The ProLine countertop electric deep fryer is a compact single-tank unit built for cafes, concession stands, and back-of-house lines that fry in short bursts rather than all day. It sits on a countertop or equipment stand, plugs into a high-amperage outlet, and heats a 15-pound oil tank with an immersion element for fast, even recovery between drops. The stainless housing wipes down easily and the removable tank makes end-of-day filtering and cleaning straightforward.
Build and construction
The body is welded stainless steel with a cool-touch front and a deep cold zone at the base of the tank where crumbs settle away from the heating element. Two nickel-plated baskets with insulated handles hang from a front bar, and a digital thermostat holds the set temperature within a tight band so batches cook consistently. Because the element lifts clear of the tank, the whole frypot can be drained, wiped, and refilled without tools.
Everything that touches oil is stainless or nickel-plated, so the fryer resists corrosion through repeated heat-and-filter cycles. The basket hanger, tank lip, and drain are shaped so daily boil-out and filtering go quickly, and there are no hidden seams where old oil can collect and turn.
Specifications
| Specification | Detail |
|---|---|
| Oil capacity | 15 lb |
| Heat source | Electric, 5.7 kW immersion element |
| Voltage | 208–240V, single phase |
| Baskets | 2 nickel-plated with insulated handles |
| Output | ~65 lb/hr of fries |
| Thermostat range | 200–375 °F |
| Construction | Stainless steel, removable tank |
| Footprint | 15.5 × 21 in |
Frying capacity and recovery
A 15-pound tank suits a menu that runs fries, tenders, and appetizers alongside a main cooking line rather than a dedicated fry station. Electric elements sit directly in the oil, so recovery after a cold basket drop is quick and the fryer holds temperature well through a lunch rush. For operations that fry continuously across a full dinner service, a larger floor-standing tank is the better fit; for intermittent frying in a tight kitchen, the countertop unit delivers commercial output without the floor space or a gas line.
In a mixed kitchen the countertop fryer usually sits beside a griddle or range so one cook can work the whole station. Because it runs on electricity, it can go anywhere there is a suitable circuit, which makes it easy to add fry capacity to a menu without running a new gas line to the wall.
Installation and requirements
- Requires a dedicated high-amperage 208–240V circuit; confirm the outlet type before ordering.
- Place under a Type I hood if local code treats the fryer as grease-producing equipment.
- Leave clearance behind and beside the unit for airflow and safe oil handling.
- Filter the oil daily and keep the cold zone clear to extend oil life.
Day-to-day, the fryer rewards a simple routine: skim between batches, filter the oil once a day, and run a boil-out when the oil is changed. Keeping the cold zone clear and the element clean holds recovery where it should be, and a fryer treated this way delivers consistent results and long oil life across a busy week.
For a kitchen that fries in bursts and cannot spare floor space for a full fryer battery, the countertop electric model is a practical, mobile option. It brings genuine commercial capacity to a countertop, cleans up quickly, and needs only an electrical circuit rather than a gas connection and floor drain.
Part of our range: Commercial Deep Fryers.