Deep Fryers for Commercial Kitchens

20 products

Crispy, consistent results for Canadian restaurants, bars & food trucks

From fries and wings to seafood and pub snacks, the right commercial fryer keeps your menu moving during the busiest rushes. This collection features gas floor fryers and compact countertop deep fryers from trusted brands like Frymaster, Pitco, Quest, Vollrath, Vulcan, Globe and Imperial, with oil capacities and footprints sized for Canadian restaurants, bars, hotels, caterers and food trucks.

Whether you’re building a full fry station on a high-volume line or adding a small fryer to support a few signature items, matching oil capacity, recovery time and configuration to your menu helps protect food quality and keep tickets flowing. Use this page to compare floor and countertop fryers, natural gas and propane models, and electric countertop units with common NEMA plug options.

Floor fryers vs. countertop fryers

Use the filters on this page to focus on the fryer style that fits your space, layout and throughput:

  • Gas floor fryers: Full-size fryers with higher oil capacities and powerful burners, ideal for busy lines, full-service restaurants and QSR kitchens that run fries, wings and appetizers all day.
  • Countertop deep fryers: Compact electric and gas fryers that sit on a worktable or counter, suited to bars, cafés, food trucks and smaller footprints where the menu needs a focused fry station.

Floor fryers are a strong fit when fried items are core to your menu and you need to support continuous batch frying. Countertop fryers work well when fry volume is more modest, space is tight or you want to keep a small fry program separate from your main line.

Key specs when choosing a commercial fryer

Start with what you fry most often and how many portions you move during your busiest 30–60 minutes. A fryer cooking only the occasional basket of fries has very different needs than a fryer handling wings, appetizers and sides all lunch and dinner. Consider:

  • Oil capacity: Larger oil volumes help stabilize temperature when baskets go in and out, which is critical for consistent colour and texture.
  • Recovery time: Faster recovery helps maintain quality during rush periods and reduces the risk of pale, greasy product.
  • Gas vs. electric: Gas floor fryers are common on high-volume lines, while electric countertop units with NEMA 5-15 or 6-20 plugs are popular in smaller kitchens and bar programs.
  • Menu mix: Heavier breaded products and frozen items demand more from a fryer than par-fried or fresh-cut items; choose a model that can handle your toughest product.

Many Canadian operators pair multiple fryers—one dedicated to fries or potatoes, another for breaded proteins and seafood—to help manage allergen concerns, reduce flavour transfer and give staff more flexibility on the line.

Oil management, cleaning & safety

Good oil management is just as important as choosing the fryer itself. Skimming crumbs, filtering oil on a consistent schedule and monitoring colour all help extend oil life and maintain product quality. When comparing models, look at how the tank is shaped, where the cold zone sits and how the drain is accessed—these details affect how quickly staff can clean and filter at the end of a shift.

Safety should always be part of your fryer plan. Review high-limit controls, built-in safety features and recommended clearances, and make sure your overall kitchen design considers ventilation, hood capacity and staff traffic patterns around hot oil. If you are unsure which combination of fryer size, utilities and layout is right for your Canadian operation, a Russell Hendrix representative can help you compare models and align them with your existing line and long-term growth plans.

Frequently Asked Questions about Commercial Fryers

How do I choose between a floor fryer and a countertop fryer?

If fried items are a major part of your menu and you’re running baskets continuously through lunch and dinner, a gas floor fryer with higher oil capacity is usually the better choice. It offers more production per hour and better temperature stability during rushes. Countertop fryers are ideal when space is tight, fry volume is modest, or you want to support a focused menu—such as a small bar snack program, a food truck line or a single signature item—without dedicating a full floor position.

What oil capacity do I need for my fry station?

Oil capacity should line up with how much food you’re putting through the fryer at peak times. Higher capacities help keep temperatures steady when baskets are loaded back-to-back, which supports better texture and browning. Smaller operations might be comfortable with a lower-capacity countertop unit, while Canadian QSR lines and busy pubs often choose larger floor fryers so they’re not pushing the fryer to its limit during every service.

Should I choose a gas or electric fryer?

The choice often comes down to existing utilities, volume and where the fryer will live. Gas floor fryers are common in full kitchens with ventilation already in place, offering strong heat input and high throughput. Electric countertop fryers with NEMA 5-15 or 6-20 plugs can be a good solution for smaller spaces, bars, food trucks or satellite stations where adding gas lines is more complex. It’s helpful to review your current gas and electrical capacity before selecting a fryer.

How does recovery time affect the quality of fried food?

Recovery time is how quickly oil returns to the set temperature after a basket is dropped. If recovery is slow, oil stays cooler for longer and food can absorb more oil, leading to greasy, uneven results. Fryers with faster recovery keep temperature closer to the target, which supports crisp, consistent product even during busy service. For menus with heavy frozen loads or thick breading, prioritizing strong recovery is especially important.

How can I extend the life of my fryer oil?

Skim crumbs regularly, avoid overloading baskets and filter oil on a schedule that matches your volume and menu. Keeping temperatures within recommended ranges, covering tanks when the fryer is off and rotating oil based on usage (rather than just calendar days) all help slow breakdown. Training staff to watch oil colour and smell, and to follow a consistent filtering routine, can significantly reduce waste and improve food quality in Canadian kitchens.

What safety considerations should I keep in mind around commercial fryers?

Plan clear walkways around fryers, use proper baskets and tools, and make sure staff understand how to handle hot oil safely. Check that your hood system, fire suppression and clearances align with local codes, and follow manufacturer guidance on operating temperatures and oil levels. Non-slip mats, appropriate PPE and clear procedures for dealing with spills or flare-ups are all important parts of a safe fryer station.

What if I don’t see the fryer brand or configuration I’m looking for?

This collection highlights core gas floor and countertop fryers from Frymaster, Pitco, Quest, Vollrath, Vulcan, Globe and Imperial. If you don’t see the exact capacity, gas type, control style or footprint you need, a Russell Hendrix representative can help you review additional models, lead times and accessories that match your fry program and kitchen layout in Canada.