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-   -   Portable Deep Fryer (https://www.bbq-brethren.com/forum/showthread.php?t=253933)

Evil-g 11-16-2017 03:46 PM

Portable Deep Fryer
 
Our Rotary here is looking for a propane deep fryer, they have about $1000.00 to spend. Itís to be used for different events so portability is a must. Iím hoping the Brethren can point me in the right direction.

Thanks

Cook 11-16-2017 03:51 PM

It sounds like you need a simple turkey fryer or two. The biggest issue will be transporting hot oil after the event.

Hotch 11-16-2017 06:08 PM

Take a look at an R and V fryer
https://cajunfryer.com/

bam 11-16-2017 07:53 PM

Check for a closing restaurant or maybe restaurant depot.

IamMadMan 11-16-2017 09:57 PM

Check out:

http://www.bayouclassicstore.com/Fis...s/700_709.html

https://cajunfryer.com/

http://www.bayouclassicdirect.com/Ba...c-Bayou-Fryers

ynotfehc 11-16-2017 11:42 PM

Many options out there

https://www.webstaurantstore.com/147...or-fryers.html

Evil-g 11-17-2017 02:15 AM

Quote:

Originally Posted by Cook (Post 3902517)
It sounds like you need a simple turkey fryer or two. The biggest issue will be transporting hot oil after the event.

It's going to be used to make 🍟. Most events we will have a secure facility to leave it. Are there any solutions for the hot oil.

Cook 11-17-2017 08:24 AM

Quote:

Originally Posted by Evil-g (Post 3902829)
It's going to be used to make 🍟. Most events we will have a secure facility to leave it. Are there any solutions for the hot oil.

https://www.webstaurantstore.com/mir...il/58130L.html

https://cdnimg.webstaurantstore.com/...066/812544.jpg

poorolddan 11-17-2017 10:14 AM

A choice would depend on the facilities and what you were cooking. Around Eastern Nebraska we have a lot of fall to spring fish fries. Organizations trade off cooking 1st 2nd ETC Friday's. To keep their overhead down they shared the deep fryer set up which 2 propane fryers in a 12' enclosed trailer set up with an exhaust and a used fire suppression system. It also kept the venue from smelling of grease and fish. It cost me about a grand to set it up using a barrowed trailer and used equipment from an auction. That trailer made these non-profits thousands of dollars with all volunteer help.

Evil-g 11-17-2017 12:05 PM

Quote:

Originally Posted by poorolddan (Post 3902964)
A choice would depend on the facilities and what you were cooking. Around Eastern Nebraska we have a lot of fall to spring fish fries. Organizations trade off cooking 1st 2nd ETC Friday's. To keep their overhead down they shared the deep fryer set up which 2 propane fryers in a 12' enclosed trailer set up with an exhaust and a used fire suppression system. It also kept the venue from smelling of grease and fish. It cost me about a grand to set it up using a barrowed trailer and used equipment from an auction. That trailer made these non-profits thousands of dollars with all volunteer help.

poorolddan, thanks so much. We'll be using the Fryer to cook French fries, that does seem like a reasonable solution for the hot oil. Do you have a picture of the set up you use.

Cook 11-17-2017 04:43 PM

Lord I would never use a portable fryer for inside use w/o a dedicated exhaust hood and fire suppression system meant for grease fires.

Always use portable fryers, turkey-type fryers, outside away from structure. Always have proper fire extinguishers available.

Hotch 11-17-2017 04:45 PM

Quote:

Originally Posted by Cook (Post 3903168)
Lord I would never use a portable fryer for inside use w/o a dedicated exhaust hood and fire suppression system meant for grease fires.

Always use portable fryers, turkey-type fryers, outside away from structure. Always have proper fire extinguishers available.

And don't wear flip flops!!

Don't ask.... :mrgreen:

Evil-g 11-17-2017 06:25 PM

Quote:

Originally Posted by Cook (Post 3903168)
Lord I would never use a portable fryer for inside use w/o a dedicated exhaust hood and fire suppression system meant for grease fires.

Always use portable fryers, turkey-type fryers, outside away from structure. Always have proper fire extinguishers available.

They won't be cooking inside.

Quote:

Originally Posted by Hotch (Post 3903169)
And don't wear flip flops!!

Don't ask.... :mrgreen:

I think I've read a thread about that.

poorolddan 11-18-2017 11:13 AM

Sorry Evil, no pictures but a description would be looking into the rear of the trailer from the tailgate you see the 2 fryers sitting side by side in the very front with the modified exhaust hood/fire suppression system with lights above and with a 4' cold start florescent light just outside the hood and another half way to the tailgate. 40# propane tanks were on the trailer tongue and piped inside to the fryers. Fry cook has the width of the trailer to maneuver in. We had a grease mat on the floor in front of the fryers to keep the cook from sliding around. Along one side we had a 4' or 6' folding table where the steel hotel pans received the cooked food and the uncooked breaded food and fries awaited cooking. Runners could come into the trailer set the uncooked food on the table, then grab the cooked and head in to the serving area. With the trailer door open and the cool/cold outside temp it didn't take long for the oil to cook down to draining temps before we hooked up and went home. Some times we'd cook 400 to 500 pounds of hand breaded Pollock and fries from 4pm to 9pm.

Jaybeaux 12-19-2018 03:37 PM

I will second HOTCH's recommendation of R and V fryer:
https://cajunfryer.com/

If you email them, they can provide you prices for either aluminum or STAINLESS STEEL!


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