Comstock-Castle GF120T-N, 16 In. Gas Floor Fryer Thermostatic (Natural Gas)

Founded in 1838 in Quincy, Illinois, Comstock-Castle is America's oldest stove manufacturer still in operation. The company grew from a frontier hardware shop into a grey-iron foundry that helped make Quincy the nation's stove-production hub by the early 1900s. Seven generations later, Comstock-Castle still designs and union-builds commercial cooking equipment in the same Quincy facility, with ranges, griddles, charbroilers, fryers, and modular cook lines configurable from 24 to 72 inches to match your menu. Built to outlast the kitchens that put them on the line.

Commercial gas fryers are essential in most professional kitchens. They heat quickly, recover fast between batches, and usually cost less to run than electric models. Choose countertop or floor models based on your menu and volume. For a small cafe, a compact countertop fryer may be all you need. High-volume restaurants should stick with floor models or industrial gas fryers that can handle nonstop use. Check if your kitchen uses natural gas or propane before you order.

Common Types and Configurations

• Gas countertop fryers: Compact units that sit on a prep counter. Good for smaller operations or as a supplemental fryer station.
• Gas floor fryers: Full size units with higher oil capacity and output. Standard in high-volume restaurant kitchens.
• Commercial propane deep fryers: Run on propane instead of natural gas. Common in food trucks, outdoor catering, and locations without a natural gas line.
• Small commercial gas fryers: Compact countertop units for lower volume operations or tight kitchen spaces.
• Double vat fryers: Two separate vats allow you to fry different items simultaneously without flavor transfer.

What to Look at Before You Buy

• Oil capacity: Measured in pounds. Countertop fryers hold 15 to 30 pounds. Floor models range from 40 to 80 pounds or more. Choose a size that matches your volume.
• BTU output: Higher BTU means faster heat recovery. This matters in high-volume kitchens where the fryer runs nonstop during service.
• Gas type: Most fryers use natural gas. If you need a commercial gas deep fryer that runs on propane, check that LP conversion is available before you order.
• Number of vats: Single vat fryers are fine for simple menus. Double vats let you fry different items at once without cross-contamination.
• Filtration system: Some fryers have built-in oil filtration. This extends oil life and cuts operating costs.
• Controls: Manual controls are simple and reliable. Digital controls let you program cook times for consistency across staff.
• Installation: Gas fryers need a licensed installer, proper ventilation, and a commercial hood. Check your gas line size before you order.

Frequently Asked Questions

What size commercial gas fryer do I need for my restaurant?

It depends on your menu and volume. Small gas fryers and countertop units work for low volume or as a backup. If frying is a main part of your menu, go with a floor model or industrial gas fryer. Plan for 1 to 1.5 pounds of oil capacity for every pound of food you fry per hour. If frying is central to your kitchen, size up to avoid bottlenecks.

What is the difference between a countertop and floor gas fryer?

Countertop fryers are compact, hold less oil, and fit in tight spaces or low-volume kitchens. Floor fryers are larger, hold more oil, and are built for nonstop, high-volume frying. If your fryer runs all service, choose a floor model for better output and faster recovery.

How many pounds of oil does a commercial gas fryer hold?

Countertop fryers hold 15 to 30 pounds of oil. Standard floor models hold 40 to 50 pounds. High-capacity floor fryers can hold 80 pounds or more. More oil keeps temperatures stable during heavy use and cuts recovery time.

Related Categories

• Commercial Fryers
• Electric Fryers
• Countertop Fryers
• Cooking Equipment

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