Gas vs Electric Deep Fryers: Which Is Better for a Commercial Kitchen?

How Gas Deep Fryers Work

Gas fryers use burner tubes or infrared elements underneath or around the oil tank, powered by natural gas or LPH. They heat up fast, stay hot and keep pushing through a service without breaking a sweat.

A gas fryer is typically what you’ll find in takeaway or charcoal chicken shops, as the raw heating power is exactly what’s needed for so many back-to-back hours.

Top Benefits of Gas Fryers

• Fast heat-up times with strong, sustained output during long services.
• Superior heat recovery between back-to-back batches.
• Lower energy costs in high-volume commercial kitchens
• Built for peak-hour pressure without dips in performance.

To install a gas fryer, you need a certified gas line, a commercial exhaust hood and compliance with Australian gas safety standards. If your kitchen is already set up for gas, you’re all set, but if not, there may be additional costs.

How Electric Deep Fryers Work

Commercial electric fryers use immersed heating elements that sit directly inside the oil. As the element comes in direct contact with the oil, you get precise, even temperature control, which can be a challenge for gas models.

It’s often the best deep fryer for restaurants serving crumbed prawns, tempura batter or anything where a few degrees either way can affect the results.

Strengths of an Electric Deep Fryer

• Accurate and even temperature.
• No gas line needed, just a power point or hardwired connection.
• Typically a lower upfront purchase cost.
• A practical fit for most existing commercial kitchens.

There are also different types of electric deep fryers, including smaller benchtop electrical models that run from a standard power point. These are more common in cafés, food trucks or market stall setups.

Heat Recovery: Why It Matters During Service

Most cooks and chefs will have experienced the painful drag of waiting for oil to come back up to temperature after dropping a full basket of frozen chips into the fryer. Meanwhile, the orders are still piling up, and mains are sitting waiting.

The best deep fryer for restaurants that continuously fry food will be one with the best heat recovery. This is typically a gas fryer, as it’s known for faster recovery times. For a business with less frying demand, like a café, an electric fryer may be perfectly fine.

Running Costs: Gas vs Electricity in Australia

The varying costs of electricity and gas prices between Australian states make it a little difficult to define the most affordable commercial deep fryer to run. However, in general, natural gas costs less per unit of energy than electricity in most states. For a kitchen running their fryer the full trading window, like a fish and chip shop, pub or takeaway shop, this can stack up quickly.

For businesses with lighter use, the lower running costs may not justify the higher installation costs of a gas vs an electric deep fryer. It also depends on whether you run on LPG or reticulated natural gas, as LPG can cost more. So, it’s always worth doing math for upfront and ongoing running costs before you make a choice.

Installation and Ventilation Requirements

Many commercial kitchen operators choose a fryer fuel type based on performance, leaving the installation logistics for later. It’s worth flipping this around, or at least considering it before you invest.

If your venue is already set up for gas, the installation should be quite straightforward. It’s if you don’t that the conversation changes. Gas installations require a licensed gas fitter, a commercial exhaust hood and a standard compliance sign-off, which can add to costs if you weren’t expecting them.

Electric fryers are simpler again, which is especially helpful for food trucks, kiosks or smaller tenancies where gas just isn’t an option. Benchtop models can just be plugged straight into a power point. For larger, freestanding units, you’ll need three-phase power, although most kitchens are already equipped with this these days.

Benchtop vs Freestanding: Choosing the Right Size

Performance and fuel type aside, the fryer you invest in also needs to fit in your kitchen and work for the volume you serve. Before investing in a fryer, it’s a good idea to consider:

• How many hours a day your fryer will be running
• If fried foods are a centrepiece of your menu
• How much bench or floor space you have available
• How many baskets you need
• How much you can budget for purchase and installation

When you have less space and a tighter budget, a benchtop electric fryer will allow you to fit a unit on your prep bench. This is popular in cafés, food trucks and where frying is a smaller part of the menu.

Freestanding fryers are designed for kitchens that fry hard and fry often. They have a higher oil capacity and more basket options, giving you more frying flexibility. For anyone looking for the best deep fryer for restaurant use, freestanding is a good place to start.

Shop Commercial Deep Fryers at AGC Equipment

Choosing the right fryer will make sure your kitchen runs like a dream. Browse AGC Equipment’s range of commercial freestanding and benchtop fryers to compare models.