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Advantages of Electric Fryers

In general, electric frying equipment offers these advantages:

  • The electric heating elements operate at lower temperatures, which saves energy, reduces fat breakdown, and uses less fat. Gas burners can create hot spots in the fryer, which breaks down the oil prematurely.
  • Electric fryers add less heat to the kitchen because they are more energy efficient.
  • Electric units require less maintenance and require less ventilation.
  • Electric units have faster preheat and recovery times than gas units.
  • Electric induction units are now available that use magnetic induction coils to heat the oil. Some electric fryer manufacturers are also using lower watt-density elements to improve efficiency and achieve longer oil life.

Energy & Money Saving Tips

Here are a few common-sense operating tips that save money with a fryer.

  • Turn the fryer off or down to an idling temperature during slack periods when the unit is not in use.
  • Operate the fryer at the proper temperature, 325° to 350°F. Excessive temperatures waste energy and often result in improperly cooked food.
  • Do not load the fryer baskets beyond the manufacturer’s recommended capacity. This is usually one-half to two-thirds full. Overloading results in poor food quality.
  • Check fat levels frequently. Low fat levels can cause premature oil breakdown.
  • Drain and strain the oil frequently. This saves oil and preserves food quality.
  • Keep the units clean and properly maintained.


Used in about 85% of food service establishments, fryers are an extremely popular commercial cooking appliance. A fryer is designed to cook chicken, fish, breaded vegetables, specialized pastries, French-fried potatoes, and other foods.

Commercial electric fryers can be used in any commercial food-preparation application:

  • Restaurants

  • Hotels

  • Commercial or demonstration kitchens

Fryer Components

While fryers may vary in purpose and design, they have standard components in common–a few of which provide opportunities for saving money and energy.


  • Some frypots are split into two sections so the operator can cook two different kinds of foods without transferring taste. Save energy costs and prolong oil life by turning off one side of the unit during slow periods.
  • Investing in a unit that has an insulated frypot or cabinet will reduce energy costs and keep the kitchen cooler.

Heat Source

Some more advanced gas units have fire tubes that extend through the frypot in order to transfer more heat to the oil. These fire tubes often contain baffles to improve heat transfer and reduce the amount of heat wasted by escaping up the flue.

Cold Zone

Most fryers have a cold zone, which is a small section of the frypot bottom extending below the heat source. The oil in this section is intentionally cooler than that in the cooking zone. In addition to preventing oil breakdown and lengthening cooking oil life, this design creates a natural convective flow of oil throughout the frypot so cooler oil continuously recirculates with hot oil. Allowing the oil to cool in this way further reduces breakdown and lowers maintenance costs.