Deep Fryer

A commercial deep fryer is a versatile kitchen appliance that can prepare a variety of appetizers, entrees, and sides such as chicken wings, fried fish, and french fries with ease. This appliance can make the frying process faster and convenient. If you wish to save time in your kitchen or looking for a quick way to prepare delicious fried foods, a commercial deep fryer can be an excellent choice. It is a convenient and efficient kitchen appliance.

Deep Frying

Food products prepared by deep frying methods are as American as apple pie, the hamburger, pizza and taco. Their popularity is nationwide and they are served in all types and classes of food-serving establishments. A reason given for Lhis overwhelming acceptance is that the home is not equipped to properly prepared deep fat-fried foods. Although deep fat fryers have been manufactured for home consumption for many years, the resulting food rarely meets the succulent laste standards of commercially prepared products.

In spite of this generally good acceptance by the public, poor preparation of deep-fried edibles is widespread, so that the end product is soggy and fat-soaked. Basically, two common mistakes or carelessness contribute to poor quality; (l) frying at the incorrect temperature; (2) frying in stale, "broken down" fat.

Years ago, when deep fat-frying equipment was first introduced, heating con­Lrol devices were lacking, so that the cook had to guess at the correct prepara­tion temperature. This resulted in inconsistent and usually low quality. Actu­ally, the early fryers consisted of nothing more than a vat to hold some crude form of fat and a basket for the food. The fat, oil or shortening used at that time did not possess Undesirable characteristics of those products employed to­day, since the technological aspects of frying were not developed.

Key Factors for Quality Deep-Fried Food

The following are the key factors that contribute to high quality, appetizing and appealing deep-fried foods:

  1. High quality shortening, fat or oil that withstands high temperature and moisture, has a high smoke point, will not emit unpleasant odors, and will not interfere with the delicate and natural flavors of the food.
  2. Modern frying equipment that has fast temperature recovery and exact-ing temperature controls.
  3. Proper frying procedures developed by concise training methods.
  4. Easily read and posted operating instructions.
  5. High quality foods, as the initial starting point for a successful program.

Parameters of Deep-Frying Equipment

Deep-frying equipment consists of three basic parts: (1) a deep kettle with sufficient capacity for the fat to cover the food adequately, so that simultaneous cooking of all surfaces takes place; (2) an accurate thermostatic device to control the cooking temperature; (3) a sturdy long-handled basket to hold the food; and (4) a heat source and uniform heat transfer devices. Many refinements and ac­cessories exist that help to increase production and cooking accuracy.

The following list summarizes the essentiaJ factors that should be considered when purchasing deep-frying equipment:

  1. Rapid heat recovery system. A slow recovery will yield soggy greasy food and a low rate of production.
  2. Accurate temperature control and a cut-out mechanism to prevent over­heating in case of a thermostat failure. This accessory should be made to cut out at 400°F.
  3. Rapid and simplified sanitation. Fat wells should be removable so that they can be carried to a sink for cleaning. The well should be free of crevices and all corners rounded.
  4. Regardless of the heating source, the heat must be distributed uniformly. Heavy-duty immersion heaters are recommended for fryers heated by electricity. These heaters should be made to swing in an upright position for cleaning pur­poses. They should be self-cleaning when out of the fat.
  5. All controls should be readily accessible and simple to operate. Controls should be easy to caJibrate. Automatic timers and signal lights are desirable to eliminate cooking inaccuracies.
  6. Baskets that are automatically lowered and lifted when the cycle is com­pleted will permit the cook time to perform other duties or to operate severaJ deep fryers.
  7. Baskets should be constructed of heavy-duty stainless steel and provided with a long, sturdy handle as a safety precaution against burning.
  8. A filtration system, either built into the fryer, or an external accessory unit should be provided.
  9. Ample "elbow" work space should be provided on each side of the fryer; 2 or 3 ft of counter space is advisable, to be used for preparation and serving. Locating the fryer at the end of the counter is recommended so that mobile carts can be used to move the fried food.
  10. Frying equipment is manufactured in various models and sizes. A choice of floor and counter models is available. Modular counter types are made so that they fit flush with other cooking equipment of similar overall dimensions. Movable units should be considered, as these will be able to accommodate production loads in various areas.
  11. An important provision that deserves mention is the installation of a collecting area or "cold zone", located at the bottom of the well. This area serves as a collection chamber for charred bits of food and breading materials that would otherwise float in the fat, causing off-flavors.
  12. Adequate hooded ventilation is advisable, even though a properly oper­ated fryer will not emit undesirable fumes or odors. In addition, fryers should not be instaJled near foods that have a tendency to absorb odors. Coffee under-going brewing is an example since odors from the fryer can be absorbed by the coffee.

Deep Fryer Efficiency and Capacity Ratings

The fryer's capacity or output is rated according to the pounds of product fried in 1 hour. Most manufacturers base their ratings on the hourly production of raw to finished French fried potatoes (3/8" cut). There are four basic fryer designs: (1) pre fryers, (2) high production equipment where the food is conveyed through a bed of shortening (3) nonautomatic fryers ranging in size from a 10 X 10 inches well with a shortening capacity of 15 to 20 lb, to a 24 X 24 in. well that holds 125 to 135 lb of shortening; (4) automatic units activated by pressing a button that starts the cooking cycle. The basket is lowered into the well by mechanical means. When the cycle is completed the basket is raised to drained position.

A fryer of this type measuring 8 X 22 inches. is capable of producing 48 lb of raw to finished potatoes per hour, or 70 lb of blanched potatoes per hour. High output models that will prepare 125 lb or more of raw to finished potatoes per hour are referred to as superpowered frying equipment.

