Commercial Kitchen Company supplies commercial bench fryers — countertop deep fryers for cafes, food trucks, ghost kitchens, clubs and any venue frying at moderate volume without the floor space for a freestanding fryer.
The range covers Roband and Woodson in single-pan, double-pan and twin-tank configurations, plus a shallow-pan donut fryer. We display working equipment across our Gold Coast showroom and Brisbane showroom, so you can compare pan depth, basket layout and operator-safety features before you commit, with 35 years of specifying kitchen lines behind every recommendation.
Bench fryers are electric, so there is no gas connection to arrange — every unit here runs from a standard single-phase outlet. Expect stainless construction, thermostatic control, an over-temperature safety cut-out and a removable tank for cleaning. Delivery, installation arrangement and electrical connection can be quoted alongside the equipment, and SilverChef finance is available on eligible equipment. Browse the range below, or call us on 1300 CKC 000.
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A bench fryer is the practical answer for venues frying at moderate volume without space for a floor-standing unit. The decisions are tank capacity, how many pans you need, the power available at the bench, and how easily the thing cleans down.
Bench fryers in this range run from around 5L up to 16L across single and twin-tank configurations, with pans typically 150mm or 200mm deep. A single pan is the simplest option for a cafe running chips alongside a main menu. A double-pan or twin-tank fryer gives you two smaller tanks in the same footprint — which lets you keep oil separate for fish, chicken and chips, stagger orders, or run one tank only during quiet periods. Larger single pans take two baskets, giving you the same order-staggering flexibility with one body of oil.
Bench fryers are electric. Smaller pans generally run on a standard 10A plug; larger pans and faster-heating models want 15A, and a double-pan fryer usually needs a dedicated supply per pan. This is the single most common ordering mistake in this category — confirm the outlets you have before you choose the model, because adding a circuit after the fitout costs far more than it does during.
Check what the fryer is rated for. Several bench units are specified for liquid (soluble) oil only and are not suitable for solid shortening. If your menu runs on shortening, that rules models in or out before anything else does.
Look for an over-temperature safety cut-out, an isolating switch, an element guard and insulated basket handles as the baseline. Better units add a swing-back element that locks in position so you can clear the tank without holding it, a safety interlock that stops the element being removed while the unit is on, minimum and maximum oil-level markers, a splash guard, and a bevelled body so the tank lifts out cleanly. An auto-lift basket takes the timing decision away from the operator on repetitive runs.
Oil is the running cost in any frying operation, so plan for filtering and testing from the start. Filtering out sediment between services keeps the oil usable for longer and keeps the flavour consistent — we stock in-fryer filter units and oil testers sized for bench tanks alongside the fryers themselves.
Roband covers the bulk of this range — single and double-pan bench fryers, higher-capacity single pans with double-basket flexibility, and a dedicated shallow-pan donut fryer — with parts widely available. Woodson builds single-pan, twin-pan and auto-lift bench fryers in stainless steel with over-temperature protection.
Our team has 35 years supplying bench fryers to cafes, food trucks, ghost kitchens, clubs and small restaurants across Queensland and Australia. Both showrooms have working equipment. SilverChef finance is available on eligible equipment. Delivery, installation arrangement and electrical connection can be quoted alongside the equipment.
Bench fryers suit cafés (20-50 orders), food trucks, ghost kitchens, and venues without space for floor-standing units. Floor-standing fryers handle 100+ orders per shift with twin-tank options. Bench fryers are cheaper to buy and install but limited in capacity. Choose based on peak-shift demand.
5-8L bench fryers suit cafés frying occasionally. 10-15L handles food trucks, ghost kitchens, and small restaurants (50-150 orders). Twin-tank bench fryers double capacity in the same footprint — essential for venues frying multiple oil types (separate oil for fish vs chicken vs chips to avoid flavour transfer).
Electric dominates the bench segment — no gas connection required, simpler install, more precise temperature control. Gas bench fryers deliver faster recovery between batches but require gas connection (typically LPG for food trucks). Most ghost kitchens, cafés, and bench installations choose electric.
Quality bench fryers from Roband and similar brands deliver 5-8 years with proper care in daily commercial use. Heating elements and thermostats are typical failure points. Budget brands often deliver 2-4 years before needing replacement. Daily cleaning and proper oil management dramatically extend lifespan.
Commercial bench fryers require Type I grease-rated ventilation hood overhead with fire suppression. Food trucks need specialised ventilation matching mobile-kitchen regulations. Ghost kitchens often share ventilation infrastructure across multiple units. Always engage ventilation specialist before installation.
Yes — Commercial Kitchen Company partners with SilverChef for Rent-Try-Buy, lease, and hire purchase on every bench fryer. SilverChef offers weekly payment plans designed around hospitality cash flow. Quote finance alongside delivery, installation arrangement, and gas/electrical connection in a single package.
Commercial Kitchen Company is the go-to source for high-quality hospitality supplies and equipment in Australia. As a proud, Australian-owned business, we cater to a diverse range of hospitality needs, including restaurants, cafes, catering services, and hotels in Brisbane and the Gold Coast. Our extensive selection in our showrooms highlights everything from advanced commercial kitchen equipment to essential front-of-house products, all aimed at enhancing the efficiency and appeal of your business.
