Complete Guide to Commercial Deep Fryers: Single Tank, Double Tank and Countertop Models
A well-chosen commercial deep fryer helps you deliver crispy, consistent fried food while keeping your kitchen workflow under control. With so many single tank fryers, double tank fryers and countertop fryers available, it can be difficult to know which configuration truly fits your business.
This guide explains the main types of commercial fryers, compares single tank, double tank and countertop models, and shows how to select the right fryer based on capacity, menu, oil management and layout.
Who should read this commercial deep fryer guide?
This guide is written for professionals who need to buy or upgrade a commercial deep fryer, including:
- Fast food shops selling fried chicken, fries, wings and snacks.
- Restaurants and bistros with fried appetizers and side dishes.
- Cafés and bars offering finger foods such as fries, nuggets and onion rings.
- Food trucks, kiosks and street food operators with compact kitchens.
- Hotel and catering kitchens serving fried food in buffets or events.
- Central kitchens and dark kitchens preparing fried items for delivery.
If you are comparing single tank fryers, double tank fryers and countertop fryers, and you want a clear view of how they affect your production, oil use and workflow, this article will help you make a more confident choice.
single tank fryer, double tank fryer and countertop fryer.
These mainly describe the tank configuration and installation style. Understanding them helps you quickly filter models that fit your menu and space.
What is a commercial deep fryer and why is the configuration important?
A commercial deep fryer is designed to heat and hold cooking oil at stable temperatures so you can fry food quickly and consistently. Compared with domestic fryers, commercial models are built for:
- Frequent use during long service hours.
- Faster recovery when cold food is added to the basket.
- Larger oil capacity and bigger baskets.
- Easier cleaning and oil handling in a professional kitchen.
Fryer configuration — whether you choose a single tank fryer, a double tank fryer or a countertop fryer — has a direct impact on your menu flexibility, speed of service and how you manage oil.
How do single tank, double tank and countertop deep fryers compare?
The table below gives a simple overview of how the three main fryer types compare for everyday use in restaurants and fast food kitchens.
| Aspect | Single Tank Deep Fryer | Double Tank Deep Fryer | Countertop Deep Fryer |
|---|---|---|---|
| Tank configuration | One oil tank, usually with one or two baskets. | Two separate tanks, often with independent controls and baskets. | Typically single or double tank in a compact countertop form. |
| Typical users | Restaurants and fast food kitchens with focused fried menus. | Busy fast food outlets and kitchens that need multiple oil zones. | Cafés, bars, food trucks and smaller kitchens with limited space. |
| Menu flexibility | One shared oil tank; best for similar products (for example, fries and nuggets). | Two tanks allow different products or temperatures (for example, chicken in one tank, seafood in another). | Good for smaller menus and lower volumes; some models still offer two tanks. |
| Footprint | Floor-standing; takes more space but offers larger capacity. | Floor-standing; wider footprint than single tank models. | Designed to sit on a counter or table; saves floor space. |
When is a single tank commercial deep fryer the right choice?
A single tank fryer is a straightforward solution for many restaurants and fast food outlets. It provides one main oil tank with one or more baskets and is suitable when your fried menu is focused.
| What is it? | A commercial single tank deep fryer has one oil tank that heats and holds oil for frying. It may be electric or gas and is available in different tank sizes and power levels. |
|---|---|
| Typical users and menus | Often used by restaurants and fast food shops focusing on fries, chicken pieces, nuggets, onion rings and similar items that can share the same oil and temperature range. |
| Main advantages |
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| Points to consider | Since all food shares the same oil tank, stronger-flavoured items can influence oil quality. Plan your menu and frying order carefully to manage flavour transfer. |
When should you invest in a double tank commercial deep fryer?
A double tank fryer offers two separate oil tanks, usually with independent controls. This design is helpful when your menu includes different products or when you want more flexibility during busy service.
| What is it? | A commercial double tank deep fryer has two individual tanks, each with its own oil volume and heating controls. Staff can run different temperatures or product types in each tank. |
|---|---|
| Typical users and menus | Common in busy fast food restaurants and kitchens that serve a wide fried menu, such as chicken, fish, fries and snacks that benefit from separate oil zones or temperatures. |
| Main advantages |
|
| Points to consider | Two tanks mean more oil to monitor and maintain. Planning oil rotation, filtration and cleaning routines is important for consistent quality. |
Who should choose a countertop commercial deep fryer?
