CookRite Fryer Facts: Deep Dive into Commercial Frying
The Heart of Crispy Perfection in Your Kitchen
A cookrite fryer is a commercial deep-frying unit manufactured by Atosa, designed specifically for high-volume restaurant operations. The most popular models are the ATFS-50 (50 lb capacity) and ATFS-75 (75 lb capacity), both featuring heavy-duty burners, precise temperature control, and safety features like self-reset high-temperature limiting devices.
Key CookRite Fryer Models:
- ATFS-50: 50 lb oil capacity, 136,000 BTUs, 4 burners
- ATFS-75: 75 lb oil capacity, 5 burners, 190 lbs net weight
- Temperature Range: 200°F to 400°F for both models
- Safety Features: Self-reset limiting device, safety valve, standby pilots
- Certifications: cETLus and ETL-Sanitation certified
- Warranty: 1-year parts/labor, 5-year oil tank
In today's restaurant world, your fryer can make or break your kitchen's efficiency. Whether you're cranking out golden fries during lunch rush or perfecting crispy chicken for dinner service, having reliable equipment isn't just nice to have - it's essential.
The CookRite fryer series stands out because it tackles the three biggest pain points restaurant owners face: inconsistent cooking results, frequent equipment breakdowns, and skyrocketing operating costs. With features like an oil cooling zone that extends oil life and Robert Shaw thermostats for precise temperature control, these fryers are built to handle whatever your kitchen throws at them.
I'm Sean Kearney from Charbroilers.com, and after over a decade in the restaurant equipment industry, I've seen how the right cookrite fryer can transform a kitchen's productivity. My experience helping thousands of restaurants find reliable equipment has taught me that choosing the right fryer isn't just about capacity - it's about finding equipment that delivers consistent results while keeping your costs under control.
Cookrite fryer definitions:
A Deep Dive into the Atosa ATFS-50 CookRite Fryer
The Atosa ATFS-50 cookrite fryer is the reliable workhorse that keeps commercial kitchens running smoothly day after day. Whether you're running a busy restaurant during dinner rush, managing a busy cafe's lunch crowd, or handling large catering orders, this fryer delivers the consistent performance your business depends on.
What makes the ATFS-50 special is its versatility. One minute it's turning out perfectly golden French fries, the next it's creating crispy chicken wings that keep customers coming back. This adaptability makes it a cornerstone piece of equipment for any establishment where fried foods are a menu highlight.
If you're operating in tight quarters like a food truck, space and efficiency become even more critical. The ATFS-50 brings full-sized kitchen power to more compact settings, helping mobile operations deliver restaurant-quality results. For more insights on optimizing your mobile kitchen setup, check out our guide on Food Truck Cooking Equipment.
Key Technical Specifications
Let's talk about what's under the hood of this cookrite fryer. These aren't just numbers on a spec sheet - they're the features that determine whether your kitchen runs smoothly or struggles during peak hours.
The 50-pound oil capacity gives you serious cooking power without constant refills. When you're in the middle of lunch rush, the last thing you want is to stop everything to add more oil. This generous capacity keeps you cooking while your competitors are scrambling.
Powering all that oil are four heavy-duty burners that pump out 136,000 BTUs total. That's serious heat that translates to faster cooking times and quicker temperature recovery. When you drop a basket of cold fries into the oil, these burners get things back to cooking temperature fast.
The compact 15.6" W x 30.1" D x 44.4" H dimensions make this fryer a smart choice for kitchens where every inch counts. It's designed to fit into various layouts without dominating your workspace, giving you maximum cooking power in a thoughtful footprint.
Stainless steel construction isn't just about looking professional (though it does). This material choice means your fryer can handle the daily grind of commercial use while staying easy to clean and maintain. It's built to last through years of heavy service.
You'll also appreciate the flexibility of having both Natural Gas and LP options available. Whatever your kitchen's current setup, there's a version that works without costly utility modifications.
