For more, visit our reviews section and find over 400 practical buyer’s guides offering unbiased advice on what equipment is worth investing in, including our review of air fryers. The Swan SD6040N is a classic-style fryer made to perfection, combining excellent heating performance with handy features, including a viewing window and air vent.
In terms of taste and texture, they were perfectly balanced, with crispy skins that had just a hint of chewiness, and dense, fluffy insides. Read our full Swan stainless steel fryer review.
This is the only fryer we’ve tested that has the capacity to make enough chips for a large family in one go. This fryer gets up to temperature rapidly and reliably, and the chips come out evenly cooked and delicious.
With powerful heating comes the potential for delicious deep -fried food, and the 24580 certainly seems capable of that. Best for small kitchens Minuscule it may be, but the Coopers of Stratford compact mini fryer cooks a mean chip.
It’s easy to set up and all main components are detachable, which is hugely convenient for cleaning. During our testing, this fryer proved itself capable of heating oil impressively quickly.
Perhaps our favorite selling point of this fryer is its ratio of cooking capacity to oil required. This brilliantly finished, impressively precise fryer is a typically accomplished offering from Spanish brand Ions.
This fryer is more than a little similar to the more expensive appliances we’ve seen from other brands, and as such, you might consider it a bit of a bargain. It cooks delicious chips in portions large enough to generously feed two or three people.
Fat fryers present a number of hazards in the catering environment including fire, burns from hot oil, contact with hot surfaces, fumes from boiling cleaning chemicals, eye injuries from splashes and slips from oil spillages. Act 1974 places a duty on employers to ensure, so far as is reasonably practical, the health, safety and welfare of their employees.
Irrespective of the type of fryer that is used (i.e. manual, automated or semi-automated), the employer must ensure that it is well maintained, that staff is trained and are provided with suitable protective equipment and a suitable and sufficient risk assessment has been carried out. Keep water away from fryers containing hot oil e.g. wet food or pots on stoves.
Drain cooked food over oil or use drip tray to avoid spills on floor. A risk assessment should be carried out on emptying and cleaning of deep fat fryers.
Drain oil into suitable large container (heat-resistant with carrying handles and cover or lid. Use suitable cleaning chemicals, wear gloves and, if required, eye protection and aprons.
A legally authorized contractor must be engaged to remove waste oil from your premises. Staff must be properly trained in safe procedures for emptying and cleaning in accordance with the risk assessment carried out.
Make staff aware of the reasons why protective equipment should be used and ensure that it is worn. Train staff to report maintenance issues with the fryers or any problems they experience when using them.
Deep -frying is essential for that crispy, crunchy result, but working with hot oil can be dangerous. To find out more information about registering your appliances, regardless of age, visit our Product Registration page.
Do regular checks of the plug and socket for burn marks, sounds of ‘arcing’ (buzzing or crackling) or if it feels too hot to touch. If you have fuses blowing or circuit-breakers tripping then contact a registered electrician to investigate.
Ensure your home is fully protected by an RCD (residual current device), which can be found in your fuse box (also known as a consumer unit). There should be a minimum of one alarm/detector per floor and fit enough to cover all areas where a fire could start, and make sure they are tested regularly.
This will reduce the risk of knocking it off the hob Ensure you have a well-fitting lid close by, in case the oil catches fire. Before you begin deep-frying one of your favorite frozen foods, you should consider how you want to do it.
By using a deep fryer, you’re able to submerge your entire food of choice at one time, allowing for a fast and even cooking experience. Lastly, it should be more difficult to knock over a deep fryer than a pot on the stove.
This may be a preferred option for somebody who already cooks with a lot of oil, whether it’s pan frying or sautéing. Frying foods, frozen or not, is simple with a deep fryer.
In terms of operating the deep fryer, there are only a few key aspects to know. Outside that, you may need to look up cooking times/cooking temperatures for deep-frying a specific food if it doesn’t tell you on the packaging.
*Safety tip* If you’re new to deep-frying, you should keep in mind that water/ice does not mix well with oil. If you’re not able to grab a pot or pan that has a lid, it may be best to wear some hand protection for when some splashing that may occur.
As you can see, anything with coating is super easy to deep-fry while frozen. Almost anything can be coated in batter which is why shrimp (among other things) is able to make the list.
The most prominent food that is the best deep-fried not frozen is probably turkey. It’s sheer size and capability of holding in water make it difficult to safely deep-fry frozen.
The two main questions you should ask yourself are whether the food has a coating and whether or not it currently holds a good amount of water. In the end, it almost seems as if many foods were meant to be deep-fried while frozen.
It’s quick and easy, and often allows for a nice and crunchy exterior with a juicy softer interior for battered foods such as frozen corn dogs. If you’ve never tried deep-frying some of your favorite frozen foods, we’d highly recommend it.