Commercial Deep Fryer
These units are a much-relied upon part of countless commercial kitchens, with capacity to produce tasty and in-demand foods with relatively little effort from the cook. In choosing a commercial deep fryer, it is important to consider what foods you will be cooking, as that will dictate what type you need. You can learn more about that important consideration and others through the on-page guides in each category below. Whether you’re frying corn dogs at a concession stand or beignet at a fancy French restaurant, we have the right unit for you.
By delivering high-intensity heat, a commercial gas fryer can cut cooking times for foods like tempura, breaded fish, and, of course, French fries. We offer open-pot, tube-type, and flat-bottom fryers with capacities ranging from 25 to 75 pounds of oil in floor and countertop models.
For low- to medium-volume operations like concession stands and neighborhood pubs, a countertop commercial fryer offers the ability to add menu items without taking up floor space. Good for things like appetizers, French fries, and snacks, they’re great on their own or as a complement to the equipment already in your kitchen.
A regular fryer cleaning routine enables it to work more efficiently, extends the life of your cooking oil, and preserves the taste of the food you cook. Most manufacturers recommend filtering cooking oil at least once a day, with the frequency of more thorough cleanings determined by how much cooking is done.
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Sometimes called a flat or flat-bottom unit, the most common name for these comes from the food product they’re most known for cooking. A funnel cake fryer has a large, square oil vat that is heated from beneath, which means the oil is clear of the heating elements.
Having the right commercial fryer accessories equips you for success. From regular square baskets to specially-designed taco baskets, dump stations for holding foods before serving to gas lines, we’ve got the tools that enable you to ensure your equipment runs safely and efficiently.
Electric fryers are efficient because their heat energy is provided more directly to the oil vat. Many of these models feature swing-up elements that make it easier to clean the frypot. Available features like audible timers, automatic basket lifts, and programmable controls make operation a snap, too. We have floor, countertop, and drop-in models.
The corn dog fryer is essentially a narrow and tall flat-bottom model with a rack or two of clips built into the vat to hold corn dog sticks. The compact size of these units makes them perfect for concession stands that want to add the fried snacks. We offer units that can cook standard 6-inch and foot-long corn dogs.
Frying those delicious rings of dough takes specialty equipment. A donut fryer has a large square vat with a screen to keep the circles from sitting on the element, another to hold them under the oil, and a drainboard to rid them of excess oil.
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The commercial pressure fryer has been trusted for decades to provide succulent and flavorful fried chicken batch after batch. They’re found both singly in local diners and in batteries that take up a quarter of the kitchen in international chains. They provide a more intense heat thanks to the pressure, which means they cook foods faster and keep them moister.
These units provide a solution for space-limited kitchens and custom counters, like those in concession stands. The typical built-in fryer offers cooking capacity comparable to that of a countertop unit and is made to be built into a stainless steel counter.