FriFri Profi+ 8+8 Countertop Twin Tank Electric Fryer Three Phase

The FriFri Profi+ 8+8 is a countertop twin-tank electric fryer designed for commercial kitchens that need genuine frying capacity without committing to a floor-standing unit. Each tank operates independently, allowing two different products to be fried simultaneously — chips in one, fish or chicken in the other — without any risk of flavour transfer between them. It runs on three-phase power and delivers a combined output of 44kg of fried product per hour across both tanks.

In a busy service environment, the independently controlled tanks earn their keep. Operators can set different temperatures for each side and manage load times separately, which gives a kitchen real flexibility during a lunch or evening rush. Recovery between batches is handled well by the three-phase supply, keeping waiting times short even when both tanks are running hard. The stainless steel construction holds up to the demands of daily commercial use and is straightforward to clean down at the end of service.

Practical advantages for day-to-day operation include:

• Independent tank controls to cook different products at the same time
• Rear-mounted lid that doubles as a splashback and basket support, reducing counter clutter
• 44kg combined hourly output suitable for sustained service periods
• Stainless steel construction throughout for durability and ease of cleaning
• Compact countertop footprint where floor space is limited

Installation requires a three-phase electrical supply, which is standard in most commercial kitchens but worth confirming before ordering. The unit sits on the countertop and will need adequate clearance around it for ventilation and safe operation. An overhead canopy extraction system should already be in place, as with any commercial fryer. At just over 14kg the unit is manageable to position, but it is worth planning its placement relative to your hot line and service flow before installation.

The Profi+ 8+8 suits pub kitchens, cafés, and smaller restaurant operations where a twin-tank fryer is needed but floor space is at a premium. It is well suited to kitchens producing moderate to high volumes of fried food across a varied menu. For very high-volume sites running extended service periods, a heavier-duty floor-standing model may be worth considering. Conversely, if only one type of product is being fried at a time, a single-tank version may be more appropriate.

If you would like to talk through whether this fryer is the right fit for your kitchen's output requirements and installation setup, the team is happy to help.