Friteuse

Friteuse, or deep fryer, is a kitchen appliance designed to fry foods by immersing them in hot oil. Domestic friteuses are used to prepare items such as French fries, chicken, fish, and doughnuts, delivering a crisp exterior and moist interior. They come in electric countertop models and larger, freestanding units for commercial kitchens. A typical unit consists of a heat-resistant tank, a heating element, a thermostat or temperature control, a drainage or oil-filtration system, and one or more frying baskets.

Operation centers on maintaining a stable oil temperature, usually between 160 and 190 °C (320–375 °F). Food is placed in the basket, lowered into the oil, fried briefly, and removed to drain. Separate temperature zones or multiple baskets allow different foods to be fried at once.

Oil selection depends on the product; vegetable oils with high smoke points are common. Oil life depends on usage, filtration, and cleanliness; many friteuses include filters and drainage to refresh or recycle oil.

Safety is a major consideration: hot oil can cause burns and fires. Users should follow manufacturer instructions, avoid overfilling, monitor temperature, keep flammables away, and have appropriate fire suppression measures. After use, clean the tank and baskets to prevent buildup and odors.

In French-speaking regions, the term friteuse refers to traditional deep fryers, while some modern appliances marketed as friteuses sans huile may refer to air fryers, which cook by hot air rather than immersion.