We never used to recommend built in fryers in cooking suites. The reason for this view was that we try to make all items in the stove multi-functional. While planchas can double up for boiling stock, induction hobs can be used to heat a pasta cooker or gastronorm containers to use as a bain marie, a fryer is only good for frying. After building fryers into a stove for Jesse Dunford-Wood's The Parlour Kensal we were sold on the benefits of building in fryers. With a built in fryer you no longer have the problem of oil running down the side of your fryer, any spillages are simply wiped up. You also have the convenience of an adjacent flat surface to unload the fried products. The fryer basket is never over anything but an easy to wipe flat surface.

Double fryer in cooking suite Newmarket Jockey Club

Double fryer in cooking suite at Newmarket Jockey Club

Gas fryers in cooking suite The Montagu Arms

Gas fryers in the induction suite at The Montagu Arms Hotel, Beaulieu

Single fryer in cooking suite The Bingham Hotel

Single Valentine fryer in the cooking suite at The Bingham Hotel, Richmond

Double fryer in induction stove Redan Inn

Double electric fryer built into the cooking suite at The Redan Inn, near Bristol

Wall induction suite with fryers planchas and salamanders

Drop in fryer in induction suite at Charlottes in Ealing