Commercial fryer size is the oil capacity of the frypot, in pounds of shortening, not the weight of food it can cook. A 50 lb fryer holds about 50 lb (25 liters) of oil. It shapes frying area, basket count, recovery and the cost of every oil change. This guide uses Frymaster and DEAN spec sheets to show what 35, 40, 50 and 80 lb fryers actually produce, then covers fuel, power, filtration and the hood. For the wider kitchen picture, start with our commercial kitchen equipment guide.
What the commercial fryer size rating means
Every frypot has a fill line, and the lb rating is the shortening it takes to reach it. More oil usually means a bigger frying area and less temperature drop when a cold basket goes in. Production, though, is set mostly by burner or element input, not just by oil volume. That is why makers now sell oil-conserving fryers that match a larger pot while using less oil.
- 35 to 43 lb: entry-level single fryers for low to moderate volume, sides and appetizers.
- 50 lb: the standard full-size pot most restaurants run.
- 60 to 80 lb and up: 18 in x 18 in or 18 in x 14 in pots for chicken, fish and high-volume fries.
40 lb vs 50 lb fryer: production by the spec sheet
Frymaster publishes French fry output for its DEAN value line in the DEAN Family of Fryers brochure, and for the RE80 on its RE80 product page. Treat these maker figures as best case.
| Model | Oil capacity | Input | Fries per hour (maker figure) |
|---|---|---|---|
| DEAN SR114E (electric) | 40 lb | 14 kW | 56 lb |
| DEAN GF14 (open pot gas) | 40 lb | 100,000 BTU/hr | 57 lb |
| DEAN SR152G (tube gas) | 50 lb | 120,000 BTU/hr | 60 lb |
| DEAN GF40 (open pot gas) | 50 lb | 122,000 BTU/hr | 69 lb |
| Frymaster RE80 (electric) | 80 lb | 17 kW | up to 84 lb |
| DEAN SR162G (tube gas) | 75 lb | 150,000 BTU/hr | 86 lb |
The gap between a 40 lb and a 50 lb fryer is real but modest: in these figures, 3 to 12 lb more fries per hour. The bigger jump comes from an 18 in pot. Frymaster also rates the RE80 at 83% ASTM energy efficiency on that page.
Oil-conserving pots blur the size labels. Frymaster’s ESG35T page says the 35 lb, 70,000 BTU/hr tube fryer matches the output of a traditional 45 lb fryer while using 10 lb less oil per fill. Its 1814 spec sheet says two 63 lb 1814 frypots deliver the output of three standard 50 lb frypots while using 10 to 15% less hood space.
Tube, open pot or flat bottom
- Tube fryers (DEAN Super Runner, Frymaster ESG35T) run heat tubes through the oil and have a cold zone underneath that catches crumbs. They suit breaded and battered food, which drops a lot of sediment.
- Open pot fryers (DEAN GF, Frymaster MJ, H55, RE) heat the pot from outside, so the vat is easy to wipe down and you can see sediment build up. Frymaster’s GF14 spec sheet notes the sediment zone is smaller than on a tube fryer, so filter more often.
- Flat bottom fryers are for wet-battered or floating food such as tempura, funnel cake and doughnuts, which would stick to tubes. Ask us if you need one.
Split pot vs full pot
A split pot divides one frypot into two halves with separate controls. On the Frymaster H55 a full pot holds 50 lb and each split half 25 lb, per the H55 spec sheet. Split pots let you keep fish away from fries, run a gluten-conscious or allergen-aware vat, or shut one side down on slow shifts. You give up the room to cook big pieces like bone-in chicken. The Frymaster PH155-2C split pot fryer is the liquid propane version of this layout.
Gas vs electric commercial fryer
Gas fryers are rated in BTU per hour. Many value models, like the DEAN SR52G Super Runner and DEAN GF40 open pot fryer, use millivolt controls and need no electrical connection at all. Order the right gas: natural gas and liquid propane units are separate SKUs.
Electric fryers are rated in kW and need the right voltage and phase. Frymaster’s RE14 spec sheet lists a 14 kW pot at 39 A on 208 V three phase, 34 A on 240 V three phase and 17 A on 480 V, but 67 A and 59 A on single phase. The 17 kW RE80 pulls 48 A, 41 A and 21 A on three phase. Frymaster also notes that 480 V models come with a separate 120 V cord for the controller, filter pump and basket lifts. Have your electrician confirm your service first; the Frymaster RE14TC-SD (240 V, three phase, 14 kW) is one example of how our listings spell out voltage and phase.
For efficiency, ENERGY STAR says certified standard vat gas fryers are about 30 percent more efficient than standard models and certified standard vat electric fryers about 17 percent, and its specification requires at least 50 percent cooking efficiency for gas and 80 percent for electric.
Built-in filtration and oil conservation
Oil is the running cost that grows with fryer size. Filtering daily extends oil life, and you can do it two ways:
- Built-in filtration: in Frymaster model numbers an FP prefix usually marks the filter version (FPRE180 vs RE180). The RE80 spec sheet lists built-in manual filtration with an 8 GPM pump. The Frymaster FPRE180 80 lb electric fryer is that filtered version. FilterQuick and 1814 oil-conserving models such as the Frymaster 11814EF go further on oil savings.
- Portable filter: one rolling filter can serve a line of value fryers. The Frymaster PF50S is a 50 lb portable filter with gravity drain, 120 V and 1/3 hp per our listing.
- Disposal: a shortening disposal unit like the Frymaster PSDU50 lets staff drain hot oil and wheel it to the rendering container instead of carrying buckets.
Hood, clearances and fire code
Frymaster’s spec sheets state that NFPA Standard No. 96 must be followed when installing any fryer, call for 36 in of front clearance and 6 in from combustibles at the sides and rear, and say do not curb mount. Fryers produce grease-laden vapor, and fire authorities generally require a Type I hood with fire suppression over them. As one example, the Unified Fire Authority in Utah requires a Type I hood over appliances that produce grease-laden vapors, 16 in between a fryer and adjacent open flames (unless an 8 in baffle is installed), and a Class K extinguisher within 30 ft of the fryer. Your local code and fire marshal have the final word. Residential hood math does not apply, but our range hood CFM guide explains the airflow basics.
How many fryers does a restaurant need?
Size from your peak hour. Estimate pounds of fried food in your busiest hour, divide by the maker’s output per pot, and round up. Our math: 150 lb of fries at peak, divided by 60 lb per hour for a 50 lb SR152G, is 2.5, so three pots. Then add vats for anything that should not share oil, such as fish, allergen-free items or a sweet menu. Budget value fryers at the Frymaster ESG35T end for light duty, and filtered 50 to 80 lb pots for a fry-heavy menu. Browse all models on our Frymaster brand page, and see our drop-in cold food well guide for the cold side of the line.
Frequently asked questions
What size fryer does a small restaurant need?
Most start with one or two 40 to 50 lb pots. By Frymaster’s figures a 50 lb DEAN fryer produces 60 to 69 lb of fries per hour, enough for many small menus.
Is a 40 lb vs 50 lb fryer a big difference?
In Frymaster’s DEAN figures, 3 to 12 lb more fries per hour. Pick 50 lb for larger items or long rushes.
How often should fryer oil be filtered?
Daily on a busy line, more often with breaded food.
Do electric fryers need three phase power?
Not always, but single phase draws far more amps. Check the voltage code against your panel.
Need help matching a fryer to your menu and utilities? Call 866-777-2590 (Mon to Fri, 9AM to 6PM PST). Returns follow our return and refund policy.
