FriFri

The FriFri Touch 633 is a free-standing, single-phase electric fryer with three independently controlled frying tanks, each powered by a 9kW element. It is designed for commercial kitchens that need consistent, repeatable frying results across a full menu, without relying on operator guesswork or constant monitoring. The 4.3-inch QPad touchscreen sits at the heart of the control system, giving kitchen staff direct access to up to 24 programmable, icon-driven menu items.

In busy service, the value of that programmability becomes clear. Each saved programme controls cook time and temperature precisely, so the same product comes out the same way every time, regardless of who is working the station. For operations running multiple shifts or sites, menu configurations can be copied and transferred via USB, which removes the need to reprogramme each unit individually.

Practically, the Touch 633 offers several advantages worth noting for kitchen operations:

• Eco mode reduces energy draw during quieter periods and helps extend oil life
• Lower ambient heat output from eco mode contributes to a more comfortable working environment
• Consistent oil temperature management supports better food quality and reduces waste
• Icon-driven controls reduce training time and the risk of operator error during service
• USB cloning simplifies configuration across multiple sites or replacement units

The unit requires a single-phase electrical supply, which makes it more straightforward to install than three-phase alternatives in some existing kitchen setups. That said, at close to 100kg it is a substantial piece of equipment, and adequate floor reinforcement, cable sizing, and ventilation should all be confirmed before installation. The footprint is relatively compact for a triple-tank fryer, but space planning around the unit — particularly for filtration and oil management — is worth considering early.

The Touch 633 is well suited to mid-to-high-volume operations such as pub kitchens, casual dining restaurants, and fast-casual sites where a diverse fried menu needs to be delivered consistently across service periods. It is particularly practical for multi-site operators who want standardised cooking programmes across their estate. For very high-throughput sites — large-scale event catering or high-volume quick-service operations — a heavier-duty configuration may be worth exploring.

If you are unsure whether the Touch 633 is the right fit for your service volumes or installation setup, our team is happy to talk it through before you commit.

The FriFri Precision 412 is a free-standing, single-tank electric fryer designed for continuous use in busy commercial kitchens. Running on three-phase power, it uses a bank of heating elements to maintain stable oil temperature across both cooking zones, with electronic controls that hold temperature to within a degree of the target setting. Two baskets allow split batches to be managed simultaneously, which is useful during service when different products are being cooked at the same time.

In a working kitchen, temperature stability is what separates consistent output from variable results. The Precision 412 handles repeated loading well — the heating system responds quickly when cold product enters the oil, which helps maintain throughput during sustained service without the temperature drop that can lead to greasy, undercooked food. The adaptive cooking function adjusts timing based on batch size, which reduces reliance on the operator to compensate manually. For kitchens with high ticket volumes, the optional LiftFri automatic basket lift can be specified to remove food at the end of the cycle, reducing the risk of overcooking during a busy pass.

From an operational standpoint, several features are worth noting:

• The xFri filtration system allows hot oil to be filtered in under five minutes, even during service, helping maintain oil quality without a lengthy shutdown
• Dedicated cooking programmes store settings for specific products, supporting consistency across shifts and staff changes
• Hinged heating elements with two tilt positions allow the tank to be drained and cleaned without removing fixed components
• Radiused tank corners reduce oil residue build-up and simplify daily cleaning
• A digital countdown timer with buzzer supports accurate cycle management during busy service

Installation requires a three-phase electrical supply, which should be confirmed before ordering. At 69kg the unit is substantial, and the floor load and positioning relative to extraction should be considered during planning. As a free-standing unit it offers flexibility in kitchen layout, but adequate ventilation and a compliant extraction canopy are standard requirements. The footprint suits a medium to large professional kitchen; it would be disproportionate in a very small operation with limited frying demand.

The Precision 412 is well suited to restaurants, contract catering operations, pub kitchens, and similar establishments where frying forms a significant part of the menu and consistent output across a service period is important. For very high-volume sites — such as dedicated fish and chip operations or large-scale fast food preparation — a heavier-duty or higher-capacity model may be worth considering. For lower-volume kitchens where frying is occasional rather than continuous, a smaller unit may be a better fit both operationally and economically.

If you're unsure whether this fryer is the right match for your service volume or installation setup, the team is happy to talk it through before you commit.

The FriFri Touch 422 is a free-standing twin-tank electric fryer designed for commercial kitchens that need consistent, high-volume frying output from a relatively compact footprint. Each tank operates independently, allowing different products to be fried simultaneously at different settings — a practical advantage in kitchens running varied menus. Control is handled through a 4.3-inch touchscreen interface with icon-driven menu programming, which reduces the reliance on operator experience to achieve repeatable results.

In a busy service environment, the Touch 422's adaptive cooking feature adjusts frying times automatically based on batch size, helping to compensate for the temperature recovery demands that come with continuous throughput. The ColourCue status system — a traffic light indicator visible at a glance — allows front-line staff to monitor fryer status without interrupting service. For sites where consistency across a long service period is critical, this kind of at-a-glance feedback genuinely supports kitchen flow.

From an operational standpoint, several features are worth noting:

• Adaptive batch cooking adjusts frying times automatically, reducing the risk of undercooked food during high-load service
• Oil Assistant monitors oil condition onscreen, prompting filtration before quality degrades
• Hot oil filtration can be completed mid-service in under five minutes, minimising downtime
• The optional LiftFri automatic basket lifting system removes food at the end of the cycle, preventing overcooking
• Energy consumption reporting covers periods from 8 hours up to 28 days, supporting cost monitoring and efficiency review

Installation requires a three-phase electrical supply, which is standard in most commercial kitchen environments but should be confirmed before ordering. At 79kg, the unit will need appropriate handling during installation, and sufficient clearance should be allowed for ventilation and cleaning access around the fryer body. The pressed tank construction with radiused internal corners and hinged elements at two tilt positions makes routine cleaning more straightforward than many comparable units.

The Touch 422 is well suited to mid- to high-volume operations — fish and chip restaurants, pub kitchens, hotel catering, and contract catering sites where frying forms a core part of the menu. It is not the right choice for sites with only occasional frying requirements, where a lighter single-tank unit would be more appropriate. For very high-volume sites with continuous frying demand across a full service day, it is worth discussing whether a higher-output model would better match the workload.

If you are unsure whether the Touch 422 matches your service volumes and installation setup, our team is happy to talk through the specifics before you commit.

The FriFri Touch 622 is a free-standing twin tank electric fryer running on three-phase power, with each tank rated at 15kW and a combined output of 2x32kg per hour. It is built for continuous, high-volume frying and is designed to handle the kind of throughput that would overwhelm a lighter-duty unit. The stainless steel construction is practical and durable, suited to the rigours of a busy commercial kitchen environment.

In service, both tanks can be operated independently, which gives operators the flexibility to fry different products simultaneously or stagger production across a service period. Recovery between batches is supported by the 15kW element in each tank, meaning temperature drop after loading is addressed quickly — an important factor when a fryer station is under sustained pressure. The build quality and output capacity make this a realistic choice for kitchens cooking at scale, whether in a restaurant, pub kitchen, contract catering environment, or high-footfall food service operation.

