death of deep fryers

Discussion in 'Food & Cooking' started by dagger, Mar 20, 2016.

  1. dagger

    dagger

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    I own a Avalon Bay air fryer and I like it so much gave away my deep fryers. To the restaurant cooks, how long before places like Mcdonald dump the oil deep fryers fkr air fryers? I'm sure they can make stronger ones that cook as fast as a deep fryer.
     
  2. phatch

    phatch Moderator Staff Member

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    No, they really can't. Air simply can't conduct heat that fast or handle production volumes. Battered items don't work in the air friers.

    Deep fryers aren't going away at all.
     
  3. chefbuba

    chefbuba

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    Deep fryers are like an std, they wont go away. Air fryers are a housewife gadget not meant for commercial applications.
     
  4. kaiquekuisine

    kaiquekuisine

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    Air fryers would never work in the commecrial/professional environment. 

    They take too long, and you can´t fry battered foods. 

    It doesnt work well with large supplies and larger food items. 

    It´s just something domestic. 

    You can´t even call the method frying, because to fry you need to use oil.... 
     
    Last edited: Mar 20, 2016
  5. brianshaw

    brianshaw

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    There's a burger joint in SoCal, not sure how many restaurants they have but I think it is only a few, that promotes healthy options including air- fried potatoes and onion rings. They seem to grind meals out quickly but the taste isn't there unless eaten immediately.
     
  6. dagger

    dagger

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    I was wondering maybe not wet batter but what about a batter that dried on first. corn dog for example
     
  7. just jim

    just jim

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    Unless you're talking something like IQF, corn dog batter is typically wet.

    Even IQF it was wet before it froze.