Table of Contents

• Commercial Fryers
• Countertop Fryers
• Floor Standing Fryers
• Gas and Electric Fryers
• FAQ

Commercial Fryers

Commercial fryers are necessary for preparing any type of fried food- some examples include popular choices such as french fries, chicken wings, seafood, and other types of appetizers. Available in various configurations, fryers types that we will be covering in this article are countertop, floor standing, gas and electric fryers. Ideal restaurant types for these commercial fryers include but aren’t limited to casual dining restaurants, concession stands, and fast food places.

Countertop Fryers

Countertop fryers are compact units designed for establishments with limited space or smaller frying demands. Ideal for cafés, food trucks, concession stands, and small restaurants, countertop fryers offer convenience and efficient operation.

Example Countertop Fryer
The Waring WDF75RC Electric Countertop Fryer earns top ratings for rapid heating, precise temperature control, easy drainage, and compact design, making it ideal for quick-serve operations.

Common Countertop Fryer
The Avantco F122 Electric Countertop Fryer is common for its affordability, reliability, dual-basket design, and straightforward maintenance, making it a practical choice for various small-scale operations.

Example Countertop Fryers by Restaurant Types

• Food Trucks/Concessions: Globe PF32E Electric Fryer, compact and easy to manage in limited spaces.
• Cafés/Snack Bars: Star 530FF Electric Fryer, offering quick heat-up times ideal for small batches.
• Bars/Pubs: Avantco F102, reliable for preparing appetizers and bar snacks quickly.

Budget-Based Recommendations for Ghost Kitchens

• High Budget ($1,000–$2,000)[3]: EF3CT 19 qt. 35 lbs. Stainless Steel Natural Gas NSF Commercial Countertop Fryer with dual tanks, precise temperature control, and rapid recovery times.
• Medium Budget ($500–$800)[1]: Globe PF16E countertop fryer, delivering solid performance at reasonable cost.
• Low Budget ($200–$400)[2]: Avantco F100 electric fryer, affordable and reliable for small-scale frying needs.

Buying Considerations:

• Assess frying capacity (tank volume) against menu demand.
• Choose fryers with easy oil-drainage systems for efficient maintenance.
• Evaluate recovery time, especially critical during peak kitchen hours.

Floor-Standing Fryers

Floor-standing fryers offer high-volume frying capacity and consistent performance for busy commercial kitchens. Ideal for fast-food restaurants, casual eateries, and institutional foodservice operations, these fryers handle large-scale frying tasks with efficiency.

Example Floor-Standing Fryer
The Frymaster MJCF Gas Fryer receives high marks for energy efficiency, rapid recovery times, large oil capacity, and advanced filtration systems. Its robust stainless steel construction ensures durability and longevity.

Common Floor-Standing Fryer
The Pitco SG14S Solstice Gas Fryer is widely adopted due to its affordable price, reliable operation, efficient heating, and easy maintenance, making it a trusted choice for a variety of busy restaurants.

Example Floor-Standing Fryers by Restaurant Types

• Fast Food/QSR: Frymaster ESG35T Energy Star fryer, efficient and high-volume performance.
• Casual Dining: Vulcan LG400 gas fryer, reliable and versatile for diverse menu items.
• Seafood Restaurants: Pitco SSH55 Solstice Supreme, rapid recovery ideal for seafood frying.
• Institutional Cafeterias: Dean SR142G gas fryer, durable and simple to operate for large-scale frying.

Budget-Based Recommendations for Ghost Kitchens

• High Budget ($6,000–$7,000)[1]: Frymaster MJCF fryer featuring built-in oil filtration, maximum efficiency, and high output.
• Medium Budget ($3,000–$3,000)[1]: Pitco SG14S, reliable and cost-effective for mid-volume operations.
• Low Budget ($700–$1,500): Avantco FF400[4] or Vulcan LG400-2[1] gas fryer, entry-level affordability with dependable results.

Maintenance Tip:
Regularly filter oil, maintain proper oil levels, and clean burners and heating elements to extend fryer lifespan and ensure food quality.

Electric vs. Gas Fryers – Which Should You Choose?

Electric Fryers:

• Advantage: Easier installation, precise temperature control, efficient energy use, suitable for locations without gas lines.
• Typical Use: Smaller kitchens, cafés, food trucks, mall kiosks.

Gas Fryers:

• Advantage: Rapid heat-up times, quicker recovery, lower operating costs (in areas with affordable gas).
• Typical Use: High-volume kitchens, fast-food restaurants, larger commercial operations.

Recommendation:
Evaluate your kitchen infrastructure, local utility costs, anticipated frying volume, and available space when choosing between electric and gas fryers.

Fryer Accessories & Filtration Systems

To optimize fryer performance and oil life, consider important accessories and filtration systems:

• Fryer Baskets: Stainless steel mesh baskets for safe handling and efficient operation.
• Oil Filtration Systems: Built-in or portable filtration systems extend oil life and ensure food quality.
• Splash Guards: Improve kitchen safety and cleanliness.
• Replacement Parts: Thermostats, heating elements, and drain valves for ongoing maintenance.

Example Filtration Systems:

• Built-In Filtration: Frymaster Footprint PRO built-in filtration system, ideal for high-volume kitchens.
• Portable Filtration: Pitco P14 portable filtration for flexibility and convenience.

Operational Tip:
Regularly filtering fryer oil can extend oil life by up to 50%, significantly reducing operational costs.

FAQs About Commercial Fryers

Typically, commercial fryer oil should be changed every 5 to 7 days. However, this can vary significantly depending on kitchen volume, food type, and oil maintenance practices. Signs it’s time to change your oil include dark coloration, smoky residue, or off-flavors in the food.

“If the oil’s too dark for me to see the grate, we switch it out entirely — every 2–3 days max,” shared one restaurant operator on Reddit, reflecting a known practice in higher-volume kitchens.

For many kitchens, daily filtration and cleaning help extend oil life. An example routine shared by experienced cooks includes:

• Filtering oil every day through a filter cloth and sieve
• Boiling out the fryer with water every other night
• Replacing oil once it starts to resemble coffee in color

Kitchen volume plays a huge role in determining oil replacement frequency. One Redditor from a high-volume kitchen noted:

“We changed the oil every other day at the restaurant I worked at — it was busy all the time.”

On the flip side, in low-volume kitchens, oil can last longer:

“We change the oil every 2–3 weeks, but filter regularly and keep an eye on it. Never let it get dark.”

Ultimately, the most seasoned kitchen managers agree that there’s no hard rule:

“I’ve run kitchens where we change fryers every day, or every few weeks — it depends on the volume. It’s really about staying in tune with your kitchen and not sticking to a rigid schedule.”

Whether you're running a ghost kitchen or a full-service restaurant, monitoring oil condition daily and staying flexible based on usage is key to maintaining food quality and equipment performance.

What is fryer recovery time, and why is it important?
Recovery time is how quickly a fryer returns to the set temperature after adding food. Faster recovery times improve cooking consistency and throughput, particularly during busy service periods.

[1]KaTom Restaurant Equipment

[2] Webstaurant Store

[3] Home Depot

[4] Restaurant Supply

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