Commercial Deep Fryers

(31 products)

Commercial deep fryers for restaurants, food trucks and cafeterias — gas floor models from 35 to 80 lb, each sold in natural gas and liquid propane. Our own Flamaster tube-fired fryers (FLM-F3, F4, F5) and open pot fryers (FLM-VF40, VF50) are built for daily high-volume frying and ship free nationwide; we also carry Pitco, Imperial and Vulcan floor fryers. Not sure which commercial fryer fits your line? Use the buying guide below the products, or call +1 (888) 717-8999.

Commercial Fryer Buying Guide

Tube-fired gas fryers

Burner tubes run through the oil, so heat transfers fast and the fryer recovers quickly between baskets — the standard choice for French fries, chicken tenders and other breaded items. The tubes also create a cool zone below the frying area where crumbs settle without burning. Flamaster FLM-F3 (35–40 lb), FLM-F4 (40–50 lb) and FLM-F5 (75–80 lb) are all tube fryers, as are the Pitco C+ series, Imperial IFS and Vulcan LG models on this page. Shop commercial gas fryers →

Open pot gas fryers

The burners heat the tank from outside, leaving a smooth, tube-free vat that is easier to boil out and clean. Better for heavily battered fish, tempura and anything that sheds a lot of sediment. Flamaster FLM-VF40 (40–50 lb) and FLM-VF50 (50–60 lb) come in natural gas or liquid propane, with an optional SS304 stainless steel oil tank. Shop open pot fryers →

Electric fryers

No gas line needed and a smaller footprint, but slower recovery at the same capacity. We stock Waring countertop electric fryers (8.5–15 lb) for cafés, concession stands and light-duty frying. Shop electric fryers →

How to size a commercial deep fryer

Oil capacity (lb). Rule of thumb: a fryer turns out roughly 1.5–2× its oil capacity in food per hour. A 40 lb fryer handles about 60–80 lb of fries per hour; a busy line usually pairs two 50 lb units or steps up to a 75–80 lb fryer.
BTU. More BTU means faster recovery after each drop. Flamaster gas fryers run 90,000–150,000 BTU depending on size.
Tubes. 3, 4 or 5 burner tubes track capacity — more tubes, more heating surface, more product per hour.
Footprint. Most 35–60 lb floor fryers are 15½" wide, so two fit side by side in a 31" bay; 75–80 lb units are 21" wide. All Flamaster models stand 45.3" tall on 6" adjustable legs.
Fuel. Order the natural gas (-NG) or liquid propane (-LP) version that matches your building. Not sure which? Read our NG vs LP guide.

Flamaster gas fryers at a glance

Model	Type	Oil capacity	Tubes	BTU	Width × depth	Weight
FLM-F3	Tube-fired	35–40 lb	3	90,000	15½" × 31.3"	145 lb
FLM-F4	Tube-fired	40–50 lb	4	120,000	15½" × 31.3"	156 lb
FLM-F5	Tube-fired	75–80 lb	5	150,000	21" × 34.4"	204 lb
FLM-VF40	Open pot	40–50 lb	—	100,000	15½" × 30.2"	156 lb
FLM-VF50	Open pot	50–60 lb	—	122,000	15½" × 30.2"	163 lb

All models: stainless steel exterior, 200–400°F thermostat, natural gas or liquid propane, 1-year warranty, free shipping in the continental US.

Commercial fryer FAQ

What is the difference between a commercial deep fryer and a home fryer?

A commercial (or industrial) deep fryer holds 35–80 lb of oil, runs on 90,000+ BTU gas burners or 208–240V power, and is built to recover temperature within a minute or two of each drop. Home units hold a few quarts and are not rated for continuous service or NSF/ETL commercial certification.

Gas or electric commercial fryer?

If you have a gas line and a hood, gas is cheaper to run per pound of food and recovers faster. Electric suits countertop use, food trucks without propane, and locations where gas is not available.

Tube fryer or open pot fryer?

Tube fryers for fries and breaded items (fast recovery, cool zone for crumbs). Open pot for battered fish, tempura and sediment-heavy foods (easier to clean). Read the full tube vs open pot comparison →

What size fryer do I need?

Estimate pounds of fried food per peak hour and divide by 1.5–2. Most single-unit restaurants land on 40–50 lb; high-volume fry stations use a 75–80 lb fryer or multiple 50 lb units.

Do I need a hood over a commercial fryer?

Yes. Gas and electric deep fryers produce grease-laden vapor and are required to sit under a Type I hood with fire suppression under most US codes. Confirm requirements with your local inspector before installation.

How often should I clean a commercial deep fryer?

Filter the oil daily, boil out the tank weekly (more often under heavy use), and change the oil when it darkens, smokes or foams. See our fryer cleaning guide →