A Buying Guide to Commercial Fryers

Commercial fryers can be a big investment for businesses and so doing your research and making the right choice is imperative. If you aim to serve the crispiest onion rings, the perfect fried fish and the fluffiest chips, a quality fryer is essential.

Professional fryers play a crucial role in professional kitchens, ensuring efficient cooking and consistent results. In this comprehensive buying guide, we will explore different types of commercial fryer such as countertop and freestanding models. We will also discuss the benefits of various power supplies including gas, electric, and induction fryers. We will delve into the importance of cool zones, inbuilt oil filtration options, oil management, capacity, and top brands. Stay tuned for valuable tips on cleaning, maintenance, and making the best purchasing decisions for your commercial kitchen needs.

Commercial catering fryers are an essential piece of equipment in professional kitchens as they enable chefs to prepare a wide range of fried foods efficiently and consistently, ensuring high food quality and customer satisfaction whilst meeting the operational demands of a busy kitchen.

There are various types of professional fryers available, including counter-top fryers, free-standing fryers, and specialty fryers, each designed to meet specific cooking needs and kitchen setups.

• These compact units are designed to sit on existing work surfaces allowing smaller kitchens to offer fried foods even with limited space. The worktop placement eliminates the need for additional floor space that larger fryers typically require.
• Despite their smaller size, countertop fryers offer impressive capacity to handle various cooking tasks efficiently. They are perfect for smaller kitchen operations, food vans, or catering businesses that need a reliable frying solution without compromising on quality.
• Countertop fryers are user-friendly, with intuitive controls that make them easy to operate even for those with limited cooking experience. Their compact design also allows for quick cleaning and maintenance, saving valuable time in busy kitchen environments.
• Countertop electric fryers and countertop gas fryers are avaialble.
• A range of products are available with either single tanks, offering capacities of 3 litres to 20 litres or twin tanks, varying from 2 x 3 litres to 2 x 9 litres.

• Freestanding fryers, also known as floor-standing fryers, offer greater capacity and are well-suited for large kitchens handling high volumes of fried food.
• These fryers are ideal for restaurants, catering services, and other commercial establishments that need to consistently fry large batches of food. The spacious design allows for cooking multiple items simultaneously, increasing efficiency in the kitchen.
• The larger oil reservoirs in freestanding fryers help maintain consistent oil temperatures, resulting in perfectly cooked and crispy food each time.
• Freestanding electric fryers and freestanding gas fryers are available.
• Free standing fryers are available with a choice of single or double tank design ranging from 8 litres to 40 litres or 2 x 8 litres to 2 x 17 litres respectively.

• While popular in domestic kitchens, commercial air fryers or regeneration fryers are now also a key feature in many professional kitchens, with healthier results and areas where extraction isn't available.
• With larger capacity and increased power, rapid results can be achieved for fresh or frozen ingredients, thanks to the combination of forced hot air, radiant heat and a perforated cooking basket. Not all equipment is suitable for use with fresh and frozen foods, so check before purchase if this is a feature you need. 
• Operate with very little to no oil, operation is cheaper and safer and less heat is produced for a more comfortable working environment.

• Pressure fryers cook food more quickly and at lower temperatures, which helps to retain moisture and enhance food quality.
• In a professional kitchen environment, pressure fryers are highly appreciated for their effectiveness in producing perfectly cooked dishes in a fraction of the time compared to traditional methods. The secret lies in the sealed environment within the fryer, where steam pressure builds up, enabling the food to cook rapidly and evenly. This rapid process not only saves time but also seals in flavours and moisture, resulting in tender and succulent meats and crispy, flavoursome coatings.
• Capacities range from around 15 kg to 24 kg and models are available for countertop or freestanding positioning.

The design you decide on will largely depend on the size of your kitchen and the level of use you experience.

Commercial fryers can be powered by either gas or electric. Each has its own pros and cons therefore your final decision will typically be based on how you prefer to operate and the existing fittings you have in place. 

