Commercial Kitchen Company supplies commercial oil filtration equipment — the filter units, mobile filtration systems, transport pumps and oil testers that keep frying oil clean and usable for longer.
The range is Vito: compact in-fryer filter units that sit straight into the tank, mobile vacuum filtration systems with their own holding tank, transport pumps for moving oil to and from the fryer, an oil-quality tester with a traffic-light display, plus replacement filter papers and fryer boil-out tabs. We display working equipment across our Gold Coast showroom and Brisbane showroom, with 35 years of specifying frying lines behind every recommendation.
Filtering removes the sediment and carbon that break oil down, which keeps taste consistent and cuts how often you dump a tank. Delivery, installation arrangement and operator training 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 to work out the right size.
Oil is the largest consumable in any frying operation, and most of what ruins it is not heat — it is the sediment and carbon left behind after every basket. Filtering removes that, so the oil stays clear, the food tastes the same on Friday as it did on Monday, and you dump the tank less often. The decisions are how you filter, what size unit suits your fryers, and how you handle the oil once it is out.
In-fryer filter units are compact enough to be lowered straight into the fryer tank — they pump the oil through a filter and return it to the same tank, with nothing to wheel around and no oil transfer at all. They suit bench fryers and single-tank operations, and they are the fastest option to work into a service. Mobile vacuum filtration systems roll between fryers with their own tank on board, drawing oil in, filtering it, and pumping it back — the right answer when you are running several fryers or want the oil out of the tank so you can clean the tank properly at the same time.
In-fryer units are rated by the tank volume they can handle, and the range steps up in bands — small units for tanks up to around 12L, mid units to around 18L, and larger units from 20L upwards. Mobile systems are sized by their holding tank instead, commonly 40L, 75L and 120L, which needs to be at least as large as the fryer tank you are emptying. Match the unit to your largest fryer, not your smallest.
Filtration rate decides how much of a service you lose to the job, so check the stated flow rate rather than assuming. Filters are consumable paper cartridges matched to the specific unit — they are sold in boxes, and they are not interchangeable between models, so order the papers for the machine you actually have and keep a box on the shelf. A filter you cannot replace on the day is a filtration system nobody uses.
Transporting hot oil in a stockpot is the most common cause of burns in a frying kitchen. A transport pump with its own tank and a plug-in supply lets you pump oil out, wheel it away and pump it into a disposal container without lifting anything. Size the tank to the fryer it will empty.
Judging oil by colour is unreliable — oil can look acceptable well past the point it should be changed, and it can also look dark while still perfectly usable. An oil tester measures the breakdown in the oil directly and reports it on a simple traffic-light display, so the change decision is consistent between staff instead of depending on who is on shift. Pair it with fryer boil-out tabs for a proper deep clean when the tank is empty.
Vito specialises in frying-oil management — in-fryer filter units, mobile vacuum filtration systems, transport pumps, oil testers, replacement filter papers and boil-out tabs, so the filter, the consumables and the tester all come from one range. Talk to us about the right size for your fryers.
Our team has 35 years specifying frying equipment into fish-and-chip shops, pubs, clubs, quick-service venues and high-volume restaurants across Queensland and Australia. Both showrooms have working equipment. SilverChef finance is available on eligible equipment. 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.
