Countertop Electric Fryers

Electric Countertop Deep Fryers: What You Need to Know

Countertop electric fryers are smaller than their full-size counterparts and are much easier to add to an existing cookline. If your restaurant must add house-made french fries, onion rings, or other fried foods, an electric model is significantly less expensive than a huge vat fryer. Countertop electric fryers come in a wide variety of sizes, so each operator can customize their unit based on expected demand and purchasing power.

Common Questions About Countertop Electric Fryers

Why choose an electric countertop fryer?

There are many reasons an operator might choose a smaller electric fryer over a full-size floor unit. For restaurants just starting to offer fried foods, a countertop unit represents a much smaller investment, and thus, less money wasted if the new items aren't as popular as anticipated. Countertop models also make it easier to implement modular menus, as they are mobile and can be put away when customers aren't ordering fried food. This feature also is great for restaurants that only serve fried foods at certain times of the day, such as making donuts only for the morning crowd.

What's the difference between flat-bottom and open-pot fryers?

Flat-bottom fryers naturally have a flat bottom in the frypot, while open-pot fryers have a narrowing base that funnels oil towards a low point. This low point creates a section of fryer oil that's colder than the cooking oil. The purpose of this "cold zone" is to prevent fallen sediment from burning and imparting bad flavor into the oil, and then, the rest of the food. Open-pot fryers are best if you're cooking food with lots of sediment, while flat-bottom fryers work well for battered foods. Consult our commercial fryer buyer's guide for more information on the fryer features that will best benefit your restaurant.