Parry NPDF9 Double Tank Electric Countertop Fryer

The Parry NPDF9 is a twin-tank electric countertop fryer that houses two fully independent frying tanks in a single unit. Each tank operates and is controlled separately, which means different products can be cooked at the same time without any risk of flavour transfer. Thermostatic temperature control on both tanks helps operators maintain consistent frying results across the full length of service.

In practice, having two separate tanks makes a real difference to how a kitchen manages a mixed menu. One tank can be dedicated to chips while the other handles fish, chicken, or battered products simultaneously — avoiding the queuing and delays that a single-tank unit would create during a busy service period. Both tanks recover temperature between batches at a rate that holds up well under sustained demand, which is important when orders are coming in continuously rather than in sporadic bursts.

From a day-to-day operational standpoint, the NPDF9 is designed to be practical to work with:

• Front-mounted drain taps on each tank simplify oil changes and reduce handling risk
• Removable heating heads make cleaning the tanks more accessible at the end of service
• Supplied with two wire baskets and a batter plate, ready to use from the outset
• Independent tank controls allow simultaneous cooking at different temperatures
• Available in single or three phase supply to suit different site configurations

As a countertop unit, the NPDF9 needs to be positioned on a stable, heat-resistant surface that can support the combined weight of the unit and a full oil load across both tanks. Sufficient clearance around all sides is important for safe operation and ventilation. If the unit is positioned beneath an extraction canopy, placement should allow fumes and steam to be captured properly. The total electrical load should be confirmed against the site's supply capacity before installation — your electrician or site manager can advise on this.

This fryer is well suited to pubs, cafés, small restaurants, and event catering operations where counter space is at a premium but the menu demands twin-tank output. It handles medium service volumes comfortably, and the dual-tank configuration means it punches above its footprint in terms of throughput. For higher-volume operations — large fish and chip shops or fast-paced quick-service kitchens with continuous heavy demand — a floor-standing unit with greater oil capacity is likely to be a more appropriate fit.

If you'd like to talk through whether this unit is the right match for your service volumes and kitchen layout, the team is glad to help.