Fryers turn out some of the most profitable items on a menu, so it pays to choose the right one. The first decision is gas or electric.
Gas fryers
- Best for: full-service restaurants, quick-service and high-volume kitchens that already have a gas line under a hood
- Strengths: high heat input, so they recover quickly when frozen product goes in, which keeps up during long rushes
- Options: floor models with 35 to 75 lb oil capacity are common, in natural gas or liquid propane versions
- Installation: needs a gas connection and must be installed under a commercial hood
Electric fryers
- Best for: food trucks, concession stands, cafés, bars and kitchens without gas
- Strengths: countertop sizes fit where floor space is tight, and the heating elements sit directly in the oil
- Installation: check voltage, amperage and plug type against your electrical service. Larger units may need a dedicated circuit.
How to size a fryer
Fryers are sized by oil capacity in pounds. As a rough guide:
- Countertop electric (around 10 to 30 lb of oil total): light to moderate volume, appetizers and sides
- 35 to 50 lb floor fryer: the standard size for most restaurants
- 75 lb floor fryer, or several fryers in a battery: high-volume fries, chicken and fish
Many kitchens run two fryers so they can keep fish or gluten-free items separate from fries.
Gas type matters
Gas fryers are built for either natural gas (NG) or liquid propane (LP). Order the version that matches your supply.
Do not forget filtration
Filtering oil regularly extends its life and keeps food quality consistent. A portable fryer filter such as the Atosa FPOF-50 or FPOF-80 makes this faster and safer.
Compare fryers
We carry gas floor fryers from Atosa, Migali, Dukers, IKON and Saba, and countertop electric fryers from Atosa. Compare them in commercial deep fryers, or contact My Commercial Kitchen for help choosing.