Buffalo Fryers

Genuine Buffalo replacement basket for doughnut fryer.

Fits JA370

Replacement fryer basket for Buffalo 600 Series fryers. Compatible with: Countertop Electric Fryer 8Ltr Three Phase (CU476) and Countertop Electric Fryer 2x 8Ltr (CU477).

Fits CU476 & CU477

Replacement Basket for CP793

Fits CP793

The Buffalo doughnut fryer is a dedicated countertop fryer designed specifically for producing ring doughnuts and similar fried dough products in a commercial setting. It operates with a 14.5-litre oil tank and a 3kW heating element, and includes a digital programmable timer with an alarm function to help operators maintain consistent cook cycles. While it is optimised for doughnuts, the adjustable temperature control means it can handle a broader range of fried foods where the operation requires it.

In practice, this fryer suits operations where doughnuts are produced in regular batches rather than in continuous high-volume runs. The 3kW element supports reasonable recovery between batches, though operators running very large or back-to-back volumes should consider whether a higher-output unit would better meet their throughput requirements. The digital timer reduces reliance on operator judgement for consistent results, which is particularly useful in environments with varying staff experience levels.

From a day-to-day operational standpoint, the design includes a number of practical features worth noting:

• Digital programmable timer with alarm for consistent cook cycles
• Adjustable temperature control for flexibility across different products
• Drain tap for straightforward oil changes and cleaning
• Sloped draining shelf to manage oil runoff and improve product finish
• Slip-resistant feet for stable countertop placement during service

Installation is straightforward — this is a standard 13A plug-in unit, so no dedicated electrical supply or extraction infrastructure is required beyond a suitable countertop surface and adequate ventilation in the kitchen. Its compact footprint makes it a practical addition to bakery counters, café prep areas, and event catering setups without significant space planning.

This fryer is well suited to independent bakeries, coffee shops, market traders, and catering operations where doughnuts are a regular menu item but not the sole focus of production. For sites where doughnut output is the primary commercial activity or volumes are particularly high, a heavier-duty dedicated fryer with greater capacity may be worth exploring.

If you're unsure whether this fryer will meet your production volumes or want to talk through how it fits into your existing kitchen setup, the team is happy to help you work that out before you commit.

The Buffalo 23-litre free-standing gas fryer is a twin-basket, single-tank unit built for continuous frying in commercial kitchen environments. Three vertical cast iron burners deliver strong, even heat across the tank, and the unit runs on natural gas as standard with an LPG conversion kit included for sites without a natural gas supply.

In busy service periods, recovery time is one of the most important performance factors for any fryer. The cast iron burner configuration on this unit supports fast heat recovery between batches, making it a practical choice for kitchens that cannot afford to slow service while the oil returns to temperature. The adjustable thermostat allows operators to set consistent temperatures across different menu items, and a high-limit safety cut-out helps prevent oil overheating during extended service.

From an operational standpoint, this fryer offers several day-to-day advantages worth noting:

• Large cold zone at the base of the tank reduces food particle scorching, helping extend oil life and lower running costs
• Built-in drain valve simplifies oil removal for cleaning and safe disposal
• Stainless steel tank construction supports thorough end-of-day cleaning
• Mounted on castors for straightforward repositioning and access during servicing

Installation requires a gas supply connection by a Gas Safe registered engineer. The unit is free-standing and should be positioned beneath a suitable extraction canopy in line with ventilation requirements. As with any free-standing gas fryer, allow adequate clearance at the sides and rear. This is a floor-standing unit, so sufficient floor space and a level, non-combustible surface are prerequisites.

This fryer is well suited to pubs, takeaways, cafés, and mid-sized restaurant kitchens with consistent frying demand throughout service. It sits at a practical capacity point for operations serving moderate volumes. For very high-throughput sites or operations running multiple fryer stations simultaneously, it is worth considering whether a higher-capacity or multiple-tank configuration would better match the demand.

