Benefits that matter to you

Every commercial kitchen is different. From available space and staff to menu and volume demands. A one-size-fits-all fryer doesn’t cut it.

Frymaster filtration fryers offer a versatile range of models designed to adapt to your needs today and into the future so you can scale your business with confidence and prioritize the benefits that matter to you.



Occupational Health and Safety (OH&S)


Hazardous manual task-related injuries account for approximately 50% of the total lost-time injuries.

The built-in system significantly reduces the risk of burns, spills, and slip hazards, creating a safer, cleaner kitchen. With fewer oil changes and mess-free operation, these fryers support compliance while enhancing staff safety, comfort, and productivity.
Oil Preservation


Managing oil usage efficiently is crucial not only for cost control but also for maintaining food quality and reducing environmental impact. Regular filtration can extend oil life by up to 40%

By filtering oil automatically and efficiently, these fryers maintain oil quality for longer periods, improving food consistency while cutting down on consumption.
Energy Efficiency


Inefficient appliances can lead to excessive power usage and increased utility bills, ultimately affecting a business’s profitability and sustainability credentials, exacerbated by rising energy prices.

By optimizing the cooking cycle and minimizing heat loss, Frymaster fryers help lower energy bills and reduce the kitchen’s environmental footprint.


Ease of Cleaning & Space Saving


In busy commercial kitchens, cleanliness is not only essential for food safety compliance but also for maintaining operational efficiency and equipment longevity.

The mess-free oil filtration and disposal process reduces spills and residue, while intuitive design elements minimize disassembly and scrubbing. Selected models also reduce space requirements by 15% compared to standard fryers.

 

 

What’s cookin’ and why it matters

When purchasing a commercial deep fryer, it’s crucial to consider what types of food you’ll be cooking.

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Frying frozen, breaded, or bone-in foods affects fryer performance, maintenance, and oil life.
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Frozen vs Fresh
Fresh breaded foods shed particles that sink and carbonise. Frymaster fryers feature deep cold zones to trap sediment, reduce buildup, and extend oil life—ideal for high-sediment foods.
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Sediment Scale
Frozen foods drop oil temperature quickly. Frymaster high-efficiency fryers recover heat fast with precise control, ensuring consistent cooking for frozen and fresh foods.
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Food with bones
Bone-in proteins can damage elements or narrow fry pots. Frymaster FilterQuick series open fry pots provide large capacity and strong cold zones for bone-in frying.

Technology driving results

Frymaster’s long-standing success in the commercial fryer market is largely due to technology-driven innovation. Here’s how Frymaster’s key technologies deliver on those needs.




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Save time, money and oil with the MJ Range.

Premium features at a cost-effective price.

Australia’s most trusted fryer, renowned for its simple design, generous output, and outstanding value. The MJ140 and MJ150 are high-performance fryers built to handle demand while boosting profitability, delivering results your customers can see and taste.

Key Features:

  • Unique responsive thermostat for precise temperature control and faster cook times.
  • MasterJet burners ensure even heat distribution for consistently perfect food.
  • Open pot design for quick, easy cleaning to save time and labour.
  • 20–25L oil capacity to suit various kitchen needs.
  • Durable stainless-steel cabinet and heavy-duty basket hanger for long-term reliability.
  • Doesn’t require electrical connection.
Pro1

At the Marsden Hotel we do over 6,000 meals a week. Because we put so much stuff through our fryers daily the self-filtration gives us a better oil lifespan. We’re saving about $4,000 a month per fryer. Not having to touch or drop the oil is massive. We don’t have chefs carrying or dropping oil on the floor.

Jamie Gannon – Group Executive Chef at Laundy Hotels