Buffalo 600 Series Twin Tank Electric Fryer 2 x 8Ltr

The Buffalo 600 Series twin tank electric fryer is a countertop unit with two independent 8-litre tanks, each fitted with its own heating element. It operates as a hardwired installation and is designed for continuous use in busy commercial kitchens where fried food forms a regular part of the menu. Each tank functions independently, which means different products can be cooked simultaneously without flavour transfer — useful in kitchens running chips alongside battered fish or chicken.

In service, the dual-element setup supports solid throughput during peak periods. Each tank's element is capable of maintaining cooking temperatures under repeated load, keeping recovery times short enough to sustain a steady flow of orders without significant holds. This matters most during lunch or dinner rushes where a slower-recovering fryer becomes a bottleneck. The large single basket per tank allows bulkier items to be cooked whole rather than in portions, which can reduce cook times and improve batch consistency.

From an operational standpoint, several design choices make day-to-day use more straightforward:

• Hinged heating elements lift clear of the tanks, giving full access for cleaning without tools
• Front-mounted oil drain taps allow safe, controlled draining without lifting or tipping the unit
• Stainless steel construction throughout supports regular cleaning and resists the grease and heat typical of a frying station
• Independent tank controls mean one side can be shut down during quieter service periods to reduce running costs
• 600mm width integrates neatly with other Buffalo 600 Series appliances for a consistent cook line layout

As a hardwired unit, this fryer requires a dedicated electrical connection — it is not a plug-and-play appliance, and installation should be carried out by a qualified electrician. The 600mm footprint suits a standard countertop position, and Buffalo also offer compatible 600 Series cupboard stands for operators who prefer a floor-standing arrangement. Adequate ventilation above the fryer is advisable, and most commercial kitchens will want this positioned under or adjacent to an extraction canopy.

This fryer is well suited to restaurants, pub kitchens, and canteen operations where fried items are a consistent menu fixture but volumes do not demand a floor-standing or high-capacity bank of fryers. It is a practical mid-range choice for kitchens producing moderate covers. For higher-volume sites — such as fish and chip shops or large event catering operations running continuous frying — a larger or more heavy-duty unit is likely to be a better fit.

If you are unsure whether this capacity is right for your service volume or need guidance on the electrical installation requirements, our team is happy to talk it through with you before you commit.