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A deep fryer (or deep fat fryer) is a kitchen appliance used to cook foods by full immersion in hot oil—deep frying. The cooking oil (or fats) are typically between temperatures of 175 to 190 °C (350 to 375 °F). [1] Long common in commercial kitchens, household models now available have become increasingly prevalent.
Pressure frying is mostly done in industrial kitchens.Ordinary home pressure cookers are generally unsuitable for pressure frying, because they are typically designed for a maximum temperature around 121 °C (250 °F) whereas oil can reach temperatures well in excess of 160 °C (320 °F) which may damage the gasket in an ordinary pressure cooker, causing it to fail.
Waste oil can contribute to the creation of fatbergs, overflow sewage systems, bind to the walls of sewage pipes, and interfere with sewage treatment. [77] Waste oil from deep frying is increasingly being recycled and refined into biodiesel. [78] The heating element in a deep fryer consumes enormous energy, electricity or otherwise.
Oil filtration systems generally use a multistage filtration with coarse and fine filters. [2] Centrifugation is separation of oil and water, or oil and solid particles by centrifugal forces. Vacuum treatment degasses and dehydrates industrial oil. This method is well suited for removing dispersed and dissolved water, as well as dissolved gases ...
Filters remove most odors and particulates, including grease, from the vented air. There are three main types of filter: Mesh or cassette filters are made from aluminium mesh strips placed one over the other. They are highly effective in the capture and removal of oil and grease from smoke of both ducted and ductless chimneys.
Add oil and place in the turkey: Heat the oil to 325°F, and slowly lower the turkey into the pot with turkey fryer tools, like a lifting hook and poultry rack. Maintain the temperature from 300 ...
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