A dependable commercial fryer turns out crisp fries, chicken, fish and appetizers fast enough to keep up with a full dining room. Babak Food Equipment offers gas and electric floor fryers, countertop fryers, oil filtration machines and breading stations for restaurants, pubs, cafés, food trucks, hotels and institutional kitchens across Vancouver and British Columbia – from brands such as Vulcan, Hot Zone, Atosa and Royal.
Types of commercial fryers
Gas fryers
Commercial gas fryers are the most common choice for high-volume frying. Floor models with tube-type or open-pot designs heat quickly, recover fast between baskets and can usually be set up for natural gas or propane.
Electric fryers
Commercial electric fryers place the heating elements directly in the oil, so they transfer heat efficiently and hold temperature precisely. They suit kitchens without gas and are easy to lift out and clean.
Countertop fryers
Countertop deep fryers give cafés, bars, concession stands and food trucks frying capacity in a small footprint. Single- and double-tank models are available.
Ventless fryers
Ventless fryers use built-in filtration and fire suppression so they can run in locations without a traditional hood, where local code allows. We are an authorized dealer for Giles, a leading name in ventless frying, and can also help with ventless hoods.
Oil filtration machines
Oil filtration machines remove crumbs and sediment from frying oil so it lasts longer and food tastes cleaner – one of the quickest ways to cut oil costs.
Breading tables and dump stations
Breading tables and dump stations complete the fry line, giving staff a dedicated place to bread product and to hold and salt food after frying.
How to choose a commercial deep fryer

Oil capacity and output: estimate how many pounds of fries or chicken you cook at peak. Countertop fryers typically hold about 10–30 lb of oil; floor fryers about 35–90 lb.
Gas or electric: gas fryers offer high output and lower operating cost in many locations; electric fryers offer precise control and simpler installation where gas isn’t available.
Natural gas or propane: confirm your fuel type before ordering, since gas fryers are set up for one or the other and must be connected by a licensed gas fitter.
Voltage and phase: electric fryers often need 208 or 240 V service, sometimes three-phase – check your panel first.
Ventilation: standard fryers must sit under a commercial hood with fire suppression; ventless fryers are an option where a hood isn’t practical.
Filtration and cleaning: built-in or portable filtration, a large cold zone and easy-drain valves extend oil life and simplify closing.

Why buy your commercial fryer from Babak Food Equipment?
With more than 20 years in business and a 4.9★ Google rating from 380+ reviews, our team can help you size the right fryer, compare gas, electric and ventless options and check your gas, power and ventilation before you buy. Delivery and installation options are available across BC – details and costs are discussed when you order. Need to hold fried food? See our rethermalizers, or ask about certified used restaurant equipment.
Commercial fryer types at a glance
TypeTypical oil capacityBest forCountertop fryerAbout 10–30 lbCafés, bars, food trucks, low volumeGas floor fryerAbout 35–90 lbRestaurants, pubs, high-volume fryingElectric floor fryerAbout 35–85 lbKitchens without gas, precise controlVentless fryerVaries by modelLocations where a hood isn’t practical
Frequently asked questions
What temperature should a commercial fryer be set at?
Most foods are fried at about 325–375°F (163–191°C). Fries are commonly cooked around 350–360°F (177–182°C), while thicker items like bone-in chicken often fry a little lower so the inside cooks through.
Are there commercial air fryers?
Yes, some manufacturers make commercial-grade air fryers and high-speed ovens with an air-fry function. For restaurant volume and a classic crispy result, most kitchens still rely on a deep fryer.
What is the best commercial fryer?
The best fryer matches your volume, fuel type and space. Vulcan gas fryers are a popular choice for busy restaurants, while ventless fryers suit sites without a hood.
Do commercial deep fryers need a hood?
Yes, standard gas and electric fryers produce grease-laden vapour and must be installed under a commercial hood with fire suppression. Ventless fryers with built-in filtration may be allowed without one, depending on local code.
How often should fryer oil be filtered?
Many kitchens filter at least once a day, and busy fry stations filter several times a day. Regular filtering extends oil life and keeps food quality consistent.
Availability, pricing, warranty terms, delivery and installation are confirmed at the time of purchase – request a quote on any model or call our team at (604) 566-9747.