R&V Works Cajun Fryers Anyone have experience with them?

[DownHomeQue]

Wanting to add fryers to Trailer pit looking for some input on these good or bad..

 

[cheez59]

I have 3 of them. A 4 gallon, an 8-1/2 gallon and a 12 gallon. The only negative that I can think of is that they use quite a bit of propane if you are cooking big cold stuff like turkeys or huge amounts of frozen fries. I cooked 40 11-13 pound turkeys in the 8-1/2 and the 12 gallon fryers a couple years ago. Both 20 pound propane tanks were just about empty but I did cook a LOT of cold turkeys. Other than that they are the best fryers you can get for the money.

 

[DownHomeQue]

Gotcha.. I just pulled the trigger on 2 8 and 1/2 gallon fryers to mount on trailer with offset build..

 

[Okie Sawbones]

I'm quite happy with my 6 gal. Good call on your part.

 

[mattmountz94]

I like the look of these! Do you guys leave your oil in for weeks at a time or clean out after each cook?

 

[punchy]

love my 6gal. I leave oil in it until time to change.

 

[TuscaloosaQ]

Yes i love mine.. We also built one that is a spin off of there.. But it was much bigger .. Same concept.... You will love the fryer..

 

[Okie Sawbones]

I like the look of these! Do you guys leave your oil in for weeks at a time or clean out after each cook?

I strain and refrigerate my oil after it cools. It IS possible to get bacterial growth in oil, including Clostridium botulinum. The botulinum toxin itself is inactivated (denatured) rapidly at temperatures greater than 80°C, and spores at 121°C. So you can argue that the hot oil is rendered safe.

 

[cheez59]

I like the look of these! Do you guys leave your oil in for weeks at a time or clean out after each cook?

I filter the solids out of my oil about every 3 or 4 cooks. I use the oil for a year. I change it every Thanksgiving week right before I fry up the T'Day turkeys. I've been doing it this way for ten years.

 

[cheez59]

Gotcha.. I just pulled the trigger on 2 8 and 1/2 gallon fryers to mount on trailer with offset build..

The 8-1/2 gallon ones come with three baskets each. The only time I use the baskets is with fries and other small things. R & V also sells a piece of expanded metal that fits directly on top of the burner inside the fryer. Get you a long handled strainer and forget the baskets when you cook fish or wings or anything larger. You can cook about 1/3 more food without the baskets. Just dump the breaded fish in and wait a minute or so. Then use the strainer to move the fish or whatever around to keep it from sticking together.

Two 8-1/2 gallon fryers will cook 6 12-13 pound turkeys at a time (3 each). 4 each if the turkeys are around the 10 pound size. With those two fryers you can cook enough fish and hushpuppies for about 130 people in less than an hour. Don't fall for the peanut oil. Plain cheap clear fry works just as well for about 1/3 the price.

 

[Blythewood BBQ'er]

Dad has a 6 gallon and loves it. He will strain the grease and refrigerate as stated earlier. We've cooked alot on it together and I can't complain. Good sturdy unit.

 

[Okie Sawbones]

Don't fall for the peanut oil. Plain cheap clear fry works just as well for about 1/3 the price.

Soybean oil also has a 25 degree higher smoke point.

 

[cheez59]

Soybean oil also has a 25 degree higher smoke point.

I keep my fryers at a steady 350 so there is no need nor any advantage to using the more expensive oils with the higher smoke points.

 

[Hotch]

I have had my 4 gal for about 5 years. It is absolutely one of the best cookers I have. I use canola oil, Screen and clean after every 2-3 cooks. I leave the oil in and cover the top with foil then close the lid. I drain, clean and scrub it down and install new oil once a year. Usually early Spring. If we have a fish fry, usually late in the season, I always replace the oil afterwards.
I have had great success, and a lot less PITA, with using the S/S 5 gallon bucket biodiesel screens. I have a 234 micron but will change to a 177 or 100 shortly. 234 works great for the "bits" but not for the flour fines.

 

[Okie Sawbones]

I keep my fryers at a steady 350 so there is no need nor any advantage to using the more expensive oils with the higher smoke points.

Clear fry is soybean oil or canola oil. I won't use canola oil for anything.

 

[cheez59]

Clear fry is soybean oil or canola oil. I won't use canola oil for anything.

I've been using this for well over 10 years. Cooked for several thousand people. I've cooked fish, fries, hush puppies, wings, egg rolls, frog legs, shrimp, scallops and lots of other stuff that I can't remember right now. Never one issue of any kind whatsoever. Notice there is no canola although I don't know what would be wrong with it if there was.

 

[Ranchertex]

I have two of their smokers and I sure like them

 

[Hotch]

I've been using this for well over 10 years. Cooked for several thousand people. I've cooked fish, fries, hush puppies, wings, egg rolls, frog legs, shrimp, scallops and lots of other stuff that I can't remember right now. Never one issue of any kind whatsoever. Notice there is no canola although I don't know what would be wrong with it if there was.

So how many months do you use the clear fry oil for?

 

[cheez59]

Hotch the oil stays in the fryer for a year but I'm not using it a lot. I might go 3 months without ever lighting it at times. I'm guessing maybe 8 cooks a year total.

 

[Hotch]

Ok same for me. When I bought mine at the Athens Eggfest, the National Sales Manager had said "Change the canola oil once a year. But filter it after every 2-3 cooks. Or after every Flour based cook as in Chicken Fried". I never let the temp go over 350. Now I cook mostly at 325. And for large proteins like chicken parts, I use 300-301, just cook a bit longer. Anyway it's work for me for the last 4 or 5 years so no need to change.

Here is the video of the S/S screen at work. So simple and easy!!

[ame]https://youtu.be/X3lC3coCfQA[/ame]