A commercial fryer is the engine room of most takeaways, fish and chip shops and pub kitchens. Get the fuel, tank layout and oil capacity right and a single unit will turn out chips, chicken, fish and doughnuts all day without dropping temperature. Get it wrong and you lose covers to slow recovery, mixed flavours and a power supply your site cannot feed. This guide walks through gas versus electric, single versus double tank, freestanding versus countertop, and how to size a fryer to your output, so you can buy with confidence. You can browse all commercial fryers at H2 once you know what you need.
What is a commercial fryer?
A commercial fryer is a deep frying unit built for continuous trade use. It holds a tank of oil at a set temperature, usually 160°C to 190°C, and cooks food fast by full immersion. Unlike a domestic fryer, a commercial fryer uses a bigger oil volume, a more powerful heat source and a faster recovery time, which is the speed the oil returns to temperature after cold food goes in. Recovery is what separates a trade fryer from a home one. When you drop a full basket of frozen chips, the oil temperature falls, and a commercial fryer pulls it back up in seconds rather than minutes so the next batch is just as crisp.
Fryers come in two broad families, gas and electric, in single or double tank layouts, and as freestanding floor units or countertop models. The right combination depends on your menu, your covers at peak and the power your site can supply.
Gas vs electric fryers
The fuel decision usually comes first, because it sets the install cost, the running cost and where the fryer can go.
A gas fryer heats fast and recovers fast, which makes it the default for high-volume frying like a busy chip shop on a Friday night. Gas tends to cost less per kWh than electricity, so running costs are usually lower. The trade-off is the install. You need a gas supply, an interlocked extraction canopy, and a Gas Safe engineer to commission the appliance. Gas fryers suit takeaways, fish and chip shops and any site already running a gas cooking line.
An electric fryer plugs in and goes. There is no gas connection and no commissioning. Temperature control is precise, which suits delicate items like fish and doughnuts, and electric models drop easily into a small site or a unit with no gas supply. The trade-off is slower recovery under heavy load and a higher running cost per hour. Electric fryers suit cafés, smaller takeaways, snack bars and mobile units with a generator.
The table below summarises the choice.
| Factor | Gas fryer | Electric fryer |
|---|---|---|
| Install | Gas supply, extraction and Gas Safe commissioning | Plug in (13A, 16A, 32A or three phase) |
| Heat-up and recovery | Faster | Slower under heavy load |
| Temperature control | Good with thermostat | More precise |
| Running cost per hour | Usually lower | Usually higher |
| Best for | High-volume chip shops, takeaways, pubs | Cafés, small takeaways, units with no gas |
Natural gas vs LPG
If you choose gas, the next choice is natural gas or LPG. Natural gas is the default for fixed sites with a mains gas connection. LPG (propane in bottles) is the choice for food trucks, event caterers and any site without mains gas. Most gas fryers are sold in both natural gas and LPG versions at the same price, so you pick the right model at order. LPG fryers are popular with mobile caterers because there is no mains supply to plug into, just a bottle and a regulator. Browse LPG fryers if you run a van or an outdoor pitch.
Single tank vs double tank
After fuel, the tank layout is the decision that shapes your menu.
A single tank fryer has one oil reservoir, often with twin baskets so you can run two batches side by side. It is the right choice when everything you fry shares the same oil happily, for example a burger bar frying only chips. It is cheaper to buy and run, and simpler to clean.
A double tank fryer has two separate oil reservoirs. This stops flavour transfer, which matters the moment you fry more than one type of food. A fish and chip shop needs a second tank so the fish does not flavour the chips. A chicken shop wants battered and breaded items kept apart. Double tank fryers also give you a fallback, because if you need to drain and clean one tank mid-service you can keep frying in the other. For most takeaways with a mixed menu, a double tank fryer is the safer buy.
Freestanding vs countertop (table top) fryers
The format decision comes down to floor space and output.
A table top fryer sits on a counter or stand and suits small kitchens, snack bars and low to medium output. It is easy to move, easy to install and lower cost. The trade-off is a smaller oil capacity, so recovery is slower under sustained load.
A freestanding fryer is a floor-standing unit with a larger tank and higher output. It is the standard for busy takeaways and chip shops that fry all service. Freestanding gas fryers in particular give the best recovery for high-volume work.
For mobile caterers and food vans, a countertop LPG fryer is usually the right answer, giving you frying capacity without a floor unit eating your limited space.
How to size a fryer (oil capacity and output)
Fryers are sized by oil capacity in litres, which maps roughly to output in kilograms of food per hour. Spec to your busiest hour, not your average, because a fryer running flat out all service will struggle and wear faster.
| Oil capacity | Indicative output | Typical venue |
|---|---|---|
| 4 to 8 litres | 5 to 12 kg per hour | Snack bar, small café, light side orders |
| 8 to 12 litres | 12 to 20 kg per hour | Small takeaway, pub kitchen, mobile van |
| 13 to 18 litres (single tank) | 20 to 35 kg per hour | Busy takeaway, mid-size chip shop |
| 2 x 15 to 2 x 18 litres (double tank) | 40 to 70 kg per hour | High-volume chip shop, chicken shop |
| 20 litres+ or multiple units | 70 kg+ per hour | High-street chip shop, central kitchen |
A practical rule for chips: one litre of oil capacity handles roughly 1.5 to 2 kg of chips per hour in sustained service. If you are frying fresh-cut chips, factor in higher water content and slower recovery, and size up. Pairing the fryer with a potato chipper keeps a fresh-cut operation moving.
Power supply note
Power is the constraint that catches buyers out, so check it before you order.
- Countertop electric (single tank): usually a standard 13A plug, but twin units may need two sockets or a 16A supply.
