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Commercial Electric Deep Fryers

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Commercial electric deep fryers cook chips, fish and anything crumbed in hot oil, and they do it without a gas connection, which makes them the practical choice in shopping centre tenancies, food courts and sites where gas is not available or not worth running.

Our commercial electric deep fryers include small benchtop units for a takeaway counter up to large freestanding units with more oil capacity for constant frying in a pub kitchen, so you can buy the size that suits your business at its current size, then size up as your business grows. See commercial benchtop deep fryers and commercial gas deep fryers.

Working out what the frying section needs? Get a quote and we will price electric against gas for your site.

These are the top FAQs for Commercial Electric Deep Fryers

Electric or gas fryer?

Gas recovers oil temperature faster under constant load, which matters when a basket of chilled product goes straight in after a cooked one comes out. Electric takes longer to recover but holds the temperature more steadily between batches, and it installs anywhere with the right electrical supply. That is the whole trade-off: recovery against steadiness, and where you can put it.

How much oil capacity do I need?

Capacity is listed per tank. Bigger tanks hold temperature better when frozen product goes in, which is where most fryers struggle.

Oil filtering is covered in fryer filter machines.

Single or twin tank?

Twin tanks keep allergens apart and let you fry two products at different temperatures. Single tanks suit a simple menu.

Hold fried food in chip warmers.

What electrical supply does it need?

Check the requirement on the product page before you buy. Larger units often need three-phase or a dedicated circuit, and finding that out after delivery is an expensive delay.

Our installation partner can confirm what your site can support.

Does it need extraction?

Commercial cooking equipment generally needs extraction over it, and the requirement is set locally rather than by the appliance.

See commercial kitchen exhaust hoods.

How do I get the most from the oil?

Filter daily, skim through service and change oil before it darkens and foams. Clean oil lasts longer and tastes better.

See cooking equipment cleaners.