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 restaurant fryer for you.

Commercial Gas Fryer

By delivering high-intensity heat, a commercial gas fryer can cut cooking times for foods like tempura, breaded fish, and, of course, French fries.

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Funnel Cake Fryer

Sometimes called a flat or flat-bottom unit, the most common name for this restaurant fryer comes from the treats they're most known for cooking.

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Countertop Commercial Fryer

A countertop fryer is ideal for low- to medium-volume operations like concession stands and neighborhood pubs.

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Donut Fryer

A donut fryer has a large square vat with a screen to lift the delicious rings of fried dough in and out of the fryer safely and quickly.

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Commercial Pressure Fryer

The commercial pressure fryer has been trusted for decades to provide succulent and flavorful fried chicken, batch after batch.

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Corn Dog Fryer

The corn dog fryer is essentially a tall, narrow flat-bottom model with a rack or two of clips built into the vat to hold corn dog sticks.

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Commercial Electric Fryer

An electric fryer provides efficient heat from elements submerged in the oil vat, saving on energy costs over gas fryers in many cases.

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Built-In Deep Fryer

These units provide a solution for space-limited kitchens and custom counters, like those in concession stands.

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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.

From taco baskets to fry dump stations, having the right commercial fryer accessories equips you for success.

Get the Most From Your Commercial Fryer

Effective commercial deep fryer operation requires the implementation of a best-practices routine that starts before the first food items go in the oil and must be followed by every user. While some components of good usage take some work, they're worth it to avoid some of the problems that will arise if you don't practice them, including:

  • Kitchen backups during rush periods that can lead to angry customers and frustrated wait staff, all caused by a fryer that seems like it can't keep up with your demand.
  • Foods that aren't cooked properly, taste terrible, or are peppered with little bits of burnt crumbs.
  • Skyrocketing oil costs caused by your having to replace it constantly because it has become dark, smelly, and degraded.
Add Food to a Fryer the Right Way

Always slack frozen food in a refrigerator before adding it to the commercial fryer. Slacking, per the FDA, is the, "... process of moderating the temperature of a food, such as allowing a food to gradually increase from a temperature of -10 degrees F to -4 degrees F in preparation for deep-fat frying ... ."

Allowing that slight change can make a big difference because it results in a reduction of ice crystals on the food. Water is an enemy of oil. It can promote the break down of the oil and those little bits of ice falling into the hot oil can cause pops and splatters that make a mess and can burn your workers.

Additionally, even a few degrees of temperature change helps reduce the heat required to cook the food. Dumping frozen-solid foods into the oil will result in longer cook times as the oil temperature is quickly dropped. As the fryer struggles to keep up, your staff may become frustrated and adjust the thermostat upward. That not only increases your utility demands, it will also further degrade your oil, lead to a shorter usable life for your fyrer, and can lead to food that is burnt on the outside but still cold on the inside.

Avoid Dumping Crumbs and Salt into the Oil

When food, particularly breaded items and those that come frozen in bulk, are emptied into the fryer baskets, it can drop a lot of crumbs. If you're doing that work right over the frypot, all those crumbs will fall into the oil, where they will cook until they carbonize, then ruin the flavor of your foods, pepper fried items with little black specks, and – again – degrade your oil.

To avoid all that, load your fryer baskets away from the vats and over a container that can capture those crumbs. Additionally, avoid salting your foods over the frypot, as salt is another enemy of oil.

Fryer Oil Filtration is Critical

The absolute best way to protect the quality of your food, and to extend the life of both your oil and your fryer, is to regularly filter your oil. It's a fairly simple step, particularly if you opt for a fryer with a built-in filtration system. Practiced regularly – which means once every day for most establishments, more if the unit is used heavily – it can make a world of difference in the quality of your foods and can save you significantly in oil costs.