If you are unsure whether this unit is the right fit for your kitchen's output or gas supply setup, the team is happy to talk it through before you commit to a purchase.

The Buffalo 20-litre free standing electric fryer is a twin-basket floor model designed for commercial kitchens that need consistent frying output through a busy service. It operates on a single large tank divided for dual-basket use, allowing different products to be cooked simultaneously without cross-contamination of flavours — useful in any kitchen with a varied fried menu.

In practice, the fryer performs reliably across the kind of continuous demand found in pub kitchens, canteens, and mid-sized restaurant operations. The 12kW heating element supports reasonable recovery times between batches, meaning oil temperature drops less sharply after loading and returns to temperature quickly enough to keep service moving. It is not positioned as a high-volume output fryer, but for steady, consistent frying through a lunch or evening service it handles the workload well.

From an operational standpoint, the key practical advantages are:

• Twin baskets allow separate cooking of different products at the same time
• Hinged elements lift clear of the tank, making cleaning and draining straightforward
• Stainless steel construction throughout holds up under daily commercial use
• Free standing installation gives flexibility in kitchen layout
• Straightforward controls reduce training time for kitchen staff

Installation requires a suitable three-phase or high-amperage single-phase electrical supply — this is worth confirming with your electrician before ordering, as the power draw is significant. The unit should be positioned with adequate clearance for ventilation and positioned under or near a canopy extraction system in line with kitchen ventilation regulations. Consider the floor space footprint carefully in tighter kitchens.

This fryer suits operations with a regular but not exceptionally high demand for fried food — a pub serving food throughout the day, a school or workplace canteen, or a small to mid-sized restaurant kitchen. For sites running very high volumes or requiring continuous back-to-back output, a heavier-duty model with a larger tank or higher power rating may be worth considering. Equally, for smaller operations, a countertop fryer may be sufficient without the floor space commitment.

If you are unsure whether this model is the right fit for your service volume or kitchen setup, the team is happy to talk it through with you before you commit.

The Buffalo 600 Series is a countertop electric fryer with a single 8-litre tank, designed for commercial kitchens operating on a standard single-phase supply. It runs from a hardwired 230V connection and draws 6kW, which gives it enough thermal output to handle regular frying through a busy service without relying on three-phase infrastructure — a practical advantage in smaller sites where three-phase power isn't available or would be costly to install.

In service, the fryer performs reliably across the kind of menu staples that define its target use: chips, chicken portions, seafood, battered products, and doughnuts. The 8-litre oil capacity is appropriate for moderate-volume output — it won't keep pace with a high-throughput fish and chip shop running multiple tanks, but it's well suited to a café kitchen, small restaurant, or pub that needs a dependable secondary fryer or a single fryer for a limited fried menu.

From an operational standpoint, the design prioritises ease of use and straightforward maintenance:

• Hinged heating elements lift clear for cleaning, reducing the effort involved in daily oil maintenance
• Front-mounted drain valve simplifies oil changes without removing the tank
• Temperature control is straightforward, keeping operation consistent across different staff
• Countertop footprint keeps the unit practical for kitchens with limited floor space

Installation requires a hardwired single-phase 230V connection — this is not a plug-in unit, so electrical work will be needed if a suitable supply isn't already in place. The countertop format means ventilation requirements are dictated by your canopy setup rather than a built-in system, so placement beneath an extraction canopy is standard practice.

This fryer is best suited to lower- to mid-volume operations: cafés, small restaurants, hotel breakfast kitchens, or as a supplementary unit in a larger kitchen. Sites with higher throughput demands, or those running fried items as a core menu component, would likely benefit from a larger-capacity or twin-tank model instead.

If you're unsure whether the output and tank size match your service requirements, the team is happy to talk it through before you commit.

The Buffalo 8-litre countertop electric fryer is a single-basket unit designed for consistent, straightforward frying in smaller commercial kitchens. It handles the everyday range of fried foods — chips, battered fish, seafood, doughnuts — and is built to a specification that suits kitchens where a compact, reliable fryer is needed without the footprint of a floor-standing model.