The Touch control system adds a layer of operational consistency that is useful where multiple staff members are working the fryer station. Key practical benefits include:

• 24 programmable icon-driven menu items for one-touch, repeatable results across all products
• 4.3" QPad touchscreen with an intuitive interface that requires minimal training
• Eco mode that reduces energy consumption during quieter periods and extends oil life
• USB-based menu cloning for multi-site operators needing consistent configurations across locations
• Independent twin tank operation to fry different products at different temperatures simultaneously

This is a substantial piece of equipment at 98.5kg, and installation requires a three-phase electrical supply. Before purchasing, it is worth confirming that your incoming supply and switchgear can support the combined 30kW load across both tanks. Adequate ventilation and extraction above the fryer station are essential, and the footprint should be assessed against your available run of line. This is not a unit suited to a small café kitchen or a site with limited electrical infrastructure.

The Touch 622 is well suited to operations where consistent frying output across two product streams is a daily requirement — busy pub kitchens, fast-casual restaurants, contract catering facilities, and similar environments where the fryer station is central to the menu. For smaller operations with a single frying run, a single-tank model would likely be more appropriate. For very high-volume sites with more than two dedicated frying positions, it is worth discussing whether a heavier-duty configuration would serve better.

If you are weighing up whether this fryer is the right fit for your kitchen's capacity and electrical setup, our team is happy to talk it through with you before you commit.

The FriFri Touch 211 is a free-standing single-tank electric fryer designed for demanding commercial kitchen environments. It features a 4.3-inch touchscreen interface with 24 pre-programmed icon-driven menu items, giving operators consistent, repeatable results across a range of fried products without relying on individual cook judgement.

In a busy service setting, the fryer's adaptive cooking function adjusts cooking times automatically based on batch size — a practical feature that helps maintain quality when throughput varies and orders stack up. The ColourCue traffic light system gives kitchen staff an at-a-glance status read, which matters in noisy, fast-paced environments where checking a display in detail isn't always possible. Oil management is handled through the built-in Oil Assistant, which monitors oil condition and allows hot-oil filtering mid-service, with the fryer ready to return to use in under five minutes — reducing downtime without requiring a service pause.

From an operational standpoint, the Touch 211 offers a number of practical advantages:

• Adaptive batch cooking reduces the risk of undercooked or overcooked output during variable service periods
• Mid-service hot oil filtration extends oil life and supports consistent food quality
• Energy consumption reporting across multiple time periods helps operators identify efficiency improvements
• USB-based software updates keep the fryer's programming current without engineer visits
• Hinged heating elements with two tilt positions and radiused tank corners simplify daily cleaning

The Touch 211 is a three-phase unit, so a suitable electrical supply will need to be confirmed before installation. At 197.5mm wide, it has a compact footprint for a free-standing fryer, which makes it workable in tighter kitchen layouts, though access for oil drainage and cleaning should be factored into positioning. The optional LiftFri automatic basket lifting system and xFri oil filtration unit are available as add-ons for sites that want a higher degree of automation.

This model is well suited to cafés, pub kitchens, and smaller restaurant operations with a regular but not extreme fryer demand. Sites running continuous high-volume frying across extended service periods may find a larger tank capacity or multi-tank configuration more appropriate to their throughput requirements.

If you're unsure whether the Touch 211 is the right match for your kitchen's volume and service pattern, we're happy to talk it through before you commit to a purchase.

The FriFri Eco 4 is a compact, single-basket electric countertop fryer designed for operations where worktop space is at a premium but a reliable frying output is still required. Running on three-phase power and built from stainless steel throughout, it sits within FriFri's established Eco 4 range — a line the brand has developed over several decades of commercial kitchen supply.

In practice, this fryer suits lower-throughput service periods rather than continuous high-demand frying. With an output of 5.4kg per hour, it performs well for venues producing smaller volumes of fried items — chips, battered fish, snacks — where a large floor-standing unit would be disproportionate. Recovery between batches is adequate for this scale of operation, but operators running constant back-to-back loads should consider a higher-capacity model.

Several practical features support day-to-day use in a working kitchen:

• One-piece pressed stainless-steel tank with rounded corners reduces oil traps and simplifies cleaning
• Lift-out control panel allows full access to the tank for thorough daily cleaning
• Mechanical thermostat maintains consistent oil temperature during service
• Compact footprint makes it viable for tight countertop runs or pass areas

This fryer requires a three-phase electrical supply, which rules it out for sites with single-phase power only — worth confirming before ordering. At 4.6kg it is straightforward to position and reposition on a countertop, but a stable, heat-resistant surface and adequate clearance from walls and other equipment should be planned for. Extraction provision above the unit is standard good practice regardless of size.

The Eco 4 650102 is well suited to cafés, small pubs, snack bars, and similar venues with modest frying requirements. It is less appropriate for high-volume catering, busy fish and chip operations, or kitchens where frying is a primary production line — for those sites, a heavier-duty countertop or floor-standing fryer is likely a better fit.

If you are unsure whether this fryer matches your service volume or electrical setup, we are happy to talk it through before you commit to a purchase.

The FriFri Super Easy 633 is a free-standing, triple-tank electric fryer running on a 33kW three-phase supply. Each of the three tanks operates independently with its own basket, giving operators the ability to run different products simultaneously without cross-contamination of flavours or oils. It is a straightforward, high-output machine built around reliable frying performance rather than added complexity.

In busy service environments, the Super Easy 633 is capable of sustained output across all three tanks — a meaningful advantage during peak periods when demand needs to be met consistently rather than intermittently. The hinged frying elements are a practical detail that makes cleaning and pan access considerably easier at the end of service, reducing downtime between shifts. The pressed 304-grade stainless steel pans are well suited to the demands of daily commercial use and will hold up to repeated high-temperature cycles over time.

From an operational standpoint, the key advantages are:

• Three independent tanks allow simultaneous frying of different products
• High throughput across all three tanks supports fast-paced service
• Hinged elements simplify end-of-service cleaning and maintenance access
• 304-grade stainless steel construction offers durability under daily use
• Compact footprint relative to combined output makes efficient use of floor space

Installation requires a three-phase electrical supply capable of supporting the 33kW load, so this should be confirmed with a qualified electrician before purchase. At just under 99kg, the unit will need appropriate handling during installation, and adequate ventilation above the fryer — either a canopy extraction system or equivalent — is essential for compliance and safe operation. This is not a unit suited to light or occasional use environments.

The Super Easy 633 is best suited to high-volume operations: busy fish and chip shops, large catering kitchens, contract catering facilities, and similar sites where sustained frying output across multiple product lines is a daily requirement. Operators running lower volumes or with a single-product frying operation may find a smaller twin- or single-tank unit more practical. For sites with significantly higher throughput demands, a filtration-equipped model or larger capacity unit may be worth considering.

If you are unsure whether the 633 is the right configuration for your setup — or want to talk through the installation requirements before committing — the team is happy to work through it with you.

The FriFri Super Easy 311 is a free-standing, single-tank, single-basket electric fryer designed for commercial kitchens where consistent frying output and reliable day-to-day performance matter. Running on three-phase power with a 15kW element, it is built to handle a sustained throughput of around 30kg per hour — a practical figure for busy service periods in pubs, restaurants, and fast-casual operations where the fryer is in near-constant use.

In a real service environment, what separates a capable fryer from a frustrating one is oil recovery time after loading a cold or frozen basket. The 15kW element helps maintain oil temperature under load, keeping product quality consistent through a busy lunch or dinner service without the prolonged dips that compromise texture and lead to greasy results. The hinged heating elements make draining and cleaning the tank more straightforward, which matters when a thorough clean between services is part of the routine.

