Commercial Kitchen Company stocks Australia’s deepest range of commercial deep fryers — from single-tank benchtop units for cafés through to high-output gas fryers, electric pressure fryers, and twin-tank floor models for high-volume quick-service venues. Whether you’re frying chips for a pub, chicken for a quick-service restaurant, or donuts for a bakery, the right commercial fryer delivers consistent oil temperature shift after shift.
Our Brisbane and Gold Coast showrooms display working fryers from Waldorf, Goldstein, Frymaster, Trueheat, and Roband — letting you compare recovery times, oil capacity, filtration systems, and basket configurations before you commit. We’ve installed fryers into thousands of commercial kitchens across Queensland and Australia.
Every commercial fryer we supply is built for continuous-duty operation — heavy-duty heating elements, robust thermostatic controls, drain valves rated for daily use, and serviceable components. SilverChef finance is available on every model, with weekly payment plans designed around hospitality cash flow.
Browse our full range below. Need help choosing the right fryer for your throughput? Call us on 1300 CKC 000 or visit either showroom.
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A commercial fryer is one of the highest-throughput pieces of equipment in any kitchen and the most demanding on oil management. Get tank capacity, recovery time, and filtration right and the fryer handles your peak service without bottlenecks.
10–15L single-tank benchtop fryers suit cafés and pubs frying occasionally. 18–25L floor-standing single-tank fryers are the restaurant standard. Twin-tank or triple-tank fryers handle quick-service volumes (300+ orders per shift) and venues needing separate oil for fish/chips/chicken to avoid flavour transfer.
Gas fryers deliver fastest recovery between batches — essential for high-volume service. Lower running costs with mains gas. Electric fryers install easier (no gas connection), run quieter, and offer better temperature precision — preferred for venues without gas and for delicate items.
Recovery time (how fast oil returns to set temperature after a batch is dropped) determines peak-shift throughput. Better fryers recover in 30–60 seconds; cheaper units take 2–3 minutes — meaning slower service during rush. Always check recovery specs against your peak-batch volume.
Built-in filtration extends oil life 2–3x and dramatically improves food quality consistency. High-volume operations benefit from integrated filtration systems; cafe and pub kitchens can run external portable filters. Filtration pays back in oil cost savings within 6–12 months.
Waldorf produces Australia’s market-leading 800 Series fryers — heavy-duty construction, parts availability nationwide. Frymaster is the global quick-service-restaurant standard — used by major QSR chains for reliability under high-volume load. Goldstein covers value-tier needs. Trueheat and Roband supply high-quality benchtop options.
Our team has 35 years specifying fryers into restaurants, pubs, quick-service venues, fish-and-chip shops, and clubs across Queensland and Australia. Both Brisbane and Gold Coast showrooms have working units. SilverChef finance on every model. Delivery, installation arrangement, and gas/electrical connection can be quoted alongside the equipment.
Gas fryers deliver faster recovery between batches (essential for high-volume service) and lower running costs where mains gas is available. Electric fryers install easier (no gas connection or extraction issues), run quieter, and offer more precise temperature control — preferred for cafés, ghost kitchens, and venues without gas reticulation.
10-15L single-tank benchtop fryers suit cafés frying occasionally. 18-25L floor-standing fryers are the restaurant standard for 80-200 covers per shift. Twin-tank fryers handle quick-service volumes and venues running multiple oil types (fish vs chicken vs chips). Always factor 30% headroom for peak demand.
Recovery time is how fast oil returns to set temperature after cold food is dropped in. Better fryers recover in 30-60 seconds; cheaper units take 2-3 minutes — meaning slower batches and lower throughput during peak service. For high-volume venues, recovery is a critical spec — always check against your peak-batch volume.
Built-in filtration extends oil life 2-3x and dramatically improves consistency. High-volume operations should specify integrated filtration; cafés and pubs can use external portable filters. Filtration typically pays back in oil savings within 6-12 months and reduces flavour transfer between products.
Commercial fryers require Type I grease-rated ventilation hoods with fire suppression. Hood sizing depends on fryer count and BTU output. Fire suppression is legally required on commercial fryers in Australia due to oil-fire risk. Factor 25-40% of the fryer price for hood and fire suppression on first-time installs.
Yes — Commercial Kitchen Company partners with SilverChef for Rent-Try-Buy, lease, and hire purchase on every commercial fryer in our range. SilverChef offers weekly payment plans designed around hospitality cash flow. Quote finance alongside delivery, installation arrangement, gas/electrical connection, and ventilation 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.
