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Deep Fryers

Commercial Deep Fryers in Toronto & Canada

When it's time to move past a countertop unit, our Deep Fryers collection covers full-size, floor-standing fryers built for a high-volume fry station. Vulcan carries the deepest lineup by far, from standard LG and 1GR Series gas fryers up to the high-efficiency PowerFry3 and PowerFry5 Series, spanning 35 to 90 lb oil capacity in gas or electric. Atosa's ATFS Series and Pitco's SG and VF Series round out the high-efficiency gas side, while Alpha, Omcan, and Imperial add both standard and open vat gas and electric options across the same capacity range. For fried chicken and other pressure-fried menu items, Broaster's electric and gas pressure fryers use a sealed lid to cook faster while locking in moisture, a genuinely different cooking method from a standard open fryer. Serving Vaughan and the wider GTA — including Toronto, Mississauga, Brampton, and Markham — Phoenix Food Equipment ships commercial deep fryers nationwide across Canada.

Frequently Asked Questions

Common questions we hear from operators.

What's the difference between a tube-type and an open vat deep fryer?

Most deep fryers, including Vulcan's LG and 1GR Series and Pitco's SG Series, are tube-type fryers, meaning the heating elements or gas tubes sit submerged in the oil at the bottom of the vat, which holds heat well and recovers temperature quickly after a big batch of frozen food drops in. Alpha's AOF-40 and AOF-50 are open vat fryers, meaning the bottom of the vat is completely open with no tubes in the way, which makes cleaning and oil filtering noticeably easier since there's nothing for breading and sediment to collect around. Tube-type fryers tend to suit high-volume kitchens that prioritize fast recovery time, while open vat fryers are worth considering if cleaning speed and oil life are a bigger priority for your operation.

What is a pressure fryer, and how is it different from a standard deep fryer?

A pressure fryer, like Broaster's 1600E, 1800E, and 2400E electric models or its gas-fired 1800 and 2400 Series, cooks food inside a sealed, locked lid instead of an open vat, building up pressure during the fry cycle that cooks food faster while locking in moisture, which is why pressure-fried chicken comes out juicier than open-fryer chicken with a similar amount of frying time. Broaster is the best-known name in pressure frying and built its whole brand around the technique, and its fryers range from a 21 lb capacity model up to a 63 lb floor model. A standard open fryer, like the rest of this collection, is still the faster and simpler choice for fries, wings, and most basket-fried menu items; a pressure fryer is worth the investment specifically if bone-in chicken or similar items are a core part of your menu.

What's a split vat fryer, and when do I need one?

A split vat fryer, like Alpha's AF-25/25 and AF-40/40, divides a single fryer cabinet into two separate, independently controlled oil wells instead of one large vat, which lets you fry two different menu items, like fish and fries, in separate oil without cross-contaminating flavors or needing two full fryers side by side. It's a common solution for a kitchen that needs to keep certain items, seafood, breaded items, or allergen-sensitive menu items, in dedicated oil but doesn't have the floor space or budget for two standalone units. If your menu doesn't require separating oil between items, a single vat fryer in the same total capacity is simpler to operate and typically the more cost-effective choice.