Commercial Fryer Manuals & Owner Guides

Fryer types explained

Standard vat

A frypot roughly 12–18 in. wide, holding about 25–65 lb of oil — the everyday fryer for fries and appetizers.

Large vat

A wider frypot (about 18–24 in.) with more than 50 lb of oil, for bulky or high-volume products such as chicken and fish.

Split vat

One frypot divided into two independently controlled vats, useful for product and allergen separation and for running half the fryer in slow periods.

Gas vs. electric

Electric fryers immerse elements in the oil and rate around 80–90% efficient; high-efficiency gas fryers typically rate in the 50–70% range but often cost less to run where gas is cheap.

Getting the most from your oil

Filter daily, skim constantly, keep the fryer at the right temperature and turn it down between rushes. Water, salt, crumbs and overheating all shorten oil life. A TPM meter takes the guesswork out of deciding when to change oil.

Fryer fire safety

Fryers must operate under a listed hood with an automatic fire-suppression system, with a Class K extinguisher nearby. Keep at least 16 in. — or an 8 in. steel baffle — between a fryer and open-flame equipment, never bypass the high-limit control, and never use water on a grease fire.

Commercial Fryer FAQ