Commercial Fryers & Grills

About Commercial Fryers & Grills

Commercial fryers and grills handle the highest-volume, highest-heat work in a kitchen. Deep fryers range from countertop units for light-duty menus to 50+ lb floor fryers and multi-battery banks with built-in filtration for fry-heavy concepts. Grills span flat-top griddles, charbroilers (radiant and lava rock), and panini or clamshell presses. Gas floor fryers dominate full-service kitchens, while electric countertop fryers and griddles are staples in concession stands and food trucks.

Because fryers and grills are workhorses with simple mechanicals, well-maintained used units are one of the safest secondhand purchases in food service — there is less to fail than in refrigeration or automated equipment, and rebuild parts are cheap and available.

What to Look for When Buying Used Fryers & Grills

On fryers, inspect the fry pot for pitting, weld repairs, or oil seepage around the drain valve, and ask about recovery time — a tired burner train or scaled heat exchanger shows up as slow recovery between baskets. Frymaster, Pitco, Dean, and Henny Penny units hold value because parts and service techs are everywhere. On griddles, check the plate for deep scoring or crowning; on charbroilers, verify all burners produce an even flame. As with all cooking equipment, match gas type and voltage to your utilities before you buy.