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What Are The Different Fryer Types?


Open-Pot Fryers

The term "open-pot" refers to the unobstructed heated area of these fryers. Gas models heat the fry pot from the outside. Electric models have a ribbon-shaped element immersed in the oil, which folds upward for easy cleaning.

open-pot commercial fryer

  • Versatile and well-suited for most frying needs
  • Open-pot fryers are the easiest to clean
  • Value priced

  • Deep, narrow sediment zone
  • Not suitable for specialty products

Best for lightly breaded foods

lightly breaded fried foods

Open-Pot Sediment Zone
Open-pot fryers are easiest to clean, but have a smaller sediment zone than tube-style fryers, making them best for lightly breaded (lower sediment) foods. The construction of these fryers allows for the best visual monitoring of sediment status.

open-pot commercial fryer sediment zone


Tube-Type Fryers

Tube-style fryers can accomplish the same tasks as open-pot fryers, but are slightly more difficult to clean because the tube-shaped heating elements are permanently fixed in the vat.

tube-type commercial fryer

  • Well-suited for a wide range of heavy frying
  • Wide sediment zone

  • Difficult to clean
  • Not suitable for specialty products
  • More costly than open-pot fryers

Best choice for heavily battered foods

heavily battered fried foods

Tube-Type Sediment Zone
Tube-style fryers have larger sediment zones below the burners than other fryers. The wide sediment areas below the burner tubes allow particles to settle and accumulate. However, because tubes are generally fixed in place, it can make cleaning more difficult and time consuming.

tube-type commercial fryer sediment zone

Flat-Bottom Fryers

Flat-bottom fryers are designed for frying delicate items that float near the surface of the oil, such as tortilla chips, taco shells and tempura. These fryers don’t have a sediment zone, so they aren’t as suited for the high volume tasks accomplished with tube-style and open-pot designs.

flat-bottom commercial fryer

  • Well-suited for liquid battered foods
  • Ideal for bulk frying

  • Difficult to clean
  • No sediment zone

Best choice for specialty foods

specialty fried foods

Flat-Bottom Sediment
Flat-bottom fryers lack an area devoted to capturing sediment. Contaminants remain more in contact with foods throughout the frying cycle. Patrons may complain about a blackened appearance or a difference in taste due to carbonized contaminants.

flat-bottom commercial fryer sediment zone

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