Open vs. Pressure vs. Tube Deep Fryers: The Commercial Kitchen Dilemma You Didn’t Know You Had

I’ll admit it, I used to think a deep fryer was just a deep fryer. A vat of hot oil, some baskets, maybe a timer if you’re fancy. Then I walked into a high-volume chicken joint in East Nashville last year and saw three *different* types of fryers humming side by side, each handling a different part of the menu. The owner, a guy named Rick who’d been frying since the ‘90s, laughed when I asked why. “Same reason you don’t use a butter knife to carve a turkey,” he said. That’s when I realized: commercial deep fryers aren’t one-size-fits-all. And if you’re outfitting a kitchen, or just curious why your fries taste different at every restaurant, this is the rabbit hole you didn’t know you needed to dive into.

Here’s the thing: open fryers, pressure fryers, and tube fryers aren’t just variations on a theme. They’re fundamentally different tools designed for different jobs. An open fryer might be perfect for your crispy falafel, but it’ll turn your fried chicken into a greasy mess. A pressure fryer? That’s your golden-ticket machine for juicy, fall-off-the-bone dark meat, but try using it for donuts, and you’ll regret it. And tube fryers? They’re the unsung heroes of high-volume operations, the workhorses that keep oil fresher longer and cranks out consistent product all day. But they’re not without their quirks.

So how do you choose? That’s what we’re breaking down today. I’ve spent the last two months talking to chefs, equipment reps (shoutout to the team at Chef’s Deal for tolerating my endless questions), and even a food scientist who specializes in oil degradation. I’ve fried everything from tempura to turkey legs in these machines, burned a few batches (RIP, my first attempt at pressure-fried wings), and come out the other side with a framework for understanding which fryer does what, and why it matters. By the end of this, you’ll know:

• How each fryer type affects texture, moisture retention, and oil absorption (spoiler: this is why your fries are soggy)
• The hidden costs of oil turnover, energy use, and maintenance that no one talks about until you’re knee-deep in receipts
• Which fryer is the “Swiss Army knife” of the bunch (and why that might not be a good thing)
• How to match the fryer to the menu, because a pizzeria and a soul food spot shouldn’t be using the same equipment

Fair warning: This isn’t a quick “buy this one” guide. It’s a deep dive into the why behind the what. And if you’re like me, you’ll walk away realizing you’ve been underestimating your fryer your whole life.

The Great Fryer Showdown: Open vs. Pressure vs. Tube

1. Open Fryers: The Classic (But Flawed?) Workhorse

Let’s start with the one you probably picture when you hear “deep fryer”: the open fryer. It’s the standard issue of commercial kitchens, a big, open vat of oil with baskets that dip in and out. You’ve seen ‘em at every diner, food truck, and fast-food joint. They’re simple, relatively cheap, and can handle just about anything. But here’s the catch: “just about anything” doesn’t mean “everything well.”

Open fryers work by submerging food in hot oil at atmospheric pressure (hence the name). The oil temperature typically ranges from 325°F to 375°F, depending on what you’re cooking. The lack of a lid means moisture escapes freely, which is great for crispy foods but terrible for anything that needs to retain juiciness. Ever wonder why some fried chicken is dry inside? Blame the open fryer. The oil also degrades faster because it’s exposed to oxygen and food particles constantly.

Pros of Open Fryers:

• Versatility: Can fry everything from fries to fish to churros (though not always optimally).
• Speed: No pressure buildup means shorter cook times for some items.
• Ease of use: Minimal training required; even a new hire can operate one.
• Lower upfront cost: Typically the cheapest option, especially for smaller operations.

Cons of Open Fryers:

• Oil degradation: Open exposure to air and food particles means oil breaks down faster, requiring more frequent changes (and higher costs).
• Inconsistent results: Without pressure, moisture loss is unpredictable. Some items dry out; others absorb too much oil.
• Safety risks: Open vats of hot oil are, well, open vats of hot oil. Splashes and spills are more common.
• Limited capacity: For high-volume ops, you’ll need multiple units, which eats up kitchen space.

Best for: Quick-service restaurants, food trucks, operations with diverse menus (but not high-volume frying), or places where initial cost is a major factor. Think: taco stands, pizzerias (for appetizers), or small diners.

Real-world example: A local Nashville hot chicken spot I frequent uses open fryers for their tenders and fries but switches to pressure for their whole birds. The owner told me the open fryer gives the tenders that extra-crispy crust they’re known for, but the pressure fryer is non-negotiable for the juicy dark meat. It’s a trade-off, but it works for them.

