Which deep fryers are suitable for professional use?
| Product ⇅ | Price ⇅ | Capacity (L) ⇅ | Temperature Control ⇅ | Adjustable Temperature Range (°C) ⇅ | Heating Element Wattage (W) ⇅ | Dimensions ((cm)) ⇅ | Oil Capacity (L) ⇅ |
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Avantco F4-ES-N 45-50 lb Natural Gas Stainless Steel Floor Fryer
US
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£822.59 ≈ | 22.7 | ✓ | — | — | 30 in x 15.5 in x 46.6875 in | 22.7 |
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This Energy Star-qualified natural gas floor fryer has a stainless steel fry tank, four heat exchange tubes, an 85,000 BTU burner system, and two fry baskets. Its 45-50 lb oil capacity and fast recovery make it suitable for busy commercial kitchens. ★ Ideal forThis fryer suits professional use because its 45-50 lb oil capacity, thermostatic 200-400 degrees F control, four-tube 85,000 BTU burner system, stainless steel tank, and fast recovery support high-volume service.
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Dean by Frymaster SR142G Natural Gas Super Runner Floor Fryer 35-43 lb
US
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£852.73 ≈ | — | ✓ | — | — | 29.25 in x 15.5 in x 45 in | — |
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This natural gas floor fryer has a 35-43 lb capacity, a Thermo-Tube heating design, and a millivolt control system that requires no electrical hookup. Its stainless steel frypot, wide cold zone, twin baskets, and 105,000 BTU output suit busy commercial kitchens and foodservice operations. ★ Ideal forThis fryer is suitable for professional use because its 35-43 lb capacity, 105,000 BTU Thermo-Tube heating system, stainless steel frypot, and millivolt controls support high-volume commercial frying.
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Dean by Frymaster GF14 Open Pot Natural Gas Floor Fryer 40 lb
US
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£1190.88 ≈ | — | ✓ | — | — | 30.88 in x 15.65 in x 41.13 in | — |
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This commercial natural gas floor fryer has a 40 lb open frypot, 100,000 BTU Master Jet burner system, stainless steel frypot and cabinet, deep cold zone, and casters. It suits restaurants, diners, food trucks, and other professional kitchens that need durable, high-volume frying equipment. ★ Ideal forIt suits professional use because its 40 lb oil capacity, 100,000 BTU burner system, thermostatic control, stainless steel construction, deep cold zone, and floor-model design support consistent high-volume frying.
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