quote:

Originally posted by prisonchef

rs,
before you add the fryer get with your health department and/or fire marshall. in my locale a fryer will require a fire suppressor in your hood system. to show how goofy that can get if i go 25 miles north the next county does not require a suppressor. these can run into the thousands in cost so check that aspect out first. that being said myself i prefer fryers made by vulcan and i have used both the gas and the electric models (the electric i used at the executive dining room of barnett bank in downtown jacksonville,fl. as we were on the 42nd floor gas was not allowed and the whole kitchen was electric). if you can afford it peanut oil is the best due to a high smoke point. one thing you do not want to do is to get salt in your oil. salt will deteriorate your oil by making the hydrocarbon chain shorter due to chemical reactions. when that happens your smoke point will drop which will prevent you from running in the 375f area and more importantly will shorten the "life" of your oil. a good cheap method of filtering your oil to increase it’s useful life is to buy a big china cap and a 5 or 10 gallon stock pot and a supply of filters but in a pinch i have used cheesecloth and plain old paper towels. while your oil is hot just run it thru the filter in the china cap and into the stock pot. while it is filtering just boil out your fryer and a cheap way is to use a bottle of lemon juice concentrate in the water instead of chemicals. drain the fryer,rinse with fresh water and refill with the filtered oil and away you go again.
hope it helps some
jack
ps. and they wonder why i don’t have a fryer in my rig[:p]
pps. a cheap way to buy a fryer is to watch the auction section of the newspaper. food places go out of business all the time and the equipment gets auctioned off.

Does the lemon juice concentrate do as well as the chemicals. Thats a good tip those chemicals are pricey