Deep Fryers

Hospitality Connect stocks 353 commercial deep fryers for cafes, pubs, clubs, takeaway shops and institutional kitchens. The range covers single and twin pan deep fryers, open fryers and chip dumps, with brands including Anets, Waldorf and Pitco.

Choosing a commercial fryer comes down to three decisions. Fuel is the first: gas fryers suit kitchens that already have a gas connection under an extraction canopy, while electric fryers are simpler to install in a small shop or a mobile setup. Format is the second: benchtop fryers save floor space, while floor standing models carry more oil and hold temperature better through continuous service. Pan configuration is the third, because a twin pan fryer lets you keep chips away from crumbed and battered product. Filter by fuel type and pan count to shortlist the models that fit your bench and your menu.

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.