Performance and Temperature Control
Here's where the ATFS-50 cookrite fryer really shines - in delivering consistent results that keep your customers happy and your kitchen running efficiently.
The heart of this consistency is the Robert Shaw thermostat. This isn't some generic temperature control - Robert Shaw has been the industry leader in precision controls for decades. Their thermostat gives you rock-solid temperature control between 200°F and 400°F, which covers everything from delicate tempura to hearty chicken pieces.
But maintaining temperature is only half the battle. The real test comes with fast recovery time. Every time you drop cold food into hot oil, the temperature drops. The ATFS-50's powerful burners and smart design bring that temperature back up quickly, so your food cooks properly instead of getting soggy while waiting for the oil to reheat.
Even heat distribution means every piece of food gets the same treatment, whether it's sitting at the front or back of the basket. No more serving some customers perfectly crispy fries while others get lukewarm ones.
Ready to dive deeper into choosing the perfect Atosa fryer for your specific needs? Our comprehensive guide on Crispy Business: Choosing the Best Atosa Commercial Fryer walks you through everything you need to know to make the right decision for your kitchen.
Smart Design: Oil Efficiency and Safety Features
Running a successful commercial kitchen means juggling quality, speed, and costs while keeping everyone safe. The cookrite fryer series understands these challenges, which is why every unit is packed with intelligent design features that work behind the scenes to make your operation smoother and more profitable.
How the CookRite Fryer Extends Oil Life
Let's talk about one of your biggest kitchen expenses: cooking oil. If you're changing oil every few days, those costs add up fast. The cookrite fryer tackles this problem with a clever feature called the oil cooling zone.
Picture this: while your food is frying away in the hot zone above, there's a cooler area at the bottom of the tank, below the heating elements. As bits of breading and food particles naturally break off during cooking, they sink down into this cooler zone instead of floating around in the hot oil.
Here's the genius part - because it's cooler down there, these particles don't burn and turn into those black, bitter bits that ruin your oil's flavor. Instead, they just sit quietly at the bottom, trapped away from your cooking zone.
This simple design feature saves you serious money. Your oil stays cleaner longer, which means fewer oil changes and lower operating costs. Plus, your food tastes better because it's not picking up flavors from burnt particles. Your customers will notice the difference in every crispy bite.
Built-in Safety and Durability
Safety isn't something you can compromise on in a busy kitchen. The cookrite fryer comes loaded with safety features that work automatically, so you can focus on cooking instead of worrying about equipment failures.
The self-reset high-temperature limiting device acts like a safety net. If your main thermostat ever fails and the oil starts getting dangerously hot, this device immediately cuts off the gas supply. Once things cool down to a safe level, it resets itself automatically. It's like having a vigilant safety guard watching your fryer 24/7.
The safety valve provides another layer of protection by maintaining steady gas flow and shutting things down if there's an emergency. Meanwhile, the standby pilots keep small flames burning continuously, so your main burners ignite instantly when needed - no wasted gas or delays.
You'll also notice the cETLus and ETL-Sanitation certifications on your unit. These aren't just fancy stickers - they mean your fryer has passed rigorous safety and hygiene tests for use in commercial kitchens across the US and Canada. Your health inspector will appreciate seeing these certifications.
For complete technical details and official documentation, you can check out the View official Atosa specifications directly from the manufacturer.
The warranty backing shows just how confident we are in this equipment. Every cookrite fryer comes with 1-year parts and labor coverage for complete peace of mind. Even better, the oil tank itself - the heart of your fryer - is protected by an impressive 5-year warranty. That's the kind of long-term support that lets you invest in your kitchen with confidence.
Choosing Your Model: ATFS-50 vs. ATFS-75
When it comes to picking the perfect cookrite fryer for your kitchen, it's a bit like choosing the right car for your family. You wouldn't buy a compact sedan if you need to haul equipment for five kids' sports teams, right? The same logic applies here - your fryer needs to match your business volume and kitchen demands.
