Frymax
Frymax EF-28LE Electric Fryer – 28L Oil Capacity, Cold Zone, 18kW
400 × 800 × 1100mm
$2,804.15$3,299.00
In Stock
Commercial Fryers
A commercial electric fryer in a freestanding format gives the fry station its own floor position, oil vessel and basket working height. It becomes appropriate when service demand, oil volume or repeated basket handling no longer fits a smaller benchtop arrangement.
Single-pan layouts keep one oil environment for a focused menu. Twin-pan configurations can separate products, temperatures or service queues, but only if the kitchen has enough electrical capacity, extraction coverage and staff space to manage both sides without crossing baskets.
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, door clearances, and whether you need underbench or upright models.
Forced air cooling recovers temperature faster — ideal for busy kitchens. Static cooling suits low-traffic display. Check power supply (single vs three phase).
Ensure adequate ventilation clearance. Check local council requirements for gas connections and electrical compliance. We can help with kitchen planning.
Submit your kitchen requirements — our equipment specialists will send you a tailored shortlist of freestanding electric fryers that fits your budget, venue type and compliance needs.
Standards & Compliance
Estimate peak basket loads and the recovery needed after cold food enters the oil. Oversized loads can extend cook times and reduce consistency, so basket organisation and the interval between drops should form part of the selection brief.
Have qualified trades confirm electrical supply, isolation, ventilation and clearances for the exact fryer. Plan a heat-safe oil filtering and disposal route that remains clear after nearby equipment and mobile bins are in position.
FAQ
Yes—high-wattage elements recover heat fast for continuous frying.
Yes—oil vapour requires an AS 1668 compliant hood.
They are efficient thanks to stable heat and reduced wasted energy.
Use 2 baskets for medium output and 3 baskets for high-volume frying.
Choose a freestanding unit when sustained basket demand, oil capacity or floor-level filtration needs exceed what the available bench and compact station can support. Confirm that the floor position, electrical supply and extraction can accommodate it before treating greater size as an advantage.
Why KW
KW can examine whether a floor fryer is justified by peak basket demand, then compare single- and twin-pan workflow with the site’s electrical and extraction plan. Oil filtration and safe close-down access can be reviewed before the station layout is fixed; phone 1300 001 366.
Deep Dive
Technical depth from KW's commercial kitchen specialists.
Assign baskets by product or order stream and avoid loads that prevent oil circulation. Provide a draining position above the correct pan and a separate landing point for cooked food so raw loading does not cross finished portions.
Measure the fryer body, door or filter access and the operator zone in front. Confirm the electrical connection and isolator position with a licensed electrician, and have ventilation coverage assessed for the installed heat and vapour load.
Review other fryer formats, compare the surrounding cooking appliance range and coordinate utilities through the broader kitchen fitout categories.
Use a single pan for a focused menu with compatible oil and temperature needs. Select twin pans when products require separation or simultaneous service streams, but only if staff can manage both sides and the site supports their electrical and ventilation requirements.
Give the exact model information to a licensed electrician and ventilation professional. They should verify supply, circuit protection, isolation, connection position, canopy coverage and clearances before installation; do not infer requirements from another fryer.
Stop cooking, follow the documented cool-down sequence and filter oil only with compatible equipment into a heat-safe covered container. Once safe, remove crumbs, clean the vessel and baskets, inspect the drain or filter path and keep transferred oil away from traffic.
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