When new frying equipment is installed, tests should be performed for temperature stability and recovery, rated capacity per hour, and efficiency.

The efficiency rating is determined by measuring the ratio of the fat capacity to the rated hourly production. For example, if a fryer produces l00 lb per hour of French fried potatoes in 30 lb of fat and another requires 35 lb of fat, the equipment using the lesser quantity of fat is the more efficient.

Atosa Deep Fryer

In order to achieve a crispy, golden exterior and a deliciously flavored interior for your deep-fried foods, the Atosa Deep Fryer is the perfect solution. This innovative fryer fully immerses your french fries, beer-battered shrimp, tempura, or chicken in oil, making it a more efficient and less labor-intensive alternative to traditional pan frying. It's important to note that the temperature of the deep fryer will decrease when food is added, resulting in a recovery time for the fat to return to its optimal frying temperature. If you're looking for faster recovery time, upgrading to a 50 LB Deep Fryer or 75 LB Deep Fryer may be worth considering. And if you're operating a food truck or don't have access to natural gas, all Atosa Natural Gas Deep Fryers come with Propane conversion kits, and there are also Propane Deep Fryer options available. As a restaurant, it's essential to have the right equipment to create the perfect deep-fried dishes.

Continuous Automatic Frying

Designed for volume production, the Fritomat fryer will handle chops, cutlets, liver, sausages, hrunburgers, deep-fried breaded fish and other meats, potatoes and onions.

The food is fed into the fryer manually. Temperature regulation, conveying, turning over and delivery of fried pieces are done automatically. Frying time is accurately adjusted. The unit handles up to 1500 pieces per hour or 20 to 30 per minunte.

The food is conveyed through a controlled height of cooking oil which is automatically cleaned and filtered during tl1e cooking process. The fryer is operated electrically and has four separate thermostatically controlled heating zones. The finished food is discharged at the lower end of the machine into a mobile cart.

Determining Size and Number of Units per Installation

The question of the size and number of units needed for an efficient frying operation may be difficult to answer. There are guidelines that can be followed, e.g., previous experience gained from a similar situation, or from an established pattern developed from multiunit construction. As a starting point, the follow­ing guidelines are suggested:

  1. A guess may have to be made as to the number of anticipated portions of fried food that will be served in one hour. If an establishment specializes in fried foods this may be 80% of the food output.
  2. The size of each portion must be established so that the number of por­tions that fit into a fryer basket can be detennined. When ascertaining the bas­ket capacity, keep in mind that only 2/3 of its capacity is used, and preferably only one-half to avoid overloading. Overloading may affect product uniformity and degree of
  3. Use as the average preparation time, 5 min for each batch, or I 2 cycles per hr. Multiply tile weight of food per basket by 12. The resulting answer is the capacity of the fryer required for one hour of continous production.
  4. If production during short peak demand periods warrants a large fryer, it will be wiser to purchase two units equaling the capacity of the larger one. Two fryers will furnish versatility so that two food varieties can be cooked simultaneously, and during low demand periods, one of tllem can be shut down.
If uncertainty prevails, the installation of multiple equipment should be given serious consideration. In any event, extra space should be aJlowed at tile fryer station so that additional equipment can be installed if needed.

In cases where one fryer is installed, a problem of cooking dissimilar foods at the same time exists. For example, large food portions may need a longer time cycle. Frying temperatures will also vary according to tile type of food being fried.

The Frying Oil

The use of the most efficient frying medium is as important to quality fried foods as the equipment used for its preparation. Many products of animal and vegetable origin are marketed. Blends of the two are also available. In order to arrive at a satisfactory solution as to which brand will produce quality fried foods, the following characteristics should be evaluated: cost of product, flavor transfer, smoke point, frying life, and ease of ftltration.

The Smoke Point

The smoke point is the temperature at which a fat heated under specific conditions emits a thin, continuous bluish smoke. The smoke point of an accept­able frying medium should be as high as possible. A high smoke point usually indicates prolonged stability. Excessive smoking may be due to deterioration or to the fact that tile product is not suitable for the equipment.

The following is a list of various frying products and their respective smoke points.

  • hydrogenated vegetable oil 440-460 Smoke Point (°F)
  • standard vegetable shortening 420-440 Smoke Point (°F)
  • cottonseed oil 410-430 Smoke Point (°F)
  • corn oil 400-430 Smoke Point (°F)
  • lard 340-350 Smoke Point (°F)
  • olive oil 300-315 Smoke Point (°F)
Hydrogenated lard is economical and has a smoke point of 380°F. If not overheated, this product is relatively stable. Vegetable shortenings and oils have the highest smoke point, a long production life, and a low flavor-transfer factor.

Shortening are more time-consuming to load in the kettle than liquid frying media. Shortening becomes a solid at room temperalure (70°F), whereas oil is a liquid under the same conditions. Shortening has to be packed around the heating elements, and heat applied cautiously to prevent scorching before melting. Filtering must be done at high temperatures or in the liquid state. Oils, on the other hand, are relatively unstable, may cause smoke or foam sooner than shortenings, and increase cleaning chores. Opaque liquid all-vegetable deep­frying fat combines the advantages of both shortening and oil, so that it possesses high stability and is pourable at room temperature.

Quality vs Economy

The saving of a few cents may result in poor, unappealing fried products as opposed to those that are highly acceptable and of superior quality. The science of frying oils and fats has progressed significantly over the years and many prod­ucts arc available today that possess excellent characteristics. When changes are made from one frying medium to another of a different character, the re­sults can be detected. Before such changes are contemplated, tests should be performed to determine the final effect on the taste and flavor properties of the food.