In service, the 2.9kW heating element gives reasonable recovery when adding frozen product to hot oil, which helps maintain consistent cook times during a steady service period. It is best suited to moderate throughput — a café, pub kitchen, or snack bar turning out fried items as part of a broader menu — rather than a high-volume fish and chip shop or fast-food operation where a larger, more powerful unit would be more appropriate. The adjustable thermostat allows the temperature to be dialled in for different products, and the included digital timer helps kitchen staff deliver consistent results without relying on guesswork.

From an operational standpoint, a few practical features make daily use and end-of-service cleaning straightforward:

• Front-mounted drain tap allows oil to be drained into a container without lifting a heavy pan
• V-shaped oil pan encourages more complete draining, reducing waste and making cleaning easier
• Hinged element lifts clear of the pan for access when cleaning
• Stainless steel lid included to protect oil between services

Installation is straightforward — this is a countertop unit that connects to a standard 13A socket, so no dedicated electrical supply or hardwiring is needed. You will want to ensure adequate ventilation above the fryer, either via an extraction canopy or sufficient natural airflow, as with any open-vat fryer. The unit is compact enough for most counter runs but check the depth against your available worktop space before ordering.

This fryer is well suited to cafés, small pub kitchens, school canteens, or any site where fried food is a regular but not dominant part of the menu. If your operation is frying at high volume continuously throughout service, a twin-tank or larger single-tank unit is likely to serve you better. Equally, for very light or occasional use, a smaller capacity model may offer a more efficient fit.

If you are unsure whether this capacity is right for your service volume or kitchen setup, the team is happy to talk it through with you before you order.

The Buffalo 5Ltr countertop electric fryer is a compact, single-basket unit designed for light to moderate frying in commercial catering environments. It operates via a straightforward thermostat control with a thermal cut-out device and safety switch, making it a practical option for operations where simplicity and reliability matter more than high-volume throughput.

In a working kitchen, this fryer is well suited to quieter service periods or as a secondary frying station supporting a larger setup. The 2.8kW element provides adequate heat for standard frying tasks, though operators running continuous high-volume service — think busy fish and chip shops or high-turnover pub kitchens — would likely find a larger capacity unit more appropriate. Recovery time between batches is reasonable for its class, but it is not designed to sustain the pace of a main frying station under pressure.

From a practical standpoint, it offers several operational advantages worth noting:

• Stainless steel construction holds up well under daily commercial use and cleans down easily
• Flat-based oil pan simplifies draining and oil changes
• Non-slip rubber feet keep the unit stable on a countertop during service
• Lid included to cover the tank safely when not in use
• Compact footprint makes it workable even in tight prep areas

Installation is straightforward — this is a plug-in electric unit with no gas connection or fixed plumbing required. It draws 12.2A, so you will want to confirm your countertop socket circuit is suitably rated before use. No specialist ventilation is required beyond standard kitchen extraction, though local regulations on extraction above frying equipment always apply.

This fryer is best suited to cafés, small catering operations, hospitality back-of-house prep, or as a supplementary unit in a larger kitchen. For higher-volume sites where frying is a core part of the menu, it is worth considering a larger-capacity model to avoid slowing service during peak periods.

If you are unsure whether this unit matches your service volume or kitchen setup, our team is happy to talk it through with you before you order.

The Buffalo 600 Series freestanding double electric fryer is a twin-tank unit designed for continuous frying in busy commercial kitchens. Each tank holds 8 litres of oil and is fitted with its own 6kW heating element, giving a combined output of 12kW across the pair. The unit runs on three-phase 400V and requires a hardwired connection — it is not a plug-in appliance.

In a working kitchen environment, the dual-tank arrangement allows operators to run different products simultaneously — chips in one tank, chicken or seafood in the other — without cross-contamination of flavour or oil. The independently controlled tanks mean one side can be shut down during quieter periods to reduce running costs, while the other remains ready for service. Recovery times are reasonably quick for a unit in this class, which matters during a busy lunch or dinner service when the fryers are in near-constant use.

