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Anyone have a countertop fryer in their kitchen?

post #1 of 4
Thread Starter 

Our tiny kitchen has no deep fryer, and that's fine by me. No mess. No smell. No Oil expense. Besides, there's no room even if I wanted one. There are times I do like to fry a special or two, and the Dutch oven is just a pain, and potential hazard.

 

I'm considering getting a small countertop unit (that I can hide when the health inspector comes calling). Something to do zeppole and beignet in the morning, maybe add tots in the afternoon, and the occasional fish and chips special on Fridays. So it needs to have decent recovery time and capacity, but a small footprint. Anyone have personal experience with one in a commercial setting and any brand/model recs?  Thanks.

post #2 of 4

Warring has a nice table top fryer that is 120V. It has 1 large basket or 2 small ones, holds a gallon of oil and cleans easily.

post #3 of 4

Used a little countertop model for smaller items/desserts. Worked great for made-to-order donuts on the pastry station.

Keep in mind your intended usage; beignets then fish & chips... flavors will definitely cross unless you are swapping out oil. Also, 1-gallon capacity for oil isn't going to allow for snappy turn around in higher volume.

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

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post #4 of 4
Bavetti 3 liter is a good way to go. Fairly deep with higher sides than most counter top models. Good on space and decent recovery time. Cleaning the wires on the heating element is the only thing that bugs me about it but that is minor in the grand scheme of things.
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