2024 Guide to Buying Deep Fryers | Restaurant Equippers

By: Restaurant Equippers • May 30, 2024 • 7 minute read time

2024 Guide to Buying Deep Fryers

Deep fryers are essential for any commercial kitchen, offering versatile cooking options for various foods. Whether you run a bustling restaurant, a cozy bar, a catering service, or any other food service establishment, choosing the right fryer can enhance your kitchen's efficiency and output. This guide will help you navigate the different types of deep fryers and their features, ensuring you make an informed decision.

Stainless steel frying baskets in commercial kitchen.

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IN THIS ARTICLE

Types of Deep Fryers

Types of Fryers by Design

Fryer Accessories

Choosing the Right Fryer for Your Needs

Types of Deep Fryers

Open Pot Fryers

Open-pot fryers are very common fryers and are ideal for frying low-sediment items like fries and frozen food. The fryer tank has a V-shaped bottom that creates an easy-to-clean cool sediment zone, making them versatile for various frying needs.

Cook Times: Efficient for large batches.
Oil Used: Can use any standard frying oil.
Capacity: Varies, usually between 35-80 lbs.
Heat Up: Quick.
Cool Down: Moderate.
Cleaning: Easy, thanks to the open design.

Tube Style Fryers

Tube-style fryers are a very common type of deep fryer. They have heating tubes running through the oil, which helps heat large volumes of oil quickly. They are great for heavily breaded items and high-volume frying.

Cook Times: Typically fast, as the oil heats evenly.
Oil Used: Suitable for all types of frying oils.
Capacity: Typically larger, from 35-80 lbs.
Heat Up: Quick, due to direct heat transfer.
Cool Down: Moderate to slow.
Cleaning: More complex tubes need thorough cleaning to prevent buildup. The tubes can make it difficult to reach the sediment zone.

Flat Bottom Fryers

Flat-bottom fryers are perfect for delicate items that may float, such as donuts, funnel cakes, or tempura. They have a flat heating surface at the bottom.

Cook Times: Variable, depending on item size and oil volume.
Oil Used: Any frying oil.
Capacity: Generally smaller, around 15-40 lbs.
Heat Up: Slower than tube or open pot.
Cool Down: Faster due to less oil.
Cleaning: Easier, as there are fewer nooks for debris to hide.