Gas vs electric fryer
Gas and electric fryers can both deliver strong commercial performance. Compare recovery, site services, capacity, control and installation requirements for your kitchen.
Commercial cooking equipment
Commercial fryers and griddles for restaurants, takeaways, cafés and high-volume kitchens. Compare gas and electric formats, pan capacity, plate type, recovery performance and cleaning requirements.
Gas and electric fryers can both deliver strong commercial performance. Compare recovery, site services, capacity, control and installation requirements for your kitchen.
Flat plates maximise contact for burgers, eggs and breakfast service, while ribbed surfaces add grill marks and allow more fat separation.
Practical answers for high-volume frying and griddle cooking.
Compare site services, recovery requirements, energy strategy and model capacity. The best option depends on your kitchen infrastructure and peak frying demand.
Size the fryer around peak basket output and menu mix. Oversizing increases oil volume, while undersizing can slow recovery during busy service.
Commercial frying and griddle cooking commonly require suitable extraction and ventilation. Confirm local and equipment-specific requirements before installation.
Look for accessible drain points, removable components, smooth cooking surfaces and layouts that support safe daily cleaning and oil management.
Get practical advice on capacity, installation requirements, brands and the right equipment for your venue.
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$10 off orders over $200. One use per customer. Cannot be combined with other discounts.