Commercial Kitchen Company stocks Australia’s leading range of commercial oil filtration systems — from portable units that filter oil between batches through to integrated oil filtration built into floor-standing fryers. Whether you’re running a fish-and-chip shop, a quick-service restaurant, a pub kitchen, or any operation frying daily volumes, the right oil filtration system extends oil life 2–3x, improves food quality consistency, and saves thousands in oil costs annually.
Our Brisbane and Gold Coast showrooms display working oil filtration systems from Frymaster and other leading brands — letting you compare filtration cycle speed, filter cartridge longevity, and operator-safety features before you commit. We’ve supplied oil filtration systems to fish-and-chip shops, quick-service venues, pubs, and restaurants across Queensland and Australia.
Every commercial oil filtration system we supply is built for daily use — robust pump construction, food-safe filter materials, and serviceable components your team can maintain in-house. SilverChef finance is available on every model, with weekly payment plans designed around hospitality cash flow.
Browse our full range below. Need help calculating filtration return-on-investment? Call us on 1300 CKC 000 or visit either showroom.
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Oil filtration is one of the highest-ROI investments any frying operation can make — filtered oil lasts 2–3x longer than unfiltered oil, produces better-tasting food, and dramatically reduces oil disposal costs. The right system pays back within 6–12 months.
Portable oil filtration units roll between multiple fryers — filter oil during dead periods, then transfer cleaned oil back. Best for venues with multiple fryers or where retrofitting existing fryers isn’t practical. Integrated filtration is built into specific fryer models — filter at the press of a button without moving oil. Best for new fryer purchases where filtration is specified from day one.
Faster cycle times mean less downtime during service. Quality filtration units complete a full filter cycle in 5–10 minutes; budget units take 20–30 minutes. For high-volume operations filtering 2–3 times per shift, faster cycles dramatically reduce service interruption.
Modern oil filtration uses food-safe paper cartridges, mesh filters, or earth-based filtration agents. Paper cartridges deliver the finest filtration but cost $5–15 per cycle. Mesh filters are reusable but coarser. Match filter type to your oil-life goals and operating costs.
Frymaster is the global oil filtration standard — used by major quick-service chains worldwide. Available as integrated units on Frymaster fryers or as portable systems for retrofit applications. We also stock filtration accessories and consumables for ongoing operation.
Our team has 35 years specifying oil filtration into fish-and-chip shops, pubs, quick-service venues, and high-volume restaurants across Queensland and Australia. Both Brisbane and Gold Coast showrooms have working units. SilverChef finance on every model. Delivery, installation arrangement, and operator training can be quoted alongside the equipment.
Yes for any operation frying daily. Filtered oil lasts 2-3x longer than unfiltered — typical ROI is 6-12 months in oil cost savings alone. Filtered oil also produces better-tasting food, reduces flavour transfer between batches, and dramatically reduces waste oil disposal costs. Essential for fish-and-chip shops, quick-service venues, and any restaurant with daily fryer use.
Portable units roll between multiple fryers — filter oil during dead periods, then transfer cleaned oil back. Best for venues with multiple existing fryers or where retrofitting isn't practical. Integrated filtration is built into specific fryer models — filter at the press of a button. Best for new fryer purchases where filtration is specified from day one. Both deliver same oil-life extension.
High-volume venues (300+ orders per shift) benefit from filtering 2-3 times daily. Medium operations (100-300 orders) filter once daily. Low-volume venues (under 100 orders) filter every 2-3 days. Always filter immediately after frying particularly dirty items (fish, breaded products) and before changing menu items to prevent flavour transfer.
Unfiltered fryer oil typically lasts 3-5 days before requiring complete replacement. Properly filtered oil lasts 7-12 days — sometimes longer with diligent skimming and filtration. A venue going through 50L of oil per week reduces consumption to 20-30L with quality filtration — major savings annually.
Paper cartridge filters cost $5-15 per cycle. For a venue filtering once daily, that's $1,800-5,500 annually in consumables. Mesh and reusable filters reduce consumable costs to $200-800 annually. Compare against oil savings (typically $5,000-15,000 annually) — filtration is dramatically net-positive for any daily frying operation.
Yes — Commercial Kitchen Company partners with SilverChef for Rent-Try-Buy, lease, and hire purchase on oil filtration systems. SilverChef offers weekly payment plans designed around hospitality cash flow. Quote finance alongside delivery, installation arrangement, and operator training 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.
