Fryers

A commercial fryer is a purpose-built cooking appliance that heats oil to consistent high temperatures for deep-frying food at volume. Unlike domestic models, commercial units are built for continuous use across a full service period. They come in gas and electric variants, range from compact benchtop sizes to large floor-standing banks, and are designed to recover temperature quickly after each batch so output stays consistent.

The range covers benchtop electric fryers for smaller kitchens and food trucks, floor-standing single and twin-tank gas fryers for high-volume venues, cold-zone fryers that extend oil life by keeping sediment away from the heat source, multi-bank fryer batteries for large operations, and ventless enclosed fryers like the AutoFry range for spaces without a canopy exhaust. Filtration accessories and oil filter powders are also stocked to keep your oil performing longer.

Gas fryers typically recover temperature faster and cost less to run where natural gas or LPG is available, making them a common choice for high-volume fish-and-chip or quick-service kitchens. Electric fryers are easier to install, need no gas connection, and suit venues where the electrical supply is already set up for heavy cooking loads. Cold-zone electric models from Pitco are popular in kitchens frying a wide variety of products, since the design helps keep oil cleaner between services.

A rough guide is to match tank capacity to your peak hourly output — a small cafe frying occasional sides needs far less oil volume than a fish shop running continuous batches. Most benchtop single-tank units suit light-to-moderate demand, while floor-standing twin or triple-bank setups suit venues where the fryer rarely goes cold. If you cook wet or battered products alongside dry ones, a split-tank or dedicated second vat keeps flavour transfer to a minimum.

Yes. Ventless fryers like the AutoFry MTI-40E use built-in filtration and fire-suppression systems to operate without a fixed exhaust canopy. They are popular in food courts, kiosks, pubs and venues where installing ductwork is impractical or expensive. Always confirm with your local council or certifier that the unit's built-in system satisfies your venue's fire and ventilation requirements before installation.

In a cold-zone fryer the heating elements sit above the base of the tank, leaving a cooler region at the bottom where food particles settle rather than burning in the hot oil. This slows oil degradation, reduces bitter off-flavours, and means you can fry a broader mix of products — battered fish, crumbed chicken, potato products — without the oil breaking down as quickly. Pitco's cold-zone electric range is one of the more established options in this format.

A full boil-out — draining the tank, filling with water and a degreasing agent, then heating and draining again — should be done at least weekly in a busy kitchen, or more often if the oil is changed frequently. Daily tasks include skimming debris, filtering oil through a portable filter or built-in filtration system, and wiping down exterior surfaces. Frymate and Frymax oil filter powders are stocked to help draw out contaminants and extend oil life between full changes.

Oil life depends on what you fry, how hot you run the unit, and how consistently you filter. Wet or heavily crumbed products break oil down faster than dry potato products. Filtering daily and using a quality filter powder can meaningfully extend the interval. A simple test strip or titration kit gives a more reliable read than colour alone. Your oil supplier or equipment manual will usually give a baseline recommendation for your specific product mix.

Filtration accessories, oil filter powders, splash guards and a range of consumables are stocked alongside the fryers themselves. For specific replacement parts such as elements, thermostats or baskets, check the Equipment Parts and Accessories section of the site. Pitco and Frymaster in particular have strong parts availability given their widespread use in Australian commercial kitchens.

Pricing spans a wide range — compact benchtop electrics sit at the more accessible end, while large multi-bank floor-standing units from Pitco, Henny Penny or MKN represent a more significant investment. Clearance and used units appear in the range periodically and offer a lower entry point for kitchens watching capital spend. Chefs Depot members save off RRP across the fryer range, and every order ships Australia-wide.