2. Pressure Fryers: The Secret Weapon for Juicy, Fall-Off-the-Bone Magic

If open fryers are the pickup trucks of the fryer world, reliable, straightforward, but not fancy-pressure fryers are the sports cars. They’re specialized, high-performance, and they’ll make your food taste like it was cooked by a grandma who’s been frying chicken since the Eisenhower administration. The key difference? They seal in moisture under pressure, which means juicier results and a completely different texture.

Here’s how it works: The fryer is sealed with a lid (think of a giant pressure cooker), and as the oil heats, steam builds up inside, increasing the pressure. This raises the boiling point of water in the food, so instead of escaping as steam, it stays trapped, cooking the food from the inside out. The result? Meat that’s tender and juicy inside with a crispy exterior-the holy grail of fried chicken, turkey, or even certain seafood dishes.

But, there’s always a but, pressure fryers are ot one-size-fits-all. They excel at large, dense proteins (chicken pieces, turkey legs, pork chops) but are overkill for delicate items like tempura or donuts. The pressure can also make some foods greasier if not managed correctly. And let’s talk about the learning curve: these things are finicky. Too much pressure? Your chicken turns to mush. Too little? It’s no better than an open fryer. I ruined three batches of wings before I got the hang of it.

Pros of Pressure Fryers:

• Unmatched juiciness: The pressure locks in moisture, making it ideal for poultry and meats that tend to dry out.
• Faster cooking times: The combination of heat and pressure cooks food up to 30% faster than open frying.
• Less oil absorption: Because the food isn’t in the oil as long, it absorbs less, which can offset some of the higher upfront costs.
• Extended oil life: The sealed environment reduces oxidation, so oil lasts longer between changes.

Cons of Pressure Fryers:

• Limited versatility: Great for meats, terrible for most everything else. Try frying fries in one, and you’ll end up with sad, soggy sticks.
• Higher cost: Both the equipment and maintenance are pricier. A commercial pressure fryer can run $5,000–$15,000, depending on size and features.
• Safety concerns: Pressurized hot oil is no joke. These require training and strict protocols to avoid accidents.
• Longer recovery time: After opening the lid, the fryer needs time to rebuild pressure, which can slow down service during rushes.

Best for: Soul food restaurants, chicken-focused QSRs (think Popeyes, Raising Cane’s), BBQ joints with fried sides, or any operation where juicy, tender fried meats are the star. If your menu is 80% fried chicken, this is your machine. If it’s 20% chicken and 80% other stuff? Maybe not.

Fun fact: The pressure fryer was invented in the 1950s by a guy named Brockett Boone, who was trying to replicate the texture of his grandmother’s fried chicken. He sold the patent to Church’s Chicken, and the rest is history. Now, brands like Henny Penny and Pitco dominate the market, but the principle remains the same: pressure = juiciness.

3. Tube Fryers: The High-Volume, Oil-Saving Marvel (That Nobody Talks About)

If open fryers are pickup trucks and pressure fryers are sports cars, tube fryers are the semi-trucks of the frying world. They’re built for volume, efficiency, and consistency, and they’re the unsung heroes of fast-food chains and large-scale operations. Yet, most small restaurant owners don’t even know they exist. Why? Because they’re overkill unless you’re frying a lot of the same thing, all day, every day.

A tube fryer gets its name from the tubular heating elements that run through the oil vat. These tubes heat the oil more evenly and efficiently than traditional open fryers, and they’re often paired with a filtration system that continuously cleans the oil during operation. The result? Longer oil life, faster recovery times, and more consistent temperatures-critical for high-volume frying.

But here’s the kicker: tube fryers are specialized. They’re not great for small batches or varied menus. They shine when you’re frying the same thing repeatedly, think fries, chicken nuggets, or onion rings-because the oil stays cleaner longer, and the temperature remains stable. I visited a regional burger chain’s commissary kitchen last month, and they had six tube fryers running nonstop, each dedicated to a single menu item. The oil in their fry fryer had been in use for three days and still looked cleaner than my open fryer oil after eight hours.

Pros of Tube Fryers:

• Oil efficiency: The filtration system and even heating mean oil lasts 2–3 times longer than in open fryers.
• High volume capacity: Designed for back-to-back frying with minimal temperature drop.
• Consistency: Precise temperature control means every batch comes out the same.
• Lower operating costs: Less oil waste and energy-efficient heating elements save money long-term.