The following is a summary of the desirable characteristics that should be considered when selecting an oil, fat or shortening:

  1. Bland flavor, so that foreign flavors are not imparted to the food.
  2. Long frying life, which will result in an economical frying operation.
  3. Low absorption properties, reducing incidence of greasy food and assuring lower frying costs.
  4. Ability to produce an appetizing, golden brown, non-greasy, crunchy crust.
  5. Resistance to smoking.
  6. Resistance to gumming. A high gum factor will increase cleaning difficulty.
  7. Resistance to transfer of flavor from one food to another, such as a fish flavor to potatoes.
  8. Resistance to rancidity under normal care and conditions.
  9. The ability to fry uniformly under normal conditions of exacting temperature control and even heating.
  10. Easy digestibility.

Fat Absorption

Proper and careful handling of the frying medium will assure a more eco­nomical operation and products of higher quality. The frying medium becomes an integral part of the food. During frying the fat is being replaced by evaporation of surface moisture. Absorption is slowed down by the formation of a crust; however it continues until the food is removed from the fat. Fat absorption is generally lowest when surface browning or crusting takes place im­mediately after the food is placed in the kettle. Slow cooking and low temperatures cause a high absorption of fat by delaying crust formation. The amount of fat absorbed varies with the kind and preparation of food being fried, tl1e con­ditions of the frying fat, and the frying temperature.

Range of Fat Absorption

Absorption is dependent on surface conditions and characteristics of the food, moisture content, and frying temperature. It can be controlled by maintaining the frying medium in satisfactory condition.

Signs of Deterioration
Often one need do no more ilian step inside the front door of a restaurant to detect signs of spoiled fat. An irritating, unappealing, rancid odor is proof that either ilie fat must be changed or ilie fryer's temperature checked. The color of the fat is a useful index of deterioration. Usually ilie color of a fresh frying medium varies from water-white to pale amber. Dark color is a sign of deterioration in a fat, and will produce darker fried foods. A color test kit is available containing five vials, each with a different-shaded liquid. A sample of fat is drawn from the kettle and matched to a vial of similar color to obtain the score. A final determination is made by means of a taste test. This test should be performed on a daily basis. lf the flavor is rated unpleasant, acid, burnt or reveals foreign characteristics, the medium needs changing. Other signs of detec­tion are foaming, a gummy or syrupy condition, and excessive smoking. If de­terioration is abnormally high an attempt should be made to trace the causes of the rapid breakdown.

Investigation of Excessive Deterioration
The following factors contribute to fat deterioration:

  1. The main causes of fat spoilage arise from chemical changes induced by oxidation, hydrolysis and polymerization. Oxidation is the result of a reaction between oxygen and the fat. It begins the moment air comes in contact with the frying medium and is speeded up as the temperature rises. Hydrolysis is caused by the presence of water in the fat; it splits the fat molecules, altering the struc­ture of the fat and reducing its usefulness. Polymerization (two or more molecules joining together to form one large one) results from high temperatures. The formation of gums and resin in the kettle is a result of polymerization.
  2. Contamination by foreign materials, such as bread crumbs, potato ends, and other pieces of food debris contributes to oxidation. It is for this reason that daily straining or filtering is mandatory. Fryers with built-in collection or cold zones reduce the problem of rapid oxidation from this source. Built-in filtering systems or external accessory equipment make the job easier. For expediency, the use of cheesecloth or filter paper placed in a funnel are recommended.
  3. Contamination by metal such as brass and copper will contribute to fat breakdown; these metals should not be permitted to come into contact with the kettle.
  4. The use of detergents to clean the kettle is recommended; however, complete rinsing is necessary before replenishing the kettle. Soaps and detergents fire injurious to fat.
  5. Deterioration is also caused by holding the fat at preparation temperatures for prolonged periods when not in use. During low demand or slack periods lhe tempernture should be reduced to 200° F.
  6. A continuously operating fryer will keep the fat in good condition. Fryers that are infrequently used contribute to a faster rate of fat deterioration. Fat is continually removed from tl1e kettle by absorption. To maintain a constant quantity of frying fat in the kettle, fresh fat must be added. The rate at which this is done is designated as "fat-turnover". A satisfactory daily measure of fat turnover is 15 to 20% of the fat content. Rapid fat turnover keeps the fry ing fat in good condition through frequent replenishment. In a well-balanced frying operation with adequate turnover, it is seldom necessary to discard any used frying fat.

Consumer Preference for Frying Fats

br> In February, 1971, a research report was published showing the results of a nine-month study of consumer preferences for food fried in various types of cooking fats. This work was performed at the School of Hotel Administration, Cornell University.

Four commercial types of cooking fat were employed in this study: an opaque liquid all-vegetable product; a winterized cottonseed oil; a hydrogenated solid all-vegetable fat; and an animal-vegetable solid fat. The results of these extensive studies revealed a difference in the fat perfor­mance of the various products tested under similar conditions. The opaque liquid all-vegetable frying fat was the most efficient, with equal or superior food acceptance ratings over an extended period. The consumer was able to recognize differences between French fried potatoes cooked in the various fats. The consumers choice was indicated by ranking the test products singly or in pairs.

