Commercial Pressure & Deep Fryers in Canada | FAQ Guide to Buying, Renting, Leasing and Service

Thinking about adding or upgrading fryers in your restaurant across Toronto, Ontario, or Atlantic Canada? The right equipment can slash oil costs by up to 40 percent, deliver 70–80% gross profit on fried items, and pay for itself in as little as a year.

Where can I buy commercial deep fryers in Toronto, Halifax or anywhere in Eastern Canada?

Right here at TFI Food Equipment Solutions. We are the exclusive Henny Penny distributor for Ontario, Nova Scotia, New Brunswick, Prince Edward Island, and Newfoundland and Labrador. If you're looking for a commercial deep fryer or pressure fryer in Toronto or Halifax, we got you covered. With stocked warehouses in both Mississauga and Dartmouth, we can ship most single, double, and triple-well fryers to your door in about two weeks.

What is the best deep fryer on the market in Canada?

“Best” depends on what you’re trying to fry and how much volume you push through the kitchen. For most Canadian QSRs and full-service restaurants, Henny Penny’s F5 low-oil open fryer rises to the top. It combines a 30 lb oil-saving vat, automatic top-off, a 7-inch touch-screen interface, and Simple Touch filtration—features that can cut oil spend by up to 40 percent while trimming daily labour.

What kind of fryers do restaurants use?

Most restaurants rely on one, or a mix of the following:

How much does a 1, 2, or 3-well open fryer cost and how much floor space will I need?

The cost of a one, two, or three-well commercial deep fryer varies with fuel type, built-in filtration and basket-lift options, and desired production capacity, so we recommend requesting a personalised quote.

Each model’s dimensions differ slightly, but as an example Henny Penny’s F5 series—featuring a 30 lb low-oil platform, automatic top-off, and Simple Touch filtration to extend oil life and reduce labour—measures approximately:

Can I run propane or beef tallow in a multi-well deep fryer?

Absolutely. Order the OFG series (gas) with a propane conversion kit and set your melt cycle to suit beef tallow. Our culinary team will walk you through the best temperature profile for animal fats.

What are my gas, electric and used options for Henny Penny pressure fryers in Canada?

Looking at Henny Penny pressure fryers? Here’s the quick rundown. If you need the classic 4-head size, go with the PFE-500 for electric or the PFG-600 if gas is easier in your kitchen. Cranking out major volume? The 8-head PFE-591 or PFG-691 will handle up to 24 lb of chicken per load without breaking a sweat. Want to save on oil and labour? The Velocity PXE-100 uses a low-oil vat and fully automated filtration to trim oil spend by about 25 percent.

If you’re watching the budget, we keep a rotating stock of certified used pressure fryers in Canada—each one comes with a one-year parts-and-labour warranty for peace of mind. Need flexible payments? Pick from straightforward food equipment leasing plans or month-to-month rentals so you can pay as you go.

I operate a restaurant in Toronto, which combi oven replaces the FSE 605?

The FlexFusion Gold FGG 615 (gas) or FGE 615 (electric) delivers up to 30 percent more capacity with the same footprint. Need even more volume? The Platinum FPG 215 20-rack model handles whole turkeys and is available at TFI Canada.

Where can I buy commercial donut fryers in Canada?

TFI Canada supplies Henny Penny fryers that can be used for frying donuts. If you want an all-rounder that can handle donuts as easily as chips or onion blossoms, look at the Henny Penny 340 Series open fryers, their extra-wide fry vats give dough plenty of room to float and flip for a perfectly even finish.

How often should you change the oil in a commercial deep fryer?

A good rule of thumb is to swap your fryer oil at least once a week. If you run a high-volume kitchen or fry a lot of heavily battered or breaded foods, plan on changing it sooner, about every three to five days. In a busy Toronto restaurant that pumps out fries all day, you might squeeze five to seven days out of the oil if you filter after every rush and skim diligently. Pressure-frying breaded chicken will shorten that window because crumbs break the oil down faster, so expect closer to four to six days.

Low-oil systems like the Henny Penny F5 can stretch oil life to eight or even ten days thanks to built-in top-off and automated filtration. On the flip side, a seasonal café with lighter volume can sometimes go two weeks, but only if flavour, colour, and smoke tests stay on point.

What is the life expectancy of a commercial deep fryer?

A well-maintained commercial fryer that's cleaned daily, filtered per shift, and serviced annually, will typically last 8 to 12 years before major rebuilds are required. With proactive care, many Henny Penny units run 15 years or longer. Neglecting filtration, skipping boil-outs, or using non-OEM parts can cut that life in half, so enrolling in a preventive-maintenance plan such as TFI Total Care is the easiest way to protect your investment and keep warranty coverage intact.

Can TFI train my staff and look after warranty and service?

Absolutely, TFI Canada provides expert installation, training, after-sales support, and repair services to ensure your kitchen consistently performs at its best. When your equipment arrives, our factory-certified specialists handle installation and walk your team through start-up, daily operation, and cleaning procedures.

On the support side, we register every serial number so warranty claims are hassle-free—just email or call and we’ll confirm coverage the same day. For service, our 24/7 urgent line guarantees a four-hour response in the GTA and Halifax (next business day everywhere else), and we stock only genuine OEM parts to keep your warranty intact.

Want true “set-it-and-forget-it” peace of mind? Add a TFI Total Care subscription: it bundles preventive maintenance, priority dispatch, all parts and labour, and ongoing staff training into one predictable monthly fee.

Do you sell fryers that reach 450 °C to 500 °C?

No food-service fryer is built—or certified by CSA, NSF, or UL—to operate anywhere near 450 °C. Cooking oils begin to break down around 200 °C, hit their flash point near 315 °C, and can auto-ignite above 360 °C. Beyond those temperatures the oil would smoke, polymerise, and pose a severe fire hazard, so safety and health regulations cap commercial fryers at roughly 200 °C (392 °F).

Buying a Commercial Deep Fryer or Pressure Fryer in Canada?

Ready to level up your kitchen? TFI Canada has supplied Henny Penny frying equipment to operators across Toronto, Halifax, and all of Eastern Canada for more than 60 years. Reach out to our specialists today and we will provide a no-obligation quote within one business day.