Buying guides
How to Choose a Commercial Fryer for Your Kitchen
A plain buying guide to commercial fryers: fuel, size, pan layout, capacity, oil care, cleaning, safety, extraction and fit for pubs, takeaways, cafes, restaurants and clubs.
The right commercial fryer depends on what you fry and how much you fry at the busiest time. Choose the size and fuel first. Then work through pan layout, oil care, safety and fit.
This guide is for pubs, takeaways, cafes, restaurants and clubs buying a fryer for the kitchen. It stays general on purpose. Always check the exact specification of any model you shortlist.
What will you fry, and how much?
Every other choice follows from this one. Think about the menu and the rush, not the average day.
A side line
Chips or a few items now and then. A compact fryer can be enough, and it frees up floor space.
A steady menu item
Fried food sells all service. You need reliable capacity and a layout that suits how staff work.
The core of the business
A takeaway or fish and chip style kitchen fries all day. Capacity, speed and oil care come first.
Gas or electric
Fuel is a practical question. It depends on what your site already has and what your fit-out allows. See the fryers range for both.
| Fuel | Suits | Watch for |
|---|---|---|
| Gas | Kitchens with a gas supply and ventilation already planned | The gas type must match the appliance. A licensed gas fitter must connect it |
| Electric | Sites without gas, or where a simpler connection suits | The supply and circuit must suit the model. Check the specification with a licensed electrician |
Do not assume a fryer will run on your supply. Check the gas type or electrical needs on the product page. If anything is unclear, ask a licensed tradesperson before you order.
Countertop or floor-standing, single or split pan
Size and pan layout decide how much you can fry and how easily staff can work.
| Format | Suits | Trade-off |
|---|---|---|
| Countertop | Small menus, cafes, bars and side lines | Needs a sturdy, suitable bench. Smaller pan size |
| Floor-standing | Steady or high-volume frying | Takes floor space and needs a proper position under extraction |
| Single pan | One product, or one oil type | Flavours mix if you fry different foods in it |
| Split or twin pan | Two products, or a rush that needs more capacity | More to clean and more oil to manage |
For small spaces, browse benchtop fryers. The Woodson W.FRS50 Countertop Fryer is one countertop example. Check the bench is suitable for the weight and heat.
Split pans help with allergens and flavours. A twin-pan model lets you keep seafood and chips apart. The B+S Rapid RF-2E Two Pan Four Basket Electric Fryer is a two pan, four basket electric model.
Tube, open pot and flat-bottom
The heating design changes how the fryer cooks and how you clean it. These are general descriptions. Check how each model is built.
| Design | How it works in general | Watch for |
|---|---|---|
| Tube | Heat comes from tubes or elements in the oil, with a space below for crumbs | Cleaning around the tubes |
| Open pot | A smooth pot with the heat outside it, which is easier to wipe out | Check how the model keeps crumbs away from the heat |
| Flat-bottom | A flat base that suits foods that sit on the base, such as battered items | Cooking style and basket use differ, so check the model |
Many fryers have a cool zone. This is a section below the heat where crumbs and sediment settle, so they burn less and the oil lasts longer. If you fry battered or crumbed food, a cool zone is worth looking for.
Capacity and recovery time
Capacity is a volume-of-service question. Work out the most you need to fry in your busiest hour, then pick a fryer that meets it with room to spare.
- Pan capacity. A larger pan holds more oil and more food at once. Check the stated oil capacity on the product page.
- Baskets. More baskets mean more portions per cook. A two basket model such as the B+S K+ KTF-451 Single Pan Two Basket Turbo Fryer suits a smaller rush. A four basket model suits a bigger one.
- Recovery time. This is how quickly the oil heats back up after you add cold food. A fryer that recovers slowly gives soggy, oily results in a rush. Ask for the stated performance of any model.
Do not size for a quiet Tuesday. Size for a Friday night. If you cannot fry fast enough, the kitchen slows and food waits.
Oil management and filtration
Oil is a running cost and a quality issue. Good habits keep food tasting right and oil lasting longer.
- Filtering. Straining out crumbs and debris extends oil life. Some fryers have built-in filtration. Others need separate filtering equipment.
- Topping up. Keep the oil at the level the manufacturer states.
- Changing oil. Change it when the food or the oil tells you to. Do not stretch it to save money.
- Disposal. Plan where used oil goes and who handles it. Cool oil only as the manufacturer instructs.
Moving hot oil is a real hazard. Follow the manufacturer's instructions and your own workplace procedures.
