Hidpriva CSA-Certified Propane Fryers, Stoves & Boil Pots

Fryer kits run a single 55,000 BTU cast iron burner. The dual-tank commercial fryer runs 80,000 BTU across two 40,000 BTU burners. Both two-burner stoves deliver 150,000 BTU total from two 75,000 BTU burners. The four-burner griddle spreads 28,000 BTU across four independent 7,000 BTU zones for even flat-top heat.

Fifteen to twenty people per drop, using the 60-quart strainer basket for crawfish, shrimp, crab, corn and potatoes together. One buyer ran 25 lbs of crawfish and 15 lbs of shrimp in a single basket with room left at the rim. The lifting hook clears the loaded basket without anyone reaching over boiling water.

The 30-quart turkey fryer stand uses a measured plate thickness rather than the word sturdy. That thickness matters where the leg meets the burner ring, the joint that folds first on light steel. Owners running the pot full report no wobble on a level slab, though uneven ground undoes any stand.

The 30-quart turkey pots, the 80-quart boil pot and the dual-tank fryer tanks are stainless steel. The 10-quart fish fryer pots use food-grade aluminum with a cast iron stand. Stove frames are carbon steel with high-temperature coating, and burners across every gas model are cast iron.

The 30-quart stainless kit ships at 23 to 24 lbs including the stand and burner. The 10-quart aluminum kit runs 20 lbs. The 80-quart boil pot weighs 15.4 lbs empty. The two-burner stove weighs 27.1 lbs with removable legs, and the dual-tank commercial fryer is the heaviest at 50 lbs.

Four 7,000 BTU burners sit under a wide flat top, each on its own control knob. Hold eggs at low heat on the left while burgers sear on the right, with no crosstalk between settings. A rear grease channel drains into a slide-out drip box during the cook rather than after it.

The cabinet-shelf stove is rated for a 300-lb load across the cart and shelf, which covers a full 80-quart pot of boiling water plus prep trays. Four locking casters take the weight when rolling, so lock them before lighting the burners and never move a loaded pot across uneven ground.

The included dial thermometer reads 100°F to 750°F, which brackets the whole frying range. Turkey frying targets 350°F oil, and the reading tells you when a cold bird has pulled the oil down and how fast the burner brings it back. Replace a thermometer that sticks rather than cooking blind.

Yes on connection, with a caveat on duration. A standard 20 lb tank connects through the supplied 20-PSIG regulator. Running both 75,000 BTU burners wide open drains it in a couple of hours and can frost the tank valve. For a long boil, use a larger tank or keep a full spare within reach.

Setup guidance, part identification and troubleshooting on the fryer-kit models, running past the 6-month defect window. It is advice and parts sourcing rather than free replacement after warranty. One buyer missing a damper screw on arrival received a complete replacement fryer, so raise a missing-part issue before assembling around it.

Contact customer support with the order details and photographs before you assemble anything. Missing hardware is the most common complaint across this whole category. Documented cases here were resolved with a full replacement unit rather than a single bolt, and a missing part inside the first 30 days also qualifies for a return.

Pots use food-grade stainless steel or food-grade aluminum, both standard cookware materials for oil and boiling water. Wash new pots with hot soapy water before the first cook to clear manufacturing residue. Aluminum reacts with strongly acidic or salty liquids over long soaks, so empty a seafood boil out rather than storing it in the pot.

Verified buyer reviews are the record here, since no independent brand history exists outside the storefront. Across all rated models the average holds at 4.6 stars from 469 verified reviews, with 244 of those on the 30-quart turkey kit alone. Several models carry very few reviews, so weight those accordingly.

Every model is available online through the brand's single storefront, with pricing that changes often enough that no printed figure would stay accurate. Use the product links on this page to see current price and stock for the exact size you want. The return window that applies to that order shows there too.

No automatic shutoff and no thermostat on any model here. Heat control is manual: a needle valve on the regulator sets the flame and the included dial thermometer reads the oil. Somebody stays with the pot the whole cook. If unattended shutoff matters to you, an indoor electric fryer is the category that offers it.

None of these pots carry a drain valve, so cooled oil comes out by pouring. Wait until the oil drops under 100°F and lift the basket clear on the hook. Pour through a fine strainer into the original jug, two hands on the pot handles. A second person steadying the pot makes a 30-quart pour manageable.

Wind pulls heat off any open flame, and a gusty afternoon is the usual reason a burner seems to stall below frying temperature. Set a windbreak on the upwind side and keep the pot lid handy between drops. Start with a full tank, since a half-empty one delivers less pressure as it cools.

A Class B or BC dry-chemical extinguisher rated for flammable liquids belongs within arm's reach whenever oil is hot. Never use water on an oil fire, since water flashes to steam and throws burning oil outward. No extinguisher ships with these kits, so buy one separately before the first fry.