Deep Frying Procedures

Deep-frying procedures are simple, especially when using automatic equip­ment. However, simplicity in itself will not produce quality food unless a rigid schedule of operating and sanitation procedures are followed. The following procedural pointers should be incorporated into a well-defined operational program:

  1. Determine if the cooking time and temperature settings recommended by the manufacturer are adequate. Periodic checks should be made of the time and temperature factors to determine if changes have occurred because of a mal­function of the timer and thermostat. Use an accurate thermometer to check cooking temperatures and a stop-watch to test the timer. Determine tl1e tem­perature drop when the kettle is loaded; a sharp decrease in temperature may causrature to reach its cooking setting. Reduce the food load in the basket until the recovery period is reduced, to assure optimum performance. Hang a time-temperature chart in front of the equipment for reference.
  2. Before putting food in the fry kettle, wipe off or shake all excess moisture, crumbs and loose breading. All portions or pieces of food should be about the same size. Food having a· high moisture content, like fish, oysters or U,awed items, should be drained carefully before frying.
  3. Always keep the fat content of the kettle at the proper indicated level. Add additional fat when level drops.
  4. Fill basket only half full of food and never exceed two-thirds of the ca­pacity. Never overload as a means of increasing production. Overloading will delay heat recovery and will also result in excessive absorption due to the in­ability of the heating equipment to maintain proper frying temperatures. A good ratio to maintain is I lb of raw food to each 6 lb of frying fat.
  5. When frying frozen foods, do not thaw, but place in kettle directly from the freezer. Below-counter freezers are ideal for temporary storage. These units should have removable stainless steel drawers. Counter fryers can be in­stalled directly over the freezer box.
  6. Do not salt food over the kettle or use excess salt. Addition of salt to the frying oil will tend to shorten its usefulness and retard browning.
  7. Turn kettle off or set at 200° F during slow periods. Most fryers will recover rapidly.
  8. Allow the finished fried food to drain. Where excess fat is observed, blot food on absorbent paper.
  9. lf charred pieces of food are floating on the surface of the fat, gather them together with a long-handle mesh filter and remove.
  10. For foods that are breaded on the premises, the following procedures are suggested. Start breading when food reaches room temperature. Dipping and breading should be done by using both hands-one hand for dipping, the other for breading. Heavily breaded foods require additional frying time. Certain wet or moist foods, such as oysters, scallops, fish or fillets, should be allowed to "set" or "rest" for several minutes before frying, so that the breading and dip mixture can seal. If necessary , redip and bread. When frying breaded foods, place them flat in the basket without touching.
  11. To ensure continuous high-quality production, taste the fat for signs of deterioration. This should be done at the beginning of each shift or at the start of the day's business.

Selected Examples of Frying Procedures

The time cycle will change with the initial temperature of the food, moisture content, condition of the fat, efficiency and condition of the frying equipment, size of the portion, and the amount of food loaded in the basket.

Many gourmet, specialty and nationality semiprepared frozen foods are being marketed. A number of these products are made for finishing in a deep fryer. This trend is an outgrowth of the increasing use of convenience foods. Examples are breast of chicken Kiev, stuffed potato balls, and breaded Italian style eggplant.


Potatoes are marketed in four forms: blanched and frozen, blanched and refrigerated, potato powder, and fresh raw. The most popular are the blanched and frozen. This popularity stems from a more uniform product and high-quality yield.

To ensure a quality product, potatoes should be kept frozen at all times. The amount of "frost" on their surface is an indication of the product's temperature. If blanched and frozen potatoes are permitted to thaw, they will absorb twice the normal amount of fat. This will produce a greasy, limp and unappetizing finished product.

Blanched and refrigerated varieties do not present preparation problems. However, they do not have the eye appeal or crisp texture of frozen potatoes. Blanching can be accomplished in the fryer at 300° F for 3 to 5 min. After draining and cooling they are placed in a covered plastic or waxed container and stored in a refrigerator for about 72 hr. Never allow sliced potatoes to touch metal or remain uncovered, as they will turn dark.

The raw to fresh type result in an excellent product during certain periods of the year. Because of changes within the potato as it ages, it is not possible to produce a uniformly high-quality finished product 12 months of the year.


Seafoods are best prepared from the frozen state. Most seafoods are breaded before f1ying. The product can be purchased with or without breading. A clisadvan lagc of breading on the premises is the appearance of un-even brown or dark spots on the fried fish. This problem is attributed to a moist breading product. If the breading is not dry, the fish must be rebreadcd to ob­tain a uniform surface color.

Onion Rings

Onion rings are a popular deep-fried item. These products are available fully breaded and frozen. The extruded onion ring is gaining in popu­larity. These rings are formed by an extrusion process and are uniformly sized and firm. Because of the firmness, their shape is retained, whereas most other onion rings are fragile and may fall apart. For optimum results, onion rings must be fried in the frozen state and served hot.

Breading on the premises is time-consuming and the resulting product does not usually measure up to the final quality standards of the pre-breaded variety. If breading is to be performed on location, freshly sliced sweet Spanish onions should be used. These are dipped in bread flour and then in to an egg-milk batter (6 medium size eggs for l pt milk) and finally into a commercial breader or cracker meal. Depending on the amount of coating desired, the last two steps can be repeated; however, allow a few minutes "set-time" between applications.

Chicken Nuggets

Broilers weighing from 1 to 2 lb should be cut into several pieces. Poultry of this size will yield about 4 to 6 uniform pieces. Roll the chicken in seasoned flour (salt and pepper added). Chicken frying is performed at lower temperatures than for most other foods. Temperature should be 325° F and fried for l2 to l5 minutes.


High-quality fried products are contingent on proper and complete sanitation of the deep fryer equipment. Procedures recommended for a daily and for a weekly program follow:

Daily Fryer Maintenance
  1. After power is turned off and the fry basket removed, raise heating elements to half position to drain, then move them to the upper limit or until they lock in place.
  2. Remove fat well (for safety, wear heat-retardant gloves or use a pot holder) and filter the fat. If fryer contains filtering device, turn it on.
  3. Wash baskets and tank and rinse. Remove all traces of soap or detergent. Allow to dry. After drying, replace tank and refill with the filtered fat. Re­plenish with fresh fat to proper level.
Weekly Fryer Maintenance
  1. Drain and clean kettle.
  2. Replace kettle and fill with water mixed wiili a fry-kettle cleaning agent (2 oz to I gal water).
  3. Lower the heating elements into ilie cleaning solution and turn on the power until ilie liquid comes to a boil.
  4. Turn off U1e power and allow to stand for JO min or overnight.
  5. Rinse and dry the heating elements, fry tank and baskets. Apply a final rinse of a vinegar water solution to "sweeten" the metal surfaces.
  6. After drying, replace the filtered fat and replenish to the proper level.
  7. Turn the unit on and check the thermostat and temperature with a hand thermometer.

