A commercial gas fryer is the workhorse of most busy fry stations, delivering high output and fast recovery during the rush. Babak Food Equipment offers gas floor fryers, high-efficiency fryers, multi-tank batteries and countertop gas deep fryers for restaurants, pubs, fish-and-chip shops, food trucks, hotels and institutional kitchens across Vancouver and British Columbia – from brands such as Vulcan, Hot Zone, Royal and Imperial.
Types of commercial gas deep fryers
Tube-type gas fryers
Tube-type fryers run heat tubes through the oil and leave a deep cold zone below, where crumbs and sediment settle without burning. They handle breaded and battered products well and are the most popular style for restaurants.
Open-pot gas fryers
Open-pot fryers heat the tank from the outside, leaving the inside clear. That makes them very easy to clean and a good fit for fries and lightly breaded foods.
Flat-bottom fryers
Flat-bottom fryers have a shallow pan for floating products such as donuts, tempura and funnel cakes, which need room to cook and turn without baskets.
High-efficiency gas fryers
High-efficiency models use advanced burners and heat exchangers to put more of each BTU into the oil. They cost more up front but can noticeably reduce gas use in kitchens that fry all day.
Countertop gas fryers and fryer batteries
Countertop gas deep fryers suit concession stands and smaller kitchens. At the other end, fryer batteries join two or more floor fryers, often with a shared filtration system, for very high volume.
Compare all fuel types in our commercial fryers category, or see electric fryers if gas isn’t available at your site.
How to choose a commercial gas floor fryer

Oil capacity: most gas floor fryers hold about 35–90 lb of oil. Single-tank 40–50 lb fryers are the most common size for restaurants.
BTU input: higher input means faster recovery. Typical gas floor fryers run about 90,000–150,000 BTU/hr.
Natural gas or propane: gas fryers are built for one fuel. Confirm natural gas or propane (LP) before you order, and have a licensed gas fitter make the connection.
Ventilation: every gas fryer must sit under a commercial hood with fire suppression and proper clearances.
Controls: millivolt controls are simple and need no power; solid-state or computer controls give more accurate temperatures and programmed cook times.
Filtration: built-in filtration or a portable filter machine extends oil life and keeps food quality consistent.

Natural gas vs. propane fryers

Natural gas fryers connect to the building’s gas line and are the standard choice for most restaurants in Metro Vancouver.
Propane (LP) fryers are common in food trucks, concessions and rural sites without a gas main. Many models can be ordered for propane or converted with the correct kit by a qualified technician.

Why buy your gas fryer from Babak Food Equipment?
Babak Food Equipment has been equipping kitchens for more than 20 years and holds a 4.9★ Google rating from 380+ reviews. Our team can help you compare models, choose the right oil capacity and fuel type, and check your gas supply and hood before you buy. Delivery and installation options are available across BC – details and costs are discussed when you order. Complete the line with breading tables and dump stations, or ask about certified used restaurant equipment.
Gas fryer types at a glance
TypeTypical oil capacityBest forTube-type floor fryerAbout 35–90 lbBreaded chicken, fish, mixed menusOpen-pot floor fryerAbout 35–50 lbFries, light breading, easy cleaningFlat-bottom fryerVaries by modelDonuts, tempura, funnel cakesCountertop gas fryerAbout 15–30 lbConcessions, small kitchens
Frequently asked questions
Is a gas or electric fryer better for a restaurant?
Gas fryers are the usual choice for high-volume restaurants because they offer strong output and often lower operating cost. Electric fryers are a good alternative where gas isn’t available or precise control matters most.
Can a commercial gas fryer run on propane?
Yes, many models are available for propane, and some can be converted with the manufacturer’s kit. Conversion must be done by a qualified gas technician.
What size gas fryer do I need?
A single 40–50 lb fryer suits many restaurants. Busy fry menus often add a second fryer or a split-pot model so different foods don’t share oil.
How long does fryer oil last in a gas fryer?
With daily filtering and good practices, oil often lasts several days to over a week. Volume, food type and temperature all affect oil life.
Do you have used commercial gas fryers?
We offer certified pre-owned equipment when available. Browse our used restaurant equipment or ask our team about current options.
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.