Commercial Induction Fryer: Revolutionary Choice for Efficient Cooking in Restaurants

In today’s fiercely competitive catering industry, an efficient and stable fryer often determines the speed of serving food, the quality of ingredients, and operating costs in the kitchen. Traditional gas fryers are still troubling practitioners due to oil temperature fluctuations, safety hazards, and excessive energy consumption. Commercial induction fryers are revolutionizing the kitchen with disruptive technologies that increase thermal efficiency by 40% and temperature control accuracy by ±1°C.

From the standardized fried chicken in KFC’s kitchen to the tempura aesthetics in Japanese restaurants. How can induction fryers make fried food both efficient and high-quality? How can restaurants use this technology to reduce costs and increase efficiency? This article uses measured data and actual cases as anchors to reveal the ultimate answer to the upgrade of smart frying equipment.

I. What is a commercial induction fryer?

A commercial induction fryer is a commercial kitchen equipment made by the principle of electromagnetic induction, eddy current heating. When the current passes through the coil to generate a magnetic field, the magnetic lines inside the magnetic field pass through the bottom, generating countless eddy currents, causing the appliance to heat up at high speed, thereby heating the food in the pot.

It adopts a thickened, all-stainless steel body structure, which has the advantages of environmental protection, energy saving, safety, intelligence, less oil consumption, simple operation, high thermal efficiency, etc. The oil temperature is uniform, the service life is long, the residue does not easily stick to the pot, and it is easy to clean. It is an ideal frying equipment for modern kitchens.

II. Should Restaurants Buy Commercial Induction Fryers?

1. From a Cost Perspective

Although the initial investment of commercial induction fryers is higher than that of traditional gas fryers, they are more economical in the long run. Its thermal efficiency is as high as 98% or more, and there is no heat conduction or heat radiation loss.

Compared with traditional fryers, it can save more than 50% of oil, and can also reduce the environmental protection cost and manual cleaning cost caused by exhaust gas emissions.

2. From an Efficiency Perspective

It heats up quickly, can quickly reach the set oil temperature, can operate 24 hours a day, and can efficiently complete large-scale frying tasks. For example, fast food restaurants such as KFC and McDonald’s use commercial induction fryers to quickly fry a large number of delicious fried chicken, French fries, and other foods to meet the needs of customers during peak periods.

3. From a Safety Perspective

When the magnetic field lines pass through non-magnetic objects, no heat will be generated, and the human body will not be scalded. It has an automatic constant temperature device, an over-temperature protection function, and a humanized 3-proof structural module design, such as automatic detection of the pot body and overheating, overload, and empty burning protection, which is simple and safe to operate.

4. From the Perspective of Food Quality

Magnetic switches and intelligent temperature controllers can accurately control temperature, set temperature and time, automatically control stirring speed and heating time, avoid human factors affecting food quality, and ensure the taste and color of fried food are consistent. For example, professional fryers can make fried chicken crispy, tender, and juicy. In summary, restaurants must purchase commercial induction fryers.

III. How to Determine the Style and Capacity of the Commercial Induction Fryer to be Purchased?

1. Consider the Size of the Restaurant and the Demand for Frying

Small restaurants or those with small frying needs can choose a 6- 8L single-cylinder fryer; medium-sized restaurants can choose a 10- 12L single-cylinder or double-cylinder fryer; large restaurants and hotels can choose a double-cylinder or multi-cylinder fryer of more than 15L, or even a floor-standing fryer with a larger capacity. Large chain restaurants such as McDonald’s often use large-capacity multi-cylinder fryers to meet their daily large-scale supply of fried food.

2. Refer to the Restaurant’s Operating Dishes

If the main dishes are fried chicken, fried fish, etc., the size of the fried food and the frying process need to be considered. For large-sized fried chicken, a 10- 12L fryer can be selected; for special dishes with high requirements for oil temperature accuracy, a commercial induction fryer with high-precision temperature control is required.

3. Combine Kitchen Space and Layout

Tabletop fryers are suitable for restaurants with limited space but small frying needs and can be flexibly placed on the workbench; floor-standing fryers are suitable for larger restaurants with heavy frying tasks and ample kitchen space and can provide large-capacity frying capabilities. For example, snack bars mostly use tabletop fryers, while hotel kitchens often use floor-standing fryers.

