Fryers are among the hardest-working machines in a kitchen, and the gas versus electric choice affects your running cost, your installation and how quickly you can serve.
Start with volume
Fry volume decides tank size more than fuel does. The PKE range starts with 6 litre counter-top tanks, suits busy counters with 11 to 20 litre electric models, and goes up to 28 litre floor-standing fryers with two tanks and four baskets. A pressure fryer holds 25 litres and is built for bone-in chicken.
A tank that is too small forces you to fry in small batches during rush hour, while a tank that is far too large wastes oil.
Recovery and speed
When cold food goes into hot oil, the oil temperature drops, and the time it takes to climb back is called recovery. Gas burners deliver a lot of heat quickly, so gas fryers generally recover fast, which matters when baskets go in one after another. Electric elements can also perform well, especially in models with a high kW rating for their tank size, so compare the printed power against the tank capacity.
Running cost and supply
Where LPG is easy to get, gas is often cheaper per hour of frying. Electric fryers avoid the gas connection and the storage of cylinders, but they draw a lot of power. Several floor-standing electric models need 380V three-phase, so check your supply and use the load calculator on this site before you commit.
Installation and safety
Gas fryers need a proper connection, ventilation and a regulator, and both kinds belong under an extraction hood. Never leave a hot fryer unattended, and keep water away from hot oil.
Oil care
Filter oil daily and replace it when it darkens, smells or foams. Clean the tank when it is cool. Good oil care protects flavour and the fryer.
Summary
Choose gas for fast recovery where LPG is easy to get. Choose electric where you have a strong supply and want simple installation. In both cases, size the tank to your busiest hour.
