Short answer
Size a fryer by oil capacity and by how much product you must cook in your busiest hour. Many floor fryers hold roughly 35 to 50 pounds of oil, larger models more, and suit restaurants where fried food is a core item; countertop fryers hold less and suit lighter or occasional use. If fried items sell heavily, two fryers often work better than one oversized one.
Oil capacity is only half of it. Recovery, how fast the oil returns to temperature after a cold basket goes in, decides how many loads an hour you get, so compare the manufacturers' stated production rates for the product you fry most.
Separate vats let you keep fish, gluten-free or allergen-sensitive items apart from fries, and split-vat models give two small pots in one cabinet for lower-volume menus.
Built-in filtration is worth considering on any fryer that runs all day, because it makes daily filtering quick enough that staff actually do it.
Updated · By Norpex