I am looking for a Deep Fat Fryer that sets on a table, electric unit that has a really good recovery time when cooking frozen produces for one, Fresh caught fish. Has maybe 1-1/2 gal capacity, Main goal is recovery time, needs to be fast. I have a turkey fryer which has a smaller 2gal pot just don't want the propane tank and all the mass and fire! I have searched Amazon eBay etc. Does anybody have any info, or suppliers in mind?
Thanks
Jeff
This one mentions fast recovery time in their description, plus….it has an oil filtration system built in! To me, that is a great thing. I always hated straining crumbs and stuff from the used oil so I can save it. It got good reviews also.
I can recommend this one (if you can live with the smaller size). I like the oil filtering feature and the storing of the oil in a separate container. Temperature recovery is also good as long as you do not fry too much in one go.
I actually bought this for a friend of mine as a house warming gift. It's pretty great. Capacity is a little limited, we've learned we can do about 6 wings at once. Recovery time is pretty quick. The self-cleaning option is great.
As an owner of a fryer, I will say trying to find an electric unit that will recover is difficult. Especially one that sits on a counter top. I was never able to find one, so I went with gas from RV Works. They make the best fryers out there. (IMHO) If fast recovery is your goal, nothing beats gas fired. Plus, with these units, the oil lasts a whole season. This is the one I have, but they do make smaller models. FF2R-ST 4 Gallon 2 Basket Fryer
They are much safer than a turkey fryer that you mentioned above. There is nothing to tip over, no exposed fire over the oil and it is much more efficient while heating and maintaining temp.. The base is very solid and the fire is contained with in the unit so you never see it. (Except for the port to light the fire) Very quick heat up times, and the steel construction makes sure it retains heat very well. There is also plenty of BTUs available in the burner to catch up after putting anything in the fryer, if need be. It comes with two smaller baskets or one big one.
They makes all kinds of sizes and they are perfect for fish frys, wings, frozen foods etc. I have one at home and now have one at my friends cabin on Lake Vermillion. Nothing makes better wings, fresh fried fish, tots, fries etc.
Thanks for your helpful note here, Spinaker. Could you please add a few words about how you handle oil storage between uses with the RV Works fryer to extend oil use as you indicate, please?
Thanks again to you and all the great team at AR!
This is the one I lust after, but the smaller one. However, my wife doesn't want to eat fried foods except on extremely rare occasions, so it's a no go for me.
John Henry You simply leave the oil in the fryer. That is all it takes. I fill it with peanut oil at the start of the season and let it go all summer. I fry wings 2-3 times a week. If you are frying a ton of things that are breaded heavily, then it will require a few drains and filters to keep the particulates out. However, because of the concave design, all the solids sink to the bottom of the fryer, right by the drain so it is easy to get rid of. The fire travels through a steel channel, in the middle of the oil reservoir, so the solids are not sitting on a hot bottom like you would have with a regular turkey fryer set up. (this design also leads to really even heating and recovery of the oil while cooking)
There is a really nice, brass drain valve on the back, so if you fry something that has a ton of breading and you want to drain and filter the fryer oil, you can do that after each use or whenever you see fit. I let the oil cool, then use paint filters over a 5-Gallon pail to filter the oil. Once the oil is filtered, you can simply pour it back into the fryer.
Yeah you keep the lid up while frying. evaporated water needs to be boiled off while cooking. If the lid was down the water collects on the lid and goes back in the oil. Bad combo holehogg
I gathered that much, it's just I've learnt a few things hanging in the pit that have surprised me so I assumed maybe it was some kind of special lid contraption (like a KFC kettle thingy).
Weber Smoky Mountain 18” and 22”
DigiQ fan controller (WSM 22” has the attachment)
Nexgrill 6 burner gas grill (replaced original grates with GrillGrate grates)
Masterbuilt gas smoker
Turkey fryer (2)
Maverick ET-732 (2)
So here another question or wise tail?
I have been told to help with different flavors to cook quartered potato's to adsorb existing flavors that linger in the oils? right/wrong?
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
Accessories:
SnS XL
SnS standard
Vortex
Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
Several Thermoworks items
Set of Grill Grates
I agree with Spinaker, the RV Works and the Bayou Classic fryers are awesome!!! I just cooked 100 wings and some rib tips this past weekend and it handled it like a champ. Last season I did 20 lbs of fish and 15 lbs of fries in less than 40 mins. I use the Bayou Classic which is the stainless version I believe.
Clean up is easy, just drain the oil, fill with water and dawn dishwashing liquid and let it boil for a few mins then drain wash out and wipe down.
Last edited by Dadof3Illinois; May 25, 2022, 11:11 AM.
Reason: Added a pic
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
Holds about 2 gallons of oil or water (can be used for boiling). Dial rheostat to adjust temp. Probably 20 minutes to come to temp. Fairly good recovery. Cleaning is attaching a spigot, draining old oil, removing element, then scrubbing g it all down. I then fill with water and boil for about 10 minutes before draining and letting dry. We use it pretty heavily.
What Spinaker said. The ones we have do not take up much space at all.
The only downside is that I have to wheel it into my garage after using it. BUT. That’s not a chore at all. A 1 minute task. As that’s where I keep it.
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