Commercial Kitchen Company stocks one of Australia’s largest ranges of commercial deep fryers — single-pan benchtop units for cafés through to V-pan and twin-tank floor models for high-volume quick-service kitchens. Chips for a pub, chicken for a takeaway, donuts for a bakery: what matters is that the oil holds temperature and comes back fast between baskets.
We carry Waldorf, Pitco, Zanussi, Frymaster, Luus and Austheat, in gas and electric, freestanding and benchtop, with filter-ready and on-board filtration options. The buying guide below covers tank capacity, recovery and oil filtration.
Both showrooms are open to the public — call 1300 CKC 000 to check what is on the floor. SilverChef finance is available on eligible equipment.
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A fryer is one of the highest-throughput pieces in a kitchen and the most demanding on oil management. Get tank capacity, recovery and filtration right and it will carry your peak service without a bottleneck.
Fryer pans fall into fairly consistent capacity bands: roughly 5L to 8L on a benchtop pan, 11L to 15L on a small single pan, 20L to 25L on the single-pan floor fryers most full-service restaurants run, and up to about 40L on the largest floor models. Bench pans suit cafés and clubs frying occasionally. Twin-tank fryers cover quick-service volumes and any venue needing separate oil for fish, chips and chicken to avoid flavour transfer. For the countertop end of the market, see our bench fryers.
Gas fryers give the fastest recovery between batches, which is what high-volume service lives on, and cost less to run where mains gas is available. Electric fryers install more easily with no gas connection, run quieter, and hold temperature more precisely — the usual pick for venues without gas and for delicate product. Benchtop electric pans often run on a standard single-phase outlet, while floor models generally need three phase; confirm the connection with your electrician before ordering.
Recovery time — how quickly oil returns to set temperature after a basket goes in — is what decides peak-shift throughput. Not every manufacturer publishes a figure, so compare the things that drive it: burner or element rating in kW, tank volume, and burner or element design. A multi-jet or tube burner wrapped around the pan transfers heat faster than a plain underfired burner, and immersed flat-bar elements do the same job on electric. Tell us your peak-batch volume and we will compare models against it.
Filtration extends oil life and keeps results consistent batch to batch, and oil is usually the largest consumable cost on a fryer. Some models carry a filter drawer on castors beneath the pan, others are supplied filter-ready so a unit can be added later, and a standalone portable filtration trolley with a pump can serve a run of several fryers. Decide early, because retrofitting on-board filtration is rarely possible. See the full oil filtration range.
Basket configuration follows the pan — one wide basket for chips, twin baskets where a pair of items run at once. Check the drain valve empties the pan quickly and into a container someone can actually carry. Look for a cool zone below the heat source to trap crumbs, a lid for overnight, and a thermostat backed by a separate high-limit cut-out. V-shaped pans use less oil for the same frying area and clean out more easily, which is why they are common in Asian and seafood kitchens.
Pitco is the largest fryer brand in our range, gas and electric, in twin and triple-basket configurations including filter-drawer versions. Waldorf covers single and twin-pan gas and electric fryers in the modular cooking-suite widths. Zanussi supplies single and twin-well V-shaped fryers, freestanding and benchtop. Frymaster covers deep fryers, split-pot models and filtration pumps. Luus and Goldstein supply V-pan fryers, Austheat single and dual-tank fryers, and Birko single and double bench pans.
Our team has 35 years specifying fryers into restaurants, pubs, quick-service venues, fish-and-chip shops and clubs across Queensland and Australia. Both showrooms are open to the public — call 1300 CKC 000 first and we will tell you which fryers are on the floor, because what is on display changes. SilverChef finance is available on eligible equipment. Delivery, installation arrangement, and gas or 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.
Our fryers run from 5L and 8L bench pans up to 38–40L floor models. 11-15L single-pan fryers suit cafés frying occasionally. 20-25L single-pan floor fryers are the restaurant standard. Twin-tank fryers handle quick-service volumes and venues running multiple oil types (fish vs chicken vs chips). Size for peak service rather than your average night — tell us your peak-batch volume and we will match models to it.
Recovery time is how fast oil returns to set temperature after cold food is dropped in. A slow-recovering fryer means slower batches and lower throughput during peak service. Not every manufacturer publishes a recovery figure, so compare what drives it — burner or element rating, tank volume and burner design. The Austheat single-tank fryers range from 14.5kW to 21.5kW, the Waldorf electric fryers use 2 x 11kW elements, and the Luus V-pan fryers use a multi-jet U-burner built for recovery.
Filtration extends oil life and improves consistency batch to batch. AutoFry rates its AutoFilter system at approximately 50% longer oil life on the MTI-40E, which is the one figure our own product data carries. Several fryers handle filtration on board — Pitco's -FD models have a filter drawer on castors and the -FR models are supplied filter-ready — and Frymaster offers 25L and 40L reversible pumps plus a shortening disposal unit. Cafés and pubs can use an external portable filter instead. See the full oil filtration range.
Most commercial fryers need a grease-rated mechanical exhaust hood over them, sized to the appliance, and fire protection is assessed for the individual installation. The requirements come from the National Construction Code and your local authority, so have your certifier or hood supplier confirm what your site needs before you order. Where a hood is impractical, we stock AutoFry ventless fryers — fully enclosed countertop and floor models — as an alternative worth pricing. Tell us the model and the site and we will quote the ventilation alongside the equipment.
Yes — Commercial Kitchen Company partners with SilverChef for equipment finance on eligible equipment. SilverChef offers weekly payment plans designed around hospitality cash flow. Tell us which fryer you are after when you request a quote and we will confirm what applies, and quote delivery, installation arrangement, gas/electrical connection, and ventilation alongside it.
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.
