Commercial Fryers
Borrelli commercial fryers keep up with constant frying — gas floor-standing workhorses, easy-install electric benchtop units and efficient induction models. Single or twin tank, counter-top or floor-standing.
Get the fuel right and you're not fighting recovery times all service; get the tank right and you're not frying in relays.
- Gas, electric and induction options
- Counter-top and floor-standing formats
- Single and twin tanks
- Drain taps on the larger tanks
- Removable baskets and tanks
- Thermostat and safety cut-out
Two decisions — what powers it (gas for constant volume, electric for easy install, induction for efficiency) and where it sits (counter-top or floor-standing) — then match the tank to your busiest run.
Twin tank keeps two oils separate — fish in one, chips in the other.
→ Fuel, format and tank sizes in our Deep Fryer Buying Guide.
How many baskets do I need in a commercial fryer?
This depends on your menu variety; multiple baskets allow different foods to be fried separately, avoiding flavour transfer between items.
What oil capacity should I choose?
Oil capacity should be matched to your typical service volume to maintain consistent temperature recovery between batches.
Are these fryers easy to clean?
Yes, these fryers are built with easy-clean components suited to daily commercial maintenance routines.
Are commercial fryers suitable for continuous service?
Yes, they are constructed from durable stainless steel designed for continuous use in busy commercial kitchens.