Commercial Deep Fryers Online, 6 to 28 Litre

1–7 of 7 models

How to Choose a Commercial Deep Fryer

6 to 10 litres for a counter-top, 13 or 28 litres standing. Twin-tank models keep chips and non-veg in separate oil.

Commercial deep fryers are sized in litres of oil, and the litre figure decides two things: how much you can fry at once and how quickly the oil recovers temperature after cold food goes in. Recovery is the part people miss. An undersized fryer drops temperature when a full basket goes in, the food absorbs oil instead of sealing, and the result is greasy rather than crisp.

Sizing by output

The range here runs from 5.5 litres on 2.5 KW up to a 28 litre standing fryer on 10 KW. As a rough guide, a snack counter running one product suits a single tank of 6 to 10 litres; a restaurant frying through a full service is better on 13 litres or the standing 28 litre; and a kitchen frying two things that must not share oil needs a double tank.

Single tank or double

The double tank models put two separate 5.5 or 8 litre wells side by side, each with its own element, in 480 to 580 mm of counter. This is the answer when fish and chips share a station, or when a vegetarian item must never touch oil that has fried something else. In Indian kitchens that separation is often the whole reason for the second tank, and it is cheaper and tidier than buying two single fryers.

Countertop or standing

Countertop fryers here are between 265 x 410 mm and 350 x 500 mm, so they sit on an existing bench and can be moved for cleaning. The 28 litre standing fryer is 420 x 830 mm on the floor and 1110 mm tall, holds far more oil, and holds temperature far better through continuous service. If you fry all day, the standing unit is the one that will not fight you at peak.

Power, and the thing to check first

Load runs from 2.5 KW on the smallest to 10 KW on the 28 litre. The double tank models draw close to 5 KW and 6.5 KW because each well is heated separately. Check the circuit before ordering the larger units. Also plan for oil handling: how you filter it, where you store it and how often you change it will decide the running cost far more than the price of the machine.

Tell us what you fry and how much of it goes out in your busiest hour, and we will size the tank with you.