Fryers

Gas fryers are popular for high-output kitchens and may offer strong heat recovery, while electric fryers can be a good fit for kitchens without gas access or operations that need precise electric heating. The right choice depends on your utilities, menu volume, installation requirements, and kitchen layout.

Most commercial fryers require proper ventilation under a commercial hood, but requirements vary by fryer type, local code, and installation location. Ventless fryers are available for some applications, but you should confirm code requirements before purchasing.

The right fryer size depends on how much fried food you serve during peak periods. Consider your menu, batch sizes, oil capacity, recovery time, and how many baskets you need running at once. A small countertop fryer may work for limited fried items, while a busy restaurant may need one or more floor fryers.

Most fryers should be drained, filtered, wiped down, and cleaned according to the manufacturer’s instructions. Regular boil-outs, sediment removal, and exterior cleaning help maintain performance and food quality.

A battery fryer is a lineup of multiple fryers connected side by side. This setup is often used in high-volume kitchens that need dedicated fry stations for different menu items or increased production during peak service.