Let’s talk fryers. With stainless, you’re probably not going to hurt your bottom line by having a less-than-beautiful finish on your sink. However, with fryers, saving money up front could very well mean losing money in the long run. When we talk fryers, we’re really not having a conversation about fryers at all, instead we need to talk about oil. Your fryer is going to last a long time; your oil is not. Therefore, when thinking about value, you want to think about oil since it’s going to be replaced far more frequently. The top destroyer of oil is heat – which is necessary to fry. Some have said lowering the temperature of oil just 10 degrees will double the life of your oil (Source: General Filtration).
Let me show you a comparison between two fryer’s oil costs:, an economy Vulcan LG400 vs a premium 1VK45C. Here’s what I’m assuming:
- Your oil costs $1/lb
- With an economy fryer, you’re changing the oil twice a week.
- With the higher end 1VK45C, you’ll be changing the oil once a week.
- We’re only talking about heat and oil, I’m not factoring in any of the other money-saving features like gas savings or longer warranties on the 1VK45C
Given these assumptions, here’s a chart showing your costs for the fryer and Oil.
After the first 2 years, that oil savings is going right to your bottom line. You save about 80% up front going with an economy fryer, but it will cost you in the long run. So, especially with fryers, make sure you think through what you’re going to pay in the long run if you’re thinking about a piece of economy equipment.
As with any large purchase, it’s best not to assume anything. If you still have questions about your equipment purchase, please contact us! We want you to get the best equipment for your needs and are here to help make that happen.
BCL Restaurant Supply offers the largest inventory of pre-owned restaurant equipment. Our products are cheap in cost, but high in quality. Additionally, it all comes with a 30 guarantee.