Deep Fryers

Q: Do you deliver fryers Australia-wide?

Yes. Commercial Kitchen Store ships fryers nationwide, and an Australian-based team is available on 1300 111 901 to help match a unit to your menu and gas supply.

Commercial deep fryers for Australian restaurants, fish and chip shops, pubs and takeaways — gas and electric units spanning compact benchtop models through to high-output floor-standing tube fryers. This range covers single and twin pan configurations from brands like FryMAX, CookRite, Waldorf and Blue Seal. After something smaller for a café or food truck? Start with our commercial benchtop deep fryers, or browse the full commercial cooking equipment range to build out the rest of the line.

Who deep fryers are for

The right fryer depends less on the menu and more on the pace. A fish and chip shop frying flat out from open to close needs a floor-standing gas unit that recovers heat fast between baskets — drop temperature on a Friday night and you're serving soggy chips. A café that does a bowl of wedges here and a serve of calamari there gets the same result from a benchtop electric unit at a fraction of the cost and footprint. Pubs, takeaways, food trucks and club bistros sit somewhere in between, which is why this collection runs from sub-$500 counter units to multi-pan commercial ranges. Frying chips at volume? A chip warmer beside the fryer holds cooked product crisp through the rush instead of forcing a fry-to-order bottleneck.

What's in scope

Gas deep fryers

Floor-standing tube fryers running on natural gas or LPG — the workhorses of high-volume frying. Gas burners drive a lot of heat into the oil quickly, so the vat climbs back to temperature fast after each frozen basket goes in. Most models in this range are quoted around 18–36 litres of oil per vat.

Electric deep fryers

Immersion-element units that plug into a standard or 15-amp outlet, from 5-litre counter models up to larger freestanding vats. The fit for sites without a gas connection — food trucks, kiosks, school canteens — and for venues that fry occasionally rather than constantly.

Single and twin pan fryers

A single pan gives you maximum capacity in one vat; a twin (split) pan runs two smaller vats side by side with independent controls. Twin pans let you keep seafood oil away from chip oil, run one vat at a different temperature, or shut half the unit down during quiet trade.

Benchtop fryers

Compact counter units, mostly electric, sized for venues where fried lines support the menu rather than lead it. The full benchtop sub-range is linked above.

How to choose a deep fryer in three steps

Work through these three decisions in order and the shortlist mostly builds itself.

Step 1 — Gas or electric?

If your site has a gas connection (or you run LPG) and frying is a core line, gas wins on recovery speed and running cost at volume. No gas, limited extraction, or a mobile setup? Electric is the answer — and it's the only practical option for benchtop units. Most gas models here come in both natural gas and LPG versions, so match the model code to your supply before ordering.

Step 2 — Size by output, not just oil capacity

Oil litres tell you how much the vat holds; output tells you how much food it can actually push out per hour. Two fryers with the same capacity can differ sharply in burner power, and it's the burner that determines how quickly the oil recovers after a cold load. Size against your peak window: a venue frying a few baskets an hour can run a small vat happily, while a chippy at full tilt needs the recovery headroom of a high-output tube fryer — some larger units are rated around 70 kg of product per hour.

Step 3 — Single or twin pan, then check the install

Choose twin pan if you need flavour separation or flexible capacity; single pan if you fry one product line at maximum volume. Then confirm the practicalities: floor models need clearance and extraction overhead, gas units must be installed by a licensed gasfitter, and electric units need the right outlet — check whether the spec calls for a standard 10-amp or a 15-amp connection before it lands on site.

For a deeper walkthrough of capacities, burner types and sizing maths, our deep fryer buying guide works through the full decision before you spend.

Popular picks: the FryMAX Superfast 18L natural gas tube fryer RC300E is the value benchmark for takeaways and chip shops, while the Waldorf 800 Series FN8226G 450mm twin pan gas fryer suits heavy-duty kitchens that want split-vat flexibility in a premium cookline. See the wider FryMAX range for LPG versions and twin-vat alternatives.

Frequently asked questions

What is a commercial deep fryer?

A commercial deep fryer is a gas or electric appliance that holds a vat of cooking oil at a controlled temperature — typically 160–190°C — for frying at the pace of a working kitchen. Unlike domestic fryers, commercial units are built for continuous service, with higher-powered burners or elements that recover temperature quickly between loads.

Should I buy a gas or electric fryer?

Gas suits venues with a gas supply where frying is a high-volume core line — it recovers heat faster after each basket and costs less to run hard. Electric suits sites without gas, mobile setups, and lower-volume menus; it's also the standard for benchtop units. If you run bottled gas, choose the LPG version of the model rather than the natural gas one.

What size fryer do I need?

Size against your busiest hour, not your average day. Small cafés frying as a side line are usually well served by a 5–10 litre benchtop unit, while takeaways and chip shops generally need a floor-standing vat of around 18 litres or more, where burner output gives the recovery headroom for back-to-back frozen baskets. When in doubt, go up a size — an oversized vat coasts, an undersized one drops temperature exactly when you're busiest.

What's the difference between single and twin pan fryers?

A single pan is one large vat with one set of controls — maximum capacity for one product line. A twin (or split) pan divides the unit into two independently controlled vats, so you can fry seafood and chips without flavour transfer, hold two temperatures at once, or run a single vat during quiet periods to save oil and energy.

Do gas fryers need professional installation in Australia?

Yes — commercial gas appliances must be connected by a licensed gasfitter, and your kitchen needs appropriate mechanical extraction over the cookline. Electric benchtop models just need the right outlet; check the spec sheet, as some higher-powered units require a 15-amp connection rather than a standard 10-amp socket.

Do you deliver fryers Australia-wide?

Yes. Commercial Kitchen Store ships fryers nationwide, and our Australian-based team is on 1300 111 901 if you need help matching a unit to your menu and gas supply. Cover details for each model are on our warranty and service information page.

Helpful Resources

Planning your commercial deep fryer purchase? These free guides from our team cover the options, costs and Australian compliance requirements before you buy:

Commercial Deep Fryer Buying Guide — gas vs electric, sizing, oil filtration and pricing.
Commercial Kitchen Equipment Checklist — the full fit-out list for a new commercial kitchen.
Setting Up a Commercial Kitchen — planning, layout and budgeting from the ground up.
Commercial Kitchen Regulations in Australia — FSANZ, council and equipment-compliance essentials.