I'm looking for a small deep fryer that can be mounted in a counter, not
set on top. All that I have seen are fairly large. What I want will
contain no more than 1.5 liters of oil. Has anyone come across such an
I'd expect it to have a drain valve accessible from under the unit
and/or a removable stainless steel insert. Larger one like this 3-1/2
quart unit from Gaggeneau do.
Nice unit, I wish there was a more detailed picture of it. I found this to be
quite the sales pitch:
"Control over the oil temperature is precise, covering the 275 - 380 ΊF range
in 10 ΊF increments. Set the right temperature and the hot oil will seal the
surface of the food on contact, keeping the oil out and the flavor,
consistency, protein and minerals in."
I wonder why deep fried foods tend to be oily?
As you re-quoted fried foods are oily because the temperature they were
fried at was not high enough. This is usually because those using the
fryers don't understand (I bet they've never read any operating
instructions, let alone a text on food chemistry) and because most
commercial fryers are too small for the amount of food that is loaded
into them so they can't keep the food and oil hot enough.
Another big problem is that when oils are cooked for a long period of
time they oxidize, but more importantly they cross link and their
molecular weight increases by 5 to 10x. I've measured the molecular
weight of some oils used in popular fast food emporiums that could
qualify not as oil, but grease. May reasoning is that it is much safer
to eat fried foods that you cook yourself so that you know hope they
HA HA Budys Here wrote:
I pursued the Gaggenau URL cited and can't fathom why anyone would
want to have such a fixture in a home kitchen. Unless they have people
to clean for them. :-) I explored the site a bit and saw a grill
installation with a pop-up fume/grease suction fixture. All *I* can
see is endless cleaning of bits and pieces and stainless surfaces. Not
to mention the questions of repair should the unit fail. With the
Gaggenau gadget listed at approx. $1,000, and countertop appliances of
various capacities costing $70 to $200, I'm even more puzzled. Of
course, being preternaturally stingy, I'd suggest a cast-iron
chicken-fryer and a Chinese skimmer. The countertop appliances appear
to minimize spattering oil, which the in-counter thing or chicken
fryer do not.
This will probably be of no help whatsoever, but if you still haven't
found what you're looking for by the time your kitchen stove takes a
dump, there was at least one major kitchen appliance manufacturer during
the 1950s that had an oven with a hidden-door deep fryer built right
into the center if it, right in what's ordinary the empty vertical space
between the stovetop burners.
They seemed to have built stoves like tanks to last a lifetime back
then, so undoubtedly there are still a few of these things still kicking
around almost good as new out there waiting to be sold. You'll probably
pay a hefty buck for it just on nostalgia alone, but beats the hell out
of maybe burning your house down or something similarly distasteful with
a counter fryer.
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