryer, whether it’s electric, gas, or LPG. Therefore, we offer one of the quickest response times in the industry, getting your kitchen back on track as fast as possible. Additionally, we utilise a range of parts suppliers to keep costs down, passing any discounts on to our customers. Thus, you can be assured of receiving real value for money.
The Commercial Kitchen Industry
NWCE provides a complete solution for gas and electric commercial catering deep-fat fryers in restaurants and industrial kitchens. We collaborate with all leading manufacturers and suppliers of deep-fat fryers, including Blue Seal, Falcon, Moorwood Vulcan, Garland, Lincat, Parry, Buffalo, Electrolux, Imperial, Elite, Pitco, and many more.
Services for Gas or Electric Commercial Catering Deep-Fat Fryers
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Sales: We work with the most established manufacturers and suppliers. Therefore, contact us to get the best price quote for commercial catering deep-fat fryers.
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24-Hour Repair: No chef wants to face breakdowns, and unforeseen incidents can occur. If your deep fryer fails, just call us. We offer a 24-hour repair service for deep-fat fryers.
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Installation: For easy installation of your catering deep-fat fryer, contact us now. Moreover, we provide complete commercial kitchen solutions, including installation, service, and repair.
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Service and Maintenance: To keep your deep-fat fryers in good working condition, inquire about our one-off or service plan. We can customise a special service and maintenance plan for you.
Here are just some of the many manufacturers we work with: Blue Seal, Falcon, Moorwood Vulcan, Garland, Lincat, Parry, Buffalo, Electrolux, Imperial, Elite, Pitco, and Henny Penny. So, don’t hesitate to give us a call or visit our website shop. We’re here to help you 24 hours a day!
Different Types of Commercial Deep-Fat Fryers and Their Uses
Commercial deep-fat fryers are essential in various food service establishments, from fast-food restaurants to fine dining kitchens. Understanding the different types of fryers and their specific applications can help businesses choose the right equipment to meet their needs. Here, we explore the main types of commercial deep-fat fryers and their uses.
Description: Countertop fryers are compact and designed to sit on a kitchen counter. They are ideal for establishments with limited space or for those that do not require a large frying capacity.
Uses: These fryers are perfect for smaller operations like cafés, food trucks, or concession stands that offer fried snacks, appetisers, or side dishes. They are also useful in larger kitchens as supplemental units for handling peak times or special menu items.
Description: Floor fryers are larger units designed to stand on the floor. They come in various sizes and oil capacities, typically 40 to 100 pounds or more, making them suitable for high-volume frying.
Uses: These fryers are ideal for busy restaurants, cafeterias, and commercial kitchens that require continuous frying operations. They can handle large batches of food, such as fried chicken, fish, French fries, and other popular fried dishes, ensuring a steady supply during busy meal periods.
Description: Tube-type fryers feature heating tubes inside the oil tank. These tubes provide a large heat transfer area, which helps maintain consistent oil temperatures and quick recovery times.
Uses: These fryers are excellent for cooking heavily breaded products and high-sediment foods, like fried chicken or fish. The tubes’ design allows sediment to settle at the bottom, reducing the risk of burning and maintaining oil quality.
Description: Open pot fryers have a simple, and open design without internal tubes. The heating elements are usually located on the sides or bottom of the tank.
Uses: Best suited for lighter foods with lower sediment levels, such as French fries, onion rings, and other similar items. They are easier to clean and maintain compared to tube-type fryers, making them a popular choice for many fast-food restaurants and snack bars.
Description: Flat-bottom fryers have a flat-bottomed cooking area, providing a large surface for frying.
Uses: These fryers are ideal for delicate items that float during cooking, such as doughnuts, funnel cakes, and tempura. The flat design prevents these items from getting damaged by fryer components and ensures even cooking.
Description: Pressure fryers cook food under pressure, which increases the temperature at which oil boils and allows for faster cooking times at lower temperatures.
Uses: Widely used in establishments that serve large quantities of fried chicken, pressure fryers are perfect for producing juicy, flavourful, and crispy chicken quickly. The pressure-cooking process helps retain moisture and enhances the flavour while reducing oil absorption.
Description: Ventless fryers come with built-in filtration and ventilation systems, allowing them to be used without traditional hood ventilation.
Uses: Ideal for locations where traditional hood systems are impractical or too costly, such as kiosks, shopping centre food courts, or small kitchens. They offer flexibility in placement and are perfect for various fried foods, providing a safe and efficient frying solution in constrained spaces.
Choosing the Right Type of Commercial Deep-Fat Fryer
Selecting the appropriate commercial deep-fat fryer depends on the specific needs of your food service operation. Countertop fryers offer compact convenience for small-scale frying, while floor fryers provide the capacity for high-volume production. Tube-type and open-pot fryers cater to different types of fried foods, with sediment-heavy items suited for tube-type and lighter foods for open-pot fryers. Flat-bottom fryers handle delicate items, pressure fryers are perfect for fried chicken, and ventless fryers offer flexibility in non-traditional spaces. Understanding these distinctions helps ensure optimal performance and product quality in your kitchen.