Pro tip
How to choose your professional fryer
Published on 15/04/20261 min read
Capacity, gas vs electric, ease of cleaning: every criterion to invest in the right pro fryer without getting it wrong.
Choosing a professional fryer first depends on service volume. For a snack with moderate output, an 8 to 10-litre tank is enough. A restaurant serving fries as a side with every dish, however, needs at least a 2 × 12-litre twin-tank model to absorb peak service.
The gas-vs-electric debate is often settled by the existing installation. Electric is simpler to install, heats evenly and fits small spaces. Gas offers faster heat-up, a usually lower energy cost and stays essential when available electrical power is limited.
Cleaning is an underestimated criterion. Favour a stainless steel tank with a drain tap to ease oil changes. A precise thermostat and a cold zone under the heating elements extend oil life and improve frying quality.
Finally, check electrical compatibility: high-power models (9 kW and up) usually require a three-phase 400 V connection. Anticipate this to avoid bad surprises on installation day.
The equipment this guide covers
Frequently asked questions
Gas or electric fryer: which is more economical?
Gas is generally cheaper to operate (gas costs less per kWh than electricity in France), but the gap is narrowing. Electric wins on installation cost in small premises with no existing gas line, and on safety (no flame).
What capacity for 80 covers a day?
Plan a 2 × 12-litre twin-tank fryer for 80 covers including fries as a side. The dual tank allows separate frying (potatoes / proteins) without flavour transfer, and reserves a fresh tank during rushes.
What power supply for a 9 kW pro fryer?
Three-phase 400 V is required from 9 kW. Plan a dedicated 16 A circuit, a thermal-magnetic circuit breaker and a 30 mA earth-leakage protection per NF C 15-100.