Commercial Deep Fryers
Size a fryer by oil capacity (lb) matched to peak product per hour: a 40–50 lb tube fryer covers most full-service kitchens, a split/dual pot lets you fry allergen-separate or two products at once, and 75 lb+ suits QSR or seafood volume. Choose gas for fast recovery where a gas line exists, or electric for precise recovery without one. A fryer needs a grease hood.
Deciding? Compare gas vs. electric fryers and the model-number decoder.
Compare commercial deep fryers across every brand by the spec that actually sizes them — oil capacity in pounds — plus fuel, width, and weight. Filter to your peak fries-per-hour, then compare on build. Oil capacity, BTU, and price are shown where the manufacturer or a dealer publishes them.
Commercial deep fryers: buying guide
A deep fryer is sized by oil capacity (lb) matched to your peak fries-per-hour, not by footprint. It holds hot oil, so code cares about the hood above it, clearance to open flame beside it, and safe oil disposal. Here is how to read the 218 models above.
Oil capacity and output
Oil capacity (lb) is the primary sizing spec. A 40–50 lb tube fryer covers most full-service kitchens (~65–85 lb of fries/hr); step up to 75 lb+ for QSR or seafood volume, or choose a split/dual pot to fry allergen-separate or two products at once. We list oil capacity where the manufacturer or our researched spec data publishes it.
Gas or electric
Gas fryers recover heat fast and are cheaper to run where gas exists; electric fryers give precise, even recovery and suit kitchens without a gas hookup. Either way a fryer needs a grease hood. Fuel is shown where the maker states it.
Tube vs open-pot
Tube (gas) fryers have a larger cold zone that catches crumbs — better for heavily breaded product. Open-pot fryers are easier to clean and suit lightly breaded or clean-frying foods.
Hood, clearance, and oil disposal
A fryer sits under a Type I hood, needs clearance from any open flame beside it, and requires a safe hot-oil disposal plan. NSF listing covers the fry pot and drain valve’s cleanability. Confirm hood and clearance locally.
How the brands compare
Fuel, width range, and street-price range for the brands with the most fryers here — a starting point, not a substitute for checking the specific model’s spec sheet.
| Brand | Models | Fuel | Width range | Street price |
|---|---|---|---|---|
| Frymaster | 83 | Electric / Gas | 15.5–80″ W | — |
| Pitco | 48 | Electric / Gas | 14.8–46″ W | — |
| Atosa | 23 | Electric | 11.2–51″ W | $970–$3,144 |
| Vulcan | 22 | Electric / Gas | 15.5–27″ W | $1,142–$10,922 |
| Migali | 14 | Gas | 15.6–21.1″ W | — |
| Vollrath | 10 | Electric | 11–23.2″ W | — |
| Garland | 9 | Electric / Gas | 18–70″ W | — |
Frequently asked questions
What size fryer do I need?
Estimate peak pounds of product per hour and divide by the fryer's rated output. A 40–50 lb fryer covers most full-service kitchens; go split-pot if you need allergen separation, and 75 lb+ for QSR volume.
Tube vs open-pot fryer?
Tube (gas) fryers have a larger cold zone that catches crumbs — better for heavily breaded product. Open-pot fryers are easier to clean and suit lightly breaded or clean-frying foods.
Gas or electric fryer?
Gas fryers recover heat fast and are cheaper to run where gas is available; electric fryers give precise, even recovery and suit kitchens without a gas hookup. Either way a fryer needs a grease hood. Fuel is listed where the manufacturer states it.
How is oil capacity listed?
Oil capacity is the pounds of shortening or oil the fry pot holds — the primary way fryers are sized. We show it where the manufacturer or our researched spec data publishes it; where it isn't published the model still appears but without an oil figure.
Does a fryer need a hood?
Yes. Hot oil and its vapor require a Type I hood, clearance from any open flame beside the fryer, and a safe hot-oil disposal plan. NSF listing covers the fry pot and drain valve's cleanability.
About this data
Last verified: August 2026. Specs are compiled from manufacturer spec sheets and authorized dealer listings; where a value isn't published we leave it blank rather than guess.
Methodology: every fryer model is compared on the same set of specifications, and dimensions are checked (for sinks, overall width must exceed the combined bowl widths) — figures that fail validation are corrected from the manufacturer model number or omitted. “Street price” is the lowest legitimate published price we've found and can change.
Sourcing: product specs come from the manufacturer; regulatory statements link to the source (e.g. the FDA Food Code and NSF). Code requirements vary by jurisdiction — confirm with the authority reviewing your plans.
Disclosure: FoodServiceNerd is vendor-neutral and free to use. Some “where to buy” links may be affiliate links — we may earn a commission at no cost to you, and it never changes what we list or how we rank it. We don't sell equipment ourselves.
Editorial: compiled and reviewed by the FoodServiceNerd equipment desk (about us). Spot an error? Tell us and we'll correct it.