From an operational standpoint, the Super Easy 311 offers a number of practical advantages:

• Pressed 304-grade stainless steel tank for durability and ease of cleaning
• Hinged frying elements simplify tank access for routine maintenance
• High output relative to its counter footprint — useful where floor space is limited
• Consistent oil temperature management supports reliable product quality
• Single-basket configuration suits dedicated frying of one product at a time

Installation requires a three-phase electrical supply, which is standard in most commercial kitchen environments but worth confirming before ordering. At 56kg, the unit needs proper positioning before commissioning, and adequate ventilation or extraction above the fryer is essential — a canopy or extraction system should already be in place. This is not a plug-in unit, so electrical connection by a qualified engineer should be factored into the installation plan.

The Super Easy 311 is well suited to kitchens with moderate-to-high frying demand where a reliable, single-product frying station is needed. It works well as a primary fryer in a smaller operation or as a dedicated station alongside other fryers in a larger setup. Where output requirements are significantly higher, or where twin-basket or twin-tank configurations would serve the menu better, it is worth exploring the broader range before committing.

If you are unsure whether this configuration matches your service volume or kitchen setup, our team is happy to talk through the options with you before you decide.

The FriFri Touch 422 is a free-standing, twin-tank electric fryer designed for busy commercial kitchen environments where consistent output and operational control are priorities. Running on three-phase power, it provides two independent frying tanks with a combined capacity of 15 litres, giving operators the flexibility to run different products simultaneously or maintain a continuous service flow during peak periods.

In a working kitchen, the Touch 422 earns its place through reliability and throughput. The adaptive cooking system monitors batch size and adjusts cooking times accordingly, which matters considerably when loads vary between covers — a common reality in any busy service. The optional LiftFri automatic basket-lifting system removes food from the oil at the end of the cooking cycle, reducing the risk of overcooking during busy periods when staff attention is divided. The ColourCue traffic-light status display gives a clear at-a-glance read on fryer state — useful in a loud, fast-moving kitchen where checking a screen in detail is not always practical.

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

• 24 programmable icon-driven menu items allow consistent results across different operators and shifts
• The 4.3-inch QPad touchscreen is straightforward to navigate and reduces training time
• Onboard energy monitoring covers usage over 8 hours, 24 hours, 7 days, and 28 days — useful for managing running costs
• Hot oil filtration mid-service is possible and can be completed in under five minutes, minimising downtime
• Hinged elements with two tilt positions and radiused tank corners simplify cleaning at the end of service

Installation requires a three-phase electrical supply, which should be confirmed with your electrician before ordering. At 79kg, the unit needs careful positioning and adequate access for delivery and installation. The footprint is compact relative to the output, but ventilation requirements should be checked against your kitchen's extraction capability. USB-based software updates mean the control system can be kept current without engineer visits for firmware changes.

The Touch 422 is well suited to mid-to-high-volume operations — busy pub kitchens, hotel restaurants, contract catering sites, and similar environments where frying forms a significant part of the menu. The twin-tank configuration suits operators running multiple fried products or needing a degree of redundancy during service. For sites with lighter frying demands, a smaller single-tank model may be a more practical fit; for very high-volume dedicated frying operations, a larger-capacity unit may be worth considering.

If you would like to talk through whether the Touch 422 is the right fit for your kitchen's service volumes and setup, our team is happy to help you work through it before you commit.

The FriFri Touch 412 is a free-standing twin tank electric fryer designed for demanding commercial kitchen environments. Running on three-phase power, it delivers high output from a relatively compact footprint, making it a practical choice where frying throughput is a priority but floor space is limited. The stainless steel construction is built to withstand the rigours of continuous service.

In a busy kitchen, consistency and speed are everything at the fryer station. The Touch 412's adaptive cooking feature adjusts cooking times in response to batch size, which reduces the variability that comes with staff loading baskets inconsistently during a peak service. The ColourCue traffic light display — red, amber, green — gives a clear at-a-glance status read even in a noisy, fast-moving kitchen, reducing the chance of oil being used before it has reached temperature or food being lifted too early.

Several features translate directly into operational value during a busy shift:

• 24 programmable icon-driven menu items allow consistent results across different operators and shift patterns
• The optional LiftFri automatic basket lifting system removes food at the end of the cycle, preventing overcooking when the station is under pressure
• On-screen oil quality monitoring and hot oil filtration capability — via the optional xFri system — allows oil to be filtered mid-service in under five minutes, without halting the station entirely
• Energy consumption tracking across multiple time windows helps operators identify where usage can be reduced
• Hinged elements with two tilt positions and radiused tank corners simplify end-of-service cleaning

The Touch 412 requires a three-phase electrical supply, so early involvement of a qualified electrician is advisable if the kitchen's current supply hasn't been assessed. At 69kg, installation will require adequate access and appropriate handling during positioning. The unit is free-standing, so it needs to be sited on a stable, level surface with appropriate clearance for ventilation and cleaning access. A commercial extraction canopy rated for electric fryer use should be in place before commissioning.

The Touch 412 is well suited to mid-to-high-volume operations — restaurants, food-service catering, contract catering, and similar environments where frying is a regular part of the menu rather than an occasional function. The twin tank configuration gives useful flexibility where two different oils or products need to be kept separate. For sites with lower frying volumes or tighter budgets, a single tank model may be more appropriate; equally, very high-throughput operations should consider whether a larger or multi-unit configuration would better serve demand.

If you're unsure whether the Touch 412 is the right specification for your kitchen's frying requirements, the team is happy to talk through your service volumes and setup before you commit.

The FriFri Touch 622 is a free-standing, twin tank electric fryer designed for busy commercial kitchens where consistent output across extended service periods is non-negotiable. Each tank operates independently, giving the kitchen the flexibility to fry different products simultaneously without cross-contamination of flavours or oil — a practical requirement in kitchens running varied menus. The stainless steel construction is built to withstand the daily rigours of a working kitchen environment.

With each tank drawing 15kW on a three-phase supply, the Touch 622 is engineered for rapid recovery between batches. In a high-volume operation — a busy pub kitchen, a large staff canteen, or a food service site running continuous lunch covers — slow recovery is one of the most common causes of service delays. The independent tanks mean one side can continue service while the other recovers or is being loaded, which keeps output steady under pressure.

From an operational standpoint, the Touch 622 offers several practical advantages worth noting:

• Independent tank operation allows simultaneous frying of different products
• Touch controls help maintain precise, repeatable temperature settings across service
• The wide temperature range supports both gentle warming and high-heat frying applications
• Stainless steel construction supports straightforward daily cleaning and hygiene routines
• Free-standing format allows flexible positioning within the kitchen line

Installation requires a three-phase electrical supply — this is not a single-phase unit and will need a suitably rated dedicated circuit. At just under 100kg, positioning and any subsequent repositioning will need more than one person. Adequate ventilation above the fryer should be confirmed with your extraction supplier before installation, and sufficient clearance around the unit should be planned into the kitchen layout.

The Touch 622 is well suited to kitchens with a meaningful daily frying volume — fish and chip restaurants, hotel kitchens, pub groups, and catering operations where a single tank fryer would create a bottleneck. It is a twin tank unit at the serious end of the countertop-replacement category; for sites with lighter or intermittent frying demands, a smaller single-tank unit is likely to be more appropriate and more economical to run. For very high-throughput operations running multiple sittings or continuous service, it is worth considering whether a heavier-duty or higher-capacity configuration would serve the site better.

If you are unsure whether the Touch 622 is the right specification for your kitchen's output requirements or your existing electrical infrastructure, our team is happy to talk it through before you commit.

