What are the pros and cons of open pot vs. tube type vs. flat bottom fryers?

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There are three main types of fry pot styles: Open-pot, tube-type and flat-bottom. The primary difference between the fryer pots is the use of a "sediment zone." The sediment zone (also referred to as the "cold zone") is located at the bottom of a fryer, where bits of food that break off during the cooking cycle collect. Oil temperatures are lower in the sediment zone to prevent food particles from overcooking and tainting the oil's flavor.

Open-Pot Fryers have an open, unobstructed frying area and deep, narrow sediment zones, while utilizing an external heat source. This design allows for easy cleaning, and is best for lightly breaded foods such as french fries, mozzarella sticks, chicken wings, etc.

Tube-Type Fryers have wider sediment zones with a system of tubes, and are most suitable for heavy frying. They're more difficult to clean than Open-Pot Fryers, but do provide easy access to the heat source.

Flat-Bottom Fryers are a subcategory of Open-Pot Fryers, but have no sediment zone. They are best suited for dough, as well as specialty foods like tortilla chips and tempura. Since they lack a sediment zone, they aren't ideal for high volume cooking, and can be more difficult to clean.
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It really depends on what you intend to fry. Flat bottom fryers are better for loose breaded products (you make the breading); whereas a tube fryer is better for premade breaded products.