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Mar 6, 2012 09:59 PM

UV deep fryer ... where can I get it?

I was told once that there is a deep fryer that doesn’t use oils. It uses this UV light or something… I was wondering if anyone knows what I am talking about. I am a heath nut but love fry foods. If I could get the name of this , I would buy it! Thanks

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  1. I wonder if you are thinking of the Tefal Actifry. It uses an hot oil mist rather than immersing the food in oil.

    I can't imagine how UV would work, unless you want sunburnt chicken skin.

    1 Reply
    1. UV or IR? I have definitely heard of IR deep fryer, like this one:

      UV seems a bit crazy.

      *Edited: just realize that Paul, GH and I came to the same conclusion*

      2 Replies
      1. re: Chemicalkinetics

        That looks like a fryer only in the sense that it tries to copy a turkey fryer, using a cylindrical heating element. Like a grill, especially a vertical gyro spit, it cooks by radiation.

        1. re: paulj

          Yeah, I mentioned to in another post. A normal oven is in fact an IR heater, so I don't see how a IR turkey fryer to be that much different than an oven. Of course, I think some of these IR turkey fryers have a fan in there. So that would make them more like convection ovens.

      2. Thanks everyone.. but I am looking for something I can fry French fries or something small.. those are for big things like turkeys. But good to know for the future!!! :) So, is there anything like that out there?

        7 Replies
          1. re: myvavies

            Looks like the Tefal unit is intended for those small things like fries.

            1. re: paulj


              Yeah, the idea is to use minimal amount of oil. Of course, it isn't going to taste as good. Here is the link for those who are interested.

              1. re: Chemicalkinetics

                Then there's the question of how much oil is absorbed during deep fat frying - properly done. I believe Modernist Cuisine claims that as long as the oil is bubbling around the food, no oil is entering the food. The bubbles are steam from water that being expelled from the cooking food. It's just at the end, when the bubbling subsides that oil can be drawn in to replace the displaced moisture. So a rapid and thorough draining should minimize the fat addition.

                So reading up on the science of fat frying may be the first step to minimizing the added calories.

                  1. re: Chemicalkinetics

                    Not true. That's why it's now acceptable to cook french fries starting with cold oil. Many references on Chowhound.

                    1. re: mexivilla

                      The cold oil method is still part of the science, or at least can be examined scientifically. It's just not part of the accepted wisdom. In a chapter on confit, Modernist Cuisine explains that at the lower temperatures, the oil is poaching the food, but is not being absorbed. In my limited experience it requires paying attention to proportions, because it depends critically on the timing of the temperature rise.

                      Even the classic french fry method calls for 2 temperatures, one lower that essentially cooks the potatoes, the other high enough to crisp them.