From a practical standpoint, the 600 Series fryer offers several features that make day-to-day operation more straightforward:

• Hinged heating elements that lift clear of the tanks for easier internal cleaning
• Front-mounted drain taps on each tank for controlled, safe oil changes
• Stainless steel construction throughout, supporting hygiene and longevity
• Single large basket per tank, suited to bulkier items without restricting capacity

Installation requires a three-phase 400V supply and a hardwired connection by a qualified electrician. Given the heat output, adequate ventilation above the unit is essential — a canopy extract system positioned correctly above the cook line is the standard approach. The unit is freestanding, so it can be positioned as a standalone piece or integrated into a 600-series cook line alongside compatible appliances.

This fryer is well suited to mid-volume operations: pub kitchens, casual dining restaurants, staff canteens, and similar sites where frying forms a regular part of the menu but not the entire output of the kitchen. It is a practical, reliable choice at this capacity level. For higher-volume sites with heavy continuous frying demands — fish and chip shops or high-throughput fast-food operations, for example — a heavier-duty unit with larger tank capacity may be more appropriate.

If you are unsure whether this fryer matches your service volumes or want to discuss how it fits into your existing cook line, we are happy to talk it through before you commit.

The Buffalo 600 Series freestanding electric fryer is a single-basket unit with an 8-litre tank, designed for continuous frying in commercial kitchens. It runs on a 6kW three-phase element and connects via a hardwired 400V supply. Straightforward in purpose, it covers the everyday frying demands of a pub kitchen, restaurant, school canteen, or similar operation without unnecessary complexity.

In service, the 6kW element delivers enough sustained heat to work through consistent orders without prolonged recovery between batches. The single large basket provides adequate frying space for portioned chips, chicken pieces, or seafood, and the depth of the tank accommodates bulkier items that might otherwise require the basket to be reduced or repositioned. It is a practical workhorse rather than a high-throughput production fryer, suited to kitchens where frying is a regular but not dominant part of the menu.

Several design details translate well into daily kitchen operation:

• Front-mounted drain tap allows oil changes without disturbing the undershelf storage space below
• Hinged heating elements lift clear of the tank, giving full access for cleaning and reducing the time spent on end-of-service maintenance
• Stainless steel construction throughout stands up to the cleaning chemicals and physical wear of a working kitchen
• The cupboard beneath the fryer body is entirely free of internal components, making it genuinely usable for utensil or consumable storage

Installation requires a hardwired three-phase 400V supply, so an appropriate power circuit and isolation point must be in place before the unit arrives on site. This is not a plug-in appliance. The footprint fits neatly within a standard 600-series cook line, and the unit is designed to sit alongside other Buffalo 600 Series appliances where a coordinated line-up matters. At 14.3kg the fryer is straightforward to position, though ventilation and safe clearance above and around the unit should be confirmed with your installer.

This fryer is well suited to smaller to mid-sized kitchens with moderate frying output — a pub serving traditional mains, a café running lunchtime covers, or a school kitchen managing daily service. For sites with significantly heavier frying demands, or where multiple baskets are needed to manage concurrent orders, a larger-capacity twin-basket or higher-output model would be worth considering instead.

If you are unsure whether this capacity suits your service volumes or want to talk through the electrical requirements before ordering, the team is happy to help you work through it.

The Buffalo countertop electric fryer is a twin-tank unit, each tank holding 5 litres of oil and controlled by its own dial thermostat and heating element. The two tanks operate independently — each powered by a separate lead — which means you can run both simultaneously or keep one off during quieter periods. It is a straightforward, no-frills fryer built in stainless steel throughout.

In a working kitchen, this unit performs well for moderate-volume frying: café service, small restaurant operations, catering vans, or as a supplementary fryer alongside a larger range. Each 2.8kW element provides consistent heat recovery between batches under typical service conditions. That said, this is not a replacement for a floor-standing fryer in a high-throughput environment — at 5 litres per tank it suits kitchens frying in manageable volumes rather than back-to-back bulk production.

