Collection: Deep Fryers

Commercial deep fryers are working capital — and the difference between a 14kW Frymaster split-pot and a low-cost benchtop unit is the difference between feeding a 200-cover Friday and being limited to a 60-cover lunch trade. Hospitality Connect's deep fryer range covers gas and electric, single, twin and three-tank, with built-in filtration from Frymaster, Fagor, Apuro, Trueheat and Garland, from 8L benchtop units to 40L industrial chicken fryers, plus Vito oil filtration and Frymaster shortening disposal.

Types of commercial deep fryers

• Open pot fryers: Cold zone underneath the burner element keeps debris from burning. Best for fine-particle frying — chicken, breaded fish, tempura.
• Tube fryers: Heat tubes through the oil bath give faster recovery and higher per-litre throughput. Used in high-volume burger and fast food applications.
• Split-pot fryers: Two separate pots in one frame — keep one for chips, one for fish, no flavour transfer.
• High-efficiency gas fryers (Frymaster PH): Lower gas consumption and tighter temperature control — payback over 18 months in heavy use.
• Filtration-built fryers: Frymaster H55 and FPRE ranges include built-in oil filtering, doubling oil life.

Sizing for your venue

A pub-grub bistro doing 80 covers needs a 2x12.5L split-pot. A high-volume QSR or chicken shop runs 3x14L tube fryers minimum. Café service with occasional fries fits an 8L benchtop unit. Match cooking capacity to the slowest expected oil recovery time — 60 seconds back to set point is the trade benchmark.

Key features to specify

• Built-in computer or timer: Removes guesswork on cook times across multiple baskets running simultaneously.
• Front oil disposal (FD models): Saves the back-of-house pour and burn risk from emptying tanks manually.
• Oil filtration system: Either built-in (FPH series) or external (Vito VL filter). Filtered oil lasts 3 to 4 times longer.
• Pot covers: Reduce evaporation overnight and keep insects out of cooling oil.

Installation and operating considerations

Gas fryers need a registered gas fitter, a flue or canopy and a gas booster on commercial-grade demand. Electric units need 3-phase for anything above 14kW. Both need a separate oil disposal and storage path that meets council trade waste rules. Plan the canopy size before locking in the fryer footprint.

Pair deep fryers with

Australian commercial hospitality covers a broad spectrum — quick-service chains, casual dining, fine dining restaurants, function and event centres, pubs and clubs, cafés, bakeries, hotels, aged-care kitchens, hospital food service, school canteens, government catering and the corporate function market. The right specification varies by venue type. We've supplied equipment to all of these, and that experience helps us flag when a piece of equipment is right-sized or when a different model would suit your throughput better.

Specify a complete cookline with the right griddles, char grills, and stove range with oven so all the gas connections sit on a single canopy run.

Why buy deep fryers from Hospitality Connect

• Frymaster authorised: Genuine Australian-spec Frymaster with local parts backup and service network.
• Trade pricing on cookline kit-outs: Fryer plus griddle plus char grill specified together gets a project price.
• Australian-owned showroom: See the difference between split-pot and full-pot before committing tens of thousands of dollars.
• Replacement parts and oil: Burner orifices, basket lifts, baskets and quality fry oil all sourced from one trade account.
• Multi-site fit-out support: Quick-service groups roll out fryer fleets through our project team.
• No-pressure quoting: We'll quote alternatives at different price points so you can choose what fits your budget and timeline.
• Local delivery and pickup: Same-day pickup from our Melbourne warehouse; freight to all states with tracked dispatch.

Deep fryer care and longevity

• Filter oil daily, change weekly: Daily filtering catches fines that burn and turn oil dark; weekly oil change is the QSR benchmark.
• Boil-out monthly: Vito boil-out tabs or equivalent strip carbon residue from tank walls and heating elements.
• Don't run the burner without oil: The single fastest way to destroy a fryer — burn the element on dry. Train staff to check oil level before ignition.
• Calibrate thermostats annually: Set-point drift over 18 months is normal and silent — you'll be cooking at 165°C while the dial reads 180°C.
• Replace baskets when the wires bow: Bowed baskets sink unevenly, give inconsistent cook and warp the basket lift.

Need help choosing? Talk to us

Send menu, cover counts and gas/power capacity and we'll build a fryer spec that matches throughput. Trade accounts get terms and a single point of contact for parts across multi-site groups.