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Commercial Deep Fryers
We cater to a wide range of industrial and commercial deep fryers that are highest quality commercial products. They feature stainless steel construction, stainless steel pans and exclusive ripple pan base design for maximum heat transfer. Most of the commercial deep fryers come with an option of LPG or natural gas.
HWD carries a range of commercial deep fryer brands including Royston, Woodson, Fryking, Frymaster, Anets, AustHeat and many more.
Whether you are looking for the best commercial deep fryer, gas deep fryer or commercial deep fryer, HWD offers a variety of products that can be meet your requirements. Check out our wide range of products below.
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Frymaster MJ150 20 Litre Single Tank Gas Fryer
The MJ150 has a minimum 20 litres and maximum 25 litres shortening capacity. Specifically designed for high-volume frying. The frying area is 356mm x 381mm at shortening level. This 110mj model is specifically designed for high-volume frying and produces 36kg of French fries per hour frozen to done. The exclusive 1° action thermostat anticipates rapid rate of temperature rise, reducing temperature overshoot, extending shortening life and producing a more uniformly-cooked product. Centerline thermostat mounting permits quick sensing (7–10 seconds) of cold food placed in either basket. Master Jet burner has no burner tube radiants to burn out. No burner cleaning or air shutter adjustment is required. The open stainless steel frypot has a large heat transfer area to fry more product per load. The open-pot design has no hard-to-clean tubes. Every inch of the frypot and cold zone can be cleaned and wiped down by hand.MJ150 -
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Dean SR42G 21 Litre All Purpose Gas Deep Fryer
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.Dean Super Runner Fryers – Single Tank Tube-Type Gas Deep Fryer Dean tube fryers feature a wide cold zone to capture the natural fall-off, or sediment that occurs during frying. Since loose particles can result in carbonization, taste transfer, and oil breakdown; the wide cold zone makes Dean tube fryers particularly well suited for heavy-sediment foods. A full 20% of the fryer’s oil is below the tubes and below 149°C. This assures adequate space for the sediment to collect safely away from the burners, so it will not carbonize and accelerate oil deterioration or transfer of flavours to the cooked food.SR42G
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