Industries · Fish & Chips / Takeaway
Fish & Chips Equipment
Fish and chip shop equipment for the whole fit-out — high-output gas tube fryers, chip warmers and hot food displays, refrigeration for wet fish and frozen stock, and the stainless steel benches that tie the line together, curated for Australian takeaways. Whether you're opening your first shop or replacing a tired frying line mid-lease, this range pulls the commercial kitchen equipment a chippery actually runs on into one place, so you can spec the fryers, the servery and the cold storage in one pass instead of hunting through category pages. It sits alongside our other industry equipment ranges; for the full cooking selection on its own, browse commercial cooking equipment, and every fridge and freezer format lives under commercial refrigeration.
Shop Fish & Chips Equipment by Category
Deep fryers
Shop the deep fryers range →
Hot food displays
Shop the hot food displays range →
Chip warmers
Shop the chip warmers range →
Bain-maries
Shop the bain-maries range →Who this fish and chips equipment range is for
Buying one fryer is a product decision; fitting out a shop is a workflow decision. The fryer bank sets your output, the chip dump and servery set your speed, and the cold storage behind them sets how much stock you can hold between deliveries. This range is built for owners opening a new chip shop, operators refurbishing an established site, seafood restaurants adding a fried takeaway line, and food trucks, carts and market stalls running a compact fry setup. If your menu leans harder into burgers and fried chicken, the burger and QSR equipment range covers that trade, and event cooks should start with catering equipment — start here when battered fish, hand-cut chips and the deep-fried classics are the core of the business.
FryMAX
FryMAX Superfast LPG Gas Tube Fryer RC300ELPG394(W) x759(D) x1195(H) mm
$1,954.15 +GST$2,299.00
FryMAX
FryMAX Superfast 18L Natural Gas Tube Fryer RC300E394(W) x759(D) x1195(H) mm
$1,954.15 +GST$2,299.00
FryMAX
FryMAX 22L Oil Superfast LPG Gas Tube Fryer RC400ELPG394(W) x 759(D) x 1195(H)mm
$2,337.50 +GST$2,750.00
Pitco
Pitco Gas Fryer 3 Baskets , 9'' Legs , Lid , 70 Kg's P/H , 36 Lt Oil Capacity SG18S500 x 876 x 1172
$5,457.00 +GST$7,795.00
Roband
Roband Straight Glass Hot Food Display Bar, 4 pans single row1135(W) X 420(D) X 675(H)mm
$1,984.00 +GST$2,390.00
Bonvue
Bonvue Angled Countertop Wet and Dry Bain Marie BM17TC1721(W) x624(D) x720(H) mm
$2,218.00 +GST$2,899.00
Commercial kitchen equipment for a chip shop — what the fit-out covers
Zone by zone — every line links to the matching range so you can build your kit as you read.
The frying line: gas tube and benchtop fryers
The fryer bank is the engine of the shop, and pan count matters more than raw litres: separate pans keep fish, chips and gluten-free lines apart, and let you drop a fresh basket without crashing the oil temperature next door. High-output commercial deep fryers with tube burners recover heat fast between loads — the trait that keeps dedicated chip fryers turning out a consistent batch through the rush — while a benchtop deep fryer is the right solution for low-volume sides or a food van. Compare oil capacity per pan, baskets and production rate on the product page, and maintain an oil filtration routine from day one — clean oil is the cheapest quality upgrade in the trade.
Chip dump, warmers and the hot servery
Between the fryer and the counter sits the equipment that protects texture. A chip dump or scuttle drains cooked chips under overhead heating, chip warmers hold volume through peak service, and hot food displays keep fried fish, potato cakes and grilled options visible and at safe temperature while the queue moves. Add a pie warmer for the counter staples every shop sells anyway, and a wet and dry bain marie where simmered lines share the servery. The rule: fry to the display, not to the docket — a stocked, well-lit servery sells the next order for you.
Refrigeration for wet fish and frozen stock
A chippery runs two cold chains at once. Fresh seafood needs a serve-over cabinet or display over ice — browse deli display fridges — plus an underbench fridge for batter mix and prepped fillets within arm's reach of the fry station. Frozen fillets, chips and calamari need real freezer capacity sized to your delivery cycle: commercial chest freezers hold the most stock for the floor space they take, and upright models suit narrower sites. Under-size the freezer and you'll pay for it in mid-week supply runs.
Prep benches and potato work
If you cut chips from fresh potatoes, allow a dedicated zone for the peeler and chipper with a wash sink and drainage close by. The preparation side of the shop — peeling, battering, crumbing — runs on heavy-duty stainless steel benches, the durable choice in a room where every surface wears oil and flour by close.
Ventilation and the wider cookline
A frying line moves serious heat and vapour, so extraction is a fit-out item, not an afterthought — browse hoods and canopies and have your installer confirm the duct run early, because the canopy position usually fixes where the fryers can sit. Round out the menu from the same line with a griddle for grilled fish and burgers.
How to plan a fish and chip shop fit-out in three steps
1
Size the frying line to your Friday-night peak
Estimate serves per hour at your busiest window, not the weekly average, and work backwards to pan count and oil capacity. A dedicated chip pan protects consistency and stops flavour transfer; most established shops land on a multi-pan frying range, with high-volume sites adding a spare pan for prawns, calamari and gluten-free orders.