Cause of Common Frying Problems

Fat Darkens Excessively and Prematurely:
  1. use of inferior or wrong type of fat;
  2. overheating;
  3. faulty thermostat;
  4. inadequate filtering of fat
  5. improper and inadequate cleaning of equipment
  6. hot spots in kettle;
  7. food may be improperly prepared, to much moisture
  8. foreign matter entenng the fat.
Excessive Smoking:
  1. inadequate fltering of tl1e fat;
  2. improperly prepared food;
  3. use of wrong type of fat, smoking point too low.
  4. overheating of the fat;
  5. faulty thermostat;
  6. inadequate cleaning;
  7. hot spots in kettle;
  8. poor ventilation.
Poor Browning and Undercooked Food:
  1. excessive foam development;
  2. overloading kettle;
  3. faulty thermostat;
  4. frying temperature too low;
  5. improper preparation of food;
  6. poor or slow recovery of the temperature;
  7. check cooking procedures for time and temperature.
Excessive and Persistent Foaming:
  1. use of wrong type of fat;
  2. overheating or faulty thermostat;
  3. hot spots in kettle;
  4. Fat being held at frying temperatures for long periods without cooking;
  5. improper sanitation and failure to remove fum from equipment before replenishing;
  6. overfilling the kettle with fat;
  7. kettle too large for the operation;
  8. salt in fat;
  9. poor or no filtering;
Greasy Foods:
  1. frying temperature too low;
  2. overloading kettle;
  3. frying in foaming fat;
  4. improper preparation of food;
  5. overcooking;
  6. improper draining of food after frying
  7. slow temperature recovery.
Obnoxious Odors from Kettle:
  1. use of inferior fat;
  2. use of deteriorated or spoiled fat;
  3. use of poor quality food;
  4. excessive debris ( crumbs, charred food) in fryer;
  5. foreign matter in kettle.
Objectionable Flavor of Fried Foods:
  1. use of inferior fat, deteriorated or spoiled fat;
  2. foreign matter in kettle;
  3. use of poor quality food;
  4. inadequate Iii tration and presence of debris in fat;
  5. excessive fat absorption;
  6. poor turnover.

Commercial Deep Fryer

If you're looking for a delicious way to entertain your guests, consider using a commercial deep fryer. It can fry up many different appetizers, entrees, and sides, like french fries, chicken wings, fried fish, and more. So whether you're planning a fun night out with friends or want to prepare a special dish for your family dinner, a commercial deep fryer is a great option.
Commercial deep fryers can be used to deep-fry all sorts of different appetizers, entrees, and sides: french fries, chicken wings, fried fish - the list goes on.
Sandwich Prep Tables help to promote efficiency in any commercial kitchen.
Pizza prep tables will keep ingredients fresh by providing adequate refrigeration in your kitchen, compensating for the ambient temperature.
There are several sizes of refrigeration units available, and they're an important piece of commercial kitchen equipment. Any foodservice business requires them. The kitchen size and food storage volume should be considered when choosing a refrigeration unit.
It's crucial to keep food fresh when preserving it. Without a fridge and freezer, a restaurant would not be able to keep food for more than a few hours.
When buying a glass door merchandiser refrigerator or freezers for your restaurant, people often prefer to self-serve their beverages, such as soda pops and beers, by presenting the items in one with sleek design and elegant.
Undercounter refrigeration is perfect for commercial spaces where you require less space but still need cooling. It's a great solution when you don't have the room in your kitchen to store and chill edibles, or if there isn't any freezer storage available on the premises.
Back bar coolers come in many shapes and sizes, with a range of doors to choose from. Swing door models allow easy access to every storage cabinet - an excellent choice for any establishment.
Restaurants, bars, offices break rooms and coffee shops - they all need ice. The simplest way to meet that need is by installing a commercial ice maker in your establishment.
Commercial griddles can be used to cook a variety of food items and are versatile when it comes to restaurant cooking. If you have an extensive breakfast menu, then this will allow you to prepare most things at the same time on one surface.
A commercial charbroiler is a central piece of restaurant machinery and will cook your food to perfection. You can find countertop, modular, and floor models to suit the needs of your restaurant or sandwich shop.
A commercial hot plate is a restaurant kitchen staple that's typically used to prepare food on the stovetop.
A commercial restaurant range is an essential piece of equipment, providing the perfect cooking environment for any restaurant, catering business, bistro or cafeteria.
From bakeries to sandwich shops, no foodservice business can run successfully without a reliable commercial grade oven. With countertop and floor models of various sizes available, you'll be sure to find the perfect unit for your establishment- whether it's low or high volume! Get ready to make appetizers, sides, entrees and more quickly with confidence.
Stock pot ranges are built to withstand the weight of heavy pots and pans for large-scale cooking, like making soups or boiling pasta. They're ideal options for commercial kitchens.
Serve food at the right temperature with our selection of food warming and holding equipment.
Whether you operate a restaurant, hotel, or any other type of foodservice establishment, it's important to equip your kitchen with commercial work tables so that you can prepare entrees, sides and desserts.
A restaurant hand sink is not just a requirement for businesses to follow health codes - it can help create an atmosphere of healthy and happy employees and customers.