The practical advantages of this model come through clearly in day-to-day use:

• Twin tanks allow separate frying of different foods without flavour transfer
• Independent controls mean one tank can be kept on standby to save energy
• Full disassembly makes end-of-service cleaning quicker than many comparable units
• Included lids protect the oil between services, reducing waste and extending oil life
• Lightweight and compact enough to relocate for pop-up catering or temporary service points

Installation is simple — this is a countertop unit requiring only a suitable electrical supply. Each tank draws 2.8kW on its own lead, so you will need two separate socket outlets rated appropriately. There are no gas or water connections, and no fixed installation is required. At 9kg the unit is easy to move, though it should be positioned on a stable, heat-resistant surface with adequate clearance around it during use.

This fryer is well suited to cafés, snack bars, small restaurants, and mobile catering operators who need the flexibility of twin-tank frying without committing to a floor-standing unit. If your operation involves sustained high-volume frying or continuous service, a heavier-duty countertop or floor-standing model with larger tank capacity would likely be a better fit.

If you are unsure whether this unit will handle your expected service volumes, we are happy to talk it through before you place an order.

The Buffalo twin-tank countertop fryer is a compact, independently controlled double fryer designed for everyday use in professional kitchens. Each 5-litre tank operates separately, allowing operators to cook different products simultaneously at different temperatures — useful in kitchens where fish, chicken, and potato products need to be kept apart. The built-in digital timer on each tank helps maintain consistency across service periods, regardless of who is working the station.

In a busy kitchen environment, the ability to run two tanks independently provides genuine operational flexibility during peak service. Each tank can be brought up to temperature or shut down on its own, which supports more efficient energy use during quieter periods. Recovery between batches is reliable enough for a steady flow of covers, though this unit is best positioned as a workhorse for moderate-volume service rather than high-throughput continuous frying at a dedicated fish-and-chip operation.

Practically, this fryer suits a range of sites well:

• Independent dial temperature controls per tank for menu flexibility
• Digital timers support consistent results and reduce reliance on individual judgement
• Stainless steel construction throughout for durability and straightforward cleaning
• Included stainless steel lids protect oil during downtime and extend oil life
• Countertop footprint keeps installation simple with no extraction hood required by the unit itself

Installation is straightforward — each tank has its own power lead, so both need to be accounted for when planning counter socket provision. The unit sits on a countertop and does not require a fixed plumbing or gas connection, which suits kitchens adding frying capacity quickly. Do bear in mind local ventilation requirements; extraction above the fryer station is standard good practice regardless of unit size.

This fryer is well suited to cafés, pub kitchens, small hotel operations, and similar sites with moderate frying demand across a mixed menu. For higher-volume sites running continuous frying service or larger batch sizes, a heavier-duty floor-standing model would be worth considering.

If you are unsure whether this capacity fits your service requirements or how to plan the counter power supply, we are happy to talk it through.

The Buffalo single electric countertop fryer is a compact, straightforward frying unit designed for light to moderate commercial use. It operates from a standard electrical supply, requires no fixed installation, and sits neatly on a prep counter or fryer station. The 5-litre oil tank provides enough capacity for single-batch frying of portions such as chips, fish portions, chicken pieces, or similar fried menu items.

In a busy café, snack bar, or small kitchen environment, this fryer handles a steady flow of orders without issue. It is not designed to match the throughput of a larger freestanding unit, but for kitchens where frying is a supporting rather than central part of the menu, it performs reliably across a service period. The 2.8kW element provides adequate recovery between batches for that kind of moderate demand. During peak periods, operators running high volumes of fried food may find a single 5-litre tank limiting — that is worth factoring into the buying decision.

