Hotpoint Deep fryer
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norgeway
Well-known member
There are literally
Thousands of these still in use in the South, small burger joints and drugstore lunch counters used these, you just about cant kill one.
Thousands of these still in use in the South, small burger joints and drugstore lunch counters used these, you just about cant kill one.
I remember an ad for Hotpoint Customline kitchens that showed one of these installed behind a cabinet door under the counter. Like some mixer cabinets, the platform holding the fryer could be easily raised to counter height for use with some sort of spring-loaded mechanism.
The immersion elements are hinged and lift up for cleaning out the fry well. The purpose of the immersion elements was that the heat did not come through the bottom of the cooker meaning there was a zone at the bottom with cooler oil so that particles of breading, etc. that fell off the food did not burn quickly. It looks like the well lifts out for cleaning. I think that at the start of each day, the elements were raised and a net similar in shape to the nets sold for aquariums was used to sweep the crumbs from the bottom of the well. Most of the deep fryers made for home use had the heating elements around the side of the fry well for the same reason.
Hotpoint made a whole line of these countertop food service appliances. There was a griddle, a version of a roaster oven, a two burner hotplate and, I think, one of those double sided grill things with the upper plate that was sort of on a pivoting mechanism on the support arms. In operation, both plates were usually covered with foil and they toasted hamburger rolls on them. They might have been too messy to use for grilling meats. This was not the same as the Fresh-O-Mat with the handle on the right side of the front. Bread products were put in, the top lowered and the handle was pumped to make steam.
The immersion elements are hinged and lift up for cleaning out the fry well. The purpose of the immersion elements was that the heat did not come through the bottom of the cooker meaning there was a zone at the bottom with cooler oil so that particles of breading, etc. that fell off the food did not burn quickly. It looks like the well lifts out for cleaning. I think that at the start of each day, the elements were raised and a net similar in shape to the nets sold for aquariums was used to sweep the crumbs from the bottom of the well. Most of the deep fryers made for home use had the heating elements around the side of the fry well for the same reason.
Hotpoint made a whole line of these countertop food service appliances. There was a griddle, a version of a roaster oven, a two burner hotplate and, I think, one of those double sided grill things with the upper plate that was sort of on a pivoting mechanism on the support arms. In operation, both plates were usually covered with foil and they toasted hamburger rolls on them. They might have been too messy to use for grilling meats. This was not the same as the Fresh-O-Mat with the handle on the right side of the front. Bread products were put in, the top lowered and the handle was pumped to make steam.
fan-of-fans
Well-known member
This design was also used by General Electric, the design for these counter appliances came out in the late 1940s, and was sold in the early 80s to Hobart, which may still use some of them today. Of course Hotpoint/GE had a line of larger equipment as well such as ranges, ovens, a pressure steamer, grills, pizza ovens, dishwasher etc.
The Hotpoint logo lights up in red when these units are heating. This one looks very clean!
The Hotpoint logo lights up in red when these units are heating. This one looks very clean!
toploader55
Well-known member
Way Cool.
There used to be a restaurant (Food Joint) on Route 17 in New Jersey I think in Carlstadt or East Rutherford called Ott's Spot.
They had of those built into the counter that they deep fried Hot Dogs in.
There used to be a restaurant (Food Joint) on Route 17 in New Jersey I think in Carlstadt or East Rutherford called Ott's Spot.
They had of those built into the counter that they deep fried Hot Dogs in.
Very cool find:
I never have worked with a HP/GE fryer but I have used their convection ovens and grills. Mostly all the GE/HP commercial designs went away when Hobart bought Vulcan. I'd love to play with that cool little fryer though.
WK78
I never have worked with a HP/GE fryer but I have used their convection ovens and grills. Mostly all the GE/HP commercial designs went away when Hobart bought Vulcan. I'd love to play with that cool little fryer though.
WK78
Growing up, our local Woolworth's had one of those and a Hotpoint grill behind the lunch counter.
Nice looking units
But you had to lift the oil out hot to change it, I remember a beautiful guy when I was a kid in Chatham, next summer he was scarred from the top of his head to the bottom of his feet, he was changing the oil at the HOJO's and slipped in the kitchen.
Bottom Drain fry-o-lators are now code as far as I know.