Atosa Deep Fryer

To achieve a perfectly crispy and flavorful deep-fried dish, consider using the Atosa Deep Fryer. This efficient and low-labor alternative to traditional pan frying completely covers your food in oil, resulting in a crunchy exterior and tasty interior. It's important to keep in mind that adding food to the fryer will temporarily lower the temperature, resulting in a recover time before it's ready to fry again. To speed up the process, you may want to upgrade to a larger 50 LB or 75 LB Deep Fryer. If you're running a restaurant or food truck without access to natural gas, don't worry - Atosa offers propane conversion kits and propane deep fryers as well.

Atosa Deep Fryer

Deep Fryers are an important component for restaurants, as they enable them to serve up a variety of fried dishes. From french fries to chicken wings, The Restaurant Warehouse offers natural gas and propane deep fryers with rapid heat recovery times of under two minutes, making sure that foods turn out crispy and not greasy. When selecting the perfect deep fryer for a restaurant, it is important to consider the different types available, the advantages and disadvantages of each, and the needs of the business. By understanding the different types of fryers, restaurant owners can make sure that their establishment is serving up scrumptious fried fare that will please patrons.

Commerical Deep Fryer

The utilization of robotic technology has become increasingly popular in various areas of industry. As a result, robots are being increasingly used to conduct tasks that were previously done by humans. This development has enabled businesses to take advantage of the efficiency and accuracy that comes with automation.

Commercial Fryer

What is a deep fryer? This cooking appliance is designed for making fried items. It is able to reach temperatures of 165-200 degrees Celsius, making it possible to use hot oil as a cooking medium. There are two main types of these fryers: immersion and air fryers. Immersion fryers are cylinders placed inside a pot of hot oil and air fryers are like electric convection ovens, using hot air to cook food. With either type, batter-based items like waffles, fritters, and French fries can be cooked. Moreover, both varieties can also be used for creating breads, pizzas, and desserts. Immersion fryers do not require electricity and are lightweight, making them easy to move around. Air fryers are also electric, but are small enough to move around a kitchen.

Propane Fryer

The commercial propane fryers are an excellent choice for any eatery or mobile kitchen that wants to switch out their slow countertop fryer or electric fryers. From corn dogs, mozzarella sticks, and onion rings to all of these tasty fryer menu choices, you will be a hit at your next neighbourhood festival with these fryer.

The advantages and disadvantages of each type of deep fryer must be examined. Immersion fryers possess a large capacity, making them easy to clean and maintain; they also offer the advantage of being able to prepare a lot of food at the same time. They are also generally more affordable than air fryers. Conversely, air fryers are energy-efficient, simple to clean and maintain, and they have a small physical presence. They are also popular because they offer the possibility of producing crispy foods in a domestic setting. However, they are more expensive and require electricity to operate. In terms of health, immersion fryers produce healthier fried food due to the oil not being heated beyond 200 degrees Celsius. On the other hand, air fryers produce less healthy fried food due to the oil not reaching temperatures higher than 200 degrees Celsius.

When selecting a deep fryer, factors to take into account include the capacity of the fryer, the size of the fryer, the type of food to be fried, the kind of dishes to be served, and the cost of the fryer in order to determine how often the oil should be replaced.

Used Deep Fryer

When selecting a deep fryer, you will want to take into account the capacity, size, type of foods to be cooked in it, and cost. The capacity will indicate the amount of food you can fry simultaneously, the size should be appropriate for your kitchen, and the cost will help you determine how frequently you will need to replace the oil. Additionally, you should consider the types of dishes you wish to serve.

75 pound Deep Fryer

In order to fry a lot of food in your restaurant, you'll need a professional-grade deep fryer. These are known for their high efficiency and extended life spans. Plus, they come in a variety of sizes and styles with quality material that ensures your food is cooked evenly. When selecting a deep fryer, you'll have to consider the capacity you need to prepare your food and what type of food you'll be serving. If you're expecting to dish out a lot of French fries and batter-based foods, you should go with a larger capacity fryer. Also, factor in the cost of the deep fryer, as this will affect how often you'll have to replace the oil.

When selecting the ideal deep fryer, it is important to consider what type and how much food you will be preparing. If you plan to use it frequently, it is wise to go with one of the following:

75 pound deep fryer model with a large capacity. Additionally, if you are going to be dishing out a lot of French fries, then the capacity should be bigger to accommodate. Lastly, if the menu for your restaurant covers a variety of items, then it is best to opt for a deep fryer with a larger capacity.

The menu and your business plans sales projection should be able to tell you what size of deep fryer and restaurant equipment you will need for your restaurant.
Restaurant Supply

People have always been fascinated with opening new restaurants, despite the fact that it is a competitive and difficult industry. Starting a new restaurant business can be very costly, particularly if you live in an area where renting commercial real estate is costly. Many business owners don't have all the money for their expenses in cash, so they must look for financing and financing options to start their business. Many entrepreneurs are interested in using their digital assets to finance their business ventures. Can you use crypto to finance your restaurant? Read on to learn more.

Restaurants rely on commercial kitchen equipment to help them operate.

Why are some commercial restaurant equipment and quality products prices so high? The correct query should be, Why do my competitors close to me use salesmen and high locations that drive up costs excessively? Most companies are paying 20% commissions to their own employees, which double or even triple your restaurant, coffee shop or bars start-up costs. Making foodservice industry un-accessible without spending a substantial amount of your hard earned money or life savings.

Commercial Freezers

There are several sizes of refrigeration units available, and they're an important piece of commercial kitchen equipment. Any foodservice business requires them. The kitchen size and food storage volume should be considered when choosing a refrigeration unit.

