Restaurants typically use deep-fryers rather than air fryers for their frying needs. Deep-fryers are commonly used in commercial kitchens and restaurants because they are designed for high-volume frying and are efficient at achieving consistent and quick results.
Deep-fryers are specifically designed to submerge food in hot oil, which provides a quick and even cooking process. They are equipped with heating elements that maintain a consistent temperature, ensuring that the food is cooked evenly and efficiently. Deep-fryers also have larger capacities, allowing for frying larger quantities of food at once.
On the other hand, air fryers, while gaining popularity in home kitchens, have a smaller capacity and are more suitable for cooking smaller portions. Air fryers work by circulating hot air around the food, creating a crispy texture without the need for a large amount of oil. While they can produce tasty results with less oil, they may not be as efficient or practical for restaurant settings that require high-volume frying.
That being said, it's important to note that individual restaurants may vary in their equipment choices, and some establishments may choose to use air fryers for specific menu items or to cater to dietary preferences. However, deep-fryers remain the more common choice for most restaurants due to their efficiency, capacity, and ability to handle large quantities of fried food.