The FriFri Touch 422 is a free-standing twin tank electric fryer designed for busy commercial kitchens where consistent output and precise control are essential. Running on three-phase power, it operates two independent tanks, each capable of handling a meaningful throughput of product across a full service period. The fryer is built in stainless steel and sits at a practical footprint for a unit of its capacity, making it a realistic option for kitchens where floor space is at a premium.

In practice, the Touch 422 is built around a 4.3-inch touchscreen interface that stores up to 24 programmable menu items, allowing kitchen teams to fry to consistent results without relying on individual judgement. The adaptive cooking feature adjusts cycle times based on batch size, which is particularly useful during variable-volume service periods when load sizes fluctuate. A traffic light status system — ColourCue — gives at-a-glance visibility across a noisy kitchen floor, indicating when the fryer needs attention, is preheating, or is ready to fry.

Key operational advantages include:

• Adaptive cooking automatically compensates for batch size, reducing the risk of undercooking during busy service
• Onscreen oil quality monitoring helps maintain oil condition and supports more efficient oil management
• Hot oil filtration capability allows mid-service filtering and a return to frying in a short downtime window
• Hinged elements with two tilt positions and radiused tank corners simplify daily cleaning
• Energy consumption data across multiple timeframes helps operators identify inefficiencies and manage running costs

The Touch 422 requires a three-phase electrical supply and at a finished weight of 79kg it will need appropriate floor support and positioning before installation. It is worth confirming your electrical supply capacity and ventilation arrangement before ordering, as these are commonly overlooked at the specification stage.

This fryer is well suited to fish and chip shops, pub kitchens, quick service restaurants, and food production operations with consistent frying demand across both tanks. The twin tank configuration makes it practical where operators need to fry different products simultaneously without flavour transfer. For sites running at significantly higher volumes or with more continuous frying demands, a heavier-duty model may be worth considering. Equally, for smaller operations with lower throughput, a single tank unit may be more proportionate.

If you are unsure whether the Touch 422 is the right fit for your service volumes or installation setup, our team is happy to talk it through with you before you commit.

The FriFri Touch 311 is a free-standing single-basket electric fryer running on three-phase power at 15kW, with a rated output of 32kg per hour. It is built for continuous frying in professional kitchen environments, combining straightforward programmable controls with practical energy management features that suit operations where consistency and throughput both matter.

In service, the Touch 311 holds up well under sustained demand. The 15kW element delivers strong heat recovery between batches, which is important on a busy frying station where product is going in regularly and temperature drops can affect quality and cook times. The 32kg per hour output makes it a capable single-basket unit for mid-volume services — think busy pub kitchens, fast-casual restaurants, or canteen operations with consistent frying demand across a service period.

Where the Touch 311 stands out operationally is in its control system. The 4.3-inch QPad touchscreen allows operators to configure up to 24 icon-driven menu programmes, each delivering repeatable results with a single touch. This reduces reliance on individual skill level and supports consistency across shifts. Practical benefits for kitchen teams include:

• Programmed menu items reduce cook time variation and training overhead
• Eco mode reduces energy draw during quieter periods and extends oil life
• USB cloning allows quick menu replication across multiple sites
• Cooler operating environment during eco mode benefits staff comfort
• Stainless steel construction supports daily cleaning and long-term durability

Installation requires a three-phase electrical supply, which is a firm prerequisite — this is not a unit that can be adapted for single-phase. At 56kg the fryer is substantial but manageable for a two-person installation. The footprint is relatively narrow at just under 300mm wide, which helps where bench or floor space is at a premium, though adequate ventilation and extraction above the unit are essential. Confirm your canopy specification is rated for the heat output before installation.

The Touch 311 is well suited to kitchens running a meaningful volume of fried items across a service — particularly where menu consistency across shifts or multiple sites is a priority. For lighter or occasional frying demand, a smaller unit may be more economical to run. For very high-volume operations or sites needing dual-basket capacity, the range extends to higher-output models that may be a better fit.

If you are unsure whether this fryer matches your service volume or want to talk through the installation requirements, the team is happy to help you work it through before you commit.

The FriFri Profi+ 8+8 is a twin-tank electric countertop fryer with four baskets, designed for commercial kitchens that need to run multiple frying lines simultaneously. Each tank operates independently, which means different oils or different products can be cooked at the same time without flavour transfer — useful wherever a menu runs fish and chips or chicken alongside one another. The stainless steel construction is built to withstand the rigours of regular commercial use.

In practice, the dual-tank configuration handles the kind of volume that a single-tank fryer of equivalent size cannot. Each tank draws 6.9kW on a three-phase supply, giving genuine recovery speed after loading. Combined output reaches 44kg of fried product per hour under typical service conditions, which makes this fryer viable for busy lunch and dinner services without becoming a bottleneck. Independent temperature controls allow each tank to be dialled in precisely, which reduces waste from overcooked product and helps maintain consistency across service.

From an operational standpoint, the key practical advantages are:

• Two tanks run independently, eliminating flavour crossover between different products
• Four baskets support continuous load-and-lift service during peak periods
• Rear-mounted slot-in lid doubles as a splashback and basket rest, keeping the work area tidy
• Stainless steel tanks are straightforward to drain and clean at close-down
• Countertop format fits into existing fry station layouts without floor space commitment

Installation requires a three-phase electrical supply — this is not suitable for single-phase connections. The countertop footprint is compact, but the unit weighs just under 24kg so bench load capacity and a secure, level surface are worth confirming before installation. Ventilation requirements should be assessed against your existing extraction canopy coverage.

This fryer suits pubs, fish and chip shops, fast-casual restaurants, and similar operations where a two-product frying menu runs continuously through service. It is a capable mid-range unit. For higher-volume sites or operations running extended service periods, a heavier-duty or floor-standing alternative may be worth considering. Equally, operators with a single-product menu and lighter throughput may find a single-tank model a more cost-effective fit.

If you are unsure whether this model matches your service volume or installation setup, our team is happy to work through the options with you before you commit.

The FriFri Super Easy 412 is a free-standing single-tank electric fryer designed for busy commercial kitchens where consistent output and oil economy matter. It runs on three-phase power and is built around a pressed stainless steel tank, with hinged heating elements that tilt to two positions — making drainage and cleaning considerably more straightforward than fixed-element designs.

In a working kitchen environment, the Super Easy 412 is well suited to sustained frying demand. The low-watt-density heating elements maximise contact with the oil, which supports faster heat recovery between loads and reduces the risk of scorching — a common cause of premature oil degradation. The mechanical thermostat keeps oil temperature stable across service, which helps maintain consistent results across high-volume output.

Key operational advantages include:

• Integrated gravity filtration system that can extend oil life by up to 75%, reducing both oil purchase costs and disposal frequency
• Hinged elements with two tilt positions for easier draining, cleaning, and day-to-day maintenance
• Low-watt-density elements that reduce oil scorching and support rapid recovery between frying cycles
• Robust pressed stainless steel tank construction suited to the demands of heavy daily use
• Optional xFri powered filtration system available for operators who want push-button oil filtration and return

The SL412H31N0 requires a three-phase electrical supply, so it is not suitable for kitchens with single-phase infrastructure only. At 69kg and with a relatively compact footprint, it can be positioned in tighter kitchen layouts, though adequate clearance for ventilation and safe access during cleaning should be factored into placement. As with all high-wattage electric fryers, electrical supply capacity and circuit protection should be confirmed with a qualified electrician before installation.

