How to choose a commercial fryer
Quick answer. For most operators, go for a twin-tank fryer sized to your peak covers: countertop if you're a pub or cafe, freestanding with built-in filtration if you fry all day. Twin tanks give you separation and keep you frying while you clean, and a well-supported UK brand like Lincat means parts and service are never a problem. If in doubt, tell us your busiest hour's covers and your power supply and we'll size it right first time.
The fryer is often the hardest-working box in the kitchen, so getting it wrong means slow service, cold chips and a fuel bill that quietly bleeds you every week. The trick is to start from your menu and peak-hour covers, not from the price tag: work out how much you actually need to fry at once, then match tank size, power and recovery to that. Get those three right and everything else falls into place.
The questions to ask before you buy
Gas or electric?
Depends on your site. Gas gives fast, cheap heat and keeps frying if the power dips, but needs a gas supply and a Gas Safe engineer to commission. Electric is cleaner, more precise on temperature and easier to install, but check the load: bigger units want three-phase, and a single-tank countertop may run on a 13A plug while larger ones are hardwired. If you have gas already and fry in volume, gas usually wins on running cost; for smaller or upstairs kitchens, electric is simpler.
How many covers per hour at your busiest?
This is the number that decides everything. A single 4-5 litre tank does roughly 40-60 covers/hour of chips; a twin-tank or larger 8-10 litre pan pushes past 100+. Size for your peak, not your average, or service will back up when it matters most.
Single or twin tank?
Twin tank if you fry more than one thing, and most kitchens do. It lets you keep chips separate from battered fish or gluten-free items, run different oil temps, and take one tank down for cleaning without stopping service. Single tank suits a tight menu or a backup unit.
What's my real oil capacity and turnover?
Bigger pans hold more oil, recover heat faster and keep temperature stable under load, but they cost more to fill. Match tank litres to how fast you turn oil over: if oil sits and degrades you waste money, so size the pan to your usage rather than buying the biggest.
Countertop or freestanding?
Countertop for low-to-medium volume, mobile catering, pubs and top-up frying where bench space allows. Freestanding (floor-standing) for high-volume kitchens: bigger tanks, faster recovery, and often built-in filtration. Measure your line and ventilation canopy before you commit.
Do I need built-in filtration?
If you fry all day, yes. Filtration extends oil life, cuts your oil spend noticeably and keeps food tasting clean. It adds cost up front but pays back fast in high-turnover sites. Lower-volume kitchens can manage with manual filtering and disciplined oil changes.
The main types, and who each suits
Single-tank countertop
Pubs, cafes, mobile units and small kitchens frying one main product; also a handy backup fryer.
Twin-tank countertop
Busy small-to-mid kitchens needing separation (chips vs fish, or gluten-free) without giving up bench-top convenience.
Freestanding single/twin
High-volume restaurants, hotels and QSR that need large oil capacity, fast recovery and sustained output through long service.
Gas fryer
Fish and chip shops and volume sites with an existing gas supply wanting the lowest heat cost and rapid recovery.
Electric fryer with filtration
Kitchens prioritising temperature precision, easier install and long oil life through all-day frying.
What to look for
- Recovery time: how fast the oil returns to temperature after a load drops in. Fast recovery keeps chips crisp and covers moving at peak; it's the spec that most affects real-world output.
- Usable oil capacity in litres per tank, and confirm the cool zone below the element that catches crumbs and extends oil life.
- Power and supply: 13A plug vs hardwired, single vs three-phase. Confirm your site can take the load before ordering, or budget for an electrician.
- Accurate thermostat with a high-limit safety cut-out, plus melt/idle settings if you use tallow or dripping.
- Basket quality and quantity: twin half-baskets give more flexibility than one full basket; look for cool-touch handles and a decent lift/hook.
- Drain tap and easy oil removal: a front drain tap makes cleaning and oil changes far quicker and safer than tipping a hot pan.
- Build quality: heavy-gauge stainless, a properly welded pressed pan (fewer seams to leak), and a brand with UK parts and service backing. Lincat is a solid, well-supported UK choice.
- Ventilation and clearances: check it fits under your canopy with the required side clearances, and that the extraction can handle the fryer's output.
Costly mistakes to avoid
- Buying on price and undersizing: a fryer that can't recover under load turns every rush into a bottleneck. Size for peak covers, not the quiet Tuesday.
- Ignoring the electrical or gas supply. Discovering you need three-phase power or a Gas Safe commission after delivery costs time and money. Check the spec against your site first.
- Skipping filtration in a high-turnover kitchen. You'll change oil far more often and the extra oil cost quickly dwarfs what filtration would have added up front.
- Forgetting install, ventilation and clearances. The fryer that looked fine on paper won't fit the canopy or the line, so measure and plan the extraction before you order.