Commercial Air Fryer

Commercial Air Fryers give you the speed and crisp finish of frying with far less oil, fumes and mess than traditional deep fryers. This range covers compact countertop air fryers through to high capacity multi-basket and GN tray systems for busy professional kitchens. Ideal for chips, wings, tenders and sides in cafes, restaurants, takeaways and food trucks, they help you handle peak service with consistent results. Benefits include faster recovery times, cleaner operation, and improved staff comfort in the cookline.

• Countertop and stackable commercial air fryers to maximise output in limited space.
• Single and multi basket formats, plus GN pan and tray based systems for batch cooking.
• Programmable controls with presets, timers and, on select models, USB or app connectivity.
• High performance airflow for rapid preheat, even cooking and quick recovery during rush periods.
• Lower oil usage, reduced fumes and simpler clean down compared with deep frying.
• Light duty models for small cafes and heavy duty units for high volume takeaways and QSR sites.

How to choose the right Commercial Air Fryers

• Estimate peak orders per hour and choose basket or tray capacity that can comfortably handle your busiest service periods.
• Check available power supply on site, deciding between single phase plug-in units and higher output three phase models.
• Measure your counter and pass space to select a footprint that fits, considering stackable options for extra throughput.
• Match control features to your team, from simple manual dials to fully programmable menus with multiple presets.
• Consider menu style; compact units suit sides and snacks, while larger multi zone models support full meal production.
• Review brand, warranty and service support to ensure reliable performance in demanding Irish hospitality environments.

Care and maintenance

• Allow the unit to cool before removing baskets and trays, then clean with non abrasive tools and approved detergents.
• Follow the manufacturer schedule for cleaning air channels, filters and fans to maintain consistent airflow and cook quality.
• Inspect door seals, handles and basket coatings regularly, replacing worn parts to avoid heat loss or flaking surfaces.
• Avoid harsh chemicals or metal scouring pads on non stick components to prolong their life and prevent damage.
• Keep vents and surrounding areas clear of grease and dust build up to reduce fire risk and improve efficiency.
• Schedule periodic electrical and safety checks, especially on high power three phase units used in busy kitchens.

Explore our Commercial Fryers, high speed ovens and other cooking equipment to build a flexible, efficient cookline for your business.

Need help choosing? Call Caterboss on (01) 687 5772.