This fryer is a practical choice for fish and chip operations, pub kitchens, casual dining restaurants, and contract catering sites with a consistent frying workload. It is sized appropriately for medium- to high-volume service. For sites with significantly greater throughput demands or multiple frying stations, a higher-capacity model may be worth considering.

If you would like to talk through whether this fryer suits your kitchen's layout, supply requirements, or service volumes, the team is happy to help you work through the detail before you commit.

The FriFri Eco 4+4 is a twin-tank electric countertop fryer running on a three-phase supply, designed for commercial kitchens where bench space is limited but the demand for fried food is consistent. Each tank operates independently, allowing the kitchen to run separate oils simultaneously — one for fish, one for chips, for example — without flavour transfer between them. The stainless steel construction is straightforward to clean and built to withstand the daily demands of a working kitchen.

In practice, this fryer suits light to moderate service volumes rather than high-throughput operations. The independently controlled tanks mean a small kitchen can keep two products moving at once without cross-contamination of flavours, which is a genuine advantage in venues where the menu relies on both neutral and strongly flavoured fried items. Recovery between batches is adequate for steady service, though operators running continuous high-volume output across a full service period may find the throughput limiting.

The practical benefits for day-to-day operation include:

• Dual independently controlled tanks — run separate oils without flavour crossover
• Compact countertop footprint — suits tighter kitchen layouts and supplementary frying positions
• Stainless steel tanks — easy to drain, clean, and maintain between services
• Mechanical thermostat — straightforward to operate without complex controls
• Three-phase supply — balanced load across phases for stable performance

Installation requires a three-phase electrical supply, which should be confirmed before ordering. This is not a plug-and-play unit on a standard single-phase socket. Positioning should allow clear access around the unit for safe oil handling, and adequate extraction ventilation is essential in any enclosed kitchen environment. At under 10kg, the unit is easy to reposition if needed, but a dedicated countertop space with a stable, heat-resistant surface is advisable.

The Eco 4+4 is well suited to cafés, pubs, small restaurants, and event catering setups where twin-zone frying is needed but space and budget are constrained. It is not the right choice for a high-volume chip shop or any operation where fryers are running at full capacity for extended periods — for those environments, a heavier-duty floor-standing unit with greater oil capacity would be more appropriate.

If you are unsure whether this fryer matches your service volume or want to talk through your kitchen's electrical supply before ordering, the team is happy to help you work it out.

The FriFri Precision 633 is a free-standing electric fryer with three independent tanks, each powered by an 11kW three-phase element. Each tank operates separately, giving the kitchen full control over which oils are in use, at what temperature, and for what product — making it particularly practical where a menu separates meat, fish, and vegetable frying. Combined output across all three tanks reaches 66kg per hour, which places this firmly in the territory of serious high-throughput frying operations.

In service, the Precision 633's electronic temperature control holds each tank to within plus or minus one degree Celsius of the set point. In practical terms, this level of consistency reduces oil absorption during cooking, which improves both the texture of the finished product and the working life of the oil itself. The powerful elements support strong recovery between loads, so throughput stays reliable during sustained peak periods rather than dropping off as the oil struggles to return to temperature.

From an operational standpoint, the fryer offers a number of day-to-day advantages worth noting:

• Independent tank control allows different products and oils to be managed simultaneously without cross-contamination
• LED temperature display gives live visibility of each tank throughout the cook cycle
• Countdown timer with audible buzzer supports consistent cook times across a busy pass
• Tight temperature tolerance reduces oil degradation, lowering oil running costs over time
• Stainless steel construction stands up well to the demands of daily commercial kitchen use

As a three-phase machine drawing 33kW in total, this fryer requires a dedicated three-phase electrical supply and appropriate isolation. At just under 100kg, positioning and installation access should be considered at the planning stage — this is not a unit that can be easily repositioned once in place. Extraction above the fryer should be sized to handle the combined output of three tanks running simultaneously.

The Precision 633 is well suited to busy pub kitchens, fish and chip restaurants, hotel operations, and contract catering sites where frying forms a significant part of the menu and volume demands require multiple independent tanks running in parallel. For smaller operations where a single or twin-tank setup would suffice, lower-capacity alternatives are available. For exceptionally high-volume sites with greater throughput demands, it is worth discussing whether a heavier-duty configuration would be more appropriate.

If you are sizing this against your expected covers or want to talk through the installation requirements before committing, the team is happy to work through the detail with you.

The FriFri Touch 411 is a free-standing single-tank electric fryer designed for continuous, high-throughput frying in professional kitchen environments. It operates on three-phase power and is built around a pressed stainless steel tank with a 17-litre oil capacity, giving it a solid platform for sustained frying during busy service periods.

In practice, the Touch 411 is well suited to kitchens where consistency and output matter as much as speed. The adaptive cooking system adjusts cycle times based on the size of each batch, which helps maintain cooking quality across varying load sizes without relying on staff to make manual adjustments. The ColourCue traffic light display — visible at a glance even in a loud, fast-moving kitchen — keeps the team informed of fryer status without having to check a screen closely. For operations where oil quality and cost are a real concern, the built-in Oil Assistant monitors oil condition and prompts timely filtration, with the option to filter mid-service without powering down. Energy consumption data is logged across multiple timeframes, which can be useful for operators looking to manage running costs more closely.

Key operational advantages include:

• Adaptive batch cooking reduces the risk of undercooking during variable-load service
• Oil Assistant and optional xFri system extend oil life and reduce wastage
• ColourCue status display keeps fryer monitoring practical in noisy environments
• Optional LiftFri automatic basket lift prevents overcooking at end of cycle
• Hinged elements with two tilt positions simplify draining and cleaning between services

The Touch 411 runs on three-phase electricity, so an appropriate supply with the correct amperage and isolator must be in place before installation. At 69kg, it will need at least two people to position safely, and the footprint — while compact for its output — should be measured carefully against your available run of counter or floor space. Ventilation requirements will depend on your existing canopy setup and local regulations, and it is worth confirming extraction capacity before specifying this unit.

This fryer is well suited to mid-to-high volume operations: casual dining restaurants, hotel kitchens, staff catering facilities, and food-to-go operations with consistent frying demand throughout the day. For smaller kitchens with lighter frying requirements, a single-phase unit with a smaller tank may be a more practical fit. For very high-volume sites running multiple frying lines, a twin-tank configuration or a heavier-duty model would be worth considering.

If you are unsure whether the Touch 411 is the right specification for your service volume or kitchen setup, our team is happy to talk it through with you before you commit.

The FriFri Profi+ 6+6 is a countertop twin tank electric fryer designed for commercial kitchen use. It runs on a three phase supply and houses two independently controlled frying tanks, each drawing 4.6kW, giving operators separate temperature control across both tanks from a single compact unit on the counter.

In a busy service environment, the ability to run two tanks independently makes a practical difference. Fish, chicken, and chips can be cooked simultaneously without flavour transfer between tanks, and each tank can be set to the temperature best suited to what is being fried. The combined output of 28kg of fried product per hour means this unit can support a steady service without becoming a bottleneck, provided the kitchen is operating within that throughput range. The stainless steel construction holds up well under repeated daily use, and the rear-mounted lid doubles as a splashback and basket support, which keeps the immediate work area cleaner during service.

