How to Choose a Commercial Deep Fryer for Your Restaurant: Gas vs Electric, Countertop vs Floor Models
Selecting the right commercial deep fryer is one of the most important equipment decisions you will make for your kitchen. The fryer you choose affects food quality, ticket times, energy costs, and even how safely your staff can work during peak hours. This guide is written for restaurant owners, chefs, and foodservice operators who need a practical, no-nonsense comparison of gas vs electric fryers and countertop vs floor models.
Whether you run a fast-food restaurant, fried chicken shop, fish & chips bar, hotel kitchen, ghost kitchen, food truck, or central production kitchen, understanding fryer types, capacities, and layouts will help you choose the best configuration for your menu and your space.
Who is this guide for?
Who Should Read This Commercial Fryer Buying Guide?
This article is designed for decision makers across the commercial foodservice industry who are planning to buy or upgrade a fryer:
- Full-service and fast-food restaurants serving fried chicken, wings, appetizers, fries, and snacks
- Quick-service chains and ghost kitchens with high-volume frying needs
- Fish and chips shops, fried seafood bars, and takeaway stores
- Hotel, bar, and pub kitchens that need reliable commercial fryers for mixed menus
- Food trucks, outdoor caterers, and mobile kitchens that use gas or portable fryers
- Central kitchens, commissaries, and small food processing operations needing industrial fryers
Gas vs Electric
Gas vs Electric Commercial Deep Fryer: Which One Fits Your Restaurant Best?
One of the first decisions is whether you should install a gas deep fryer or an electric fryer commercial unit. Both have strengths, and the right choice depends on your energy infrastructure, volume, and long-term cost expectations.
On mobile, swipe horizontally to compare gas and electric fryers.
| Gas Fryer vs Electric Fryer (Commercial Use) | |
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| Type | Key Characteristics & Typical Use Cases |
| Gas fryer (natural gas fryer, LPG gas fryer, propane gas fryer) |
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| Electric fryer (commercial electric deep fryer, countertop electric fryer) |
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| When Gas Helps | When Electric Helps |
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Which energy source should you choose for your commercial deep fryer?
If your restaurant already has a strong gas infrastructure and you need heavy-duty capacity, a commercial gas deep fryer or gas floor fryer is often the natural choice. Operators focused on flexibility, plug-and-play installation, or smaller spaces frequently lean toward commercial electric deep fryer or countertop fryer electric models.
Layout & Space
Countertop vs Floor Models: How Should You Lay Out Your Fryer Line?
Beyond the energy source, you also need to choose between a countertop commercial deep fryer and a larger floor model. Your choice affects not only capacity but also the way your staff moves and how safely they can handle fryer baskets during a rush.
On mobile, swipe horizontally to see the layout comparison.
| Countertop Fryer vs Floor Fryer (Commercial Layout) | ||
|---|---|---|
| Model Type | Best For | Common Search Terms to Consider |
| Countertop fryer / benchtop fryer |
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| Floor fryer / floor model |
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What questions should you ask before choosing a layout?
- How much throughput do you need at peak times?
If you regularly serve a high volume of fried food, a bank of floor fryers with multiple baskets is usually more practical than several small countertop units. - How much space is available on your cookline?
If your cookline is narrow or you already use large grills and ranges, a compact table top gas fryer or table top commercial deep fryer may be easier to integrate. - Do you plan to expand your menu?
If you expect to add fried chicken, fish, or new appetizers, planning for one extra commercial fryer now can avoid costly remodels later.
Capacity Planning
How Much Fryer Capacity Does Your Restaurant Really Need?
Proper capacity planning is essential. Under-sized fryers slow down service and reduce product quality, while over-sized units may tie up capital and oil. Capacity is usually described in pounds, liters, or gallons of oil, and in the number of baskets.
Key capacity-related terms
- Small commercial fryer – compact units for low to medium volume service.
- 40 lb fryer / 40 lb deep fryer – common size for busy restaurants and chains.
- Large deep fryer / large commercial deep fryer – for high-output kitchens and central production.
