HOME > Chowhound > Cookware >

Discussion

Restaurant quality- Small Deep Fryers?

  • 16
  • Share

Can anyone recommend any? I need some for outdoor use and dont want to use the consumer ones.. want something more durable and better quality.

also what kind of features should i be looking for?

thank you!

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. There are not any consumer quality deep fryers that can compare to a restaurant or commercial quality deep fryer.....regardless if gas or electric heat. The latter has smaller countertop options, but the electric required to run is not the same as your household current.

    Since you mention you want it for outdoor use, you need a set up similar to a turkey fryer. If you want a better quality one, than that would mean a thicker gauge pot and more BTU output. To get that, look into what is known as a Candy Stove. You can use that in conjunction with a pot, or even a wok to get the results you desire. Check camping equipment catalogs...as well as traditional cooking related sites and catalogs.

    6 Replies
    1. re: fourunder

      I would prefer a commercial fryer- i just need something small and compact. It wont be for personal use but for a business venture. So i need something that will deliver consistently and quickly.

      i just started researching this.. so im not sure where i can find good quality small fryers or what brands matter in this regard.

      I dont want to set up a candy stove because regulating the heat can be a pain when im multitasking.

      thank you for the feedback though

      1. re: lestblight

        You should look into equipment made for Concession trailers.....possibly units specifically targeting donuts or Funnel Cakes are an option. It would help if you state what you are actually intend to cook to receive suggestions.

        http://www.jarcoindustries.com/fryers...

        1. re: lestblight

          I think one of these would serve you well
          http://cajunfryer.com/CajunFryer.html

          1. re: Dave5440

            Wow, those look pretty cool, and fairly economical as well. Only issue for me would be the seeming lack of a thermostat -- I know I will cause my oil to spontaneously combust without one.

            1. re: acgold7

              Uhhmmm every one of them has a thermometer right on the front, now I know this isn't a thermostat, but no deep frying should be done without your full attention be it stove top, propane or electric. so IMO negates the need for one

              1. re: Dave5440

                Yes, I was only talking about my preferences. Comparing a thermometer to a thermostat is, to me, like comparing a smoke detector to a sprinkler system. Sort of apt, when you think about it. ;-)

                For me personally a thermostat is a must, because I cannot just focus on the fryer when I'm doing like 20 things at once.

      2. Yes you can get GREAT deals on those at restaurant equipment auctions. You'll probably get exactly what you want for $75-200. My best friend owns 2 restaurants and that's where they get their gear. Good luck!!

        1. Gas, Propane or Electric? Countertop or Freestanding? Do you want one specifically designed for outdoor use or are you just planning to take a regular one and use it outside? If electric, do you have access to 220-240v? What capacity do you need? What do you plan to cook in it? (Funnel cake fryers are wide and shallow and would not accommodate a chicken or Turkey).

          If you truly want a commercial unit, be prepared to pay big bucks. Here's a good source:

          http://www.webstaurantstore.com/6395/...

          And a good buying guide:

          http://www.webstaurantstore.com/guide...

          I have this one. It's a Waring Pro, which is just a step below their real commercial line:

          http://www.amazon.com/Waring-DF250B-1...

          and here's a slightly bigger real commercial version:

          http://www.webstaurantstore.com/warin...

          But note these are all small electric countertop models. If you need to do four chickens at a time, you'll need a floor model and they can be pretty spendy. The ones we used at my fist job as a kid, a KFC, run about fourteen grand apiece... and we had six of them.

          1. I have a Globe commercial countertop fryer in my house and it is amazing. The one thing that I was told when buying this, or any countertop fryer though is the recovery time when putting in frozen foods may take a bit longer than a commercial fryer. I wait a few minutes between batches so that the oil gets really hot again, and everything I have made has come out awesome! Depending on what your needs are, there are few different size options.

            If you are doing this outside near a propane grill, try to get the gas one and hook it up to your LP line! It'll be much better than electric.

            If you do have to order electric, be careful to make sure the plug and breaker can handle the fryers needs. I made that mistake the first time!!

            You can see all these fryers at the Globe website
            http://www.globeequipment.com/Vendors...

            2 Replies
            1. re: prochefster

              I took a very long time to finally buy a fryer, and ended up with a T-fal (which, I am a little embarrassed to admit, is the Emeril version). Still, it has a large basket, and is all digital. It tells you when the temperature has recovered, and comes up to the initial temp very quickly.

              What I especially like is that about three hours after using it, you can filter the cooled the oil right into the attached container, and reuse it. The only parts that can't go into the dishwasher are the electronic controls and the electric cord. I am glad that I waited. It was $139, so it is not inexpensive, but it is also not Fry-Daddy junk.

              Check it out. If you can't find the T-fal, check out the Emeril Fryer, as it has the same features. I am very, very pleased with the quick heat up, quick recovery, and consistent temperatures. I have no idea how I ever fried without this thing.

              1. re: RGC1982

                I have that t-fal one too, just not the emeril model, I find mine runs 50deg f cooler than indicated, have you checked yours for temp?

            2. Hi. Here is just one of what is available on ebay. Hope this helps.

              http://www.ebay.com/itm/CUISINAIRRE-6...

              1. How many times is everyone re-using the oil and how are you disposing of it when it's bad?

                2 Replies
                1. re: ATL_Brad

                  I use it for a few years, and I don't remember what I did with it last time, probably went down the drain, spare me the lecture.

                  1. re: ATL_Brad

                    I actually use it for a few weeks, filtering carefully after each use and refrigerating between uses,. Then I just use it up for cooking (sauteing, etc) and for oiling up my griddle and grill until it's gone.

                    When I have actually disposed of it in the past, I filled up a few 2-liter soda bottles and brought it to my nearest Auto Shop where they have an oil recycling drum. I bet you could also ask your local KFC or other fast food joint that has a fryer if they'd let you dump your old oil in with theirs for recycling in their bin.