• Two independently controlled tanks allow simultaneous frying of different products
• No flavour transfer between tanks during mixed-product service
• Combined 28kg/hr output supports consistent throughput during peak periods
• Stainless steel construction is durable and straightforward to clean down
• Rear-mounted lid acts as splashback and basket rest, reducing mess at the counter

This fryer requires a three phase electrical supply, so it is not suitable for kitchens with single phase power only. At 270mm wide, it occupies a relatively modest footprint on the counter, but you will need to account for clearance around the unit and confirm your counter can accommodate the weight and heat output. It is a countertop model, so it sits on an existing surface rather than requiring a floor stand, though a suitable heat-resistant counter position is important.

The Profi+ 6+6 is well suited to small to mid-sized operations — fish and chip shops, pub kitchens, café bars, and similar venues where fried food is a regular part of the menu but the volumes do not yet demand a larger floor-standing fryer. For higher-volume sites producing significantly more fried output per service, a heavier-duty model from the range may be worth considering. Equally, if your menu calls for a single tank rather than two, a single-tank variant may be a better fit.

If you are unsure whether this unit matches your service volumes or want to talk through the installation requirements for your kitchen, the team is happy to help you work through it before you commit.

The FriFri Super Easy 411 is a free-standing, single-tank electric fryer designed for consistent, high-volume frying in a relatively compact footprint. Running on three-phase power, it is built to handle the sustained demands of a working commercial kitchen without the operational compromises that come with lighter-duty equipment. The stainless steel construction and pressed tank are built for durability rather than aesthetics, which is the right priority in a busy kitchen environment.

In service, the mechanical thermostat maintains oil temperature to within a narrow tolerance of the selected setting, which makes a practical difference to product consistency across a long service period. The low-watt-density heating element maximises contact with the oil, supporting rapid heat recovery after each batch and reducing the risk of oil scorching — an important consideration both for food quality and for extending oil life. At a rated output of 34kg per hour, this fryer is well suited to kitchens running continuous covers rather than occasional frying demand.

From an operational standpoint, several design choices translate into real day-to-day advantages:

• Hinged elements with two tilt positions simplify draining and allow thorough cleaning without awkward dismantling
• The integrated gravity filtration system helps extend oil life by a significant margin, reducing both oil consumption and disposal costs over time
• An optional xFri powered filter system can return filtered oil to the tank automatically, reducing manual handling during service
• The pressed tank construction provides long-term durability under daily thermal cycling
• Stainless steel exterior is straightforward to clean and maintains hygiene standards in line with commercial kitchen requirements

This is a three-phase unit, so a suitable electrical supply will need to be confirmed before installation. At 69kg it is a substantial piece of equipment — access routes and floor loading should be considered during planning. The footprint is relatively narrow, making it a reasonable choice for kitchens where bench or floor space is constrained, but it is worth confirming the installation position allows adequate ventilation and safe working clearance around the tank.

The Super Easy 411 is well suited to independent restaurants, pub kitchens, and contract catering operations with a consistent frying requirement throughout service. It is not designed for occasional or light-use environments where a smaller single-phase unit would be more appropriate. For sites with significantly higher frying demand or multiple frying stations, a twin-tank or higher-capacity model may be worth considering.

If you are unsure whether this fryer matches your service volume or electrical supply, our team is happy to talk through the specifics with you before you commit to a purchase.

The FriFri Touch 622 is a free-standing, twin-tank electric fryer running on three-phase power, with each tank rated at 11.4kW. It is designed for commercial kitchens that need consistent, high-throughput frying across two independent stations — whether that means running different products simultaneously or maintaining output during continuous service.

In practical terms, the combined output of 2x28.5kg per hour places this fryer firmly in the medium-to-high volume bracket. Recovery between batches is strong enough to sustain steady throughput during busy service periods, and the twin-tank configuration means one side can be held on standby or in eco mode without disrupting the other. The Eco mode setting reduces energy draw during quieter periods, which also helps extend oil life and reduces heat output into the kitchen — a meaningful consideration in tight or poorly ventilated spaces.

Control is handled through a 4.3-inch QPad touchscreen. The recipe manager allows up to 24 programmable menu icons, each recalling precise time and temperature settings with a single touch. This reduces reliance on operator judgement during service and supports consistency across shifts. For multi-site operators, menu configurations can be cloned and transferred via USB, which simplifies rollout across locations.

• Twin independent tanks allow different products to be fried simultaneously
• Programmable menus reduce variability and support consistent output across shifts
• Eco mode lowers energy consumption and oil degradation during quieter periods
• USB cloning simplifies menu management for multi-site operations
• Three-phase supply supports rapid recovery without drawing on single-phase capacity

Installation requires a three-phase electrical supply — this is not a single-phase unit and site suitability should be confirmed before ordering. At just under 99kg, the unit will need appropriate access and floor loading to be considered during placement. It is a floor-standing model, so sufficient kitchen floor space and clearance around the unit for cleaning and servicing should be factored in.

The Touch 622 is well suited to mid-to-large kitchens with consistent frying demand — pub kitchens, hotel restaurants, contract catering operations, and QSR-style environments where menu repeatability and throughput matter. For lighter or occasional use, a smaller single-tank model would be more appropriate. For very high-volume sites running continuous frying operations at scale, it is worth discussing whether a heavier-duty configuration would serve better.

If you are weighing up whether the Touch 622 is the right fit for your kitchen setup, our team is happy to talk through your service volumes and installation requirements before you commit.

The FriFri Super Easy 622 is a free-standing twin-tank electric fryer designed for busy commercial kitchens where consistent output and reliable performance are priorities. Each tank operates independently, drawing on a three-phase supply to deliver a combined output of 53kg of fried product per hour. Built-in oil filtration is included as standard, which is a practical consideration for kitchens aiming to manage oil quality and running costs over a full service shift.

In a working kitchen environment, the twin-tank configuration allows operators to run different products simultaneously — chips in one tank, battered fish or chicken in the other — without flavour transfer or cross-contamination risk. The independent controls mean one tank can be held on standby during quieter periods, reducing energy consumption without sacrificing readiness. Recovery between batches is well suited to sustained throughput during peak service.

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

• Hinged frying elements that lift clear of the tank, making cleaning significantly quicker and more thorough
• 304-grade stainless steel pressed pan construction — robust and straightforward to maintain hygiene standards
• Integrated filtration helps extend oil life, reducing waste and cost over time
• Independent tank controls support flexible operation across varying service volumes
• Free-standing format allows positioning flexibility during kitchen fit-out

This unit runs on a three-phase supply, which is a firm installation requirement — it is not suitable for single-phase connections. At just under 100kg, it will need appropriate floor loading consideration and sufficient access during delivery. Ventilation requirements should be assessed alongside your canopy setup, as with any floor-standing fryer of this output capacity. It is worth confirming your electrical supply and extract provision before ordering.

The Super Easy 622 is well suited to fish and chip shops, pub kitchens, fast food operations, and contract catering sites running consistent frying volumes across a service period. For lighter-demand kitchens, a single-tank or lower-output model may be a more practical fit, while very high-volume sites — central production units or large-scale catering operations — may want to consider a heavier-duty alternative.

If you would like to talk through whether this fryer is the right match for your operation, the team is happy to help you work through the options.

The FriFri Super Easy 412 is a free-standing single-tank electric fryer designed for commercial kitchens where consistent frying output and reliable day-to-day performance are priorities. It runs on three-phase power and is supplied with two baskets, making it a practical choice for operations that need steady throughput without taking up excessive counter or floor space.

