What should I look for in a deep-fryer?
I'll probably use it for deep-frying fried chicken and I'd like to get a result that's comparable to restaurant's.
I've done some research, but I just want to get more opinions from you guys.
1. How does the wattage affect the fried food? Does higher wattage mean faster oil recovery time and higher maximum temperature?
2. What feature(s) is a must in a deep fryer other than thermostat?
3. What materials should a good fryer be made of? Stainless steel?
4. Do restaurants use gas or electric fryer and why?
Thanks!
I'll probably use it for deep-frying fried chicken and I'd like to get a result that's comparable to restaurant's.
I've done some research, but I just want to get more opinions from you guys.
1. How does the wattage affect the fried food? Does higher wattage mean faster oil recovery time and higher maximum temperature?
2. What feature(s) is a must in a deep fryer other than thermostat?
3. What materials should a good fryer be made of? Stainless steel?
4. Do restaurants use gas or electric fryer and why?
Thanks!