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Commercial Benchtop Electric Deep Fryers

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Commercial benchtop electric deep fryers give you a fry station on the bench instead of a freestanding unit, which suits cafes putting chips on the menu, bars doing bar snacks and food trucks where every centimetre counts.

An electric fryer plugs in wherever there is the right power supply, with no gas connection to arrange, and it holds a steadier temperature. Gas recovers faster under heavy load, so compare benchtop gas deep fryers if you will be frying flat out, and see commercial benchtop deep fryers for the full format.

Working out what a fry station costs? Get a quote and we will put the options side by side.

These are the top FAQs for Commercial Benchtop Electric Deep Fryers

Single or twin tank?

Twin tanks keep allergens separate and let you fry two products at different temperatures. Single tanks suit a simple menu.

How much oil does it hold?

Capacity is listed per tank. A larger tank holds temperature better when frozen product goes in, which is where small fryers struggle.

See commercial benchtop appliances.

How often should the oil be changed?

When it darkens, foams or smells. Daily filtering extends oil life considerably.

See fryer filter machines.

Does it need extraction?

Frying produces heat and grease vapour, so extraction requirements apply to the space.

See commercial kitchen exhaust hoods.

What surface should it sit on?

A stable, non-combustible bench with clearance from anything flammable, and never where staff pass with trays.

Stands are in electric cooking equipment stands.

Where does fried food go after the basket?

Into a chip warmer rather than back in the basket, which goes soggy.

See commercial chip warmers.