Collection: Electric Deep Fryers

Electric deep fryers deliver consistent results, efficient operation and precise temperature control for cafés, restaurants, takeaways, food courts and QSR environments. Hospitality Connect supplies the electric fryer range from Roband, Anvil, Apuro, Goldstein and Cookrite - countertop, freestanding and double-tank configurations from 6L to 30L oil capacities.

Types of electric fryer

• Countertop single-tank fryers: 6-10L; 240V 10A or 15A; for cafés, food trucks and small takeaway operations.
• Countertop twin-tank fryers: 2x6L to 2x10L; separates fries from fish to prevent flavour cross-contamination.
• Freestanding single-tank fryers: 14-20L; floor-standing units; for mid-volume restaurants and pubs.
• Freestanding twin-tank fryers: 2x14L to 2x20L; the high-volume restaurant and QSR standard.
• Triple-tank and high-recovery fryers: 3+ tank configurations and premium high-recovery models for top-tier QSR.

Sizing for service throughput

Match oil capacity and recovery time to peak hour. A café running 30-50 fries plates/hour needs 8-10L; pubs at 80-100 plates/hour need 14-20L; QSR at 150+ plates/hour need twin-tank or larger. Recovery time is more critical than capacity in peak service: a 10L unit at 1.5kW recovers in 4-5 minutes after basket drop, holding up service; a 10L at 3kW recovers in 1-2 minutes. Confirm power: 6-10L typically run 15A 240V; 14L+ usually need 32A or three-phase 415V. Industrial-grade tanks (1.6mm gauge minimum) extend life vs cheaper 0.8mm gauge models.

Operating considerations

• Fume hood mandatory: All deep fryers need extraction hood above; AU council rules are explicit. Fire suppression in the hood is mandatory in many councils.
• Daily oil filtration: Filter through fine mesh end of service; carbonised crumbs accelerate oil breakdown.
• Oil quality testing: TPM tester monthly; discard at 24-27% TPM. Visual smell-check is unreliable.
• Drain valve cleaning: Sediment cakes the valve; clean monthly to maintain oil-change flow.
• Cool-zone management: Premium fryers have cool-zone below the element where crumbs settle; clean weekly.

Specifier checklist for fryer fit-out: confirm extraction hood capacity (Type 1 grease-extracting hood with mechanical exhaust); confirm fire-suppression system in the hood; plan oil-disposal route (cooking oil is regulated waste; council-licensed collection required); confirm circuit capacity for the planned fryer rating; plan for cool-zone fryers if your operation produces high-crumb (battered fish, breaded chicken). Stock spare baskets, thermostats and a backup oil-filtration kit as critical-path consumables. Recovery-rate fryers cost 30-50% more upfront but deliver 30-40% more throughput per shift. For high-volume QSR operations, the recovery-rate premium pays back inside 12 months in throughput uplift.

Pair with

Combine with counter deep fryer, benchtop griddles and salamander open toaster for hot-line setups.

Why buy electric fryers from Hospitality Connect

• Curated for Australian commercial kitchens: Every line is selected against the realities of AU service — voltage, room dimensions, council rules, ambient temperatures.
• Brand-direct relationships: We deal directly with manufacturers and importers, so you get current models and the right parts when you need them.
• Field-tested specs: Sizes, gauges and capacities listed on each product reflect what actually works in service, not glossy brochure numbers.
• Tech support that picks up: Pre and post-sale phone lines staffed by people who know commercial kitchens.
• Warranty handled here: We process the claim with the manufacturer; you keep cooking.

Electric fryers care and longevity

• Filter oil daily: Carbonised crumbs darken oil and accelerate breakdown. Filter through a fine mesh at end of service.
• Track TPM (total polar materials): A simple oil tester flags when oil should be discarded — usually 24–27% TPM.
• Inspect heating elements monthly: Crusted elements run hot in patches and create hot spots that scorch food.
• Check thermostat calibration quarterly: A 10°C drift wastes oil and produces inconsistent product.
• Clean drain valves: Sediment cakes the valve and chokes oil flow on filter day.

Need help choosing? Talk to us

Our commercial chefs and fit-out specialists can match the right electric fryers to your menu, footprint and operating budget. Send through your floor plan, service brief or trading hours, or call our Australia-based trade line for a same-day spec quote — we'll line up sizes, brands, voltage and gas requirements, lead times and freight rates before you commit. If you're fitting out a new venue or refurbishing an existing one, ask about multi-line trade pricing and consolidated delivery so the kit lands when the trades do, not weeks later.