Gas Deep Fryers

Buying Guide: Commercial Gas Fryers

A commercial gas fryer is the highest-output frying appliance used in Australian kitchens. With rapid heat recovery, high MJ/h burners and strong oil circulation, gas fryers produce crisp, consistent results across long service periods.

1. Burner Technologies

Burner style determines heat transfer, recovery time and menu suitability.

• Tube Burners: Tubes sit inside the oil for maximum heat transfer. Best for breaded chicken, fish and high-sediment frozen foods.
• Open-Pot Burners: V-shaped external burners heat from underneath. Easy to clean and ideal for chips and low-sediment items.
• Infrared Burners: High-efficiency burners that deliver quicker recovery and lower energy usage.

2. Gas Type & Pressure (NG vs LPG)

Both fuel types deliver strong frying performance:

• Natural Gas (NG): Most economical for permanent kitchens with mains supply.
• LPG: Preferred for food trucks, mobile catering and regional sites.
• Typical Pressures: NG: 1.0–1.13 kPa, LPG: 2.75 kPa.

Gas Connection: Most commercial units use a 3/4" BSP inlet.

3. Capacity, MJ/h Output & Recovery

Gas fryers provide extremely high heating power.

• Tank Size: Standard units hold 18–25L of oil.
• MJ/h Output: Commercial systems often deliver 90–150 MJ/h.
• Twin Tanks: Cook separate products without flavour transfer or shut one side down during quiet hours.
• Recovery: High MJ/h burners reduce oil absorption and keep food crisp.

4. Oil Management & Cold Zone Design

Cold-zone systems improve oil quality and extend its life.

• Cold Zone: Crumbs fall below the heating zone, preventing burning.
• Cleaner Oil: Extends oil life and improves flavour.
• Ideal for: Breaded, battered and frozen products.

5. Installation, Compliance & Safety

Gas fryers must follow strict installation and ventilation rules.

• Licensed Gas Fitter: Installation must comply with AS/NZS 5601.
• AS 1668 Canopy: A compliant extraction hood is required for all gas fryers.
• Clearances: Maintain correct side and rear distances.
• Flame Failure Devices: Mandatory for safe gas operation.

6. Cleaning & Maintenance

• Tube burners require daily brushing.
• Open-pot tanks offer easier access.
• Daily filtration improves flavour and reduces food cost.

7. Best Use Cases

• Fish & chip shops: Perfect for large frozen batches.
• Fried chicken stores: Tube burners deliver strong heat for breaded products.
• Seafood kitchens: Crisp finish with fast recovery.
• Busy takeaways: Multi-fryer banks handle peak loads.

8. ROI & Operational Efficiency

Gas fryers offer strong long-term value.

• Crispier output: Faster recovery reduces oil absorption.
• High throughput: More batches per hour.
• Lower food cost: Less oil retention in products.
• ROI Example: Faster service can increase revenue by $500–$2,000 weekly.

9. Trusted Gas Fryer Brands

• Blue Seal: High-performance tube and open-pot fryers.
• Waldorf: Super-heavy-duty systems for institutional kitchens.
• Anets: Renowned for fast recovery and strong tube burners.
• Fagor: European efficiency with excellent heat output.
• Frymax: Reliable, value-driven fryers for takeaway venues.

10. Summary

Commercial gas fryers deliver extremely high heat, fast recovery and crisp, consistent results for busy Australian restaurants and takeaways. They remain the preferred choice for heavy-volume frying and high-speed service.

Related Fryer Equipment

Explore more frying solutions:

• Commercial Fryers
• Benchtop Fryers
• Freestanding Electric Fryers
• Fryer Accessories

Frequently Asked Questions

Do gas fryers require special installation?

Yes—installation must comply with AS/NZS 5601 and AS 1668 ventilation rules.

How often should I filter the oil?

Daily filtration extends oil life and improves product flavour.

What size suits a busy takeaway?

Most high-volume shops use 18–25L tanks or banks of 3–4 fryers.

Which burner type is best?

Tube burners for heavy breading; open-pot for low-sediment products.

Need help choosing a gas fryer? Call 1300 001 366.