Deep Fryer

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The following article is from The Great Soviet Encyclopedia (1979). It might be outdated or ideologically biased.

Deep Fryer


a device for frying foods by immersing them in hot fat. The temperature to which the fat is heated ranges from 135° to 180°C, depending on the kind of food being cooked.

Deep fryers are batch-operated or continuously operated, with the fat being heated directly or indirectly. The cooking chamber is a container made of aluminum or stainless steel and filled with the fat. In a directly heated fryer, tubular electric heaters are mounted in the chamber. In a fryer that uses indirect heating, the chamber has double walls, between which is a heat-transfer agent heated by gas burners or tubular electric heaters.

A continuous-operation fryer immerses the food with a conveyor that moves through the fat. The ratio of the weight of the fat to that of the article being fried is 1:4 in the batch fryer and 1:20 in the continuous-operation unit.

Electric frying pans are also used for frying foods in fat.

The Great Soviet Encyclopedia, 3rd Edition (1970-1979). © 2010 The Gale Group, Inc. All rights reserved.
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