- Industrial deep fryer – designed for extended production runs and processing operations.
Basket configurations
- Single basket deep fryer – simple, smaller batches.
- Double basket deep fryer – parallel cooking of different products.
- Dual deep fryer / double fryer – two separate tanks for flexible oil use.
- 3 basket deep fryer / 4 basket deep fryer – high-volume, multi-product lines.
On mobile, swipe horizontally to review the capacity comparison table.
| Commercial Fryer Capacity & Basket Setup Overview | |||
|---|---|---|---|
| Configuration | Typical Description | Suitable Operations | Relevant Search Terms |
| Small commercial deep fryer | Compact oil capacity, often with one basket, designed for lower output or back-up stations. | Cafes, pubs, bistros, and small restaurants offering limited fried items. |
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| Medium to large floor fryer | Common sizes like 35–40 lb oil capacity with one or two baskets per tank. | Busy restaurants, fast-casual, and QSR kitchens with steady demand all day. |
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| Multi-tank / multi-basket fryer | Two or more tanks and multiple baskets, allowing different products and oil types. | Fried chicken concepts, fish & chips shops, and mixed-menu chains. |
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| Industrial fryer line | High-capacity equipment for continuous or batch processing. | Central kitchens and small food production facilities. |
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How can you estimate the capacity you need?
Instead of guessing, start from your menu and peak hour demand. Consider how many portions of fries, chicken, seafood, or appetizers you must produce in a 10–15 minute window. From there, you can decide whether a single commercial deep fryer is enough or whether you need a double tank or even a battery of fryers on the line.
Use Cases
What Type of Commercial Fryer Is Best for Your Restaurant Concept?
Different concepts place different demands on a fryer. A food truck operator has very different constraints from a hotel banquet kitchen. Below are some typical scenarios and fryer types that often work well for each.
On mobile, swipe horizontally to see concepts and fryer types.
| Restaurant Concepts & Recommended Fryer Types | ||
|---|---|---|
| Concept | Suggested Fryer Setup | Example Search Intent |
| Fast-food & fried chicken restaurant |
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| Fish & chips shop / seafood bar |
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| Cafe, bar, small bistro |
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| Food truck & outdoor catering |
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| Hotel, resort, and banquet kitchen |
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Oil Management
How Do Oil Management and Filtration Influence Your Fryer Choice?
Oil is one of the largest ongoing costs in any fried-food operation. When you evaluate commercial deep fryers, it is important to consider how easily you can filter, drain, and top up your oil.
Key oil-related fryer features to look at
- Deep fryer with oil filtration – integrated tools that make filtering faster and cleaner.
- Deep fryer with drain – helps your staff empty the fry pot safely and efficiently.
- Fryer oil filtration system – separate or built-in solutions to extend oil life and reduce waste.
- Commercial fryer with filtration system – combined equipment that simplifies regular maintenance.
While basic fryers focus only on heating oil, more advanced commercial deep fryer designs include drainage and filtration features that make daily operations more manageable. When comparing prices, remember to factor in the long-term savings of easier oil management and safer handling.
Checklist
What Questions Should You Answer Before Buying a Commercial Deep Fryer?
Use the checklist below to clarify your requirements before you talk to a supplier or compare models online.
- Energy source: Do you prefer a gas fryer, propane fryer, or electric fryer based on your utility setup?
- Installation type: Does your kitchen layout favor a countertop fryer or a full-size floor model restaurant deep fryer?
- Capacity: How many portions must you produce during your busiest periods, and how many baskets and tanks do you need?
- Menu mix: Are you frying mainly fries and appetizers, or do you also cook chicken, seafood, and specialty items?
- Oil management: Do you need a deep fryer with oil filtration system or will a basic drain-out design be enough?
- Future growth: Are you planning to open more locations or expand your menu, requiring a scalable fryer setup?
Choosing the right commercial deep fryer is ultimately about matching your fryer to your concept, volume, and kitchen space. By carefully weighing gas vs electric, deciding between countertop and floor models, and planning capacity and oil management, you can invest in equipment that supports consistent quality and smooth service for years to come.
