Commercial Deep Fryers

What size commercial deep fryer do I need for my business?

It depends on your food volume and menu. Small cafés and food trucks often use 8-16L benchtop fryers, while busy restaurants and takeaways choose 25–40L models with 2–3 baskets. Choose between countertop and free-standing models.

What are the best deep fryer brands for a restaurant or takeaway shop?

Popular choices in Australia include Pitco, Goldstein, B+S and Frymax for free-standing, while Woodson, Roband and Anvil are the most popular countertop fryer brands. Look for a fryer with strong recovery time, high oil capacity, reliable burners and easy cleaning.

Do I need a filtration system in my commercial fryer?

It’s optional but recommended. Built-in filtration can double oil life, improve food quality, and save on operating costs. Alternatively, you can buy a seperate oil filter machine.

What oil capacity should I look for in a deep fryer?

Most free-standing commercial deep fryers range from 20L to 40L per pan. The higher the oil volume, the better the recovery and cooking speed during peak service.

Are Benchtop and floor standing deep fryers both suitable for commercial use?

Yes. Benchtop fryers work well for caravans, kiosks and small kitchens, while floor models are designed for restaurants, pubs, clubs and fast-food venues. Which type is ideal for my kitchen? It really depends on the volume of fried menus of your store.

What power requirements should I check before buying?

A commercial gas deep fryer requires natural gas or LPG setup, while electric fryers need the right amperage (3-phase or 15A/20A single phase depending on size).

How often should I clean or change oil in a commercial fryer?

Most venues filter or change oil every 1–3 days depending on use. Daily cleaning of baskets, pans and drain valves keeps performance and hygiene high.

Complete Set-Up of Commercial Kitchen For a Restaurant

Deep fryers are essential cooking appliances in many Australian restaurants, as popular menu items like chips, fried chicken, and other fried foods are staples across the hospitality industry. In most commercial kitchens, electric or gas deep fryers are positioned alongside cooktops and griddles, allowing chefs to efficiently prepare a wide variety of menu items during service.