What type of deep fat fryer to hire to cook large portions? (Market event)

Discussion in 'Food & Cooking' started by popbox, Oct 29, 2015.

  1. popbox

    popbox

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    Hi all, 

    I am fairly new and I have already received a lot of help, people have been very kind...so thank you for that. 

    I am doing my very first market event, it's one-day only and I am looking to hire equipments. I have to hire a deep fat fryer as I will be prepping fried chicken and fried pork loin. I'm not sure what type of fryer I should hire to do the job. 

    I have to fry about 150 - 200 portions and the event is 12-8pm. I have been looking at double deep fat fryers and so far it looks like at best they can hold 5/6 litre of oil per side. I will have extra oil on hands to top up so I'm thinking it is big enough. 

    I have to use an electric one and I can't hire a stand alone as they are insanely expensive. I tried to add a link or an image here but I don't have permission to so afraid I won't be able to show you what I've been looking at. 

    Can you guys suggest or at least let me know if an average double fryer (tabletop) will do the job for the day?

    Thank you. 

    Tiffany
     
  2. pete

    pete Moderator Staff Member

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    I don't see why the size you are suggesting wouldn't work.  It should be able to handle your volume.  You say that you are expecting up to 200 guests between 12-8pm.  That is only 25 people per hour.  Don't know how the event is set up, but even if there are down times and rush times I don't see much of a problem.
     
  3. chefbuba

    chefbuba

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  4. popbox

    popbox

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    Hi Pete, 

    I'm only prepping 150 - 200 portions because it's my first market event and I know there are 20 other traders and maybe even more. I'm not quite sure how much to prep but for now 150 is pretty much all I can handle prepping on my own I think...

    Good to know that the size would work! I'm so worried about the oil getting black!
     
  5. popbox

    popbox

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    Yes! I just couldn't attach a link or add a photo! What do you think?
     
  6. flipflopgirl

    flipflopgirl

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    Almost OT but I will post it anyway......

    If you come to a lull in the action (and you are worried about the oil scorching) start frying chunks of plain white bread.

    This will use up some of the heat and negate the need for manual temp reduction by more than a few degrees.

    The downside is the amt of oil you will need to replace but will save you from the dreaded "sorry just need to get my oil temp back up" situation that can be a real sales disaster.

    Good luck and don't forget to let us know how things go......

    We love a good startup story  /img/vbsmilies/smilies/talker.gif  .

    mimi
     
  7. popbox

    popbox

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    Hi Mimi, 

    Thank you for replying. Yes I have heard of this method but never tried it! Do I use old harden bread or soft bread? And I don't quite understand how it works, does it suck up all the black bits? I will have ample oil at hand so not worried about that. 

    I will definitely update you guys!

    Tiffany
     
  8. lawrence

    lawrence

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    You so need a Bratt pan.

    I wish I knew about them when I was working.