Portable Deep Fryer
 

Our Rotary here is looking for a propane deep fryer, they have about $1000.00 to spend. It’s to be used for different events so portability is a must. I’m hoping the Brethren can point me in the right direction.

Thanks

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

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

Check for a closing restaurant or maybe restaurant depot.

Check out:

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

https://cajunfryer.com/

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

Many options out there

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

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

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.

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:

They won't be cooking inside.

I think I've read a thread about that.

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.

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!