Commercial Benchtop Fryers Australia | Single & Double Tank Deep Fryers

Compare single- and twin-tank benchtop deep fryers, induction models, automatic basket lifts and specialist doughnut or ventless formats for cafés, takeaways, kiosks and commercial kitchens. Match the exact model to your menu, peak basket loads, available counter space and services.

Confirm that the bench is level, heat-suitable and rated for the complete operating load, with space for safe basket lifting and draining. Hot oil should not sit beside sinks, customer reach, draughts or an exposed traffic route.

Have the exact gas or electrical connection, isolation, clearance and ventilation needs checked before placement. Plan filtering, cool-down and oil transfer so staff do not carry an open hot vessel across a busy preparation area.

They can suit a small-batch or secondary frying station when the menu, bench position, services and hot-oil routine suit the exact model. The Woodson W.FRS50 is a compact 5 L single-pan example, with one dedicated 240 V, 10 A circuit specified. Confirm the complete site or vehicle installation, ventilation and peak basket demand before choosing.

List products, compatible oil needs and simultaneous peak orders. Compare the W.FRS50 single 5 L pan with the W.FRT50 twin 5 L pans, or the independently controlled tanks of the Apuro CT012-A. Check useful capacity on each side, basket landing space and connections; total oil volume alone does not establish whether the fryer can carry your peak service.

Compare the exact model and intended basket loads rather than assuming that every benchtop fryer has the same heat-up or recovery performance. The W.FRS50 lists a 5 L pan and 2.2 kW input, while the W.FRS80 lists 8 L and 3.2 kW. These are different combinations of oil capacity and input power; check documented operating guidance for the model you shortlist.

Small-batch output is the decision point KW uses to test whether a benchtop fryer belongs in the operation at all. From there, tank separation, basket landing space and the safe route for cooled oil can be matched to the available counter and services; call 1300 001 366.

Start with the product stream and the busiest ordering interval, then compare the tank arrangement and controls. For a small-batch station, confirm that the counter can support the appliance, hot-oil workflow and required services before choosing by capacity.

Compare benchtop fryer formats using exact-model examples

Format	Example	What to compare
Single-pan electric	Woodson W.FRS50	5 L oil capacity; 2.2 kW; one dedicated 240 V, 10 A circuit specified. Removable oil tank and tilting element.
Twin-pan electric	Woodson W.FRT50	Two 5 L pans, with two 10 A plugs listed. Compare the capacity of each pan and the supplies needed for both sides.
Twin-tank induction	Apuro CT012-A	Two 7.5 L tanks, independent controls and drain taps. Compare the two separate 15 A plugs with the site’s available supply.
Automatic basket lift	Benchstar IF3500S-AL	Single-tank auto-lifting induction format. The stated appliance dimensions are 320 × 600 × 400 mm; allow for operating access as well as the footprint.
Doughnut and pastry format	Benchstar EF-TE	Doughnut fryer with an 11 L listed capacity, 3 kW input and 15 A specification. Check its cooking layout against the intended product.
Ventless automatic	Perfect Fry PFC5700	Benchtop automatic format with a ventless design. Confirm the proposed installation and extraction arrangement before ordering.

One tank keeps a compact, focused workflow. Two independent tanks can separate products or service streams, but they also add basket movements, oil handling and service demand within the same bench area, so the choice should follow the peak order pattern rather than nominal flexibility.

Tank capacity: Compare the capacity per pan and the loads you intend to cook, rather than treating total litres as an output rating.
Controls: Check whether the exact model has manual basket handling, a timer or an automatic lift; these are different operating arrangements.
Cleaning access: Compare removable tanks, tilting elements and drain taps against the documented shutdown and oil-handling routine.

Use the food load, oil condition and manufacturer’s care instructions rather than a fixed change interval for every fryer. Follow the documented shutdown and cool-down procedure before draining or cleaning. The W.FRS50 has a removable tank and tilting element; the CT012-A has drain taps. Match the handling equipment and routine to the exact design.

Verify the bench material, level, load rating, clearances and operator landing space for the exact unit. A qualified electrician or gas professional should confirm the service and isolation, while the ventilation professional checks extraction coverage and make-up air before installation.

No. The Perfect Fry PFC5700 is described as a ventless benchtop automatic fryer, but its installation information says canopy requirements depend on the site. Confirm the proposed arrangement with the local authority, building owner and insurer, and have the exact electrical requirements assessed before ordering.

The Woodson W.FRS50 has a 5 L single pan in a 285 × 483 × 335 mm body. The W.FRT50 has two 5 L pans in a 550 × 483 × 335 mm body. They share the listed depth and height, but the twin model needs more bench width and has two 10 A plugs rather than the single model’s one specified dedicated 10 A supply.

The W.FRS80 retains the 285 × 483 mm footprint but lists an 8 L oil capacity, 384 mm overall height and a 15 A plug. A bench gap alone therefore cannot settle the choice: compare pan capacity, overall height and the exact connections together, then confirm the supplies with the relevant qualified trade.

List products, oil compatibility and simultaneous peak orders. A single tank may suit one focused stream, whereas two tanks can support separation only when each side has enough useful capacity and staff can control both without crossing baskets.

Provide stable placement, unobstructed controls and a draining or landing point that does not project into an aisle. Separate the fryer from water, loose packaging and customer access, and keep the route to the oil-handling area free of trip hazards.

Estimate the baskets needed during the busiest interval and the recovery between loads. If staff must overload baskets or pause orders repeatedly, a compact station may not be the appropriate primary fryer even when it physically fits the counter.

Follow the documented shutdown temperature and sequence before filtering. Use compatible equipment and a covered heat-safe container, control crumbs around the cool tank and allocate storage that keeps recovered oil away from water and foot traffic.

Review other formats in the fryer range, compare surrounding cooking categories and coordinate the full station through commercial kitchen equipment.