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Commercial Deep Fryers

Commercial fryers are staples in many restaurants. They provide a cooking method for a wide variety of food. The type of foods that can be cooked in a fryer vary greatly which has resulted in different types of fryers to meet the demands of the foodservice industry.

Deep fryers come in a variety of types, ranging from floor models for heavy duty production to counter top shallow pan fryers for light pastries such as donuts and funnel cakes. Knowing the type of food you plan on preparing with your commercial fryer will help make the selection process smoother. If you have any questions, give our knowledgeable staff a call at 404-752-6715 and they will help you determine the best type and size of fryer for your restaurant.

     
Donut, Doughnut, Funnel Cake Fryers

Donut, Doughnut, Funnel Cake Fryers

Fryer Baskets & Accessories

Fryer Baskets & Accessories

Counter Top Fryers

Counter Top Fryers

Grease Filter Systems

Grease Filter Systems

Gas Fryers

Gas Fryers

Electric Fryers

Electric Fryers

Ventless Fryers

Ventless Fryers


Used Commercial Deep Fryers Deals

Used Pitco 35C+ 35lb Gas Deep Fryer Chicken Fries RestaurantUsed Pitco 35C+ 35lb Gas Deep Fryer Chicken Fries Restaurant
$695.00

1 Available

Select the Right Fryer for Your Restaurant

In addition to choosing between a gas fryer or an electric fryer, you will need to choose the type of fryer pot you will need. The pot is the area where they oil is stored and heated.

Tube Style Commercial Fryers are made for battered food cooking. This type has tubes inside the pot that heat the oil. This creates a cold zone where sediment and crumbs can settle. This helps reduce how often you will need to clean, strain, or replace oil.

Open or Flat Bottom Pot Commercial Fryers are great for items with light to no breading such as fries. This type of fryer heats the pot itself which in turn heats the oil. This means that the oil is all heated so having crumbs or sediment will result in a burned flavor due to the continued cooking of the debris. Regular straining can reduce this but you will ultimately go through more oil with this type of fryer to maintain a consistent flavor on your menu. Open bottom pots have a downward angle to make draining easier, while flat bottom pots do not.

Generally, all fryers in your kitchen will require ventilation due to the grease exhaust. There are a few that are fully enclosed and do not need to be placed under your hood. We recommend keeping this in mind when building a new kitchen or replacing an older fryer. You need to consider space available under your hood.

There are still a few more things to consider when purchasing a fryer for your commercial foodservice operation such as controls, size, and filters. You may also want to consider the equipment needed to efficiently clean the fryer.

How do I find the right fryer?

Three great things to know when purchasing a deep fryer are:
1) What power source: Gas or electric?
2) How often will the fryer be moved around (i.e. concession usage)?
3) How close will it be used near other kitchen equipment or other food prep areas?
This will help you determine the right mix of features and price for your new fryer.