Commercial fryers
The commercial fryers are one of the essential pieces of equipment in any catering, bar or restaurant kitchen. At Hiperchef you'll find electric, gas and industrial fryers in a range of capacities, designed to deliver crispy fried food, fast temperature recovery and heavy-duty use day after day.
Types of fryer
Electric fryers
Electric fryers are the most versatile and the simplest to install: they only need a suitable power socket. They offer precise temperature control via a thermostat and are ideal for bars, cafés, food trucks and medium-volume kitchens.
Gas fryers
Gas fryers heat the oil more quickly and recover the temperature faster between batches, which makes them perfect for kitchens with high frying output. They usually have a lower running cost when volumes are high.
Industrial and twin-tank fryers
For large-scale production there are high-capacity industrial fryers and twin-tank models, which let you fry different foods at the same time without mixing flavours or aromas.
What to consider when choosing a fryer
Before buying, it's worth considering the capacity in litres of the tank according to your service volume, the power and the type of installation available (single-phase or three-phase), the presence of a cool zone to extend the life of the oil, and that the tank is made of stainless steel with a drain tap for easy cleaning.
Fryer brands at Hiperchef
We work with the leading brands in the professional and domestic sector, including Lacor, Arilex, Sammic, Pujadas and Taurus, so you can find the fryer that best suits your kitchen and budget.
Frequently asked questions about fryers
What types of commercial fryer are there?
In catering, electric fryers and gas fryers are mainly used. Electric ones are easier to install and to control the temperature, ideal for bars, cafés and food trucks. Gas ones reach temperature more quickly and are cheaper to run in kitchens with a high volume of frying. There are also high-output industrial twin-tank fryers and oil-free (air) fryers for lighter cooking.
What fryer capacity do I need for a business?
Capacity is measured in litres of oil. For a small bar or café a 4 to 8 litre tank is usually enough; for a restaurant with continuous service, tanks of 10 to 15 litres or twin-tank models are recommended, allowing you to fry different foods at once without mixing flavours. The more litres, the more product per batch and the smaller the drop in temperature when the food is added.
Is a gas or electric fryer better?
It depends on the use. The electric fryer offers very precise temperature control, doesn't need a dedicated gas flue and is perfect for medium volumes. The gas fryer heats up faster, recovers the temperature more quickly between batches and usually has a lower energy cost in high-turnover kitchens. For intensive production, gas is the most common choice in catering.
How much power does an electric fryer use?
Countertop electric fryers usually range from 2,000 to 3,250 W per tank in single-phase models, while higher-capacity or twin-tank fryers are three-phase and exceed 6,000 W. It's worth checking the premises' electrical installation before choosing a model to make sure it can handle the power.
What is the cool zone of a fryer for?
The cool zone is the space below the heating element where the bits and crumbs that come off during frying settle. By staying at a lower temperature, it stops those residues from burning, extends the life of the oil and improves the flavour and colour of the fried food. Quality commercial fryers include this cool zone.
How do you clean and maintain a fryer?
It's advisable to filter the oil daily, empty and clean the tank with a specific degreaser when the oil is spent, and check the thermostat periodically. A stainless steel tank with a drain tap makes maintenance much easier. Good maintenance extends the life of the equipment and maintains the quality of the fried product.