Equipment · Tool · Frymaster
Fry volume in, vat size out.
Peak-hour pounds in, oil capacity out — the published 1.5–2× sizing rule with the battery math and the honest note about what the rule can't see.
Oil capacity to spec
Capacity is the entry ticket; oil life is the operating cost. Filtration frequency moves annual oil spend more than any other spec decision — which is the Frymaster conversation to have with your rep.
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Asked every week.
What size fryer do I need?
The published sizing rule: a fryer produces about 1.5 to 2 times its oil capacity in food per hour — twice for small fast items like fries, 1.5 for larger or denser products. Seventy pounds of fries in a peak hour points at a 40-pound fryer; heavier mixed menus climb to 50, 75, or a multi-vat battery.
When does one big fryer beat two smaller ones?
Usually never past a certain volume — split vats keep flavors apart, let one vat filter while the other cooks, and keep half the line alive during service on a failure. Batteries of 40–75 lb vats are how volume kitchens actually build.
Why does filtration matter more than size?
Because oil is the fryer's real operating cost. Built-in filtration run on schedule can double usable oil life — across a year that's typically worth more than any difference between two fryers' purchase prices.
A tool gets you close. A person gets it right.
Every number here is a starting point, not a quote. Your Zink specialist runs these questions for a living — and checking your math costs you nothing.