From an operational standpoint, several features make day-to-day use straightforward:

• The built-in digital timer supports consistent cooking results regardless of who is on the fryer, which helps with food quality and reduces waste.
• Simple dial temperature control keeps operation accessible for all kitchen staff.
• Stainless steel construction throughout makes cleaning quick and supports good hygiene standards.
• Included stainless steel lids protect the oil when the fryer is not in use, extending oil life.

Being a countertop electric unit, this fryer requires no gas connection, no fixed extraction beyond what a standard kitchen ventilation setup provides, and no specialist installation. Its compact footprint means it fits where space is tight. The light overall weight makes it easy to reposition or store when not needed. It runs from a standard 13A socket, though it is always worth confirming your circuit load if other high-draw appliances are running from the same supply.

This fryer is well suited to cafés, tea rooms, small canteens, food kiosks, and hospitality operations where frying volume is moderate and counter space is at a premium. It is less suited to high-volume kitchens where frying is a core part of the menu — for those environments, a larger tank capacity and higher element rating would be more appropriate, and we carry options that fit that requirement.

If you are unsure whether a 5-litre single tank matches your expected service volume, our team is happy to talk through what you need before you commit to a purchase.

The Buffalo twin-tank countertop fryer provides two independent 8Ltr oil tanks in a single compact unit, giving a combined oil capacity of 16 litres and an output of up to 16kg of chips per hour. Each tank is controlled separately, with its own thermostat dial and digital timer, making it a practical choice for kitchens that need to run multiple fried products simultaneously or at different temperatures.

In service, the independent 2.9kW elements per tank allow for quick temperature recovery after loading frozen product — a common cause of quality inconsistency during busy periods. Because each side operates entirely on its own, one tank can be dedicated to allergen-sensitive items or a specific product type while the other handles general frying. During quieter periods, one tank can be switched off entirely to reduce energy draw without interrupting service on the other side.

From an operational standpoint, this fryer is straightforward to work with day to day:

• Front-mounted drain taps remove the need to lift heavy pans of oil for emptying
• V-shaped oil pans help direct oil efficiently towards the drain
• Digital timers support consistent results across different products and staff
• Stainless steel lids protect oil quality when the fryer is not in use
• Independent power leads allow each tank to be isolated without affecting the other

Installation is straightforward for a countertop unit of this type. Each tank has its own separate power lead, so two suitable power outlets will be needed at the installation point — worth confirming with your electrician before delivery. The unit is stainless steel throughout and built to withstand regular commercial use, though it is best suited to light-to-medium service volumes rather than high-throughput operations. For kitchens running continuous frying through long services, a larger floor-standing model with a higher oil capacity and more powerful elements may be more appropriate.

This fryer is well suited to cafés, pub kitchens, small restaurants, and secondary frying stations where flexibility and counter space are both considerations. It handles the core fried menu — chips, fish, chicken, battered or breaded items — reliably without the footprint or infrastructure requirements of a larger unit.

If you're unsure whether this capacity is right for your service, or if you'd like to talk through how it would fit your existing setup, our team is happy to help you work it out before you commit.

The Buffalo twin tank countertop fryer provides two independent 3-litre frying tanks in a compact, stainless steel unit designed for counter-top use in commercial settings. Each tank operates separately with its own 2kW heating element, thermostat control, and power lead, allowing two different products to be fried simultaneously at different temperatures without cross-contamination of oils or flavours.

In practical terms, this fryer is well suited to lower-volume service periods rather than continuous high-throughput frying. The 2kW elements per tank deliver adequate heat for steady use, though recovery times between batches will be longer than you would expect from a larger floor-standing unit. It performs reliably for intermittent demand — think a small café running chips and battered fish across two tanks, or a pub kitchen covering a limited bar snacks menu alongside a main fryer. It is not designed to carry the full frying load for a busy restaurant service on its own.