No. NFPA guidance on turkey fryers is explicit about keeping them off decks, porches, garages and anything with a roof or overhang. Concrete, pavers or bare level ground, well away from the house and from anything that burns, is the only correct placement. Deck boards under a 30-quart oil spill are how a fire starts.

A dry pot over a lit burner scorches and warps the shell within minutes, which is why every product carries a do-not-burn-without-water-or-oil warning. Fill to the line first, every time. Warping from dry-burning is user damage rather than a defect, so it falls outside the warranty on every model.

Ten feet or more from any structure, with nothing overhead and nothing flammable within the splash radius. Garages are out even with the door open, because propane vapor pools low and an overhead ceiling traps heat. A driveway or open patio corner, level and well clear of siding, is the safest spot.

Yes, and most owners do. The 30-quart pot boils crawfish, shrimp, crab and corn with the same basket used for frying, and one buyer used the same kit for lobster and homemade fries. Wash thoroughly between an oil fry and a water boil, since leftover oil film will float on a seafood boil.

A jet burner is a high-output propane burner that pushes gas through a narrow orifice and makes a loud rushing sound at full throttle. These fryer kits use cast iron burners in that family, at 55,000 BTU on the fryers and 75,000 BTU per burner on the stoves. The roar is normal at full output.

One cook a year is a thin case. These pots earn their keep across a season: crawfish boils in spring, fish fries on weeknights, corn and potatoes for a cookout, and stock or sauce in bulk. Buyers report using the 30-quart kit for lobster, tomato sauce and low-country boils well beyond November.

Pot capacity against your bird weight comes first, then burner output for recovery after a cold drop. Stand thickness under a full pot decides stability, and a certified regulator matched to the burner should ship in the same box. A kit that bundles basket, thermometer, hook and skimmer saves a second purchase.

The 30-quart kit does both. Fry a 14 to 20 lb bird in oil on Thursday, then wash the pot down. Boil crawfish with corn and potatoes on Saturday using the same basket and burner. For groups above 12, the 80-quart pot handles the boil in one drop instead of two rounds.

Different jobs. A fryer kit puts a whole bird in 30 quarts of oil at 350°F, which no griddle can do. The griddle cooks four dishes at once across a wide flat surface for a crowd breakfast. Buyers who own a griddle still reach for a pot when a turkey or a boil is on the menu.

Those brands carry longer histories and wider dealer networks. What is comparable on paper: burner output in the same 55,000 BTU class for fryer kits, certified regulators, and a bundled accessory set. What differs: warranty here tops out at one year on the griddle and 180 days on stoves, so check the term against whichever alternative you shortlist.

A griddle suits group breakfasts, since four zones cook eggs, bacon and pancakes at once and the body lifts off the cart onto a picnic table. A two-burner stove suits pots: boiling, frying and stir-frying at 150,000 BTU with legs that come off for the truck. Cooking style decides it, not size.

The dual-tank fryer runs two 8-quart tanks at separate temperatures for wings and fries at once, weighs 50 lbs, and suits events more than a family dinner. The 30-quart pot holds a whole turkey, which the 8-quart tanks cannot. For one household cooking a holiday bird, the 30-quart kit is the right call.

The cabinet-shelf stove goes together in about 20 minutes, with every bolt threaded from outside the frame so nothing needs a blind reach inside. Fryer kits assemble faster, since the burner ring drops into the stand and every screw in the burner housing matches the next. Basic hand tools cover both.

Cool completely, pour off the liquid, then wash with hot soapy water and a soft brush rather than steel wool, which scratches both stainless and aluminum. Dry the pot fully before storage, since trapped moisture is what starts corrosion on a stand. Salt crust from a seafood boil comes off with a hot soak.

Dry every part first, then fit the 600D Oxford cover over the burner and stand. That cover blocks UV, dust and rain, which is what keeps a coated steel frame from flaking at the welds after two winters. Store pots nested but not stacked hard, since aluminum rims dent under weight.

Three to four fries is the usual working life for peanut oil kept clean, and less once it darkens, foams at the edges or smells sharp. Strain it through cheesecloth into a sealed jug while still warm and store it cool and dark. Oil that has fried a whole turkey picks up moisture, so it degrades faster than oil used for wings.

Cool it fully, pour it back into the original jug through a strainer, and take it to a municipal recycling point or a restaurant grease collection service. Many county waste sites accept household cooking oil free. Never pour 30 quarts down a drain or onto soil, since cooled oil sets solid in a pipe and kills lawn.

Dry the burner and stand fully after every cook, then fit the Oxford cover before it goes back in the corner. Trapped moisture under a cover does more damage than rain, so let the frame air out first. A light wipe of cooking oil on a cast iron burner ring after a wet season keeps surface rust off.