In a working kitchen environment, the Super Easy 412 is built to sustain continuous frying across a busy service. The mechanical thermostat keeps oil temperature stable, which matters for product consistency — particularly where portion control and cook times are tightly managed. The low-watt-density heating element maximises contact with the oil, supporting rapid heat recovery between loads and reducing the risk of oil scorching that can shorten oil life and affect food quality. At a rated output of 34kg per hour, it suits kitchens with moderate to high frying demand.

From an operational standpoint, several design features reduce the daily burden on kitchen staff:

• Hinged elements with two tilt positions make draining and cleaning more straightforward
• The pressed stainless steel tank is robust and well suited to heavy daily use
• An integrated gravity filtration system helps extend oil life considerably, reducing both oil spend and disposal frequency
• An optional xFri powered filter system allows oil to be filtered and returned to the tank at the push of a button

Installation requires a three-phase electrical supply, so this is not suitable for sites with single-phase power only. At 69kg the unit is substantial, and access for installation and subsequent servicing should be considered during kitchen planning. The compact footprint — under 400mm wide — makes it viable in tighter kitchen layouts where space is limited.

The Super Easy 412 is well suited to pubs, cafés, quick-service restaurants, and catering operations with regular but not extreme frying volumes. It is a particularly good fit where oil management and cleaning ease are operational concerns. For sites with significantly higher throughput demands, a larger-capacity or twin-tank configuration may be worth considering.

If you're unsure whether this model matches your service volume or kitchen setup, the team is happy to work through the options with you before you commit.

The FriFri Precision 633 is a free-standing, single-phase electric fryer with three independently powered frying vats, each driven by a 7.5kW element. It is designed for continuous high-volume frying in commercial kitchens where consistency of output and oil quality directly affect the quality of service. Electronic temperature control holds oil to within ±1°C of the target setting throughout service, which is tighter than many comparable units in this class.

In a busy kitchen environment, that degree of temperature stability makes a practical difference. Oil that is allowed to fluctuate more broadly absorbs into food faster, which affects texture, increases oil consumption, and shortens the usable life of the oil. The Precision 633's control system reduces those variables, which matters particularly during peak service when fryers are working continuously. Recovery between batches is consistently managed by the elements, so throughput holds up even under sustained demand.

From an operational standpoint, the unit offers several practical advantages worth noting:

• Tight temperature control reduces oil absorption, improving food quality and extending oil life
• LED display shows live oil temperature throughout the cook cycle
• Integrated timer with audible buzzer supports consistent cook times across service
• Stainless steel construction is robust and straightforward to clean down
• Free-standing format allows flexible positioning within the kitchen layout

Installation requires a suitable single-phase electrical supply capable of handling the combined load across three vats. At 98.5kg, the unit requires careful positioning during installation — floor loading and access routes should be considered before delivery. Ventilation above the fryer station should meet local extraction requirements for commercial frying. It is worth confirming your canopy capacity before the unit arrives on site.

The Precision 633 is well suited to kitchens running high volumes of fried product — fish and chip operations, pub kitchens, food service catering, and similar environments where frying is central to the menu. For smaller operations or sites with limited electrical capacity, a lower-output model may be more appropriate. For very high-throughput sites running continuous service across multiple lines, it is worth discussing whether a larger configuration would serve better.

If you are unsure whether this unit fits your service volume or installation setup, the team is happy to talk it through with you before you commit.

The FriFri Touch 633 is a three-phase, free-standing electric fryer with three independent tanks, each rated at 9kW, giving a combined output of 27kW. It is designed for commercial kitchens where consistent frying quality, high throughput, and operational control across multiple products are essential at the same time. The fryer is built in stainless steel and operates via FriFri's Touch control system, centred on a 4.3-inch QPad touchscreen interface.

In busy service environments, the three-tank configuration allows operators to run different products simultaneously without cross-contamination of flavours or cooking parameters — fish, chips, and battered items can all run in parallel without compromise. Each tank operates independently, so if demand on one product drops during a quieter period, that tank can be managed separately without affecting the others. Recovery between loads is well suited to sustained high-volume service, making this fryer a practical choice for operations where the fryer station rarely gets a break during peak hours.

The QPad touch interface supports up to 24 programmable menu icons, each storing precise time and temperature settings for a specific product. Once configured, staff can achieve consistent results with a single touch, reducing the margin for error during busy service. Key operational advantages include:

• Consistent cook results across every load via one-touch menu recall
• Independent tank control to suit varying demand across product lines
• Eco mode to reduce energy draw during quieter periods and extend oil life
• USB-based menu cloning, useful for multi-site operators standardising recipes
• Stainless steel construction suited to the demands of daily commercial use

At just under 600mm wide and weighing 98.5kg, the Touch 633 has a relatively compact footprint for a triple-tank unit, but it is a substantial piece of equipment and requires proper planning before installation. It runs on three-phase power, so a three-phase supply at sufficient capacity is a prerequisite — this rules it out for sites without three-phase infrastructure. Ventilation requirements should be assessed carefully; a canopy extraction system rated for the combined output is strongly advisable. The weight means positioning should be considered at the design stage, particularly in kitchens with restricted access routes.

This fryer is well suited to high-volume operations such as fish and chip restaurants, pub kitchens running substantial fried menus, QSR environments, and catering facilities serving large numbers at pace. For smaller kitchens or operations with a more limited frying requirement, a single- or twin-tank model may be more appropriate and easier to manage. For very high-volume sites or those running continuous service across multiple product lines, it is worth discussing whether additional capacity would better serve the operation.

If you are unsure whether the Touch 633 is the right fit for your kitchen layout, power supply, or service volume, our team is happy to talk it through with you before you commit.

The FriFri Touch 633 is a free-standing, triple-tank electric fryer designed for high-volume commercial frying operations. Drawing 22.5kW across a three-phase supply, it runs three independent fry tanks simultaneously, each capable of significant throughput, making it a practical choice where continuous or near-continuous frying is central to the menu.

In a busy service environment, the ability to run three tanks independently means different products can be fried at different temperatures without cross-contamination of flavour or oil degradation from conflicting loads. The touch-based control system allows up to 24 programmable menu items, each stored with its own time and temperature profile. In practice this means a section chef can execute consistent results across a long service without relying on individual judgement for each batch — the fryer manages the parameters once they are set. The 4.3-inch QPad touchscreen is straightforward to navigate and reduces the margin for error during a busy service.

Key operational features worth noting:

• Three independent tanks allow simultaneous frying of different products
• 24 programmable menu items for consistent, repeatable results across service
• Eco mode reduces energy draw during quieter periods, extending oil life and reducing kitchen heat load
• USB configuration allows menu cloning across multiple units or sites
• Stainless steel construction throughout for durability and ease of cleaning

Installation requires a three-phase electrical supply — this is not a single-phase unit and that needs to be confirmed with your electrician or fit-out contractor before ordering. At just under 100kg, positioning and installation will require two people and appropriate planning for floor loading in mobile or modular kitchen setups. Adequate ventilation or extraction above the unit is essential given the combined output of three tanks operating simultaneously.

The Touch 633 is best suited to high-volume operations where frying forms a significant part of the menu — busy pub kitchens, fish and chip restaurants, contract catering, and fast-casual venues with sustained peak demand. For smaller operations or kitchens with lighter frying volumes, a single- or twin-tank model in the Touch range may represent a more appropriate fit. Equally, sites with exceptionally high throughput across multiple stations may want to consider a heavier-duty configuration.

