Commercial fryers are kitchen appliances that heat cooking oil for deep-frying various foods like French fries, chicken, mozzarella sticks, and fish. Finding the perfect commercial fryer that fits your food service operation doesn’t have to be a difficult task. The food service industry has multiple fryer options that can meet your specific business needs.
Product Features
Precise thermostat control delivers perfectly fried food consistently.
Modern brushed stainless steel finish with quality metal control knobs.
Safety lock mechanism preventing element removal when the machine is switched on.
Safety lock to prevent the machine from being turned on when elements are removed.
Elements swing back and lock in place for draining the oil and tank removal.
The beveled fryer body provides a lip for easy tank removal.
Splashguard with bash plate that returns oil into the pan for functional and cleaner operation.
Insulated basket handle.
Safety over-temperature cut-out.
Element guard and capillary protection.
Maximum and minimum oil level markers.
Isolating switch.
Commercial Fryer Types
Gas or Electric
Gas is traditionally specified for fast cycle times and large volumes of food per hour. Commercial electric fryers are specified for lower volume or infrequently used units. However, improvements in the efficiency of all units, and energy star appliance certifications for some commercial electric fryers, mean these traditions need to be reviewed for your specific use and location.
Utility Costs vs. Gas Costs
Utility costs vs. gas costs can make a drastic change in determining your overall operating cost for your area.
When specifying an electric commercial fryer do you need a single phase, 120 volts, or 220-volt electrical drop? Alternatively, does the fryer you specified require 3-phase power to operate? Does your electrical supply support the required power requirements? Do you have room in your panel to add the necessary power sources if you do not have the right power?
Similarly, with gas, what volume of gas is needed to operate the fryer you are specifying? Will a ¾” gas supply, provide the necessary capacity to operate the fryer, or do you need a 1” supply for the unit? If you need a 1” supply per machine, how many units can you put on that supply before you cannot provide the correct volume of gas for efficient operation to all the units?
Tabletop or Freestanding
If your food volume is large, you probably need a floor-standing unit or multiple floor-standing units. If you are a smaller specialty operation or offer a niche product, a tabletop unit may fit your needs better because your volume is not as high, or your use is infrequent.
