Gas, Electric or Induction? How to Choose a Commercial Deep Fryer
Whether you run a fish and chip shop, a burger bar or a café with a few fried sides, your deep fryer works harder than almost anything else in the kitchen. The right one keeps up with your rush and cooks consistently. The wrong one leaves customers waiting for chips. This guide explains the three main types of commercial fryer, how to size one and what to check before you buy.
The three types at a glance
Gas
Best for: takeaways, fish and chip shops and busy kitchens
Power: natural gas or LPG
Strength: high output and fast recovery at a sensible price
Electric
Best for: sites without gas, or kitchens moving away from it
Power: usually 3-phase for larger units
Strength: simple to install where gas isn't available
Induction
Best for: cafés, food trucks and energy-conscious kitchens
Power: from a 15A plug up to 3-phase
Strength: very efficient, precise digital temperature control
Gas fryers: the takeaway workhorse
Gas fryers are the most common choice for takeaways and fish and chip shops because they combine big output with fast recovery, the speed at which the oil gets back to temperature after you drop in a basket of frozen chips.
The GasMax Superfast RC300E, RC400E and RC500E are tube fryers: the burners heat tubes that run through the oil, leaving a cooler zone underneath where crumbs settle instead of burning. They're rated at 25kg, 35kg and 43kg of chips per hour respectively, and each comes in natural gas or LPG.
The Gasmax V Pan VP122 is an open-pot design with a 22 litre tank and a cold zone. With no tubes in the way, the pot is easy to wipe out and clean.
Choose gas if:
- Chips and fried food are a big part of your sales
- You have natural gas or LPG on site
- You want the most output for your money
Electric fryers: no gas needed
Electric fryers heat the oil with elements sitting in the tank. They suit kitchens with no gas supply, shopping centre tenancies that restrict gas, and businesses planning to go all-electric.
The Frymax EF-28LE holds 28 litres of oil and runs on 415V 3-phase power, so it can handle high-volume frying without a gas connection.
Choose electric if:
- Gas isn't available or isn't allowed at your site
- You have 3-phase power for larger fryers
- You want a simple, freestanding fryer with no gas fitting
Induction fryers: efficient and precise
Induction fryers use a magnetic field to heat the tank directly, so very little energy is wasted. They heat up quickly, hold a set temperature tightly and are controlled by a digital panel, which makes them easy for any staff member to use consistently.
BenchStar induction fryers are rated at 90% energy efficiency. The compact BenchStar IF3500S plugs into a 240V 15A outlet, has a 60°C to 190°C temperature range and a built-in timer, making it a neat fit for cafés and food trucks. The IF3500S-AL and double tank IF7000D-AL add automatic basket lifting, so baskets come out of the oil on time even when staff are busy. For bigger kitchens, the Electmax IFS7-30L is a 30 litre, 3-phase induction fryer with a splashback.
Choose induction if:
- You want lower running costs and less wasted heat in the kitchen
- You need precise, repeatable results from less experienced staff
- You want a plug-in fryer for a café, kiosk or food truck
How to size your fryer
Commercial fryers are usually rated by how many kilograms of chips they can cook per hour. Work out how many serves you sell in your busiest hour and roughly how much each serve weighs, then add some headroom so you're not running flat out.
Light use
A few fried sides on the menu. A compact induction fryer or a smaller gas fryer is usually plenty.
Steady trade
Cafés and burger bars with regular chip orders. Look at around 25 to 35kg per hour, like the RC300E or RC400E.
High volume
Fish and chip shops and busy takeaways. Go for 40kg per hour or more, like the RC500E, or run two fryers side by side.
Tip: two smaller fryers can be better than one big one. You can keep chips and seafood in separate oil, and if one fryer is down for cleaning the other keeps you trading.
Before you buy
- Gas fryers: check whether you have natural gas or LPG, as the models aren't interchangeable, and have it installed by a licensed gas fitter to AS/NZS 5601.1.
- Electric and induction fryers: check your power supply. Some plug into a standard 15A outlet, while larger units need 3-phase installed by a licensed electrician.
- Ventilation: check with your local council and a ventilation specialist about exhaust requirements for your site.
- Space: measure your bench or floor space, and leave room to drain and filter the oil safely.
Frequently asked questions
What's the difference between a tube fryer and an open pot fryer?
A tube fryer heats the oil through tubes running across the tank, which gives fast recovery and a cool zone underneath for crumbs. An open pot fryer has no tubes in the tank, so it's quicker to clean.
Are induction fryers cheaper to run?
Induction heats the oil directly, so less energy is lost as heat into the kitchen. BenchStar rates its induction fryers at 90% energy efficiency, which can mean lower running costs compared with conventional fryers.
Can I use an LPG fryer on natural gas?
No. Natural gas and LPG models are set up differently, so order the version that matches your supply.
How often should I filter or change the oil?
It depends on how much you fry and what you cook. Filtering regularly and keeping crumbs out of the oil makes it last much longer. Follow the manufacturer's care instructions for your model.
Find the right fryer for your kitchen
Browse our full range of commercial deep fryers, including gas fryers and electric and induction fryers, with delivery Australia-wide. Not sure which suits you? Email us at sales@supplymykitchen.com.au with your menu, power or gas supply and space, and we'll help you choose.