Commercial Fryers

33 products

Commercial fryers for restaurants, pubs, QSRs and institutional kitchens, from 8.5 lb and 10 lb countertop units up to 40, 50 and 75 lb floor fryers. The range includes gas tube-fired and open-pot fryers, electric floor fryers and countertop electric fryers from Frymaster, Pitco, Imperial, Dean, Vulcan, Quest, Eurodib, Vollrath (Cayenne), Globe and Waring.

This collection sits in Cooking Equipment. Baskets, filter paper, oil filtration machines and cleaning tools are in deep fryer parts & accessories, so you can kit out a new fry station in one pass.

Types of commercial fryers

  • Gas floor fryers: 35 to 50 lb tube-fired units such as the Frymaster GF14, MJ140 and ESG35T, Pitco Solstice SG14 and 40C+, Imperial IFS-40, Vulcan LG300 and Quest MV40 for main-line frying.
  • Open-pot fryers: Imperial open-pot models (40 and 75 lb) with no tubes in the oil, which makes the pot easier to wipe out and suits battered and breaded items.
  • Electric floor fryers: Dean Super Runner and Imperial electric 40 lb fryers in single- and three-phase versions for sites without gas or with electric hood setups.
  • Countertop electric fryers: Single- and double-well 10 to 15 lb units from Vollrath, Globe, Waring and Eurodib for snack bars, cafés, concessions and low-volume menus.
  • Pressure fryer: A used Broaster 1600E electric pressure fryer for bone-in chicken programs.

What to consider when choosing a commercial fryer

  • Oil capacity vs volume: A 35 to 50 lb floor fryer suits most restaurant lines; countertop 10 to 15 lb units handle side items and lower volumes. Plan for recovery time at peak, not just pot size.
  • Tube-fired vs open-pot: Tube-fired fryers have a cold zone below the tubes that catches crumbs from breaded food. Open-pot fryers are easier to clean and work well with wet-battered fish.
  • Gas type or electrical service: Listings specify natural gas, propane (LP) or high-elevation gas, and electric models list 120V, 208V or 240V and single or three phase. Match the model to your utility.
  • Countertop vs floor model: Countertop fryers save space and many plug in, but hold less oil. Floor fryers need a gas line or dedicated circuit; either type normally needs hood coverage, so check your local code.
  • Energy-efficient models: Some models, such as the Frymaster ESG35T and Pitco VF-35S, are listed as ENERGY STAR, which can lower gas use on long service days.
  • Filtration and oil life: Plan how you will filter oil: portable filter machines, filter paper and filter powder all extend oil life and keep food quality consistent.

Related categories

Commercial fryer FAQs

What size fryer does a typical restaurant need?

Most full-service lines start with one or two 35 to 50 lb floor fryers. Many kitchens add a second fryer to keep fries separate from proteins or allergen-sensitive items.

Should I buy a gas or electric fryer?

Gas fryers are common where natural gas or propane is already run to the line. Electric fryers suit sites without gas service and are often used on counters, but check the voltage and phase before ordering.

How often should fryer oil be filtered?

Busy kitchens commonly filter at least daily. Regular filtering with filter paper or powder, and skimming crumbs between loads, extends oil life and keeps food colour and taste consistent.

Prefer to talk it through? Find a Russell Hendrix representative.