Deep Fryer

Deep fryer are cooking equipment designed for frying foods in several inches or more of hot oil with a perfect temperature. Almost of deep fryer are powered by electricity now. The frying range is generally between 325 to 375 F (160 to 190 C). It is best to use fats such as peanut oil or beef tallow, which have very high smoke points. Oil such as sunflower oil have low smoke points; when heated to high, at best they will give the food burnt taste, worst case scenario they may burst into flame.
Cooking Tips 

  • Fryers can take a long time to cool down. Allow for this in your planning for cleanup
  • For very occasional frying a regular pot, or a wok, and slotted spoom are fine
  • Don't fill an electric fryer than half full of oil, for safety
  • The fats needs to be hot for minimal fat absorption into the food. if the fat is too cool, too much grease will be absorbed
  • Never attempt to put out an oil fire with water; it will make the fire worse. instead, if you can do so dafely, disconnect the power and put the lid on, and leave the lid on for 30 minutes. 

Sumber:
http://www.recipetips.com/glossary-term/t--38301/deep-fryer.asp

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