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Fryers

298 products

Commercial fryers cook fries, wings, breaded chicken, fish and doughnuts in hot oil, and in many takeout and quick-service kitchens they are the busiest station on the line. This category covers floor and countertop fryers in gas and electric versions, with open-pot, tube and flat-bottom designs. The right one depends on what you fry, how much of it at peak, and whether the kitchen runs on gas, electricity or both.

About commercial fryers

Before you buy

  1. Match the pot design to the food: tube fryers handle breaded products that shed crumbs, open-pot fryers are easier to clean and suit fries, and flat-bottom fryers suit floating items such as doughnuts and tempura.
  2. Compare recovery time, which is how quickly the oil returns to frying temperature after a basket of frozen product goes in, because it decides how many loads the fryer can handle at peak.
  3. Check whether the fryer has built-in filtration or plan for a portable oil filter, since filtering during the day helps oil last longer and keeps flavour consistent.
  4. Count the baskets you need running at once, and consider a split-pot fryer or a second fryer if fish and fries must be kept apart.

Common questions

What is the cold zone on a fryer?

The cold zone is the area at the bottom of the fry pot, below the heat source, where crumbs and sediment settle. Because it stays cooler than the frying oil above, debris there is less likely to burn, which helps the oil last and keeps burnt flavours out of the food. Tube and open-pot fryers have one; flat-bottom fryers generally do not.

Is a gas or an electric fryer better?

Neither is better in every kitchen. Gas fryers are common where a gas line is available, while electric fryers heat the oil with elements immersed in the pot and are easier to place where gas is not available. Compare recovery time, your building's supply and your hood arrangement rather than the fuel alone.

How often should fryer oil be filtered?

Many kitchens filter at least once a day, and busy fryers more often, following the manufacturer's instructions. Breaded and battered foods shed more debris than plain fries, so they call for more frequent filtering. Regular filtering and skimming remove the particles that break oil down, so it lasts longer between changes.

How much do commercial fryers cost?

List prices on Norpex range from $193.29 to $131,204.99 CAD, with a median of $6,631.72 across 292 priced models; prices are list prices before tax and shipping. Models without a listed price are quoted on request.

What types of commercial fryers do you carry?

Norpex lists these types of commercial fryers, with the number of models of each: countertop (43), floor (12) and portable (3).

What power options do commercial fryers come in?

Norpex lists commercial fryers by power source, with the number of models of each: gas (88), electric (49), natural gas (35) and propane (23). Confirm the gas type, or the voltage and phase, available at the installation site before ordering.

Which brands of commercial fryers do you carry?

Norpex lists 298 commercial fryers. The brands with the most models listed are Royal with 130, Omcan with 50, Eurodib with 20, BakeMax with 19 and Ikon with 15.

Do you ship commercial fryers across Canada?

Norpex ships to delivery addresses across Canada. Equipment ships from distributor warehouses, so dispatch timing depends on the supplier and the destination. For items that can be bought online, shipping is calculated at checkout from live carrier rates for the delivery address and confirmed before payment. There is no automatic free-shipping or flat-rate offer.

Outfitting a whole location?

Send the list or the floor plan. Project pricing beats cart pricing, and it comes back within one business day.

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