Key operational advantages include:

• Independent tanks allow different oils or products without flavour transfer
• Separate thermostats give straightforward temperature control for each product
• Lids supplied as standard help protect oil during downtime and extend oil life
• Fully disassembles for thorough cleaning between services
• Lightweight build makes it practical for pop-up catering or event use

Installation is straightforward — this unit runs from a standard mains supply via two separate power leads, one per tank. No specialist electrical work or ventilation extraction is required beyond what your existing countertop position provides, though as with any open fryer, proximity to a canopy or adequate kitchen ventilation is good practice. At 6.2kg the unit is easy to reposition when needed.

This fryer is best suited to small kitchens, pop-up operations, market traders, or as a supplementary fryer in an established kitchen where primary frying capacity already exists. If your site runs consistent fried food volume throughout service, a single larger tank or a heavier-duty floor-standing model is likely to be a better long-term fit.

If you are unsure whether this unit will handle your expected service volume, we are happy to talk through your requirements before you commit to a purchase.

This Buffalo countertop fryer is a compact, single-tank electric unit designed for low-volume frying in tight spaces. With a 3-litre oil capacity and a single basket, it handles light frying duties without requiring a dedicated floor-standing fryer or a full extraction canopy setup — though local ventilation requirements should always be confirmed before installation.

In practice, this fryer suits operations where frying is a secondary function rather than a core part of service. A small café adding chips or battered items to the menu, a snack bar running limited fried portions, or a prep kitchen needing a compact backup unit are all realistic fits. The 2kW element is adequate for the oil volume, though recovery between batches will be slower than a higher-powered commercial unit — operators running continuous frying service are likely to find it limiting under pressure.

From a practical standpoint, the unit is straightforward to work with day to day:

• Compact footprint suits countertop placement in restricted kitchen space
• Stainless steel construction supports routine cleaning and basic hygiene maintenance
• Breakdowns into components for cleaning at the end of service
• Adjustable temperature control from 60°C to 190°C covers a useful range of frying tasks
• Lightweight build at 3.5kg makes it easy to move and store when not in use

Installation is straightforward — the unit runs on a standard 13A plug and requires no hardwiring, gas supply, or water connection. It should be used on a stable, heat-resistant surface with adequate clearance around the unit. As with any fryer, it should not be used directly beneath shelving or combustible materials without appropriate ventilation in place.

This fryer is best suited to low-throughput operations where frying is occasional rather than constant. It is not intended to replace a full commercial fryer in a busy kitchen, and for sites where frying volume is higher or service is sustained, a larger unit with greater oil capacity and power would be a more appropriate long-term choice.

If you are unsure whether this unit matches the volume you are planning to put through it, the team is happy to talk through your setup before you order.

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.

The Buffalo 600 Series single tank electric fryer is a countertop unit designed for consistent, everyday frying in busy commercial kitchens. The 8-litre tank and 6kW heating element make it a practical choice for kitchens that need reliable output during service without the footprint of a floor-standing unit.

In practice, the 6kW element helps keep oil temperature recovery times short between batches — important during a busy lunch or dinner service when the fryer is being used continuously. The single large tank and basket configuration suits kitchens where portion sizes are generous or where larger items such as whole fish or chicken pieces are being fried, rather than small-volume, multi-item splitting. It is well suited to pubs, cafés, small restaurants, and staff canteens producing a steady volume of fried dishes without requiring a high-output, multi-tank setup.

From an operational standpoint, the fryer offers several practical advantages:

• Hinged elements lift clear of the tank, making cleaning straightforward and thorough
• Front-mounted oil drain tap allows safe, controlled oil changes without lifting or tipping the unit
• Full stainless steel construction holds up well under daily commercial use and is easy to wipe down
• Compact 400mm width fits neatly into tight countertop runs or prep lines

This is a hardwired unit, so a dedicated electrical supply will need to be in place before installation. It is not suitable for a standard 13-amp socket. As part of the 600 Series range, it is designed to sit alongside other 600 Series appliances for a consistent cook line, and can also be positioned on a compatible 600 Series cupboard base if countertop space is limited.

This fryer is well suited to lower- to mid-volume operations where a reliable single-tank unit covers the menu requirement. Higher-volume sites running continuous frying across multiple menu items may find a twin-tank or higher-capacity model better matched to demand.

