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Catering, Food Handling and Awareness *OnTopic* Forum to educate us on safe food handling. Not specifically for Catering or competition but overall health and keeping our families safe too.


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Unread 02-16-2011, 01:58 PM   #1
southernsmoker
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Default Deep Fryer Help

I am about to install a deep fryer in my Bbq trailer. Wondering how do you transport it, oil in or drained,? My point being how to avoid spills. Stupid question I'm sure..lol

Also I'm looking at buying a Pitco 40C, Vulcan Lg300 or Dean sr42..any preferences??

Thanks in advance and looking forward to your words of wisdom...
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Unread 02-16-2011, 02:17 PM   #2
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Depending on your oil, if you are using lard which I would recommend then it will solidify when it cools and you should be fine, if not, only fill them so that it just covers the food, in the basket and try to, fabricate a tight fitting lid for when your in motion, mine are designed to stay lit up and hot while the truck is in motion. Agood person to talk to about them is Mike Wyss at Wyss cater trucks in Los angeles, he is very helpful and designs, and fabricates his own, for just that purpose
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Unread 02-16-2011, 02:21 PM   #3
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If you can't find them online get back to and I'll dig up his phone # and address When ever I order from the it usually only take less than a week as they have a much quicker postal service than us lol
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Unread 02-16-2011, 02:22 PM   #4
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Whats the grade in your area?

Laws of physics would dictate you could probably go with 1/2-3/4 full of oil and only top off at your destination, unless you either live in hill country or like to jam on the gas and brakes (like my wife)

The Pitco and the Dean look pretty similar, and the Vulcan looks about $200 more.

Other than that, they compare pretty well.

72 pounds of fries per hour on the Pitco. You going with food service or peeling your own

The other question on oil I think would be how often your going to be filtering/straining and cleaning up the oil to reuse. If your doing that after each catering day/gig, then you just answered your question. If your removing and filtering anyway, why put the oil back until you need it again.

Ventilation is your friend!!!


(Note: my experience doesnt come from a mobile kitchen, nor as an adult. Comes from a youthful time of being stuck with fryer duty at your local Dairy Queen nearly 10,000 moons ago)



Edit: follow Rick Allen's advice!
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Unread 02-16-2011, 03:51 PM   #5
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I have found, and sure there are many more knowledgeable on this to clean, what I use is bilge cleaner, and water brought to a boil, and then just water for a few boils, Bilge cleaner is non caustic and is biodegradable
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Unread 02-16-2011, 03:59 PM   #6
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It also works great for your vent filter and what ever else you have to get the food grease off of as it will not rust you steel etc
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Unread 02-16-2011, 04:13 PM   #7
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Is it ever, sorry but puter illiterate, So what made you move to the rock??
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Unread 02-16-2011, 04:31 PM   #8
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The rock is where it's at hadn't ya heard...
Thanks for the tips...
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Unread 02-16-2011, 04:35 PM   #9
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Well I guess cause we don't have da lobster and my mudders odder brodder livs there lol
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Unread 02-16-2011, 04:35 PM   #10
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Sorry no offence meant, but I just had to
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Unread 02-16-2011, 04:37 PM   #11
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Seriously tho , any help I can give just let me know, us Canucks must stick together
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Unread 02-17-2011, 08:14 AM   #12
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let the oil cool slightly - drain via filter to a bussing tub - cover with foil - put bussing tub in your sink so that if the oil sloshes it is contained. when you get home oil is cool enough to handle and you are home while others are still waiting for their oil to cool.
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