Behind The Kitchen

Your complete Australian guide to buying a commercial deep fryer. Fryer types, gas vs electric, sizing by volume, oil management, 7-year cost comparison, and brand comparison across Pitco, Frymaster, Blue Seal and more. Expert advice from Mattys.

Complete equipment guide for opening a fish and chip shop in Australia. Full equipment list with 2026 pricing, fryer bank configuration, open pot vs tube fryer, hot display strategy, compliance requirements, and a Cronulla case study that went from $4K to $15K per week.

Pitco, Frymaster or Blue Seal — which commercial deep fryer is right for your Australian kitchen? Honest three-way comparison with 7-year cost modelling, real Sydney pub case studies, and a clear decision framework based on your volume and priorities.

How to size a commercial deep fryer for your Australian kitchen. The 1L-per-kg formula, benchtop vs floor-standing, single vs twin tank, and a full cost breakdown by capacity — so you stop losing $200 a week to the wrong size fryer.

Cut your annual fryer oil bill by 40% with daily filtration and TPM testing. Complete Australian guide to oil management — filtration systems, oil types, the daily 10-minute routine, and a Brisbane takeaway case study that saved $6,800 in year one.

Gas or electric commercial deep fryer — which costs less over 7 years? Real 2026 installation costs, state-by-state energy comparisons, recovery speed analysis, and the decision framework Australian operators actually need. Expert advice from Mattys.

Your complete Australian guide to buying a commercial combi oven. Brand comparison, sizing by cover count, gas vs electric, boiler vs boilerless, real 2026 AUD pricing, and the mistakes that cost operators thousands. Expert advice from Mattys.

Combi oven or convection oven — is the $13,000 difference worth it? Real 7-year cost comparison, menu capability breakdown, and a clear decision framework for Australian kitchen operators. Expert advice from Mattys.