• Gas fryers are known for their rapid heating and efficient cooking times, making them a popular choice in many professional kitchens.
• One of the key advantages of gas fryers is their quick heat-up times, allowing chefs to start cooking almost immediately after turning them on. This can significantly enhance the overall efficiency of kitchen operations, especially during busy service hours. Gas fryers tend to be more energy-efficient compared to electric fryers, reducing operational costs over time.
• In terms of safety considerations, proper ventilation is crucial to ensure that any excess heat or fumes are effectively removed from the kitchen. It is also important to follow guidelines and regulations related to gas appliance usage to prevent accidents or potential hazards.
• One area to consider is that although gas equipment may be more expensive to buy initially, it does tend to be cheaper to run on a day-to-day basis, although this margin is closing with soaring energy costs. Also note that a gas model may require a single phase electrical connection when a filtration system is present.

• Electric fryers offer precise temperature control and enhanced safety features, contributing to their widespread use in commercial kitchens.
• One of the key benefits of electric fryers is their ability to maintain accurate temperature control, ensuring that food is cooked evenly and to perfection each time. This precise control also helps in preventing overheating or undercooking, resulting in consistent and high-quality dishes. Electric fryers come with enhanced safety features such as automatic shut-off mechanisms and cool-touch handles, reducing the risk of accidents in the kitchen and providing peace of mind to users.
• Electric fryers are known for their energy efficiency, consuming less power compared to traditional gas fryers. This not only helps in reducing energy costs but also lowers the environmental impact of cooking operations. Their versatility makes them suitable for a wide range of cooking applications, from frying chips and chicken wings to preparing tempura and doughnuts. Whether in a bustling restaurant or a cosy café, electric fryers offer convenience, safety, and efficiency for chefs and kitchen staff.

• Induction fryers utilise advanced technology to offer superior energy efficiency and feature cool zones to improve oil longevity.
• The technology behind induction fryers involves the use of induction heating, where electromagnetic fields are generated to heat the cooking vessel directly. This direct heat transfer results in faster heating times and precise temperature control, leading to reduced energy consumption. The cool zones in these fryers help prevent food particles from burning at the bottom, thereby extending the life of the cooking oil.
• These innovative features make induction fryers not only efficient but also safer to use due to their cooler operating temperatures.

Capacity is typically displayed as the quantity of oil in litres that a tank can hold. With a wide range of sizes available, the perfect option for all requirements can be found whether equipment is in continuous use or only sees sporadic operation. 

The estimated output or production rate is difficult to gauge as this will often be dependent on the type of foods being fried (chips, chicken etc.), the state of the foods (chilled, frozen etc.), the coating (battered, crumbed etc.) and the quantity / portion sizes being prepared. Consider capacity and production in relation to your expected demand. It's crucial to strike a balance between having enough capacity to handle peak hours without overloading the fryer.

The power required to operate will often relate in some way to the size of the equipment. Larger units with higher capacity will often operate with higher power requirements. Increased power will lead to faster heat up times and speedier recovery* meaning that repeated use in a shorter time frame shouldn’t be an issue.

*Recovery refers to the length of time taken to achieve boiling point once chilled or frozen foods have been added to the oil.

Both countertop and freestanding designs are available with single or twin tanks.

• Twin tank fryers feature a permanent divide allowing a greater range of foods to be prepared simultaneously, even at different temperatures, without the risk of cross contamination. This double oil well layout also offers the added versatility of using both tanks during busy periods but operating only one when it’s quiet for optimum efficiency.
• Don’t assume that a single tank option only holds one frying basket. Some models with a single large oil tank are supplied with multiple baskets allowing more foods to be fried at once and proving useful when monitoring portion sizes.

All fryers will have a cool zone (sometimes called a sediment zone). Any residue food, such as batter or crumbs for example, which break off during cooking collect here; the overall temperature being cooler than in the main frying area of the tank. This feature can help in extending the oil's longevity and improving cooking efficiency.
By having a cooler environment at the bottom of the fryer, these cool zones aid in preventing the excessive heating of oil, which can lead to quicker degradation.

This functionality not only results in cost savings due to less frequent oil changes but also ensures that food items are cooked more evenly and maintain their desired texture and flavour. It is worth bearing in mind that easy to access cool zones will make cleaning much simpler. 

If opting for an electric piece of equipment the base of each tank will have an element used to deliver heat to the oil. Consider whether your intended model offers hinged or lift out elements. This feature will allow in depth cleaning to be carried out with minimum obstruction.

