Benchtop Fryers
33 products
Commercial Cooking Equipment
Commercial fryers are production equipment for menus where oil recovery, basket capacity and ventilation decide service speed: chips, seafood, chicken, snacks and high-volume sides.
Choose this category when a benchtop appliance cannot keep up, when oil temperature recovery affects food quality, or when the fryer must sit in a planned cookline with gas, power, canopy and oil-handling routines already considered.
Plan the whole production path: a commercial vacuum sealer can support repeatable portion preparation, commercial food warmers or food heat lamps handle different post-cook holding windows, and a commercial potwasher suits heavy baskets and cookware that overwhelm a standard plate machine.
Key factors to consider before purchasing. Our team can help you find the right fit — call or get a quote anytime.
Match equipment capacity to your daily output. Consider available floor space and door clearances.
Confirm levelling, wall clearance and the access needed for cleaning and service. We can help with kitchen planning.
Submit your kitchen requirements — our equipment specialists will send you a tailored shortlist of commercial fryers that fits your budget, venue type and compliance needs.
Standards & Compliance
What to check before you buy:
FAQ
For a main fryer, look for at least 90MJ to 110MJ per pan. Anything less will struggle to recover heat during a Friday night rush.
Gas is generally preferred for raw speed and recovery in Australia, but modern high-kW Electric fryers are excellent if you have the 3-Phase power available.
Daily. Filtering removes carbon (burnt crumbs) which kills oil flavor. Clean oil cooks faster and tastes better.
Many models are sold in LPG and natural-gas variants, and some can be converted with manufacturer kits — conversion is model-specific, and gas appliances should generally be installed by a licensed gas fitter in accordance with local requirements. Confirm the exact variant with us before ordering; it's usually cleaner to buy the right gas type up front.
Why KW
Choose KW for fryer buying when the real question is output under pressure:
Deep Dive
Technical depth from KW's commercial kitchen specialists.
A commercial fryer is the engine of profit for any Takeaway or Fish & Chips Shop. But not all fryers are built for the "Friday Night Smash". The difference between crisp, golden chips and a soggy, oily mess is Recovery Time.
KW supplies high-recovery gas and electric fryers engineered to maintain temperature even when you drop 2kg of frozen chips straight into the basket.
Gas Fryers: The weapon of choice for high-volume frying. Tube-type gas burners deliver instant heat transfer, essential for fast food.
Electric Fryers: Immerse the element directly in the oil. They offer incredible efficiency and precise temp control, perfect for consistent product quality in sites with limited gas.
The Problem: You drop cold food, oil temp drops to 140°C. If the fryer takes 3 minutes to get back to 180°C, your food absorbs oil and becomes greasy.
The Solution: You need a High-MJ or High-kW fryer that recovers in seconds, not minutes. This is critical for any High-Volume Quick Service venue.
In most commercial kitchens, yes — fryers produce heat and oil-laden vapour that your ventilation needs to capture, and councils generally expect a canopy over the cook line. Check your local requirements, and factor the hood into your fit-out plan alongside the fryer itself.
Single tanks maximise one-oil output, which suits chips or one main fried line. Split tanks help mixed menus because seafood, chicken, gluten-free items or allergen-sensitive foods can be kept separate. If one product drives most sales, buy output. If menu separation matters, buy control.
Usually a benchtop unit: it fits the bench, suits lighter peak loads, and respects a truck's power or gas limits. Check your truck's electrical capacity or gas certification first — that constraint usually decides the model before the menu does. Ask us if you're between options.
Pick the platform first, then the size:
| Platform | Typical venue | Why you'd pick it |
|---|---|---|
| Gas floor fryers | Fish & chip shops, pubs, high-output lines | Strong recovery and running economics where gas is available |
| Electric floor fryers | Sites without gas, precision menus | Fine temperature control and simpler installation |
| Benchtop fryers | Cafés, food trucks, light-fry menus | Compact and budget-friendly for lower volumes |
Split-tank models run two oils side by side — useful for separating allergens or keeping seafood out of the chip oil.
Three habits keep a fryer profitable:
And keep fryers away from ice machines and water sources — hot oil and water don't share a corner safely.
Plan the fryer station as a line: fryer, exhaust canopy, landing bench, chip dump or holding area, oil-safe cleaning tools and suitable smallwares. Common mistake: buying tank capacity without planning canopy, gas type, landing space and oil handling. Gas models need the correct LPG or natural-gas variant; electric models need enough circuit capacity.
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