Cleaning and upkeep
A fryer that is easy to clean stays cleaner and works better. Ask these questions about every model:
- Can you reach every part of the pot or pan?
- Is there a simple, safe way to drain the oil?
- Do baskets, lids and removable parts come out easily?
- Can you wipe the outside, including splash areas, without tools?
Build cleaning into the closing routine. Build-up on the pan or the surrounds can affect the food and cause problems. Follow the cleaning steps in the manufacturer's manual.
Safety, extraction and ventilation
A fryer combines hot oil, heat and a fuel supply. Treat it with care at every step.
- Position. Keep the fryer away from water, open flame and anything that can splash or spill into the oil.
- Extraction. Fryers produce heat, steam and grease vapour. The fryer needs suitable extraction above it. Browse extraction and ventilation and plan this with the right tradespeople.
- Training. Staff should know how to use the fryer, how to move oil and what to do in an emergency.
- Fire safety. Check what suppression and fire safety equipment your site needs. Ask the right professionals.
Match the fryer to your venue
These are starting points, not rules. Your menu and layout decide the final choice.
| Venue | What usually matters most | Worth considering |
|---|---|---|
| Pub | Speed during a meal rush and steady output | A floor-standing model with enough baskets for a busy night |
| Takeaway | Constant frying, fast recovery and oil care | A larger or twin-pan model, and a filtering routine |
| Cafe | Limited space and a small fried menu | A countertop fryer, if the bench and extraction suit |
| Restaurant | A varied menu and tight timing | A split pan to keep products apart, such as seafood and chips |
| Club | Big peaks around events and meal times | Extra capacity and easy cleaning between sessions |
Size, fit and accessories
Measure the space, not just the fryer. Work through these steps before you shortlist:
- Note the width, depth and height of the space, including the area for extraction above it.
- Check the clearances in the manufacturer's installation instructions. Do not guess.
- Measure the path to the kitchen: doorways, corridors, stairs and corners.
- Confirm the gas or electrical connection against the specification.
- Ask a licensed tradesperson to check the supply and the connection.
Plan the neighbours too. A fryer next to a hot cooktop or a water source needs thought. Browse griddles and fry tops and cooking equipment to plan the whole cooking line.
Accessories can make the fryer easier and safer to use. Check fryer accessories for items such as baskets, filtering equipment and tools. Make sure each one suits your model.
Mistakes to avoid
- Sizing for an average day. A fryer that is too small slows the busiest service.
- Ignoring extraction. A fryer needs suitable ventilation above it. Plan it first.
- Skipping the supply check. Confirm the gas type or electrical needs before you order.
- Forgetting oil care. Filtering, cleaning and disposal need a plan and a routine.
- Forgetting the delivery path. A fryer that fits the space can still fail to fit the doorway.
Checklist before you buy
- What will you fry, and how much in the busiest hour?
- Gas or electric, and does your site support it?
- Countertop or floor-standing?
- Single pan or split pan?
- How many baskets, and how does the model recover?
- Is there a cool zone, and how do you clean the pan?
- How will you filter, change and dispose of oil?
- Is suitable extraction in place above the fryer?
- Will it fit through the delivery path and into the space?
- Which accessories do you need?
If budget is tight, browse the clearance range.
Browse fryers
A few models from the range. Check the full specification on each product page.
B+S K+ KTF-451 Single Pan Two Basket Turbo FryerView product →
B+S Rapid RF-2E Two Pan Four Basket Electric FryerView product →
Woodson W.FRS50 Countertop FryerView product →
Frequently asked questions
Should I choose a gas or an electric fryer?
It depends on your site. Check which supply you have and what the model needs. Ask a licensed tradesperson to confirm before you order.
Do I need a split pan?
Choose a split or twin pan if you fry two different products, or if you want to keep seafood and chips apart. Choose a single pan for one product.
How do I know how many baskets I need?
Work out how many portions you fry in your busiest hour. Choose a model with enough baskets to meet that rush without slowing the kitchen.
What is recovery time?
It is how quickly the oil heats back up after you add cold food. Slow recovery in a rush can give poor results. Check the stated performance of the model.
Do I need extraction above a fryer?
A fryer produces heat, steam and grease vapour, so suitable extraction is needed. Check the requirements for your site and use a licensed tradesperson.
Does DHT Solutions arrange delivery or installation?
Contact DHT Solutions for a quote on delivery for your order. If you need installation, it is arranged separately.
Talk to DHT Solutions
Tell us your venue, your kitchen space and your budget, and we will help you shortlist suitable options. Contact DHT Solutions for a quote.