Deep fryer

[4] The modern commercial fryer has improved energy efficiency, resulting from better heat transfer systems.

Electric restaurant fryers are popular in counter top models, because of their mobility and easy installation.

[citation needed] A tube-style fry pot has a large cold zone because the tubes are slightly above the bottom of the vat, leaving generous space for cooler oil and crumbs.

[citation needed] Some domestic fryers incorporate an angled motorized rotary basket that circulates its contents through the hot oil.

[8] In fact, some modern fryers have an automatic shutoff control, just in case the temperature gets too high, which adds another level of sophistication and safety.

[9] An oil filtration system, chemical treatment, or absorbent powder (diatomaceous earth or synthetic magnesium silicates) all help remove tiny food particles that are not always visible.

There are ways (involving other chemicals and machinery) to "recycle" old oil as biodiesel that can power diesel vehicles.

Bio-diesel increases energy security[10] resulting in many environmental benefits and even helping decrease greenhouse emissions.

Pouring used oil, such as fats and grease, down the drain should be avoided, as this can cause food build up and clogged pipes, restricting the flow of liquids.

Cleaning brushes help to scrape away burnt bits of food from the sides and bottom of the fryer without damaging it.

[13] The refrigerated storage compartment has a portion controller and dispenser, a separate cooking chamber having a frying vessel.

Most automated deep fryers include an air filtration system which gets rid of the greasy smell of fried foods.

[14] Since cooking foods at high temperatures in order to kill bacteria and pathogens is required, cautionary measures need to be taken into consideration.

[16] It is always best to use a chemical agent like a fire extinguisher or cover the oil with a non-porous object like a metal lid or platter instead of liquids like water.