Gas Fryers

Size the fryer on peak-hour throughput rather than daily covers. If too much frozen product hits an undersized vat at once, the oil temperature drops and food absorbs oil instead of sealing, so match oil capacity to your busiest hour.

A single pan is simpler and costs less. Twin pans let a kitchen run chips in one vat and seafood or crumbed product in another, which avoids flavour transfer and lets you manage oil life separately for each type of product.

Gas fryers are usually chosen for fast oil recovery under heavy continuous load, which suits high-volume frying. Electric fryers suit sites without a gas connection and are common in benchtop formats. The right choice depends on site services and fry volume.

Benchtop fryers sit on a counter or stand and suit lower volumes, satellite kitchens and back-up capacity. Freestanding fryers sit on the floor within a cooking line at bench height, hold more oil and are built for sustained high-volume service.

Commercial gas fryers are supplied configured for either natural gas or LPG, and the gas type is specified per model. Check the gas type shown on the individual product listing against the supply available at your site before ordering.