There are currently four main types of gas fryers, each transferring heat in a specific way to create a "cold zone" at the bottom of the vat, which prolongs oil life by preventing overcooking of sediment.
Tube Fryers
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Tube fryers feature stainless steel tubes running through the centre of the vat, conducting burner flames which heat the oil.
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Downsides: food on tubes can continue cooking, harming oil life; tubes are harder to clean and can lose some heat up the flue.
Target Fryers
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These fryers use a U-shaped gas manifold, with jets directing flames at metal targets designed to deflect heat into the sides of the vat.
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Common brands: Frymaster, Garland, Fastfri, Cobra, Waldorf, Blue Seal.
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Advantages: no obstructions inside the vat, easy cleaning; disadvantage: heat can weaken the vat, leading to reduced lifespan, and heat loss up the flue.
Infrared Fryers
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Infrared fryers use a gas-air mixture ignited through a metal mesh along each vat side, producing radiant red heat for efficient oil warming.
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Noted for a clean burn, gentle vat impact, and high efficiency.
High-Performance Operation (HPO) Fryers
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Designed for high-volume usage (e.g., stadiums, busy fish and chip shops), using ceramic plates and forced air fans to push a gas-air mix for intense heating.
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Run at higher gas pressures and deliver reliable, rapid recovery times.
Obsolete Type
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Plate-heated fryers, where burners heated a plate at the bottom, transferring heat to oil, are no longer produced due to efficiency and design limitations.
Each type is designed to maintain a hot oil zone in the middle and a cooler "cold zone" at the bottom. This cold zone preserves oil quality by preventing sediment and stray food from burning, saving on oil costs and maintenance.