Cons of Tube Fryers:

• Limited flexibility: Not ideal for varied menus or small batches. You’re committing to frying one or two things, all day.
• Higher upfront cost: A commercial tube fryer can run $8,000–$20,000, plus installation and ventilation upgrades.
• Maintenance complexity: The filtration systems require regular cleaning and upkeep.
• Space requirements: These are big, heavy machines. Not suited for small kitchens.

Best for: Fast-food chains, large casual dining restaurants, commissary kitchens, or any operation where frying is a major production line. If you’re serving 100+ orders of fries per hour, this is your machine. If you’re a mom-and-pop shop with a rotating menu, probably not.

Industry secret: Many national chains use tube fryers not just for efficiency, but for brand consistency. McDonald’s, for example, uses tube fryers in most locations because they can replicate the exact same fry texture in Tokyo as they do in Tennessee. The oil filtration also helps them meet corporate sustainability goals by reducing oil waste.

4. The Oil Question: Which Fryer Saves You Money Long-Term?

Here’s where things get messy, literally. Oil is one of the biggest hidden costs in commercial frying, and the type of fryer you choose dramatically impacts how often you’re dumping and replacing it. Let’s break it down:

Open Fryers: Oil degrades fastest here. Between oxidation (from exposure to air) and food particle contamination, you’re looking at oil changes every 1–3 days in high-volume settings. That’s not just the cost of the oil, it’s the labor to filter or replace it, the disposal fees, and the downtime during service. I ran the numbers for a friend’s food truck: he was spending $1,200/month on oil for two open fryers. After switching to a tube fryer for his fries, he cut that to $400/month.

Pressure Fryers: The sealed environment slows oxidation, so oil lasts longer-3–5 days in most cases. But here’s the catch: pressure frying can break down oil faster in some cases because of the higher temperatures and steam. You’ll still save compared to open fryers, but not as much as you might think. The real savings come from reduced food waste (since the product is juicier and more consistent), but that’s harder to quantify.

Tube Fryers: The clear winner for oil efficiency. With built-in filtration and even heating, oil can last 5–7 days or longer. One chain I spoke to changes their tube fryer oil once a week, compared to daily changes in their open fryers. Over a year, that’s a saving of $10,000+ per fryer in oil costs alone.

But, because there’s always a but-the upfront cost of a tube fryer is steep. You’re looking at $8,000–$20,000 for a quality unit, plus installation. An open fryer might cost $2,000–$5,000. So the question isn’t just “which fryer saves oil?” but “how long until the savings offset the initial investment?” For a high-volume operation, that might be 6–12 months. For a small restaurant, it could take years, if ever.

Pro tip: If you’re torn, consider a hybrid setup. Many restaurants use a tube fryer for high-volume items (fries, nuggets) and an open or pressure fryer for specialty items. This balances efficiency with flexibility. Companies like Chef’s Deal offer free kitchen design consultations to help you map out the most cost-effective setup based on your menu and volume.

5. Texture and Moisture: The Science Behind the Crunch (or Lack Thereof)

Let’s nerd out for a second. The difference between a soggy fry and a crispy, golden one comes down to moisture migration and starch gelatinization. Fancy terms, but stick with me.

When food hits hot oil, two things happen:

1. The surface moisture flashes to steam, creating a crust (this is the Maillard reaction, the same thing that browns your steak).
2. Moisture inside the food starts moving outward, trying to escape.

In an open fryer, that moisture escapes freely, which is great for crispiness but bad for juiciness. In a pressure fryer, the steam gets trapped, cooking the food gently from the inside while the outside crisps. In a tube fryer, the even heat and filtration mean the oil stays cleaner, which prevents the crust from absorbing excess oil and turning greasy.

Here’s how each fryer affects texture:

• Open fryer: Crispy exterior, variable interior. Great for foods where dryness isn’t an issue (fries, chips, churros). Terrible for meats unless you brine or marinate first.
• Pressure fryer: Juicy interior, thinner crust. The pressure steams the food, so the exterior isn’t as crispy as open-fried, but the meat is tender. This is why Southern fried chicken often uses pressure fryers, the juiciness is prioritized over crunch.
• Tube fryer: Consistent crust, balanced moisture. The even heat and clean oil create a uniform texture, which is why fast-food fries are so reliably… well, fast-food fries.

The big question: What do you want to prioritize? If your brand is built on crispy, crunchy foods, an open fryer (or a specialized tube fryer for fries) is your best bet. If juiciness is king, pressure is the way to go. And if consistency and volume are your main concerns, tube fryers win.

