Parry 1925 Table Top Chip Scuttle product image

Parry

Parry 1925 Table Top Chip Scuttle with Lid and Scoop

SKU: 1925

£323.00(£387.60 inc VAT)
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  • In the event of equipment failure any parts needed will be provided 2
  • In the event of equipment failure an engineer will be sent for an onsite repair 2
  • Equipment may be supplied with a moulded plug but may be more suitably connected to a fused spur
  • This product is Made in Britain

The Parry 1925 is a table top chip scuttle designed to hold cooked chips and similar fried portions in a ready-to-serve condition during service. It sits on the counter between the fryer and the service point, acting as a practical buffer between production and plating. The unit is supplied with a folding hinged lid to retain heat, a removable drain plate to allow excess oil to separate from the product, and a serving scoop as standard.

During a busy service period, a chip scuttle helps maintain product quality and reduces the number of times staff need to return to the fryer. Holding cooked portions allows the kitchen to batch-fry efficiently and serve quickly, without product sitting in residual oil or losing texture on an open surface. The folding lid is a practical detail — it retains heat during quieter moments but opens quickly when demand picks up.

From a hygiene standpoint, the removable drain plate lifts out for thorough cleaning at the end of service, which is important wherever daily deep-cleaning is standard practice. Key operational advantages include:

  • Reduces fryer dependency during service peaks
  • Drain plate separates excess oil to help maintain chip texture
  • Hinged lid retains heat without slowing service
  • Included scoop supports portion control and reduces handling
  • No power connection required — simple to position and relocate

This is a passive unit with no electrical or gas connection required. Positioning it near a heat source or beneath a heat lamp will help extend holding quality during service. For higher-volume operations running continuous frying, an actively heated chip scuttle may be more appropriate.

This model is well suited to smaller takeaways, fish and chip shops, burger counters, and pub kitchens where chips form a regular part of the menu but a full heated display system is not required. If you are unsure whether this capacity fits your typical service volume, the team is happy to talk it through.

Frequently asked questions

Is this chip scuttle suitable for a busy fish and chip shop?

It is well suited to smaller and medium fish and chip operations where chips are held briefly between batches. For very high-volume sites running continuous frying through a long service period, an actively heated chip scuttle or a larger-capacity model would typically give better holding performance.

Does the Parry 1925 need a power supply or gas connection?

No — this is a fully passive unit with no electrical or gas requirement. It relies on residual heat from the product itself, so positioning it beneath a heat lamp or close to a heat source during service will help extend holding quality and maintain temperature for longer.

How easy is the Parry 1925 to clean at the end of service?

The drain plate is removable, which makes end-of-service cleaning straightforward. Both the drain plate and the scuttle body can be cleaned separately, which is practical wherever daily deep-cleaning is part of the kitchen routine.
Parry 1925 Table Top Chip Scuttle with Lid and Scoop

£323.00(£387.60 inc VAT)

£323.00(£387.60 inc VAT)

The Parry 1925 is a table top chip scuttle designed to hold cooked chips and similar fried portions in a ready-to-serve condition during service. It sits on the counter between the fryer and the service point, acting as a practical buffer between production and plating. The unit is supplied with a folding hinged lid to retain heat, a removable drain plate to allow excess oil to separate from the product, and a serving scoop as standard.

During a busy service period, a chip scuttle helps maintain product quality and reduces the number of times staff need to return to the fryer. Holding cooked portions allows the kitchen to batch-fry efficiently and serve quickly, without product sitting in residual oil or losing texture on an open surface. The folding lid is a practical detail — it retains heat during quieter moments but opens quickly when demand picks up.

From a hygiene standpoint, the removable drain plate lifts out for thorough cleaning at the end of service, which is important wherever daily deep-cleaning is standard practice. Key operational advantages include:

  • Reduces fryer dependency during service peaks
  • Drain plate separates excess oil to help maintain chip texture
  • Hinged lid retains heat without slowing service
  • Included scoop supports portion control and reduces handling
  • No power connection required — simple to position and relocate

This is a passive unit with no electrical or gas connection required. Positioning it near a heat source or beneath a heat lamp will help extend holding quality during service. For higher-volume operations running continuous frying, an actively heated chip scuttle may be more appropriate.

This model is well suited to smaller takeaways, fish and chip shops, burger counters, and pub kitchens where chips form a regular part of the menu but a full heated display system is not required. If you are unsure whether this capacity fits your typical service volume, the team is happy to talk it through.