Each type is suited for specific food and usage:
| Type | Best For | Notes |
|---|---|---|
| Open-Pot | Fries, onion rings, battered items | Easy to clean, not ideal for heavy breading |
| Tube-Type | Chicken, fish, high-sediment items | Harder to clean, handles heavy loads well |
| Flat-Bottom | Donuts, tempura, delicate foods | No sediment trap, slow recovery, simple construction |
| Pressure Fryer | Fried chicken | Fast cooking, retains moisture, more expensive |
Gas (Natural or Propane)
Heats faster
Better for high-volume operations
Requires gas line hookup
Electric
Easier to install
More efficient for heat retention
Ideal for locations without gas access
Ranges from 4 to 75+ lbs (7–45+ liters)
Higher capacity = more food output per batch
Typical capacity options:
Small: 4- 25lbs
Medium: 35-50 lbs
Large: 75+ lbs
Single-Tank Fryers: Simple operation, one food type at a time
Split Pot / Twin Tanks: Cook two foods simultaneously (e.g., meat & vegetarian)
Basket Options: Single, twin, or triple baskets depending on fryer width
Overheat protection
Automatic shutoff
Fire suppression compatibility (especially in built-in hood systems)
High-limit thermostat
Non-slip feet or casters with locks
