Commercial Deep Fryers

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Commercial fryers are common in many commercial kitchens in America. Though they may seem simple, there is a lot that goes into purchasing and operating a deep fryer. The two things you need to think about first are pot design and oil type, both of which affect the quality and flavor of your fried foods.

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Countertop Fryers
19 Models

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37 Models

Gas Fryers
91 Models

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Fryer Accessories

Fry Baskets
88 Models

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13 Models

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What are the different fryer types?
The location of the “sediment zone” is the primary difference between types of commercial fryers. Breading, cracklings and small pieces of food gather in the sediment zone in a fryer.
Which is better, Gas or Electric?
There are pros and cons to owning either a gas or electric fryer. Heating speed, costs and portability all should play a part in choosing the right commercial fryer.
Why are oil selection and filtration important?
Choosing the appropriate oil and filter for a commercial fryer is extremely important. The cost, flavor of foods, smoking points and health effects all depend on the oil and filtration.
What’s the deal with computerized controls?
Standard on some fryers and optional on many others, computerized controls can be a benefit in many kitchens. Using timers and sensors, these controls can ensure consistency in any cooking environment.
What else do I need to purchase?
When purchasing a gas fryer, you must purchase the appropriate gas hose kit.

Commercial fryers come with three different fry pot designs: tube-type, open-pot and flat-bottom. Tube-type vats are ideal for heavily battered foods like fried chicken and fish. Open-pot fryers are best used to make French fries, cheese sticks or other lightly breaded foods. Flat-bottom fry pots are ideal for frying delicate items like funnel cake, tortilla chips or taco shells.

There are many different oils used in commercial fryers, and each different type has a slightly different flavor and nutritional value. One of the most common oils is vegetable oil, but with increasing concern over trans fats city governments are banning oils that contain trans fats. Canola is becoming the new preferred oil for restaurant frying.