4. Consider Brand and After-sales Service

Well-known brands such as Lestov, Qinxin, and Smabo have reliable product quality, stable performance, and a complete after-sales service system that can provide timely maintenance and technical support for restaurants.

IV. How to Use a Commercial Induction Fryer？

1. Preparation

First, make sure that the induction fryer is placed in a solid, flat, well-ventilated location, and avoid being close to flammable and explosive items. Turn on the power supply, check whether the power supply voltage is stable, and then add an appropriate amount of cooking oil to the fryer. The amount of oil should not be less than the minimum oil level line, nor should it exceed the maximum oil level line.

2. Set Frying Parameters

According to the type and requirements of the fried food, press the temperature setting button on the fryer to set the appropriate oil temperature. For example, French fries are generally set at around 170℃-180℃, and chicken wings are set at around 180℃-190℃. At the same time, set the frying time. For example, French fries are generally fried for 3-5 minutes, and chicken wings need 8-10 minutes.

3. Start Frying

After the oil temperature reaches the set value, put the cut or marinated ingredients into the frying basket, be careful not to overcrowd, and then gently put the frying basket into the oil to avoid oil splashing. During the frying process, you can press the stirring button as needed to heat the ingredients evenly. For example, when frying fish balls, stirring can make their shapes more regular and the taste more consistent.

4. End and Cleanup

After frying, use the frying basket to remove the food and place it on the oil drain rack to drain the excess oil. Then, press the stop button to turn off the fryer’s power. After the fryer cools down, clean the residue and oil stains in the fryer. You can wipe it with a soft cloth dipped in mild detergent, then rinse it with clean water, and finally wipe it dry for the next use.

V. Precautions for Using Commercial Induction Fryers

1. Avoid Empty Burning

Before use, make sure that there is enough oil or water in the fryer. Otherwise, it will cause the coil to burn out and damage, shorten the service life of the equipment, and even cause safety accidents.

2. Prevent Foreign Objects from Entering

During use, avoid foreign objects, such as metal chips, plastics, etc., from falling into the fryer to avoid damaging the heating elements or causing short circuit failures. If foreign objects accidentally fall into it, stop using it immediately and clean it up.

3. Pay Attention to the Quality of the Oil

Regularly check the oil in the fryer. If the oil turns black, has an odor, or has too many impurities, replace it with new oil in time to ensure the taste and quality of the food and avoid harm to human health.

4. Operating Specifications

Operators should undergo professional training, be familiar with the performance and operation methods of commercial induction fryers, operate strictly by the instruction manual, and not disassemble or modify the equipment without authorization. If there is a fault, contact professionals for repair in time.

VI. Oil Temperature Control and Cleaning Method of Commercial Induction Fryers

1. Oil Temperature Control

Use the intelligent temperature control system of commercial induction fryers to set accurate oil temperature values. The system will automatically adjust according to the deviation between the actual oil temperature and the set value to keep the oil temperature stable.

During the frying process, if the oil temperature needs to be adjusted, it should be adjusted slowly according to the characteristics of the ingredients and cooking requirements to avoid a sudden rise and fall in the oil temperature, which could affect food quality and safety.

At the same time, an oil thermometer can be equipped for real-time monitoring. For example, when frying some special snacks that require extremely high oil temperatures, the oil thermometer can provide a more intuitive temperature reference.

2. Cleaning Method

After each use, wait for the fryer to cool down; first, use a fine wire brush to brush off the dirt and residue on the surface of the fryer, and then use a soft cloth dipped in an appropriate amount of detergent to wipe the inside and outside surfaces of the fryer to remove oil and stains.

Then rinse with clean water, and finally wipe dry with a clean, soft cloth. For the grease inside the fryer, you can use a professional grease cleaner to clean it, but be careful to follow the instructions for the use of the cleaner to avoid corrosion and damage to the fryer.

VII. How to Fry Delicious Food like KFC

1. High-quality Raw Materials

Choosing fresh and high-quality ingredients is the basis for frying delicious food. For example, KFC’s fried chicken uses a specific breed of broiler chicken, which is tender and juicy and suitable for frying.

