Electric Fryers

A commercial electric deep fryer heats frying oil with electric elements in the tank rather than a gas burner underneath it. It is used in cafes, pubs, clubs and takeaway kitchens, and needs only an electrical supply and extraction above the unit.

Electric fryers suit sites with no gas connection or where a gas install is not practical, and they are common in benchtop sizes. Gas fryers are chosen for fast heat recovery in very high volume frying. Both need extraction above the unit.

A single tank holds one body of oil and gives the largest continuous frying capacity for one product. A split tank divides the same footprint into two smaller pots, so strongly flavoured items such as seafood are fried separately from chips.

Size on oil capacity and the weight of product dropped in your busiest hour, not on daily totals. Dropping too much cold product into too little oil pulls the temperature down, which makes food greasy and slows the whole fryer section.

A benchtop fryer sits on an existing bench or stand and suits lower volumes and tight kitchens. A freestanding fryer brings its own base, holds more oil and is built into the cooking line, which suits venues frying continuously through service.