In addition to commercial-grade kitchen appliances, you'll need a range, oven, refrigerator and freezers. Microwaves, toasters, and coffee makers are all commercial-grade kitchen appliances. You'll also need to stock your kitchen with all the necessary cookware and utensils. This includes pots, pans, knives, cutting boards, and serving utensils, among other things. You will also need to buy dishware, glassware, and flatware for your restaurant. Make sure to purchase enough of each to suit your customer volume. In addition to all the equipment inside the kitchen, you will also need to buy furniture and fixtures for your dining area. These include tables, chairs, bar stools, and booths, as well as table linens, place settings, and other decorations. Finally, you must obtain all the necessary small-wares for your restaurant. This category includes silverware, napkins, straws, and to-go containers, among other things. With this restaurant equipment checklist, you will be certain to have everything you need to open your doors and serve clients immediately.

Commercial Refrigeration

Restaurants often rely on commercial refrigerators, freezers, and coolers to preserve food. Dishwashers and glasswashers are important in keeping dishes and glassware spotless. These items are critical for preserving food.

The range of commercial kitchen equipment that we provide includes everything from panini presses and pizza ovens to steam tables and rice cookers. It is crucial to include a variety of commercial kitchen equipment in any foodservice establishment. Ovens, fryers, griddles, microwaves, and under-counter freezers and refrigerators units, among other things, are required. Some of this equipment is small and easy to replace, while other parts are very large and costly. When establishing a new foodservice business, the equipment must be carefully considered. Which pieces can be added later on and which ones are required initially must be carefully considered.

Commercial Ovens

Ovens are one of the most crucial devices in any commercial kitchen. There are a variety of sizes and styles, and they may be utilized for a variety of purposes. For example, combi-ovens are ideal for baking, while convection ovens are suitable for both cooking and baking. The size of the kitchen and the amount of food that will be prepared should be taken into account when choosing an oven.

Deep Fryers

Fryers are another crucial commercial kitchen device. French fries and chicken wings, for example, can both be prepared in a Atosa 40 pound deep fryer. The size of the kitchen and the amount of food that is served should be considered when choosing a fryer. Griddles are a multipurpose commercial kitchen device that can prepare a variety of meals. Countertop griddles may be of various sizes and used for a variety of tasks. When selecting a griddle, the size of the kitchen and the amount of food that will be served should be considered. It's crucial for any foodservice establishment to have microwaves. Microwaves are accessible in a variety of sizes and can be utilized for a wide range of tasks. When selecting a microwave, the size of the kitchen and the amount of food to be cooked must be considered.

Restaurant equipment near me

We have everything you need to run your restaurant, whether you're looking for an Atosa ice machine, refrigerated merchandisers, freezer or countertop char-broilers, cooking equipment, griddles, or woks. Our selection includes quality stainless steel appliances at great prices, whether you're running an established business like yours or a small food truck that's just getting started.

The equipment for a restaurant can be financed

Do you require some assistance? I offer lease to own restaurant equipment financing to those who need it as a means to generate start up money. No lofty credit requirements or low down payments ensure that your dream of establishing an iconic establishment comes to life. With our financing options, we assist local entrepreneurs with starting their new business and supporting them as they expand into established eateries. You might be earning a profit before your first payment is due.

What is the price of restaurant equipment?

The cost of restaurant equipment can vary greatly depending on the size and function of the business, as well as the kind of equipment required. Some of the most common pieces of restaurant equipment can cost anywhere from a few hundred to tens of thousands of dollars. Ovens, dishwashers, refrigerators, freezers, and cooking equipment are some of the most expensive equipment used in restaurants. While there are many other pieces of equipment required in a restaurant such as sinks, cutting boards, and utensils, they can be quite costly. Before establishing a business, you should carefully consider the cost of restaurant equipment. It can be quite expensive, but with the right equipment, a restaurant can be both successful and profitable.

Restaurants and bars can purchase the highest quality equipment at the lowest prices from The Restaurant Warehouse. We have everything you need to outfit your kitchen and keep your business functioning properly. Select from a wide variety of ovens, stoves,
kegerators, bar refrigerators, and bottle coolers and more to find the perfect equipment for your business. Additionally, don't forget to check out our low online prices! Start rebuilding your restaurant's infrastructure today.

Atosa Sandwich Prep Tables

Atosa offers a full range of Mega Top sandwich prep tables and pizza prep stations, designed to maximize efficiency in any commercial kitchen.

Our top sellers are the MSF8302 48" Sandwich Prep Table with durable casters; adjustable shelves; anti-jam stainless steel pans—unlike true sandwich prep tables cheaper poly plastic alternatives. The NSF certified ETL cetlus rated digital temperature control refrigerator, complete with cutting boards automatic evaporation pan rail accessories NEMA plugs and 115v Embraco compressor unit. For additional storage needs we offer drawers for select models...all within 7 to 21 cubic feet capacity! And if space is at a premium don't worry – Atosa offers a 27 inch sandwich prep table and 36 inch sandwich prep table that fits your needs perfectly.

Atosa Refrigerators

The dependability of Atosa Catering Equipment holds strong when pitted against other brands like True Refrigeration. Despite some Restaurant owners sticking to what works for them, those who purchase and use the top and bottom-mount freezers with -8 F temperature range tend to return to Atosa again when they're looking for another refrigerator or freezer. On the flip side, True still retains its niche market that are seeking out solid door 115v Refrigerators 33–38F temperature ranges as well electric defrost Freezers capable reaching down near absolute zero at –10 degrees Fahrenheit along with Sandwich Prep Tables and Pizza Prep Tables.