- Larger electric (freestanding): typically a 16A or 32A commando socket, and the biggest electric fryers need three phase.
- Gas (natural gas): needs a mains gas connection and Gas Safe commissioning.
- Gas (LPG): needs a propane bottle and regulator, ideal where there is no mains gas.
If you are not sure what your site can take, have an electrician or your landlord confirm the supply before buying a larger electric unit.
Specialist fryers
Beyond the standard gas and electric ranges, a few fryer types are built for specific jobs.
A pressure fryer seals the lid and fries under pressure, which cooks bone-in chicken faster, keeps it moist and is the standard for high-volume fried chicken operations. A fish and doughnut fryer uses a gentler heat profile and a shallow, wide tank suited to delicate items that should not tumble. A digital fryer adds programmable temperature and timer control for consistent results and easier staff training, which suits sites that fry the same items to the same spec all day.
Key features to compare
Beyond fuel, tank layout and size, a handful of features make a real difference day to day.
Drain tap. A built-in drain tap lets you empty and filter oil safely without ladling it out. Essential for anything above a small countertop unit.
Twin basket. Two baskets in one tank let you run two batches or two products at once, which lifts throughput without a second tank.
Cool zone. A cool zone is the cooler area at the bottom of the tank below the elements where crumbs and batter settle out of the hot oil. It stops debris burning, keeps the oil cleaner and extends oil life. Worth having on any fish or chicken fryer.
Recovery time and kW. A higher kW rating means faster recovery, which is what keeps food crisp during a rush. Compare kW alongside oil capacity, not in isolation.
Thermostat range and safety cut-out. Look for an accurate thermostat and a high-limit cut-out that shuts the fryer down if it overheats.
Cleaning and warranty. Removable elements, a drain tap and a cool zone all make cleaning faster. Check the warranty term, which on new commercial fryers is typically 12 to 24 months.
How much does a commercial fryer cost?
Pricing varies with fuel, capacity, tank layout and brand, but the bands below cover most of what you will see shopping for a commercial fryer in the UK.
| Type | Capacity | Typical price range (ex VAT) |
|---|---|---|
| Countertop electric (single tank) | 5 to 12 litres | £120 to £400 |
| Countertop electric (twin tank) | 2 x 8 to 2 x 11 litres | £300 to £650 |
| Freestanding electric (single tank) | 13 to 20 litres | £350 to £900 |
| Freestanding gas (single tank) | 15 to 20 litres | £400 to £1,100 |
| Freestanding gas (double tank) | 2 x 15 to 2 x 18 litres | £700 to £2,000 |
| Pressure fryer | high volume | £4,000 to £12,000 |
What pushes the price up: double tank layout, higher kW, premium brands like Infernus and Heittox, and pressure or specialist designs such as Henny Penny chicken fryers. What pushes it down: countertop format, single tank and entry-level brands. B grade and used units bring the entry point down further.
Finance is widely available. H2 offers PayPal Pay in 3 and iwoca business finance to spread the cost, and most VAT-registered businesses can recover the VAT on the purchase.
Frequently asked questions
What is the difference between a gas and electric commercial fryer?
A gas fryer heats and recovers faster and usually costs less to run, which suits high-volume frying, but it needs a gas supply, extraction and Gas Safe commissioning. An electric fryer plugs in, gives more precise temperature control and installs anywhere with the right socket, but recovers more slowly under heavy load and costs more per hour to run. High-volume chip shops lean gas, smaller and mobile sites lean electric.
Do I need a double tank fryer for a fish and chip shop?
Yes, in almost all cases. A double tank fryer keeps the fish oil separate from the chip oil, so flavours do not transfer and your chips taste of chips. It also lets you keep frying in one tank while you drain and clean the other. A single tank only works if you fry one product, which is rare in a chip shop.
What size fryer do I need for a busy takeaway?
For a busy takeaway, a freestanding double tank fryer with around 2 x 15 to 2 x 18 litres of oil handles 40 to 70 kg of food per hour, which covers most high-street sites. If you only fry chips and run lighter volumes, a single tank 15 to 18 litre fryer is enough. Size to your busiest hour rather than your daily average.
Can I use an LPG fryer in a food van?
Yes. LPG fryers run on a propane bottle and regulator with no mains gas needed, which is exactly why they are the standard choice for food vans, trailers and outdoor pitches. Make sure the gas system is installed and certified correctly for mobile use, and plan bottle storage and changeover into your service flow.
How many chips can a commercial fryer cook per hour?
As a rough guide, one litre of oil capacity handles 1.5 to 2 kg of chips per hour in sustained service. So a 2 x 18 litre double tank fryer can turn out 50 to 70 kg of chips an hour with good recovery. Fresh-cut chips hold more water and slow recovery, so size up if you cut your own.
Shop commercial fryers at H2
H2 stocks the full range of commercial fryers for UK foodservice, from compact countertop electric units for snack bars right up to heavy-duty double tank gas fryers for high-street chip shops. Every unit is built for trade use and comes with a manufacturer warranty. Browse all commercial fryers, or go straight to gas fryers, electric fryers, single tank, double tank, table top or pressure fryers.
Popular choices include the Infernus twin tank freestanding gas fryer for high-volume sites, the Parry table top LPG fryer for mobile caterers, the Heittox 15L table top electric fryer for small kitchens, and the Henny Penny pressure fryer for fried chicken operations.
Setting up a whole kitchen rather than just buying a fryer? Read our commercial oven buying guide and commercial griddle buying guide to round out the cooking line, browse the full commercial cooking range, or see our takeaway equipment guide for everything a new site needs. Not sure which fryer suits your menu and covers? Call our team and we will match you to the right unit.
