Homemade Deep Fryer-Anyone build one?

sogeorgia · Aug 20, 2014

Has anyone built one of these? The ones I've looked at have a "heat tube" that comes in from the back and runs through the oil that the flame shoots through.. Hard to describe but once you see it you get my drift.. They are pretty pricey and I was wondering if anyone has tried building one?

Here are a couple of examples:

Cajun Fryer

Bayou Classic Fryer

Here's a view from the inside showing the heat chamber that the oil surrounds:

drujinin · Aug 20, 2014

Makes perfect sense on the units with more than 4 gallons capacity! It would take a lot of BTU's to get a large capacity unit up to temp, then hold it while cooking!

ECAVE · Aug 20, 2014

Do you need one like that style? A burner with a pan on top will use less grease and less fuel to heat up.
It would also be cheaper to build. Just my 2 cents worth.
Be sure and post pics!

Gravel · Aug 20, 2014

The thing about oil capacity is that the more oil you have the less the temperature drops when you put food in it. This makes for faster recovery times and safer food.

gxbxc · Aug 21, 2014

OK but what is that knob like thing on the front inside (would be on bottom of photo)?

Tigwldr · Aug 21, 2014

gxbxc said:
OK but what is that knob like thing on the front inside (would be on bottom of photo)?

It is a pipe coupling welded in and a temp probe screwed into it.

GlenC · Aug 21, 2014

Don't forget to weld in a drain!

Or you can just buy an outdoor fryer like these http://kingkooker.com/store/index.php?main_page=index&cPath=7

gxbxc · Aug 21, 2014

Thanks now that you explained it I can see .Glen C beat me to the drain and the V bottom (like king cooker).

A guy used to come by are shop all the time and he used to cater fish fries and the like our welder made his original cookers 22" truck rim 4 short legs and a big gas burner in the center used huge cast iron kettles to cook in with wood paddles to stir with he wanted some more kettles and burners I found a cast iron foundry in Tenn who made them up special for use (they still had the original molds in there shop)
gxbxc

nbmetalworx · Aug 21, 2014

Benefit of the v bottom is so all of your cornmeal drops below the heat point so it doesn't burn like it would on the bottom of a pot and ruin your oil as fast. They work really well

Sent from iPad
Nbmetalworx.com

sogeorgia · Aug 21, 2014

Gravel said:
The thing about oil capacity is that the more oil you have the less the temperature drops when you put food in it. This makes for faster recovery times and safer food.

Exactly.. A lot easier to cook with more capacity.

sogeorgia · Aug 21, 2014

ECAVE said:
Do you need one like that style? A burner with a pan on top will use less grease and less fuel to heat up.
It would also be cheaper to build. Just my 2 cents worth.
Be sure and post pics!

I've got one like that. I've seen a few of these dedicated fryers in use and they are pretty awesome.

sogeorgia · Aug 21, 2014

nbmetalworx said:
Benefit of the v bottom is so all of your cornmeal drops below the heat point so it doesn't burn like it would on the bottom of a pot and ruin your oil as fast. They work really well

Sent from iPad
Nbmetalworx.com

Yeah, I've heard your oil lasts MUCH longer in one of these.

Stick-man · Aug 21, 2014

nbmetalworx said:
Benefit of the v bottom is so all of your cornmeal drops below the heat point so it doesn't burn like it would on the bottom of a pot and ruin your oil as fast. They work really well

Sent from iPad
Nbmetalworx.com

This is the benefit I like. I almost bought one from a hunting show, at a discount. I would like to make one but the burners would be the hard part. Great post!

Hemi-T · Aug 22, 2014

Just curious, and I'm not qualified to say how it should be made... but shouldn't it be made out of stainless steel? I would think regular mild steel plate might have food safety issues.

sogeorgia · Aug 22, 2014

Hemi-T said:
Just curious, and I'm not qualified to say how it should be made... but shouldn't it be made out of stainless steel? I would think regular mild steel plate might have food safety issues.

I've wondered the same, but while I've seen them made out of both, I see more made out of steel plate. I was at out local market farm days and watched an elderly lady cooking apple fritters in one. I talked to her about it and said it was the best fryer she's ever used.

sogeorgia · Aug 22, 2014

Then again, what did people cook out of before stainless and aluminum? Cast iron, mild steel, etc...

Hemi-T · Aug 22, 2014

I agree... and I'm not being critical, just curious. I've read other threads about guys who weld food service equipment and all the unusual things they have to do.

sogeorgia · Aug 22, 2014

Hemi-T said:
I agree... and I'm not being critical, just curious. I've read other threads about guys who weld food service equipment and all the unusual things they have to do.

I didn't think you were being critical

Chad22 · Aug 22, 2014

Hemi-T said:
I would think regular mild steel plate might have food safety issues.

Food safety? That wouldn't bother me. lol I eat sandwiches with grease and oil on my hands all the time and yes the grease and oil gets on the sandwiches.

My insides should be well lubricated after nearly 13 years of eating greasy and oily sandwiches. And the oil and grease isn't/wasn't the food grade type. lol

Chad

gxbxc · Aug 22, 2014

Chad 22 you must be a youngster because you haven't learned how to eat clean food with dirty hands "hold it by the rapper"
gxbxc

Homemade Deep Fryer-Anyone build one?

sogeorgia

drujinin

ECAVE

Gravel

gxbxc

Tigwldr

GlenC

gxbxc

nbmetalworx

sogeorgia

sogeorgia

sogeorgia

Stick-man

Hemi-T

sogeorgia

sogeorgia

Hemi-T

sogeorgia

Chad22

gxbxc

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