Atosa Pizza Prep Tables

Atosa restaurant equipment is designed to provide top-of-the line quality and longevity. Our Atosa pizza prep tables stainless steel pans keep your deli meats, vegetables and salads fresh for optimal flavor every time! We offer optional casters accessories, solid doors rather than drawers along with epoxy shelves; automatic evaporation keeps items at the perfect temperature while a side mount embraco compressor provides power efficiency - all backed by our NEMA 5-15P (two pole with ground pin) plugs and 115v commitment. Every product meets NSF ETL cetlus compliant North American safety standards as well as required sanitation requirements. Contact customer service today for pricing on either of our pizza or sandwich prep tables that can be tailored specifically to meet your needs.

Restaurant Supply

When it comes to restaurant supply, there are many different pieces of equipment to choose from. From commercial kitchen equipment such as fryers, warming trays, refrigerators, dishwashers, stoves, microwaves, sinks and more, you can find all the essential items needed to keep your restaurant running smoothly. Shopping with us today will give you access to thousands of products and equipment options for restaurants. We understand that selecting the right items can be a difficult decision, so we provide helpful advice so you can make an informed choice when it comes to purchasing restaurant supply. With our vast selection of high-quality products at competitive prices, you can feel confident in the restaurant supplies you are purchasing. Shop with us today and find everything you need to run your restaurant successfully.

Commercial Refrigeration

Commercial refrigeration is an essential element for any foodservice business. From extending the life of ingredients to providing a safe environment for consumption, all types of food service establishments rely on their Refrigerator and Freezers units--whether they are reach-in, Undercounter Refrigeration worktop or display model Merchandisers. Refrigeration also plays a key role in impulse purchases at convenience stores and grocery store points of sale with pre-packaged items stored safely behind glass doors. No matter what size your business may be, commercial refrigerators provide critical storage solutions that help keep operations running smoothly.

Commercial Cooking Equipment

Restaurants and other hospitality businesses need commercial-grade kitchen equipment to stay productive, profitable and competitive. Upgrading cooking appliances such as Deep Fryers, Convection Ovens and Ranges can result in up to a 20% boost in revenue - an immense benefit for any business.

Used Restaurant Equipment

Investing in new restaurant equipment is worth it for many reasons, one of the biggest being efficiency. Commercial-grade Griddles and Charbroilers are much more efficient than older models and can be up to 90% efficient. Not only does this mean that you will save on energy costs, but it also means you’ll have less downtime due to maintenance and repairs. It’s important to look into purchasing quality restaurant supply and equipment, as this will make a big difference in your operations. Investing in more efficient equipment can help cut down on energy costs, saving you money and allowing you to focus on other areas of your business. An investment in quality restaurant equipment can be a great decision that pays off in the long run.

Every food service establishment must have the essential equipment

Having the right kitchen equipment is critical if you're in the restaurant business. Every kitchen and the restaurants menu requires certain devices, from the proper cookware and appliances to the proper food storage and preparation products. Every restaurant requires certain basic kitchen equipment. We'll look at a few of the critical kitchen devices you must have in your kitchen. If you're just getting started in the restaurant industry or are looking to enhance your current kitchen, this post covers all the fundamentals you need to ensure your kitchen is fully operational.

Restaurants need to stock kitchen essentials.

You must be sure to have the necessary kitchen equipment if you are opening a restaurant. Here is a list of what you require:

  • A commercial Convection Ovens is crucial for any restaurant kitchen. An oven that can accommodate large quantities of food in one go is required.
  • A Commercial Freezers are required to keep your food fresh.
  • Prep tables are vital for any kitchen. You will require them for food preparation, storage, and other purposes.
  • Having a commercial dishwasher in your restaurant is essential to keeping your dishes clean and your kitchen running smoothly.
  • Smallwares are the tools of the trade in any kitchen. You’ll need things like pots, pans, utensils, and more.
  • Restaurant Range with burners and a griddle for roasting or cooking meats are just a few of the many duties you can accomplish with a range.
  • Any restaurant must have an ice maker. Ensure that you get one that can keep up with your demands.
  • Restaurants must have a Commercial Refrigerator to store food and keep ingredients fresh.
  • A Prep Table is a superb method to keep your kitchen organised. It's the perfect location to prepare food and keep everything close at hand.
  • Commercial sinks are crucial in any restaurant kitchen, whether it be for washing dishes, preparing food, or both.
  • Every restaurant must have an Ice Machine. Ensure that you get one that can keep up with your demands.

Restaurant Equipment Craigslist

Feeling confident in our restaurant supply store and business model, we invite restaurateurs to shop restaurant equipment depot and the following sellers of kitchen equipment. Experience professional-grade results yourself.

We are a go-to source for quality restaurant equipment with warranties. 1-2 day delivery and fast free freight to your restaurants door. We have everything you need to outfit your kitchen and keep your business running smoothly. Browse our selection of refrigerators, freezers, charbroilers, deep fryers and more.

Shop today and get start putting your restaurants hard earned cryptocurrency to work. We accept Bitcoin, Bitcoin Cash, Dai, Dogecoin, Ethereum, Litecoin, USD Coin. Questions?

Do you dislike placing orders or giving your personal information online? Are you a busy restaurateur, chef, or bar manager with no time to order restaurant equipment? Would you like to order a Turbo Air Super Deluxe Series, Turbo Air TPR-44SD, Hoshizaki D4-N four drawer refrigerated pizza prep table, or a True TPP? Please telephone or email me if you have any questions. My name is Sean Kearney, my telephone number is 206-419-5801, and my email address is I will gladly assist you with emailing, calling, or messaging at any time.
Our portfolio of Web 2 and Web 3 restaurant equipment websites are owned and operated by The Restaurant Warehouse.

The Restaurant Warehouse
2609 18th AVE South
Seattle, WA 98144