The beauty of the Atosa CookRite series is that you get the same rock-solid quality and smart design features regardless of which model you choose. Both units feature that genius oil cooling zone, precise temperature control, and built-in safety features. The real question is: how much frying power do you actually need?
The ATFS-50 CookRite Fryer: The All-Rounder
Think of the ATFS-50 as your kitchen's reliable workhorse - the one that shows up every day ready to handle whatever you throw at it. With its 50 lb oil capacity and 136,000 BTUs from four heavy-duty burners, this cookrite fryer hits that sweet spot between performance and practicality.
This model shines in moderate to high-volume kitchens where fried foods are important but not the only star of the show. Maybe you're running a gastropub with amazing fish and chips alongside your burgers, or a family restaurant where the kids' menu features crispy chicken tenders. The ATFS-50 handles this kind of versatile menu demand beautifully.
What I love about this model is how it fits into space-conscious layouts without making you sacrifice performance. Those compact dimensions of 15.6" W x 30.1" D x 44.4" H mean you can tuck it into tighter kitchen spaces while still getting professional-grade results. And trust me, your kitchen staff will appreciate the consistent performance - no more explaining to customers why their fries took forever during the dinner rush.
The ATFS-75: The High-Volume Powerhouse
Now, if your business lives and breathes fried food, the ATFS-75 is calling your name. This is the big brother that doesn't mess around - with its 75 lb capacity, 5 burners, and hefty 190 lbs net weight, it's built for kitchens that take frying seriously.
The extra 25 lbs of oil capacity might not sound like much on paper, but in the real world, it means fewer oil changes, longer cooking cycles, and the ability to handle those crazy lunch rushes without breaking a sweat. Those 5 burners work together to maintain consistent temperatures even when you're dropping batch after batch of food.
This powerhouse is perfect for very high-volume operations - think busy fast-casual spots, large diners, or any kitchen where the fryer never seems to get a break. If your menu heavily features fried food specialties like wings, tenders, or fish, the ATFS-75 will keep up with your demands while maintaining the same quality standards your customers expect.
The choice really comes down to understanding your kitchen's rhythm and peak demands. Both models deliver the reliability and efficiency that make the cookrite fryer series a smart investment for any serious commercial kitchen.
Frequently Asked Questions
Running a commercial kitchen means dealing with equipment questions daily. After years of helping restaurant owners get the most from their fryers, I've noticed the same concerns pop up again and again. Let's tackle the most common questions about the cookrite fryer series.
How do you properly clean a CookRite fryer?
Think of cleaning your cookrite fryer like maintaining a car - a little daily care prevents major problems down the road. Proper cleaning isn't just about appearances; it's about food safety, equipment longevity, and keeping your oil costs under control.
Daily cleaning starts with filtering your oil while it's still warm enough to flow easily. Drain it through a filter machine or simple filter cone with paper into a clean container. This simple step removes food particles that would otherwise break down your oil overnight.
While the oil drains, wipe down the exterior and the tank above the oil line with a damp cloth. Don't forget those fryer baskets - wash them thoroughly with hot, soapy water, rinse well, and dry completely. The cookrite fryer comes with nickel-plated baskets featuring coated cool-touch handles, making this task safer and easier.
Here's the part many people miss: empty that cool zone regularly. Those accumulated food particles at the bottom aren't just sitting there harmlessly - they need to go.
Weekly boil-out procedure is like giving your fryer a deep spa treatment. Start by draining all oil completely, then carefully scrape any hardened residue using plastic or wooden scrapers (never metal - you'll damage the tank). Fill the tank with water and commercial fryer cleaner following the manufacturer's ratios.
Turn on the fryer and bring the solution to a boil for 15-20 minutes. This loosens stubborn carbon and grease that daily cleaning can't touch. After draining the hot solution safely, scrub the inside with brushes or non-abrasive pads, paying special attention to corners and heating elements.