If you are unsure whether this unit will keep pace with your service volumes or want to talk through installation requirements, we are happy to help you work through it before you order.

The Buffalo Twin Tank Induction Fryer is a countertop electric fryer with two separate frying tanks, each driven by a 3kW induction element. Where conventional fryers heat oil via an immersed resistive element or a gas burner, induction transfers energy directly into the tank itself. The result is quicker heat-up, faster recovery after loading, and relatively cool exterior surfaces during operation. The two tanks are fully independent, allowing different products to be cooked at different temperatures at the same time without flavour transfer or cross-contamination of the cooking medium.

During a busy service, temperature recovery is one of the more visible advantages. Because induction heat is generated within the tank rather than conducted through a surrounding element, the oil returns to temperature more quickly after a batch is loaded, which helps keep results consistent across consecutive runs. This also means less heat is radiated into the working environment, which is a practical consideration at a crowded frying station.

From a day-to-day operational standpoint, the main advantages are:

• Independent tanks support separate allergen management or simultaneous cooking of different products
• Induction heating reduces energy waste at idle compared with traditional resistive element fryers
• Cool-touch exterior surfaces reduce burn risk for kitchen staff working close to the station
• Countertop format keeps the footprint manageable where floor space is limited
• No gas or water connections required — straightforward to position within an existing kitchen layout

Installation is uncomplicated for a countertop unit, but the combined 6kW draw across both tanks does mean you will need to confirm that your existing electrical circuit can support the load before the unit goes into service. No gas supply, water connection, or additional ventilation ducting is required beyond the extraction already covering your frying station. At just over 22kg, the unit can be repositioned without difficulty if your layout changes.

This fryer is well suited to cafés, small restaurant kitchens, food-to-go operations, and similar environments where frying is a regular part of service but not the primary throughput driver. It is a countertop unit with moderate capacity, and it is not intended to replace a large floor-standing fryer in a kitchen running continuous high-volume frying. For sites with heavier demand, a higher-capacity model would be worth considering.

If you would like to talk through whether this unit fits your service style or kitchen setup, our team is glad to help you work through it before you decide.

The Buffalo Single Tank Induction Fryer is a compact countertop fryer that uses induction heating to bring oil up to temperature rather than a conventional immersed element. Because the heating surface has no direct contact with the oil, there is less carbonised residue build-up over time — a meaningful practical difference for operators who need to turn cleaning around quickly at the end of service.

With a 3kW output and a 7.5 litre tank, this fryer is well suited to moderate, consistent frying — chips, chicken pieces, doughnuts, and similar items through a steady rotation. Recovery between batches is reasonable for a unit at this power level, though it is worth being straightforward: this is not a high-volume production fryer. Operations pushing continuous back-to-back loads through a long peak service may find recovery times a limiting factor. It performs best where frying is one part of a broader menu rather than the primary output.

For the right kitchen, the operational advantages are practical:

• No exposed elements reduces carbonised oil residue and simplifies daily cleaning
• Drain tap allows controlled oil removal without lifting or tilting the tank
• Runs from a standard 13-amp socket — no dedicated circuit or electrician required
• Stainless steel construction handles daily commercial use reliably
• Compact footprint suits kiosk counters, market stalls, and smaller prep areas

Setup requires nothing more than a standard 13-amp socket and a stable countertop position with adequate clearance around the unit. There are no gas lines, water connections, or specialist electrical work involved. No extraction hood is mandated by the unit itself, but local ventilation regulations should always be confirmed with your site assessor before service begins.

This fryer suits cafés, small takeaways, food kiosks, and event catering where placement flexibility matters and frying volumes are moderate. It also works well as a secondary fryer in kitchens that already run a larger gas or electric fryer bank. For sites with higher throughput demands or extended continuous frying, a higher-capacity model with greater power output is likely to be a better fit.

If you want to talk through whether this unit's output is right for your expected service volume, the team is glad to help you work that out before you commit.