Floor model fryers are most common and can have pot sizes ranging from 35-110 pounds of oil.Open-Pot refers to the heating area being element free or unobstructed. Electric models use a foldable element that can be moved for easy cleaning. Gas models use gas burners outside the fry pot. Open pots allow for easier cleaning, but have smaller “cold zones” (the area in which sediment can collect without burning and aging your oil) so they are not ideal for high sediment or specialty frying
• Well suited for most frying applications. (Fries, Wings, Cheese Sticks, etc)
• Low price point.
• Easiest to clean.
• Small cold / sediment zone. (Not suitable for specialty frying).
Tube fryers are suited for the same application as open-pot fryers, but the larger cold zone allows them to be used for specialty product as well. These fryers have elements submerged in the oil which are permanently fixed, which means cleaning can be more difficult.
• Widest range of frying applications. (Chicken, Onion blossoms, fish, etc)
• Large cold zone for collection of sediment.
• Higher price point than open-pot fryers.
• Difficult to clean