The most critical step? Rinse thoroughly - and I mean thoroughly. Any leftover cleaning solution will contaminate your fresh oil and ruin your food. Rinse multiple times until you're absolutely certain all cleaner is gone, then let everything air dry completely before adding fresh oil.
Using proper Commercial Cooking Utensils makes this entire process safer and more efficient. Long-handled brushes and non-abrasive pads are worth their weight in gold for fryer maintenance.
What is the main benefit of the oil cooling zone?
The oil cooling zone is honestly one of my favorite features of the cookrite fryer - it's like having a built-in money-saving assistant working 24/7.
During normal frying, tiny food particles break off and sink to the bottom. In regular fryers, these particles land directly on heating elements or stay in the hot oil, where they burn and carbonize. This creates that burnt taste we all hate and turns oil dark and nasty much faster than it should.
The cooling zone changes everything. It's a cooler area at the very bottom of the tank, below the main heating elements. When food particles fall, they sink into this zone where the temperature isn't high enough to burn them. Think of it as a sediment trap that keeps your main oil clean and fresh.
This simple design feature extends oil life significantly, which translates directly to money in your pocket. You'll change oil less frequently, save on oil purchases, and most importantly, your fried food will consistently taste better and look more appealing to customers. It's amazing how such a simple concept can make such a big difference in daily operations.
What certifications does the CookRite fryer have?
When you're investing in commercial equipment, certifications aren't just fancy letters - they're your guarantee that the equipment is safe and meets industry standards. The cookrite fryer carries two important certifications that should give you complete peace of mind.
cETLus certification means the fryer has passed rigorous electrical safety testing for both US and Canadian standards. The "c" covers Canadian requirements, "ETL" represents the testing laboratory, and "us" indicates US compliance. Basically, this certification proves your fryer won't create electrical hazards in your kitchen.
ETL-Sanitation certification focuses on hygienic design and construction. This ensures the cookrite fryer is built for easy cleaning and sanitizing, preventing bacteria buildup and meeting health department requirements. This certification is crucial for maintaining food safety standards and passing inspections.
These certifications mean you can focus on cooking great food instead of worrying about safety or compliance issues. Your insurance company and local health department will appreciate them too.
Conclusion: The Right Choice for Your Commercial Kitchen
After diving deep into commercial fryers, one thing becomes crystal clear: the Atosa CookRite Fryer series isn't just another piece of kitchen equipment sitting in the corner. It's the reliable partner that shows up every single day, ready to help you create those perfectly crispy results your customers crave.
Think about what we've covered together. The reliability of that Robert Shaw thermostat keeping your oil at exactly the right temperature, batch after batch. The efficiency of that clever oil cooling zone, quietly saving you money by extending your oil life while you focus on cooking. The safety features working behind the scenes - from the self-reset high-temperature limiting device to those cETLus and ETL-Sanitation certifications that give you peace of mind.
Whether you've decided the versatile ATFS-50 is your kitchen's perfect match, or you need the powerhouse capacity of the ATFS-75, you're investing in equipment that helps you achieve consistent, high-quality results every time. No more worrying about uneven cooking or equipment breakdowns during your busiest rushes.
Here's what I love most about working with restaurant owners: you understand that great food starts with great equipment. At Charbroilers.com, we get that too. That's why we've built our reputation on offering commercial equipment that actually makes your job easier, not harder. The CookRite Fryer line perfectly embodies this philosophy - it's built to work as hard as you do.
Your kitchen deserves equipment that rises to meet your ambitions. Whether you're perfecting your signature fried chicken recipe or expanding your appetizer menu, having the right fryer makes all the difference between good food and unforgettable food.
Ready to take your commercial kitchen to the next level? We offer a complete range of commercial equipment designed to work together seamlessly. For a comprehensive look at optimizing your entire kitchen setup, check out our complete guide to commercial kitchen equipment. Because when you fry smarter, your whole operation runs better.