Homemade Deep Fryer-Anyone build one?

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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 FryerBayou Classic FryerHere's a view from the inside showing the heat chamber that the oil surrounds:Last edited by sogeorgia; 08-20-2014 at 02:27 PM.Reason: Added picLincoln WeldanPower AC/DCSmith Oxy/Propane SetupVarious cheap - quality tools..  ;-)
Reply: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!
Reply: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!ECAVE Still learnin'Lincoln AC225Lincoln 135SPHF ChopsawVictor O/ANumerous other items
Reply: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.GravelThe difference between theory and practice is that in theory there is no difference.
Reply:OK but what is that knob like thing on the front inside (would be on bottom of photo)?
Reply:Originally Posted by gxbxcOK but what is that knob like thing on the front inside (would be on bottom of photo)?
Reply:Don't forget to weld in a drain!Or you can just buy an outdoor fryer like these http://kingkooker.com/store/index.ph...=index&cPath=7Last edited by GlenC; 08-20-2014 at 08:39 PM.GlenMiller Dynasty 200DX - Millermatic 350P - Hypertherm Powermax 45Want to sell!! - Hobart Handler 150
Reply: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)gxbxcLast edited by gxbxc; 08-20-2014 at 09:12 PM.
Reply: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 wellSent from iPad Nbmetalworx.com
Reply:Originally Posted by GravelThe 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.
Reply:Originally Posted by ECAVEDo 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!
Reply:Originally Posted by nbmetalworxBenefit 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 wellSent from iPad Nbmetalworx.com
Reply:Originally Posted by nbmetalworxBenefit 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 wellSent from iPad Nbmetalworx.com
Reply: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.Hemi-T"Ignorance can be fixed, but stupid is forever."Hobart BetaMig 2510Everlast PowerPro 256 TigMiller Radiator-1 Tig cooler
Reply:Originally Posted by Hemi-TJust 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.
Reply:Then again, what did people cook out of before stainless and aluminum?  Cast iron, mild steel, etc...Lincoln WeldanPower AC/DCSmith Oxy/Propane SetupVarious cheap - quality tools..  ;-)
Reply: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.  Hemi-T"Ignorance can be fixed, but stupid is forever."Hobart BetaMig 2510Everlast PowerPro 256 TigMiller Radiator-1 Tig cooler
Reply:Originally Posted by Hemi-TI 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.
Reply:Originally Posted by Hemi-T I would think regular mild steel plate might have food safety issues.
Reply: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
Reply:Curious, what health issues would clean mild steel cause?  In a fryer rust wouldn't be an issue.
Reply:People have been using MS woks for stir fry and deep frying for ages, but it can be cleaned easily and coated with oil after use to prevent rust. Im guessing it would be harder to keep the whole unit rust free.
Reply:If you build it out of mild steel, just wipe down the outside with the same oil you are cooking with before the first 2 or 3 cookings, and rust should be no problem. Coating the outside with the cooking oil and then getting it up to cooking temperature for awhile helps the oil soak in and permeate the metal and protects it from rusting. Periodically there after, wipe the outside with oil again before a cooking session and it will stay rust free. Even using some used oil on the outside will be OK.
Reply:Originally Posted by gxbxcChad 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