One of the advantages of using a fryer versus oil in a pot is that the conventional fryer has the heating element raised up off the bottom so any bits that fall off of your food sit in a stratified layer of cooler oil below. The induction fryer has given up that advantage. I also would like to see a kilawatt or similar meter measuring the electricity each one draws because it's very difficult to get more efficient than an immersed resistance heater, I suspect that the immersed heater is just cycling on and off more. You also talk about how the induction heater is heating from all sides but induction falls off as the distance squared (plus some consideration for coil geometry) so really it's only heating up very close to the coil. If you put a large sheet of aluminum or steel on an induction stove only the parts that are over the coil heat up and if the heat is spread evenly it's because induction cookware has a thicker bottom to allow those induction currents to stack and that gives a parth for heat to migrate out.
Oil mixed with beef fat is used in a lot of restaurants. I'm assuming induction heats up faster and maintains the heat better during the fry. That's why the fries got more crisp I guess. The question is whether or not the price difference gives you a better ROI. I guess it depends on how much frying you do In your commercial environment
Great video. The induction was amazing. Are they 8 lires? I would need to fill it to the top for the amounts I serve you but you could see how it maintained that exact cooking temperature all the way through .From my perspective its great!!
The biggest pro for me has been the ease of cleaning on the induction frier. The only downside and maybe I'm doing something wrong, is that the induction fryers turn themselves off after a period of time which is a bit annoying. Is there a setting to prevent this??
Hi, loved your explanation between the two fryers. I have a question and need advice. I want to start a small cloud kitchen. Mostly chicken wings with fries. What would be a better option for beginners? Thanks alot
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One of the advantages of using a fryer versus oil in a pot is that the conventional fryer has the heating element raised up off the bottom so any bits that fall off of your food sit in a stratified layer of cooler oil below. The induction fryer has given up that advantage. I also would like to see a kilawatt or similar meter measuring the electricity each one draws because it's very difficult to get more efficient than an immersed resistance heater, I suspect that the immersed heater is just cycling on and off more. You also talk about how the induction heater is heating from all sides but induction falls off as the distance squared (plus some consideration for coil geometry) so really it's only heating up very close to the coil. If you put a large sheet of aluminum or steel on an induction stove only the parts that are over the coil heat up and if the heat is spread evenly it's because induction cookware has a thicker bottom to allow those induction currents to stack and that gives a parth for heat to migrate out.
Oil mixed with beef fat is used in a lot of restaurants. I'm assuming induction heats up faster and maintains the heat better during the fry. That's why the fries got more crisp I guess. The question is whether or not the price difference gives you a better ROI. I guess it depends on how much frying you do In your commercial environment
I love that industrial kitchen setup
Great video. The induction was amazing. Are they 8 lires? I would need to fill it to the top for the amounts I serve you but you could see how it maintained that exact cooking temperature all the way through .From my perspective its great!!
Would be interesting to see how electric vs gas if both appliances are of equal power rated equivalent.🤔
and we'll do it!
@@ChefsGear Waiting for it too. Big thanks. Now I know the difference
Actual Energy consumption costs would be a good comparison
Oh yes,thank you. Waiting......
The biggest pro for me has been the ease of cleaning on the induction frier. The only downside and maybe I'm doing something wrong, is that the induction fryers turn themselves off after a period of time which is a bit annoying. Is there a setting to prevent this??
I was literally think of using beef fat for my fries and this guy kind of answered it, what temp would you recommend with beef fat? 170?
Are both the units in the video the same wattage?
Hi, loved your explanation between the two fryers. I have a question and need advice. I want to start a small cloud kitchen. Mostly chicken wings with fries. What would be a better option for beginners? Thanks alot
Recovery time is the key.
Rev up those fryers, cause I am sure hungry for one, HELP HELP MY LEG!
Doesn't the induction fryer break the oil in must quicker wich means the oil burns out quicker than a conventional fryer.
That's the same question i wanted answering,. But nobody wants to talk about.🤔
There is such rist if you overheat the oil. But since it heats up much quicker you don't need to turn it up to the max.
The coil takes up space
Trillons of Thanx Sir 💯🌹❤️
Are they both the same wattage ?
What is price of each friyer?
Where can I buy this induction fryer cuz I went on the Royal website and they don't have it
expondo.co.uk - but I'm not certain this exact model is still in the offer. I wouldn't be surprised if they had newer versions now.
What is the brand of the induction fryer
The brand is Royal Catering.
I cant seem to find the induction fryer on your website. i need one for the restaurant.
Here's a link that gets you straight to the category with deep fryers: www.expondo.co.uk/deep-fat-fryer/?CzkhMbcsknQ&
@@ChefsGear Thank you. Unfortunately I can't find an induction fryer on that page either. There are only conventional element fryers.
Are this fryer comercial use for food truck
😂yes if your inverter can handle around 6 or 8 kw.
Hi what's u price for fryers
Couldn't you use clean oil at least 🤦🏻♂️
What kind of accent is this?