Ask: What foods will you be frying?
Heavy, high-volume frying (e.g., French fries, chicken, fish): You'll need a high-capacity, heavy-duty fryer.
Light or occasional use (e.g., donuts, appetizers): A light-duty or countertop fryer may be enough.
There are several types, each suited to different needs:
Best for: Fries, onion rings, battered foods.
Pros: Easy to clean.
Cons: Not ideal for high-sediment foods (like breaded chicken).
Best for: High-sediment foods (chicken, fish).
Pros: Great for heavy loads and dirty oils.
Cons: Harder to clean.
Best for: Delicate foods (tempura, donuts).
Pros: Gentle on food.
Cons: Not for high-sediment items; slow recovery.
Best for: Fried chicken (crispy outside, moist inside).
Pros: Faster cook time, better moisture retention.
Cons: More expensive, harder to clean.
Faster heating, lower operating cost in some regions.
Needs gas lines (natural or propane).
More efficient heat transfer, easier to install.
Slower recovery time.
Tip: Choose based on your kitchen setup and energy costs.
Measured in pounds of oil or number of baskets. Common sizes:
Small: 4-25 lbs
Medium: 35-50 lbs
Large: 75+ lbs
Tip: For high-volume restaurants, aim for multiple vats or battery fryers.
How quickly the fryer returns to optimal temp after adding food.
Fast recovery = consistent results + higher output.
Extends oil life and ensures better-tasting food.
Consider built-in filtration systems for high-volume kitchens.
Look for stainless steel, simple designs, and removable parts.
Fryers with bottom drains or self-cleaning systems save time and labor.
Overheat protection
Auto shut-off
Cool-to-touch exteriors
Prices range from $15 to $800+.
Invest in quality if it’s a core piece of equipment.
Check for warranty coverage and after-sales support.