A countertop fryer is a compact, usually electric commercial deep fryer designed to sit on a counter or work table. It is ideal when floor space is limited or when frying is part of a broader menu rather than the main focus.
| What is it? | A commercial countertop deep fryer is a smaller-capacity fryer that typically offers one or two small tanks for snacks and side dishes rather than large volumes of fried food. |
|---|---|
| Typical users and menus | Suitable for cafés, bars, small restaurants and food trucks that serve fries and simple fried snacks alongside other cooking methods, without needing a full-size fryer line. |
| Main advantages |
|
| Points to consider | Capacity is limited, so it is important to check whether the fryer can keep up with your expected order volume during peak times. |
What fryer capacity and menu mix does your business need?
Defining your real capacity needs is one of the most important steps when choosing a commercial deep fryer. It helps you decide whether a single tank, double tank or countertop fryer is appropriate.
| Key questions to ask |
|
|---|---|
| Why it matters | Your answers guide whether you should select one larger single tank fryer, a flexible double tank fryer, or a space-saving countertop fryer. They also help you discuss suitable tank sizes and power levels with your supplier. |
| Typical examples |
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How should you plan layout, safety and installation for a deep fryer?
A commercial deep fryer involves hot oil, so good layout and installation planning is essential for safety and efficiency in every type of kitchen.
| Space and positioning | Check the fryer dimensions and confirm that staff can move safely around it, load baskets and access oil drains without blocking major walkways or exits. |
|---|---|
| Workflow with other equipment | Plan the position relative to prep tables, freezers and serving areas so that food flows in one direction from storage to preparation, frying and service, reducing cross-traffic. |
| Ventilation and local rules | Follow local ventilation, extraction and, where relevant, gas installation requirements. Coordinate with your contractor to confirm whether a hood or other ventilation system is required for your fryer model and location. |
What should you consider for oil management and cleaning?
Oil management is a key part of running any commercial deep fryer. Clear procedures support consistent food quality and help staff work safely.
| Key practice areas |
|
|---|---|
| Why it matters | Good oil management supports food quality, staff safety and consistent fryer performance, regardless of whether you use a single tank fryer, double tank fryer or countertop fryer. |
Frequently asked questions about commercial deep fryers
Is a single tank deep fryer enough for my restaurant?
A single tank deep fryer is often enough if your fried menu is focused and your daily volume is moderate to high but manageable in one oil zone. If you plan to offer many different fried items or expect very busy periods, a second fryer or a double tank fryer can give you more flexibility.
Do I need a double tank fryer to separate different products?
A double tank fryer makes it easier to run separate oil for different product groups, such as chicken and seafood or fries and desserts. This is especially useful if you want to manage flavour transfer more carefully or run different temperature ranges for specific items.
Is a countertop fryer suitable for a small bar or café?
Yes, a countertop fryer is often a good match for small bars and cafés that serve fried snacks alongside drinks or other dishes. It takes up less space and can be positioned on a sturdy counter. The key question is whether its capacity matches your busiest service times.
How can I keep fried food quality consistent with different staff?
To maintain consistent quality, set clear procedures for loading baskets, frying times and shaking or draining steps. Train staff to use the same settings and to monitor colour and texture. For both single tank fryers and double tank fryers, written guidelines help new team members learn quickly.
How can you move forward and choose the right commercial deep fryer today?
Selecting the best commercial deep fryer is about matching fryer configuration, capacity and layout to your menu and business plan. Once you know your main fried products, expected peak volume and available space, it becomes easier to decide whether a single tank fryer, double tank fryer or countertop fryer suits your kitchen.
Working with an experienced supplier helps you compare different fryer sizes, tank configurations and installation options so that your equipment supports both daily service and future growth.
With a carefully selected commercial deep fryer, you can serve reliable, crispy fried food, support a smooth kitchen workflow and build a menu that attracts customers to your restaurant, fast food shop or food service business.
