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Deep Fryers / Deep Fryer Pots
So you like fried foods. Have you ever sneaked
a peak at the best professional propane fryers that restaurants use to deep fry delicious foods? If
you have, you know that they use some pretty big deep frying equipment, and
that explains why they get such great results. Having a professional propane fryer with a
large capacity is one of the best ways to get the most delicious fried foods. Try one of our propane fryers. Our Bayou classic and King
Kooker professional propane fryers make your favorite fried foods even better. Some
of our propane outdoor deep Fryer Kits include the fryer pot, fryer burner and
fryer thermometer. These professional propane deep fryer kits are complete kits and include
everything you need to deep fry your favorite foods. Use these propane fryer
kits for more than frying. You can boil and steam seafood or other foods. Let
soups simmer, cook chili or a batch of anything jambalaya for that matter.
Choose from a cast iron outdoor fryer kit, stainless steel deep fryer kit or
aluminum deep fryer kit. These fryers are professional best fryers that will
stand the test of time
Deep Fryer PotsHave you always wondered what a fried Turkey tastes like? Professional prepared fried food is some of the best tasting food. This may sound like a strange concept, but it doesn't come out like you'd think. The best outdoor deep fried turkey is moist and delicious and not at all greasy. Our propane professional fryers can produce the juiciest, best, most flavorful food your taste buds will ever meet. Now you can fry a turkey or other food yourself with one of our professional outdoor Fryer kits. Our outdoor products include the best turkey fryers, stainless and aluminum stockpots, propane burners as well as replacement parts and accessories. If performed properly, deep-frying does not make food excessively greasy, because the moisture in the food repels the oil. The hot oil heats the water within the food, steaming it from the inside out; oil cannot go against the direction of this powerful flow because (due to its high temperature) the water vapor pushes the bubbles toward the surface. As long as the oil is hot enough and the food is not immersed in the oil for too long, oil penetration will be confined to the outer surface. However, if the food is cooked in the oil for too long, much of the water will be lost and the oil will begin to penetrate the food. The correct frying temperature depends on the thickness and type of food, but in most cases it lies between 175 and 190 °C (345–375 °F). |
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