Typically, operators use fryers to heat a large volume of oil to deep fry menu items like chicken or fries.


Ventless fryers allow operators to offer a full menu in spaces that can’t accommodate hoods or without investing in a large hood system.

Unlike other cooking equipment, fryers require minimal maintenance.

Prior to purchasing, sizing represents a main consideration and will help determine the appropriate capacity.

Floor and countertop fryers come in gas, electric, infrared and induction-heated versions.

Operators can choose from many different fryer types and styles, including models suitable for general use and multipurpose and specialty units. The menu will determine the type of fryer that is necessary.

When purchasing a commercial fryer, sizing is a key factor, so consider the volume of fried food the operation will prepare. In addition, consider the configuration of the fryer in relation to the menu items the operation will produce as some designs work better with certain foods than others.


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