They did have this vacuum system but that looked just as dangerous to me.
Still a very cute unit and fun unit to play with. I'd scoop the oil cold though!!
But you had to lift the oil out hot to change it, I remember a beautiful guy when I was a kid in Chatham, next summer he was scarred from the top of his head to the bottom of his feet, he was changing the oil at the HOJO's and slipped in the kitchen.
Bottom Drain fry-o-lators are now code as far as I know.
They did have this vacuum system but that looked just as dangerous to me.
Still a very cute unit and fun unit to play with. I'd scoop the oil cold though!!
toploader55
Well-known member
Yes Jon.
The "Fry Filters" are dangerous and a pain in the butt to clean.
Hotpoint, GE, Wells, and I think Star all had/have lift out Oil Wells on their Counter Series Line. I used them at The Old Yarmouth Inn back in the seventies and man... were those things dangerous. Yes, easy to clean but scary with that 350 degree fat.
I'll have to look at those during the next Restaurant Show in Boston. Wanna Go ?
The "Fry Filters" are dangerous and a pain in the butt to clean.
Hotpoint, GE, Wells, and I think Star all had/have lift out Oil Wells on their Counter Series Line. I used them at The Old Yarmouth Inn back in the seventies and man... were those things dangerous. Yes, easy to clean but scary with that 350 degree fat.
I'll have to look at those during the next Restaurant Show in Boston. Wanna Go ?
Fryer cleaning safety:
Has always been a hot button topic for me. The best thing I've found is an integrated auto filter system. Our massive twin 85# tank fryer @ the prison has this. After we get done frying we drain one tank at a time into the filter sump. Then scoop out the cold zone in the tank, wearing burn guards. Once the tank is clean, close the drain, open the refill valve and the oil is pumped back in. When we finish filtering the sump is allowed to cool, disassembled in the dishroom and washed in the dishmachine.
When I did have to clean lift out fry pots I would do it first thing in the morning. Turn the fryer on to the melt setting for a short time to liquify the fat then dump it and wash the tank and put it back in.
WK78
Has always been a hot button topic for me. The best thing I've found is an integrated auto filter system. Our massive twin 85# tank fryer @ the prison has this. After we get done frying we drain one tank at a time into the filter sump. Then scoop out the cold zone in the tank, wearing burn guards. Once the tank is clean, close the drain, open the refill valve and the oil is pumped back in. When we finish filtering the sump is allowed to cool, disassembled in the dishroom and washed in the dishmachine.
When I did have to clean lift out fry pots I would do it first thing in the morning. Turn the fryer on to the melt setting for a short time to liquify the fat then dump it and wash the tank and put it back in.
WK78
fan-of-fans
Well-known member
The GE and Hotpoint floor model fryers (at least earlier ones) also had the lift out tank. There was a drawer that pulled out underneath, and a paper cone was inserted into a wire stand, and then the oil poured into a vessel under the paper cone. Seemed very dangerous. Later models had a valve drain. There was a lawsuit I believe in the 80s about people getting burned from these older fryers.
The schools here all had Keating fryers with the filtration pump system under each of them, much safer.
This Hotpoint is still too big for home use I would imagine and the need for 220v outlet. Does anyone remember when GE came out with the stainless steel commercial style household fryers, around 2000? A lot of companies make them now, but GE was the first I recall. I really wanted one because it was like a commercial fryer, but was told "that will need too much oil", so stuck with a Fry Daddy, which was much easier to clean also. I mostly bake everything now, healthier, less mess and no smell for days after.
I do recall seeing a household fryer that has a filter system of some kind underneath, I forget the brand. But it has a drain and tank underneath to hold the oil.
The schools here all had Keating fryers with the filtration pump system under each of them, much safer.
This Hotpoint is still too big for home use I would imagine and the need for 220v outlet. Does anyone remember when GE came out with the stainless steel commercial style household fryers, around 2000? A lot of companies make them now, but GE was the first I recall. I really wanted one because it was like a commercial fryer, but was told "that will need too much oil", so stuck with a Fry Daddy, which was much easier to clean also. I mostly bake everything now, healthier, less mess and no smell for days after.
I do recall seeing a household fryer that has a filter system of some kind underneath, I forget the brand. But it has a drain and tank underneath to hold the oil.
