Commercial Fryer Buying Guide

Buying Guide

With so many commercial fryer styles and manufacturers to choose from, shopping for a new fryer can be overwhelming! Whether you own a large restaurant, sports bar, concession stand, or food truck, we have the perfect unit to allow you to fry up your signature entree, appetizer, or side dish with confidence! Read on to learn more about how to choose the fryer that is right for your business.

Key Considerations and Terminology

Drainboards

Drainboards serve as a place to put baskets / trays of freshly fried product. Installed on a slight angle, these allow oil to drain back into the tank, while simultaneously frying more products.

Flue

Located only on gas fryers, the flue is the area in the back of the fryer where the gasses travel out of the unit and toward the hood.

Flue deflector / heat deflector

In addition to the flue, the flue deflector / heat deflector is only on gas fryers. This feature directs the gas more precisely to the exhaust hood, allowing the hood to work more efficiently.

Frying area

Frying area is considered the amount of space that the operator has available to fry product. Measured in length x width.

Fryer Battery

A fryer battery allows an operator to easily order a set of fryers that they can bank together, instead of ordering multiple units separately.

Output

In addition to a tank's capacity, many manufacturers will list a unit's output in pounds, referencing the amount of French fries the unit can produce per hour. This helps operators determine if the unit is right for their volume of business, unable to keep up, or if they could save some money by going with a model with a lesser output.

Recovery Time

Recovery time is the length of time it takes the fat to return to the desired cooking temperature after food is submerged in it. If the temperature drops too much or does not return quickly to the proper cooking temperature, the food may absorb excess fat and become greasy.

Sediment Zone

A major difference between fryer types is the "sediment zone". This is where cracklings, small pieces of food, and breading will collect as they fall off during cooking. Some manufacturers may call this area a "cold zone" because the oil in this area is not as hot as the cooking zone.

Tank Capacity

Commercial fryers are often referred to by their tank capacity. For example, a "40 Pound Fryer" will hold up to 40 pounds of fryer oil. Some manufacturers will also rate their units based on the number of pounds of French fries the unit can produce per hour. Generally, a quality fryer can produce a volume equal to 1 1/2 to 2 times the weight of oil it can hold. Thus, a 40 pound fryer could produce up to 80 pounds of French fries per hour, under ideal conditions.

Temperature control / temperature range

Proper temperature control is important because if the temperature is too high, oil can burn and ruin the food's taste, also limiting the life of the oil. If the temperature is too low, product won't be as crisp and will absorb more oil.

“Topping off” Oil Reserve

With a “topping off” oil reserve the oil automatically maintains an optimal level. This limits the need for employees to carry heavy oil containers through a busy kitchen and thus improves the safety of your establishment.

Fryer Types

Type
Benefits Limitations Recommended Applications
  • Suitable for a wide range of heavy frying
  • Large sediment zone below the burner tubes allows particles to settle and accumulate
    More difficult and time consuming to clean than open pot fryers
  • Fried chicken
  • Onion blossoms
  • Fried fish
  • French fries
  • Cheese sticks
  • Hot wings
  • Poppers
  • Versatile and suitable for most basic frying needs
  • Easy to clean
    Small and narrow sediment zone is less suitable for heavy sediment foods
  • Fried fish
  • French Fries
  • Hash Browns
  • Hot wings
  • Great for liquid battered foods
  • Great for specialty foods
    Difficult to clean

    Lack of sediment zone allows food particles to settle to the bottom and scorch

    Not suitable for high-volume tasks or types of food that you would use an open pot or tube fryer for
  • Donuts
  • Funnel Cakes
  • Tortilla Chips
  • Taco Shells
  • Tempura
Type
Benefits
Limitations
Pitco SG14TSC 20-25 lb. Split Pot Gas Floor Fryer with Intellifry Computer Controls - 100,000 BTU


Programmable
  • Multiple factors, such as temperature and cook time, can be controlled with just the push of a button

  • Some offer temperature / time compensation which adjusts cook time based on oil quality and temperature
    More expensive option
Avantco F100 10 lb. Electric Countertop Fryer - 120V, 1750W


Solid State / Manual Controls
  • Capable of being analog or digital

  • Straight forward option for ease of use

  • Cost effective
    Not capable of adjusting settings on its own

Gas or Electric?

In the past, gas fryers were usually less expensive to operate. However, in recent years, utility rates for gas have increased faster than electric rates. Therefore, you may want to compare gas and electricity rates for your area to help you decide. However, if you're replacing an existing fryer, it may be wise to purchase the same type to avoid having to run new gas or electric hookups.

Fryer Comparison

Type
Benefits Recommended Applications
  • Space Saving
  • Cheaper than floor models
  • Concession Stands
  • Small Kitchens
  • Food trucks
  • Good for heavy-duty use
  • Ideal where space isn’t a concern
  • Industrial Kitchens
  • Restaurants
  • Cafeterias
  • Extends oil life
  • Saves money on labor costs
  • Industrial Kitchens
  • Restaurants
  • Cafeterias
  • Capable of frying different products at the same time
  • No risk of flavor transfer
  • Industrial Kitchens
  • Restaurants
  • Cafeterias
Type
Benefits Recommended Applications
  • Space Saving
  • Cheaper than floor models
  • Concession stands
  • Small kitchens
  • Food trucks
  • Good for heavy-duty use
  • Ideal where space isn’t a concern
  • Industrial kitchens
  • Restaurants
  • Cafeterias
  • Extends oil life
  • Saves money on labor costs
  • Industrial kitchens
  • Restaurants
  • Cafeterias
  • Capable of frying different products at the same time
  • No risk of flavor transfer
  • Industrial kitchens
  • Restaurants
  • Cafeterias
Type
Pros Recommended Applications
  • Wide and shallow structure
  • Perfect for products that float while cooking
  • Concession stands
  • Food trucks
  • Restaurants
  • No bulky hood system
  • Good for small spaces
  • Concession stands
  • Small kitchens
  • Food trucks
  • Reduces moisture loss and oil uptake
  • Cooks food 10-15% faster than in a non-pressure fryer
  • Industrial kitchens
  • Food trucks
  • Restaurants
  • Conserves space
  • Maintains attractive, countertop level
  • Industrial kitchens
  • Food trucks
  • Restaurants

Our Fryer Accessories

We carry a wide variety of deep fryer accessories for your fryer! To get the best performance out of your commercial fryer and prolong the life of your oil and save money, visit our Cooking Oil Buying Guide to learn which oil will work best for your needs.

Filter Pot: Separate pot used to filter debris and unwanted particles from oil for reuse.

Filter Paper: Allows system to flow as needed while containing food particles, sediment, and other contaminants from infiltrating the oil.

Fryer Baskets: Containers to hold products while they fry.

Fryer Powder: A cleaning solution meant to help remove sediment, carbon deposits, and fatty acids from the oil.

Night Cover: Covers the tank to prevent dust and airborne contaminants from entering.

Oil Test Strips: Test the makeup and cleanliness of fryer oil after use or filtering to ensure it meets standards and regulations.

Submerger: Holds products below the oil surface that would otherwise float to the top.

Maintenance Videos

Check out our videos below to learn how to test and extend the life of your fryer oil!

How to Filter and Stabilize Your Fryer Oil

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Although you may want to prolong the life of your oil as long as possible, it's very important to continuously test the quality of your oil. As your fryer oil breaks down over time, polar substances build up, increasing the your risk of serving undercooked food. Watch the video below for step-by-step instructions to test the quality of your fryer oil!

MirOil FQA Frying Oil Test Strips

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