2. Marinate

KFC’s fried chicken needs to be marinated in advance. Its marinating formula is unique and contains a variety of spices and seasonings, which can make the chicken fully flavorful. Restaurants can independently develop or refer to similar marinating formulas and marinate according to the characteristics of the ingredients. The time is generally about 2-4 hours to allow the ingredients to absorb the seasoning fully.

3. Accurate Temperature and Time Control

Use the precise temperature control function of the commercial induction fryer to control the oil temperature within the appropriate range, such as fried chicken is generally around 180℃-190℃, and strictly control the frying time.

The frying time of different parts of chicken is slightly different, such as chicken wings take about 8-10 minutes, and chicken legs need 10-12 minutes to ensure that the chicken is cooked through and the skin is crispy.

4. Frying Skills

When putting in the ingredients, be careful to place them gently to avoid oil splashing, and be careful not to overcrowd them so that the ingredients are heated evenly. During the frying process, stir them at the right time to let the ingredients roll evenly in the oil to ensure that their color and taste are consistent.

5. Draining and Keeping Warm

After frying, immediately remove the ingredients and place them on the drain rack to drain excess oil to reduce greasiness. At the same time, to maintain the temperature and taste of the food, you can place it in a heat preservation device, such as KFC’s heat preservation cabinet, so that customers can taste the hot food just fried.

6. Other Skills

(1) Golden Triangle Rule

Breading technology: powder-water ratio 1:1.2, using a three-stage breading method (powder→water→powder) to form a flaky structure

Oil management: polar substance content ≤24% (monitored by Testo 270 edible oil tester)

Pressure frying: simulate the effect of a KFC pressure fryer, increase 10kPa micro-pressure through the sealed frying basket

(2) The Secret of Replicating the Original Flavor of Chicken

Oil temperature setting: fry at 165℃ for 8 minutes in the first stage (mature), fry at 180℃ for 1 minute in the second stage (crispy)

Oil formula: palm oil: soybean oil = 7:3 mixture, acid value controlled below 0.4mgKOH/g

Frying basket vibration: Shake the frying basket gently every 2 minutes to prevent sticking

VIII. Recommended Commercial Induction Fryers

1. Lestov LT-ZLII 27-liter Induction Fryer

Temperature range 10°C-190°C, one-piece stamped stainless steel workbench with smooth rounded corners, smooth brushed outer panel, one-piece profile panel and rear panel with excellent stability, thermostat with safe constant temperature to prevent overheating, suitable for small restaurants and fast food restaurants, can meet daily frying needs, and easy to clean and maintain.

2. Qinxin QX-ZLII Induction Fryer

Adopting an intelligent control system, automatic power-off protection is safe and reliable, fast heating, high efficiency, no sticky bottom, easy to clean, double-cylinder design, can fry different ingredients at the same time, improves work efficiency, suitable for medium-sized restaurants, such as frying chicken popcorn, chicken fillet, etc., can ensure the taste and quality of food.

3. Smabo SM-ZLII Induction Fryer

Applying IGBT international modules, the performance is more stable. The unique frying process can make the fried food taste crispy. The built-in stainless steel mesh can filter impurities, ensure the oil is clean, and extend the service life of the oil.

The double burner design and the maximum capacity of a single pot are 12 kg, which can meet the frying needs of large restaurants and hotels, such as frying a large number of spring rolls and chicken feet.

Konklusyon

From McDonald’s China supply chain energy-saving transformation plan to the temperature art of Tokyo’s Michelin one-star tempura specialty store, commercial induction fryers are reshaping the frying logic of the catering industry with an irreversible trend.

When a device can simultaneously save 30,000 yuan in energy consumption per year, extend the life of oil products by 30%, and increase the qualified rate of products to 98%, its value has far exceeded the hardware itself – it means a more stable quality control system, a more sustainable operation model, and an infinitely close to perfect diners experience.

According to industry forecasts, 65% of new restaurants around the world will prioritize induction fryers in 2025. In this efficiency revolution, only companies that grasp the technology dividend and tap the equipment’s potential can remain invincible in the wave of the tongue economy. Now may be the best time for you to press the kitchen upgrade button.

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