Case study: A seafood restaurant in Charleston switched from open to pressure fryers for their shrimp. Sales dropped at first because customers missed the “crunch.” They ended up compromising: pressure-fry the shrimp for juiciness, then finish in an open fryer for 30 seconds to crisp the batter. Problem solved. Sometimes, the answer isn’t choosing one, it’s using them together.

6. Speed and Throughput: How Fast Can You Fry?

In a commercial kitchen, time is money, and fryers are often the bottleneck. Here’s how each type stacks up in terms of cook time, recovery time, and batch capacity:

Open Fryers:

• Cook time: Varies widely. Fries might take 3–4 minutes; chicken could be 8–12 minutes depending on size.
• Recovery time: Moderate. After dropping a cold batch, the oil temp can drop 50–100°F, taking 2–5 minutes to recover.
• Batch capacity: Limited by vat size. Overloading causes uneven cooking and oil temp drops.

Pressure Fryers:

• Cook time: Faster than open fryers for dense items. A whole chicken might cook in 8–10 minutes vs. 15–20 in an open fryer.
• Recovery time: Slow. Opening the lid releases pressure and heat, so it can take 5–10 minutes to rebuild pressure for the next batch.
• Batch capacity: Usually one batch at a time. Some models allow for stacking, but you’re still limited by pressure cycles.

Tube Fryers:

• Cook time: Fast and consistent. Fries in 2–3 minutes, chicken nuggets in 3–4 minutes.
• Recovery time: Minimal. The tubular heating elements maintain temperature even with frequent loading.
• Batch capacity: High. Designed for continuous frying with minimal downtime.

The throughput dilemma: If you’re a high-volume QSR, tube fryers are the clear winner. If you’re a full-service restaurant with varied orders, open fryers offer more flexibility. Pressure fryers are specialized tools-amazing for what they do, but they’ll slow you down if you’re trying to pump out diverse orders quickly.

Real-world example: A sports bar in downtown Nashville was struggling with fryer bottlenecks during games. They had two open fryers but still couldn’t keep up with wings and fries orders. Their solution? Added a tube fryer for fries only and kept the open fryers for wings and appetizers. Result: 30% faster ticket times during rushes.

7. Safety and Maintenance: Which Fryer Will Keep You (and Your Staff) Sane?

Let’s talk about the less glamorous side of frying: burns, fires, oil disposal, and cleaning. Because no matter how good your food is, if your fryer is a nightmare to maintain, it’s not worth it.

Open Fryers:

• Safety risks: High. Open vats mean splashes, spills, and potential fires. The NFPA reports that deep fryers are the leading cause of restaurant fires.
• Maintenance: Daily filtering or oil changes, scraping food particles, and cleaning baskets. Labor-intensive.
• Ventilation needs: High. Open fryers release a lot of smoke and grease into the air, requiring strong hood systems.

Pressure Fryers:

• Safety risks: Very high if misused. Pressurized hot oil is explosively dangerous if the lid is opened too soon or the seals fail. Training is non-negotiable.
• Maintenance: Complex. Seals and gaskets wear out and need regular replacement. The pressure system requires weekly checks.
• Ventilation needs: Moderate. Less smoke than open fryers, but still requires proper hoods.

Tube Fryers:

• Safety risks: Lower than open or pressure. The enclosed design reduces splashes, and the filtration system minimizes fire risks from oil degradation.
• Maintenance: Moderate to high. The filtration system needs daily cleaning, and the tubes require monthly descaling. But oil changes are less frequent.
• Ventilation needs: Moderate. Less smoke than open fryers, but still needs proper airflow.

The hidden cost: Insurance premiums. Many insurers charge higher rates for restaurants with open or pressure fryers due to fire risks. Some even require automatic fire suppression systems (like Ansul) for open fryers, which can add $2,000–$5,000 to your setup costs.

Pro tip: If you’re installing new fryers, consult with a kitchen design expert (companies like Chef’s Deal offer this for free) to ensure your ventilation and fire suppression systems are up to code. A poorly vented fryer isn’t just a safety hazard, it’s a health department violation waiting to happen.

