A professional fryer is one of the most heavily used pieces of equipment in a commercial kitchen. In restaurants, cafés and fast-service establishments, frying equipment operates in continuous, intensive mode – from the first working hour until closing. A properly chosen fryer ensures consistent product quality, reduces oil consumption and operates without downtime even during high-demand shifts.
Product range
Electric Fryer is a versatile solution for most commercial kitchens. Available in countertop models with one or two baskets (4–16 litre capacity), as well as floor-standing cabinet versions for larger volumes. Electric fryers are easy to install, precisely regulate temperature and ensure stable heating during shift work.
Gas Fryer is the choice for kitchens with high frying volumes, where fast heating and lower energy costs are important under intensive use. Gas models are typically chosen by canteens and restaurants with an extensive fried-food menu, where equipment operates continuously for several hours a day.
Fried Product Equipment is additional equipment for the efficient processing and service of fried foods – draining racks, heated storage zones and packaging solutions for fast food and quick-service formats.
Fryer Baskets – spare and additional baskets in various formats for fryers. Allow simultaneous frying of different products, replacement of worn baskets or expansion of a single unit’s capacity.
How to choose a fryer for a commercial kitchen
The first criterion is capacity and power to match the planned hourly frying volume. A small café will suffice with a compact countertop fryer (4–6 litres), a medium-sized restaurant will need a double-basket model or floor-standing fryer (2×8–2×16 litres). High-volume canteens and fast-food establishments require high-power floor-standing fryers or a combination of multiple units.
Second, choose between electric and gas models. Electric fryers are easier to install and regulate temperature more precisely – suitable for most commercial kitchens. Gas fryers provide faster oil heating and are more economical under heavy use, but require a gas connection and appropriate ventilation system.
Third, check if the fryer has a cold zone – an area below the heating element where the temperature is lower. The cold zone prevents food debris from burning in the oil, extends oil life and improves product flavour. This feature is especially important in high-turnover kitchens.
The fourth factor is oil change convenience. Professional fryers with a lockable oil drain valve significantly ease the task and reduce staff time spent on oil changes. Models with built-in or attachable oil filtration systems reduce oil consumption and equipment maintenance costs.
The fifth criterion is compliance with hygiene requirements. Professional fryer tanks and bodies must be made of food-grade stainless steel with easy-to-clean surfaces. Regular oil filtration and tank cleaning are part of the mandatory hygiene routine in accordance with HACCP standards.
The sixth consideration is service availability. Fryers under intensive use require regular maintenance – checking heating elements, calibrating thermostats, cleaning oil filtration systems.
Frequently asked questions
Which fryer is suitable for a restaurant with a high turnover of fried foods?
For a large restaurant with an extensive fried-food menu, a floor-standing fryer with a large-capacity tank (2×8–2×16 litres) or a set of multiple units is most suitable. BHS specialists will help choose the optimal configuration based on the planned number of portions per hour.
What is the difference between electric and gas fryers?
Electric fryers are easier to install and control temperature more precisely – suitable for most commercial kitchens.
What is the cold zone in a fryer and why is it important?
The cold zone is the lower part of the tank beneath the heating element, where the oil temperature is significantly lower. It prevents food particles and other debris from burning, extends oil life and improves the flavour of fried products. The cold zone is an important criterion when choosing a fryer for intensive commercial use.
How often should oil be changed in a professional fryer?
Oil change frequency depends on equipment usage, the type of fried products and the regularity of oil filtration. Under intensive use, filtration is recommended after each shift and a complete oil change at least every 3–5 working days. Regular oil filtration significantly extends oil life.
Does BHS also offer other hot equipment?
Yes, the BHS range includes a full selection of Hot Equipment – electric and gas hobs, convection ovens, pizza ovens, grills, salamander grills and other professional kitchen equipment for the HoReCa sector.
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.
