Electric Fryers for Ships

Electric fryers for ships are equipment that requires heightened caution in a marine environment—hot oil during vessel movement is a serious safety risk. Marine-grade frying equipment is designed to minimise this risk while maintaining the necessary culinary functionality and productivity in ship galley conditions.

Types of electric frying equipment for ships

Professional electric fryers for ships are available in various sizes and configurations. Small single-tank fryers (5–8 l oil) are compact and suitable for smaller vessels or limited frying needs (e.g., fries for crew meals). Double-tank fryers feature two independent oil tanks for parallel frying of different products (e.g., fish and fries separately to avoid flavour mixing). High-capacity marine fryers are designed for ferries with a larger number of passengers and high demand for fried food. Units with an oil filtration system include a built-in oil filtration mechanism that extends oil life and maintains the quality of fried products. Also explore Electric Grill Plates for Ships.

Marine safety systems

Marine versions of electric frying equipment include several special safety systems to reduce the risk of hot oil. An oil overflow guard—raised tank edges or a lid—prevents oil spills during vessel movement. Thermostatic overheat protection provides an automatic shut-off mechanism if the temperature exceeds safe levels. A bottom drain valve allows safe oil drainage from the tank during maintenance without the risk of burns. A cold zone in the fryer is a specially designed area beneath the heating element where fallen food particles do not accumulate or burn. Reinforced fixing is a mounting system that keeps the frying equipment secure on the work surface in marine conditions. Also explore Pasta Cookers for Ships.

Oil management in the ship’s galley

Proper use and disposal of hot oil in a ship’s galley is an important hygiene and safety aspect. Oil filtration—regular oil filtration with a special filter extends oil life and improves product quality. Oil change frequency depends on the volume and type of products; frying fish requires more frequent changes than frying vegetables. Oil storage—used oil must be stored in a sealed container until disposal at port; oil must not be discharged into the sea (MARPOL regulations). Fire safety—all ship galleys must have a Class K fire extinguisher available for oil fires. Also explore electric griddle plates for ships.

HoReCa usage scenarios

Passenger ferry with a fast-food outlet—electric fryers are standard equipment in ferry fast-food outlets; fries, fish fillets and other fried foods are the most popular choices among ferry food customers. Cargo ship galley—a compact single-tank fryer adds variety to crew meals; fried foods as part of the weekly menu. Yacht with VIP passengers—a high-quality marine-grade fryer ensures premium culinary service during sea excursions with high-end food.

Frequently asked questions

Is hot oil safe in a ship’s galley? With the right marine-grade fryer equipped with safety systems, the risk is minimised. Contact BHS.

Can frying oil be discharged into the sea? No—oil disposal must be carried out at port in accordance with MARPOL regulations.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.