8. Menu Matchmaking: Pairing the Right Fryer to Your Food

Here’s where most restaurants go wrong: they pick a fryer based on budget or space, not the menu. But the fryer you choose should be dictated by what you’re cooking. Let’s break it down by food type:

Best for Open Fryers:

• Fries (especially shoestring or crinkle-cut) – Need high heat and fast cooking.
• Tempura, delicate batters – Require precise temp control to avoid sogginess.
• Churros, donuts, funnel cakes – Need to expand and crisp without pressure.
• Fish and seafood – Open frying gives a lighter, crispier crust.
• Vegetables (onion rings, zucchini, etc.) – Cook quickly without needing moisture retention.

Best for Pressure Fryers:

• Fried chicken (especially dark meat) – Pressure keeps it juicy.
• Turkey legs, whole chickens – Large cuts benefit from the steam cooking.
• Pork chops, ribs – Pressure breaks down collagen for tender meat.
• Cornish hens, quail – Small birds cook evenly under pressure.

Best for Tube Fryers:

• French fries (especially high-volume) – Consistent texture, longer oil life.
• Chicken nuggets, tenders – Uniform cooking, less oil absorption.
• Onion rings, mozzarella sticks – Need even heat for consistent crust.
• Hush puppies, corn dogs – High-volume items that benefit from oil filtration.

The hybrid approach: Many restaurants use multiple fryers for different menu items. For example:

• A soul food restaurant might have:
  • Pressure fryer for chicken
  • Open fryer for fish and okra
• A fast-casual burger joint might have:
  • Tube fryer for fries
  • Open fryer for onion rings and chicken sandwiches

What if your menu is diverse? If you’re frying more than 3–4 different types of food, an open fryer (or two) is probably your best bet for flexibility. But if 80% of your fried items are the same (e.g., a wing joint), specialize with a tube or pressure fryer and use an open fryer for the rest.

9. Space and Ventilation: Will It Even Fit in Your Kitchen?

Here’s a reality check: not all kitchens can accommodate all fryers. Before you fall in love with a fancy pressure fryer, ask yourself:

• Do I have the floor space?
• Is my ventilation system strong enough?
• Can my electrical/gas lines handle the load?

Open Fryers:

• Footprint: Compact. Can fit in small kitchens or food trucks.
• Ventilation: Requires a strong hood. Open fryers release a lot of grease and smoke.
• Utilities: Most run on gas or electric. Gas is more powerful but requires proper hookups.

Pressure Fryers:

• Footprint: Bulky. Need space for the lid to open and close safely.
• Ventilation: Moderate. Less smoke than open fryers, but still needs proper airflow.
• Utilities: Usually electric or gas, but some models require specialized power.

Tube Fryers:

• Footprint: Large. These are industrial machines; not for small kitchens.
• Ventilation: High-capacity hood needed, but less smoke than open fryers.
• Utilities: Often require 208V or 240V electric, or high-BTU gas lines.

Pro tip: If you’re redesigning your kitchen, work with a supplier that offers free design services (like Chef’s Deal). They can help you optimize layout, ventilation, and utility hookups before you buy. I’ve seen restaurants spend $20,000 on a fryer only to realize their kitchen couldn’t handle it, don’t be that guy.

10. Cost Breakdown: Upfront vs. Long-Term Expenses

Let’s talk numbers. Because while a $2,000 open fryer might seem cheaper than a $15,000 tube fryer, the total cost of ownership tells a different story. Here’s a rough breakdown:

Open Fryer:

• Upfront cost: $2,000–$5,000
• Oil cost (monthly): $300–$1,200 (depending on volume)
• Energy cost (monthly): $50–$200
• Maintenance/labor: $200–$500/month (filtering, cleaning, oil disposal)
• Lifespan: 5–10 years with proper care

Pressure Fryer:

• Upfront cost: $5,000–$15,000
• Oil cost (monthly): $200–$800 (longer oil life than open)
• Energy cost (monthly): $100–$300 (higher than open due to pressure)
• Maintenance/labor: $300–$800/month (seals, gaskets, pressure system checks)
• Lifespan: 7–12 years

Tube Fryer:

• Upfront cost: $8,000–$20,000
• Oil cost (monthly): $100–$400 (longest oil life)
• Energy cost (monthly): $150–$400 (efficient but powerful)
• Maintenance/labor: $400–$1,000/month (filtration system upkeep)
• Lifespan: 10–15 years

The break-even analysis:

• For a small restaurant (low-volume frying): An open fryer is likely the most cost-effective.
• For a mid-size restaurant (moderate volume, mixed menu): A combo of open and pressure might be ideal.
• For a high-volume QSR or chain: Tube fryers pay for themselves in 1–2 years through oil and labor savings.

