Deep Fryers

A commercial deep fryer is one of the hardest working pieces of equipment in any restaurant kitchen. Whether you are frying samosas, pakoras, and puri in an Indian kitchen, turning out baskets of french fries and chicken tenders in a casual dining spot, or running a high-volume fry station for catering events, the right fryer makes the difference between crispy, consistent results and soggy, uneven output.

We carry gas floor fryers, electric countertop fryers, and portable fryer filters from Atosa, Pitco, American Range, and Winco to cover every kitchen size and volume level.

For high-volume operations, our gas floor fryers deliver the BTU output and oil capacity needed to keep up during peak service. The Atosa ATFS-35ES is an Energy Star certified 35 lb. fryer with three burners and 60,000 BTU, a solid pick for kitchens that want strong performance without high energy costs. For heavier frying demands, the Atosa ATFS-50 bumps up to 50 lbs. of oil capacity and 136,000 BTU, making it ideal for restaurants that fry large batches throughout the day. Pitco fryers like the Pitco SG14-S with 40-50 lb. capacity and 110,000 BTU and the Pitco SG18-S with 70-90 lb. capacity and 140,000 BTU are built for the busiest kitchens that need precise millivolt temperature control and fast recovery times.

If you need a compact frying solution for a smaller kitchen, food truck, bar, or catering setup, our electric countertop fryers from Winco are a great option. The Winco EFS-16 single well holds 16 lbs. of oil and plugs into a standard outlet, while the Winco EFT-32 double well gives you 32 lbs. of capacity and the ability to fry two different items at the same time without flavor transfer.

All of our commercial deep fryers feature stainless steel construction, adjustable thermostats, and safety shutoff systems. Gas models include standing pilot ignition and built-in oil drain valves for easy cleaning. Choosing the right fryer comes down to your menu, your daily volume, and your available kitchen space. Gas floor models are best for restaurants that fry continuously throughout service, while electric countertop units work well for operations that fry in smaller batches or need a secondary fry station.