Commercial Deep Fryers

Size by recovery, not by pan volume

The number that decides whether a commercial deep fryer keeps up is recovery: how fast the oil comes back to temperature after you drop a frozen basket in. A big pan with a weak burner fries worse than a smaller one with a strong one. Work out your peak drop rate first — baskets per hour at the busiest point — then match the kW or MJ rating to it.

Gas or electric

Gas recovers faster and costs less to run in most of Australia; electric is easier to install, easier to move, and the only option where there is no gas at the bench. Benchtop electric units suit a café adding chips to the menu; a chicken shop or a fish and chip run wants floor-standing gas.

Single or twin pan

Twin pans let you keep one oil for seafood and one for everything else, which matters for allergens and for how long the oil lasts. If you fry both, twin pans pay for themselves in oil cost before they pay for themselves in flavour.

Oil life, filtration and the bit people skip

A cold zone below the elements catches crumb and dramatically extends oil life. Check the fryer has one, and check how easy the pan is to drain — if draining is awkward it will not be done often enough, and oil cost is usually the biggest running expense a fryer has.

The rest of the hot line

Fryers usually sit in a run with griddles and burners — see commercial cooktops, griddles and chargrills — and they need extraction above them, which is our rangehoods and canopies page.

Prices shown are ex-GST trade rates. Every unit is checked before it leaves us — which is why we don't promise same-day on everything. Sydney metro is next day; we deliver Australia-wide, and we service what we sell.