If you’re running a restaurant with fried food on the menu, your fryer is doing a lot of the heavy lifting. But beyond the price tag, how much is it actually costing you day to day? The answer depends on a few key factors. And if you’re not paying attention to them, you could be pouring money down the drain — or into the oil vat.
Let’s break down the real cost of owning and operating a commercial fryer, and where the biggest savings (or losses) tend to show up.
1. Oil Usage: The Big One
Oil is the most obvious recurring cost, and also one of the most expensive. Depending on your volume, you could be replacing oil every day or every few days. At $40 to $60 per jug, that adds up fast.
The main reasons oil breaks down come down to six culprits: carbon (burned food bits), heat, air, moisture, salt, and soap — also known as CHAMSS. Staying on top of a few simple habits can make a big difference. Skim regularly, don’t overheat your oil, keep fryers covered when not in use, salt food away from the vat, and use the right cleaning products.
Click here to read more about the enemies of oil and how to avoid them.
Here’s the difference:
A standard fryer can use up to 50% more oil than a low-oil-volume model. That’s why more operators are switching to Henny Penny fryers that use less oil but cook just as efficiently. Add in daily filtration and powder-based oil treatments like Henny Penny’s Prime Filter Powder, and your oil can last up to twice as long.
What to look for: Fryers that filter automatically and extend oil life. You’ll get better food and save money doing it.
2. Energy Costs: Gas vs. Electric
Gas is usually cheaper than electricity, but it’s not always the better deal. Check out our blog post Gas or Electric – what’s right for you for more details.
- Gas fryers heat up quickly and work well for high-volume menus. However, they lose more heat to the kitchen, which can drive up your HVAC costs.
- Electric fryers are more efficient in how they heat the oil. In many areas, they’re now the better option over time, especially with cities limiting gas in new kitchens.
Your local utility rates and building codes will help determine which option makes more sense. We help operators compare the costs every week.
3. Labor: Time Is Money
Every minute your team spends scrubbing fryers or waiting for oil to cool is time they’re not spending on prep or service. That’s where better fryer design makes a difference.
Newer models are built to reduce cleanup time, filter automatically, and keep operation simple. That means less training, fewer mistakes, and less burnout from the messiest job in the kitchen.
And yes, Henny Penny is the leader in these labor-saving technologies.
4. Downtime and Repairs
A cheap fryer isn’t really cheap if it breaks during a Friday night rush.
The true cost of downtime isn’t just the repair. It’s the missed orders, the comped meals, and the bad reviews. Buying equipment that holds up, backed by reliable local service, is one of the smartest ways to save money in the long run.
At HP Sales Northeast, we include delivery, install, and training at no extra cost. We also have Henny Penny-trained techs across the region, ready when you need them.
5. Resale and Longevity
A high-quality fryer can last seven to ten years if you take care of it. Some of our customers are still using fryers they bought over a decade ago. And when it’s time to upgrade, equipment from a trusted brand keeps its value better than off-brand models.
Once upon a time, Henny Penny held a contest to find the oldest fryer in operation. Surprising no one, it was a 45 year old electric pressure fryer!
Final Thoughts
You’re not just buying a fryer. You’re taking on years of oil, energy, labor, and service costs. Spending smart at the start can save you thousands over the life of the machine.
Want to see the difference for yourself? Come by our demo kitchen in Mount Laurel. Bring your menu. We’ll fire up the fryers and cook it together.
Want help comparing fryer costs in your kitchen?
Contact HP Sales Northeast or schedule a demo. We’re here to walk you through it.