Oil filtration options are an essential feature in modern catering fryers, aiding in better oil management, enhanced safety, and easier cleaning.

Some manufacturers will offer commercial deep fryers with an inbuilt filtration system. While these products may have a higher initial outlay, potential future savings make the extra cost well worth it. By choosing a self-filtering unit you can enjoy reduced oil consumption and fewer oil changes. To find out more about the benefits of these models take a look at our ‘The Truth About Oil Filtration’ article.

Having a built-in oil filtration system eliminates the need for manual filtration processes, which can be time-consuming and labour-intensive. This ensures a more consistent and optimal oil quality, leading to better-tasting and visually appealing fried foods for customers.

Independent filtering systems such as Vito oil filtration are also available that are compatible with many catering fryer models. These units can reduce oil costs by up to 60% and remove up to 98% of harmful acrylamides from cooking oil.

Regular oil filtering helps to remove impurities, crumbs, and other debris, extending the lifespan of the cooking oil. As a result, operators can save on costs related to frequent oil changes and reduce the environmental impact of oil disposal.

Whilst the majority of fryers operate with manual controls, either simple dials or push buttons, there are some that offer electronic or computerised operation. These often incorporate programmable cycles, automatic basket lifts, countdown displays, alarms and timers for each tank; useful when continuous monitoring isn’t viable.

All commercial frying equipment, whether countertop or freestanding, should include at least one basket however additional baskets are usually available. Some models will also provide a batter plate to collect food debris for easy cleaning and a lid to cover the tank. Oil should always be covered when not in use not only for safety but also to protect against naturally occurring oxidisation which can reduce the lifespan of oil. All models will feature a drain of some sort to remove used oil when necessary. When opting for a freestanding unit, always check specifications to find out whether adjustable legs or castors are fitted as standard.

If serving specific products as opposed to general fried foods you may want to invest in a more specialised piece of equipment. Donut fryers are designed for countertop positioning and will generally offer a flat frying tray instead of a basket and a draining plate attached to the side of the tank to place doughnuts once removed from the fryer.

Some of the top brands for fryers are known for their reliability, advanced features, and comprehensive warranty options.

• One prominent brand in the commercial fryer market is Lincat which offers a wide range of fryer models suitable for various kitchen needs. Known for their durable construction, Lincat fryers are favoured by many restaurant owners for their efficiency and consistent results.
• Another leading player is Valentine celebrated for its innovative technologies that enhance cooking precision. Their fryers often come equipped with digital controls, automatic oil filtration systems, and energy-saving features, making them a popular choice among chefs.
• Falcon is also notable for its exceptional customer service and long-lasting products. Customers appreciate the reliability of Falcon fryers and the comprehensive warranties that provide peace of mind.

A robust warranty for commercial fryers provides protection for your investment, ensuring coverage for parts, labour, and potential repairs.

Having a comprehensive warranty is essential in the food service industry, where equipment is used extensively on a daily basis. With a strong warranty in place, you can have peace of mind knowing that any unexpected issues with your fryer will be taken care of without incurring additional costs. Warranty terms typically range from one to three years, with some manufacturers offering extended coverage options for an additional fee.

Regular cleaning and maintenance of commercial fryers is essential for ensuring safety, prolonging the equipment's lifespan, and maintaining food quality.

• One crucial aspect of maintaining a fryer is to regularly clean and replace the oil to prevent the build-up of carbon deposits and contaminants, as previously discussed.
• It is recommended to follow the manufacturer's guidelines when cleaning the fryer to avoid damaging any sensitive components. Taking care to clean the fryer basket, heating elements, and exterior surfaces will help prevent grease accumulation and potential fire hazards.

• When purchasing a fryer for commercial use, consider factors such as budget, kitchen setup, menu requirements, and the specific features that will best suit your business needs.
• One essential tip for selecting the right fryer is to ensure it aligns with your kitchen layout. Measure the available space to determine the ideal size and configuration that fits seamlessly into your workflow. 
• Another crucial aspect to consider is the fryer's energy efficiency. Opt for models with energy-saving features to reduce operating costs in the long run.
• Look out for safety features including automatic shut-off mechanisms to minimise fire risk.