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Deep fryers, any recommendations?

I am looking for a deep fryer to use at our cottage. For a number of reasons, I won't fry inside on the stove and I have retired the turkey fryer.

I will be using the deep fryer outside on a table so looks aren't important. I want to be able to cook for 4+ people at a time and the reviews of many models I read complained of limited capacity.

This is my top contender -

http://www.chefscatalog.com/product/2...

I envision doing deep fried fish, shrimp, veggies, french fries, etc. on the weekends.

Anyone have pros/cons or thoughts on a deep fryer?

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  1. I too prefer to fry outside (garage), which is why I have a dedicated appliance. Biggest knock on mine is capacity, but the one in your link looks generous. If I had a turkey rig, tho...THAT would be my goto for 4+ people

    1. We bought this one and are happy with it, but there are only 2 of us. Not sure if it is big enough for you:

      http://www.williams-sonoma.com/m/prod...

      1. The best fryer I ever seen was a used restuerant one that ran on 208 volts. The higher voltage provided the reserve power that when a load of food was added, the oil stayed hot. It was purchased at a used restuerant supply store.

        3 Replies
        1. re: subal

          That could be an option, we have an associate in the used rest equipment supply business. How much oil does it take?

          1. re: cleobeach

            Ask your friend what's available. Some are really large, others are smaller then your average turkey fryer. I've seen some in the 2~3 gallon range. The larger oil capacity also helps you get a quality fry since you don't "over crowd" the fryer. Remember, part of the reserve heat capacity is in the oil too!

          2. re: subal

            Do you have a spare, dedicated 220 run in/at your cottage? That is not a typical household circuit.

          3. Get one of these http://www.spanishhomecooking.com.au/...

            And one of these http://images.centralrestaurant.com/i...

            I'd do a pot of around 20 quarts since you don't want to fill it full anyway. A short sided pot works great.

            Not a huge investment with the added benefit of being able to multitask the equipment if needed.

            3 Replies
            1. re: JayL

              That has possibilities. My son is pestering to do maple syrup next year and that would worth for that too.

              We chucked the old turkey fryer style of burner unit after a friend had a horrific accident with one but that burner linked above looks far more safe. (Stable on a tabletop)

              1. re: cleobeach

                What kind of "horrific accident"?

                Did it tip over? Or, did they put a frozen turkey in the oil?

                1. re: Sid Post

                  He got distracted by one of his young children needing something and the oil over heated. As he walked back towards the burner, the oil caught fire (sort of exploded from what he remembers), catching him on fire as well. There was nothing in the pot, just the oil.

                  He was in a special burn unit for weeks and off work for months. And he was someone that, in his own words, "should have know better" as he cooked on that rig all summer long for years.

            2. Why won't you fry inside on the cooktop? I use a large DO so there's really no splattering.

              2 Replies
              1. re: c oliver

                Heat and smell. The kitchen in tiny with no exhaust fan and no AC. In the summer, I do 90% of my cooking outside.

                1. re: cleobeach

                  Gotcha. Our cabin is in the mountains and it's never hot here. I sometimes forget.