Financing options: Many suppliers (including Chef’s Deal) offer lease-to-own or financing plans, which can make higher-end fryers more accessible. If a tube fryer saves you $500/month in oil costs, a $1,000/month payment might be a net positive.

So, Which Fryer Should You Choose?

If you’ve made it this far, you’re probably wondering: “Sammy, just tell me which one to buy.” But here’s the thing, I can’t. Because the right answer depends on your menu, your volume, your budget, and your kitchen setup. What I can do is give you a decision framework:

1. What’s your primary fried item?
   • If it’s meat (chicken, turkey, pork), lean toward pressure.
   • If it’s fries, nuggets, or high-volume sides, go tube.
   • If it’s a mix of delicate items (fish, tempura, veggies), stick with open.
2. What’s your volume?
   • Under 50 orders/hour? Open fryer.
   • 50–200 orders/hour? Open + pressure or tube.
   • 200+ orders/hour? Tube fryer (or multiple).
3. What’s your budget?
   • Under $5K? Open fryer.
   • $5K–$15K? Pressure fryer or a high-end open.
   • $15K+? Tube fryer (or a hybrid setup).
4. What’s your kitchen like?
   • Small space? Open or compact pressure.
   • Large kitchen with strong ventilation? Tube or multiple fryers.

Still unsure? Here’s my personal cheat sheet:

• Food truck or pop-up? → Open fryer (or two).
• Fried chicken or BBQ joint? → Pressure fryer + open fryer for sides.
• Burger/QSR with high fry volume? → Tube fryer for fries, open for everything else.
• Seafood or diverse menu? → Multiple open fryers.
• High-end restaurant with limited fried items? → Small pressure fryer for meats, open for apps.

And if you’re still on the fence? Talk to a kitchen designer. Companies like Chef’s Deal offer free consultations where they’ll analyze your menu, volume, and space to recommend the best setup. Sometimes, the answer isn’t one fryer, it’s a strategic combo.

FAQ: Your Burning (Pun Intended) Fryer Questions

Q: Can I use a pressure fryer for fries?
A: Technically yes, but they’ll be soggy and greasy. Pressure fryers trap steam, which is great for meats but turns potatoes into mush. Stick to open or tube fryers for fries.

Q: How often should I change the oil in a tube fryer?
A: With proper filtration, every 5–7 days for high-volume frying. Some operations stretch it to 10 days, but oil quality degrades, affecting flavor and food safety. Monitor with a fry test kit (they’re cheap and worth it).

Q: Are pressure fryers worth it for a small restaurant?
A: Only if fried chicken or similar meats are your signature dish. For a small spot doing 20–30 chickens a day, the juiciness might justify the cost. But if you’re only frying a few chickens, an open fryer with a good brine will get you close enough.

Q: Can I convert an open fryer to a tube fryer?
A: Nope. They’re completely different machines. Tube fryers have built-in filtration and tubular heating elements that open fryers lack. You’d need to buy a new unit and possibly upgrade your kitchen’s utilities.

Final Thought: The Fryer You Choose Defines Your Food

Here’s the truth no one tells you: Your fryer isn’t just a tool, it’s part of your brand’s identity. The difference between crispy and soggy, juicy and dry, greasy and light often comes down to the machine you’re using. A pressure-fried chicken wing tastes fundamentally different from an open-fried one. A tube-fried fry has a texture you can’t replicate in an open vat. These aren’t just operational choices, they’re culinary decisions.

So before you default to the cheapest option, ask yourself: What do I want my food to be known for? If it’s crispy, crunchy, and varied, open fryers are your friend. If it’s juicy, tender, and indulgent, pressure is the way. If it’s consistent, efficient, and high-volume, tube fryers will change your life.

And if you’re still unsure? Experiment. Rent a pressure fryer for a week. Test a tube fryer in a friend’s kitchen. Fry the same batch of chicken in all three and taste the difference. Because at the end of the day, the best fryer isn’t the one with the most features or the lowest price, it’s the one that makes your food taste the way you envision it.

Now, if you’ll excuse me, all this talk about frying has me craving hot chicken. And yes, I’ll be ordering the pressure-fried dark meat.

@article{open-vs-pressure-vs-tube-deep-fryers-the-commercial-kitchen-dilemma-you-didnt-know-you-had,
    title   = {Open vs. Pressure vs. Tube Deep Fryers: The Commercial Kitchen Dilemma You Didn’t Know You Had},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/comparing-commercial-deep-fryer-types-open-vs-pressure-vs-tube/}
}