The Importance of a Fryer HIGH LIMIT THERMOSTAT
Why a Commercial Fryer has a ‘High Limit Stat’
A commercial fryer typically has a high limit thermostat as a safety feature to prevent the fryer from overheating and potentially causing a fire or other damage.
The high limit thermostat is designed to monitor the temperature inside the fryer and will automatically shut off the heating element or gas supply if the temperature rises above a certain level.
This can happen due to a variety of reasons, such as a malfunctioning thermostat, a blocked ventilation system, or a build-up of oil or debris in the fryer.
By shutting off the heat source, the high limit thermostat can prevent the fryer from reaching a dangerous temperature and reduce the risk of fire or damage to the equipment.
The thermostat controls the fryer’s oil temperature. It also monitors the heat transfer between the heating equipment and the fryer basket and cuts off the process when the oil reaches a specific temperature. This ensures that the oil is the ideal temperature at all times, based on the food your cooking.
Maintenance.
Obviously, the high limit stat on your fryer is an intrinsic device to ensure perfect cooking temperatures, but more importantly, it is also a significant safety device. In a previous blog, we mention regular (annual) maintenance on all your kitchen equipment to maintain good working performance and safe use.
Having your fryer regularly checked by a qualified commercial catering engineer is highly recommended because a fryer works hard and if things go wrong, events such as fires can be catastrophic for the business not least because of down time, risk to staff or worse.
Caterquip UK sell a lot of professionally reconditioned fryers and the high limit stats performance receives a lot of attention to ensure the fryer operates correctly.
Caterquip supply all fryers from simple 13 amp table top single wells to a bank of high efficiency Fish & Chip ranges. All receive the same technician attention.
Take a look at our Fryer section here.