2
Map the servery flow from fryer to counter
Takeaway service lives or dies on flow: fryer, chip dump, wrap bench, display, till — with no crossing paths. Put the chip warmer and hot display where serving staff reach them without stepping into the fry zone, and keep the wrap bench clear of the customer counter so one big phone order doesn't stall the queue. Efficient flow adds more productivity than an extra pan does.
3
Confirm gas, power and extraction before you order
High-output fryers come in natural gas and LPG models and the two aren't interchangeable, so match the model to the site's supply. Larger electric fryers and warmers commonly need dedicated circuits rather than standard outlets. Check each product page for exact gas type, electrical load and clearance requirements, and price the canopy, gas fitting and any trade work into the fit-out budget.
Fish & Chips Equipment FAQs
What equipment does a fish and chip shop need?+
The must-have list: a multi-pan commercial fryer bank with at least one dedicated chip pan, a chip dump or scuttle, chip warmer, hot food display, pie warmer, a serve-over fridge for fresh fish, freezers for fillets and chips, an underbench fridge at the batter station, stainless prep benches and sinks, an exhaust canopy over the frying line and a wrap bench at the counter. Menus add from there — a griddle for grilled fish, a drinks fridge out front. Let your peak window set the right equipment list.
How much does it cost to set up a fish and chip shop?+
It depends on the site, the menu and how much of the kit is new — the frying range, canopy and refrigeration are usually the biggest lines in the budget. Price the equipment list zone by zone (fry line, servery, cold storage, prep) rather than guessing a lump sum, then decide where premium kit earns its keep and where a workhorse model does the same job for less.
What is the best fryer for a fish and chip shop?+
Most shops run gas tube fryers: the immersed-burner design recovers temperature quickly between baskets, which is what keeps chips crispy at volume instead of oil-soaked. Choose pan count by menu separation — fish, chips, gluten-free — and check oil capacity, production rate and gas type on each product page. Electric benchtop fryers suit low-volume sides, food vans and sites without a gas connection.
Should a chip shop choose gas or electric fryers?+
Gas tube fryers dominate high-volume fish and chips work thanks to fast recovery, with LPG models covering sites without mains gas. Electric fryers offer precise adjustable temperature controls and simpler installation for benchtop use, but larger electric units commonly need dedicated circuits. Match the fryer to the site's existing gas and power before falling in love with a model.
Is it worth buying second-hand chip shop equipment?+
Second-hand fryers can look cheap upfront, but they arrive with unknown service history, tired burners and thermostats, and usually no warranty — and a fryer failure on a Friday night costs a weekend's trade. Everything in this range is new commercial equipment with manufacturer warranty; see our warranty and service information for cover details.
What refrigeration does a fish and chip shop need?+
Three jobs need covering: fresh fish held and displayed at temperature (serve-over or deli display fridges), frozen stock in chest or upright freezers sized to your delivery cycle, and prep refrigeration for batter and fillets near the fry station. Work out what the menu holds fresh versus frozen and let that set the split — too little freezer space forces mid-week supply runs that cost more than the bigger cabinet would have.
Can I finance the fit-out instead of paying upfront?+
Yes — SilverChef Rent-Try-Buy is available on eligible equipment, with weekly payments that keep cash free for stock and staff while the shop establishes itself. Eligibility shows on each product page, and our team can talk through the options on 1300 111 901.
Do you deliver fish and chip shop equipment across Australia?+
Yes. Commercial Kitchen Store supplies commercial kitchen equipment online to hospitality businesses nationwide — benchtop units ship on standard freight, frying ranges and refrigeration on palletised delivery, and free pickup from our Granville showroom in Sydney is available if you're local. Call 1300 111 901 for help speccing the full fit-out against your menu and floor plan.
Fish and chip shop equipment finance
The frying range, canopy and cold storage all land at once in a fit-out, which is why many operators finance rather than pay cash up front. SilverChef Rent-Try-Buy is available on eligible equipment — eligibility shows on each product page — keeping weekly payments manageable while the shop builds trade. The range runs from reliable workhorse brands to premium high-performance kit at competitive prices, so spend where output matters and save on the support pieces.
Choosing the fryers themselves? Our commercial deep fryer buying guide compares tank sizes, burner types and running costs in plain terms.
Popular picks: the FryMAX 22L Oil Superfast LPG Gas Tube Fryer RC400ELPG covers the dedicated chip pan on LPG sites, and the Bonvue Angled Countertop Wet and Dry Bain Marie BM17TC holds hot food at serving temperature right on the counter.
The same line scales beyond the classic chippy: a food truck or mobile cart, seafood restaurant chains, seafood restaurants adding a takeaway window, and venues that cater Friday fish nights all run on the same fryers and displays. Whether a solo cook runs the pans or a chef leads a bigger establishment, spec the line to your peak-hour queue and it will carry the quiet nights easily.
Why buy from Commercial Kitchen Store
Free kerbside delivery
To metro SYD, MEL, BNE & ADL on eligible items only — plus free pickup at our Granville showroom.
Finance available
Spread the cost of your fit-out with SilverChef Rent-Try-Buy weekly payments.
Reviews & support
Genuine customer reviews on our product pages, plus warranty and service support after the sale.
Fitting out more than one space?
See all industries, or get a tailored fit-out quote from our team.