If you are weighing up whether the Touch 633 is the right capacity for your operation, or need to check installation suitability, our team is happy to talk it through with you before you commit.

The FriFri Super Easy 422 is a free-standing twin-tank electric fryer designed for commercial kitchens that need reliable, consistent frying output from a relatively compact footprint. Each tank operates independently, allowing operators to fry different products simultaneously without flavour transfer — a practical advantage in kitchens with varied menus. The unit runs on three-phase power, and each tank is controlled by a mechanical thermostat that holds oil temperature to within a tight tolerance, supporting consistent results across a busy service.

In a working kitchen environment, the fryer's low-watt-density heating elements are a meaningful feature. By spreading heat across a larger surface area, they reduce the risk of localised scorching — a common cause of premature oil degradation. The hinged elements, which can be tilted to two positions, make draining and cleaning straightforward, reducing downtime between service periods. Recovery time after loading cold product is handled well, helping to maintain throughput during peak demand.

The integrated gravity filtration system is one of the more operationally useful aspects of this fryer. Regular filtration is one of the most effective ways to extend oil life, and having it built into the unit removes the need for separate filtration equipment. The practical benefits this brings to day-to-day operation include:

• Extended oil life, reducing both purchasing and disposal costs
• Cleaner oil contributing to more consistent food quality and flavour
• Built-in filtration reducing reliance on manual oil management routines
• Independent tank operation allowing different products to be fried simultaneously
• Hinged elements simplifying daily cleaning and maintenance

The fryer requires a three-phase electrical supply, so this should be confirmed with your electrician before ordering. At 56kg, installation will require assistance, and adequate clearance around the unit is needed for ventilation and safe operation. Stainless steel construction throughout makes it practical to clean and durable under daily use. The combined oil capacity and output rate make it well suited to mid-to-high volume service — fish and chip operations, pub kitchens, hotel restaurants, and similar environments where two independent frying tanks are in regular use throughout the day.

This model suits kitchens with steady frying demand across two product lines. For sites with lower frying volumes or limited electrical supply, a single-tank model may be more appropriate. Equally, very high-throughput operations running continuous service may benefit from a larger or more heavily specified unit.

If you'd like to talk through whether this fryer is the right match for your kitchen's output requirements or electrical setup, the team is happy to help you work through it before you commit.

The FriFri Precision 622 is a free-standing twin tank electric fryer designed for commercial kitchens where consistent output and accurate temperature control are non-negotiable. Each tank operates independently, allowing different products to be fried simultaneously at different temperatures — a practical advantage in kitchens running varied menus or serving distinct dietary requirements side by side.

In a busy service environment, the fryer's three-phase electrical supply supports rapid oil recovery between batches, keeping temperatures stable even under sustained load. This matters during peak covers, where inconsistent oil temperature is one of the most common causes of quality variation and extended cook times. The independent tank arrangement also means one side can be shut down during quieter periods without taking the whole unit offline, which has a direct bearing on energy consumption over the course of a service.

From an operational standpoint, the Precision 622 offers several practical advantages worth considering:

• Independent twin tanks allow simultaneous frying of different products or portion sizes
• Precise temperature control across the full operating range supports consistent output across service periods
• Stainless steel construction throughout aids cleaning and stands up to the demands of daily commercial use
• Free-standing format suits most kitchen layouts without requiring fixed installation against a run of equipment
• Three-phase power delivery supports consistent recovery and throughput during peak demand

At just under 100kg, this is a substantial piece of equipment. Installers will need to confirm that the floor loading is adequate and that a suitable three-phase supply is available at the intended position. Ventilation requirements should be assessed as part of any installation plan — most building control and environmental health frameworks require canopy extraction above open-vat fryers in commercial settings. It is worth confirming local authority requirements early in the planning process.

The Precision 622 is well suited to mid- to high-volume operations: casual dining restaurants, pub kitchens, sports venues, and contract catering environments where consistent fried output is central to the menu. For lower-volume sites or where space is a constraint, a single-tank model may be a more proportionate choice. Equally, very high-throughput operations — such as QSR or large-scale event catering — may benefit from reviewing heavier-duty options in the FriFri range.

If you're weighing this model against alternatives or want to confirm it's the right fit for your service volume and kitchen setup, the team is happy to talk it through with you.

The FriFri Precision 422 is a free-standing twin-tank electric fryer built for commercial kitchens where consistent frying quality and oil management matter. Each tank operates independently with its own heating system, allowing different products to be fried simultaneously without cross-contamination of flavours or oils. The built-in filtration system is a practical feature that sets this unit apart from standard fryers — it allows operators to filter oil without removing it from the fryer, extending oil life and reducing waste over a service period.

In a busy kitchen environment, temperature recovery is one of the most important performance factors in a fryer. The Precision 422 uses a high-output three-phase electrical supply across both tanks to maintain stable frying temperatures even when baskets are loaded in quick succession. This matters most during peak service when throughput is high and any temperature drop translates directly to longer cook times and inconsistent results. The independently zoned cold zones in each tank also help protect oil from food debris, reducing degradation and keeping flavour clean across a full service.

From an operational standpoint, the combination of precise temperature control and integrated filtration brings several day-to-day advantages:

• Independent twin tanks allow different products to be fried side by side without cross-contamination
• Built-in filtration extends oil life and reduces the frequency of full oil changes
• Accurate temperature control supports consistent results across a full service
• Stainless steel construction throughout is straightforward to clean and withstands the rigours of daily commercial use
• Free-standing format suits kitchens where counter or suite space is limited or already committed

The Precision 422 requires a three-phase electrical supply — this is not a single-phase unit and needs to be confirmed with your electrical contractor before installation. At 79kg, it is a substantial piece of equipment and will need appropriate positioning with clear access for cleaning and oil handling. Ensure adequate ventilation is in place above the fryer, whether via a canopy extraction system or a dedicated ventilation solution suited to your kitchen layout. The footprint is relatively compact for a twin-tank unit, but the depth should be factored into any countertop or run planning.

This fryer is well suited to mid-to-high-volume operations — restaurant kitchens, pub catering, hotel food service, and contract catering environments where consistent frying output across a service is essential. The integrated filtration makes it particularly practical for sites that fry in volume and want to manage oil costs without adding to kitchen labour. For lower-volume sites or kitchens with limited electrical capacity, a smaller single-tank option may be more appropriate. For very high-volume sites or operations running continuous frying across multiple shifts, it is worth discussing whether a higher-capacity configuration would serve better.

If you'd like to talk through whether the Precision 422 is the right fit for your kitchen setup or service volumes, the team is happy to help before you commit.

The FriFri Super Easy 411 is a free-standing, single-tank electric fryer built for continuous commercial use. Running on three-phase power, it delivers a high output from a relatively compact footprint, making it a practical choice for kitchens where space is limited but throughput cannot be compromised. The integrated gravity filtration system is a central part of its design rather than an afterthought, and that distinction matters in day-to-day operation.

In a working kitchen environment, oil management is as important as heat output. The Super Easy 411 addresses this directly. The low-watt-density heating elements are designed to maximise contact with the oil, supporting rapid heat recovery after each load is dropped and reducing the risk of scorching that degrades oil prematurely. The mechanical thermostat keeps oil temperature consistent throughout service, which matters both for food quality and for managing oil life. The gravity filtration system can extend oil life by a meaningful margin, reducing both oil consumption and disposal frequency — a genuine operational saving over time.

Key practical advantages include:

• Hinged elements with two tilt positions, making draining and cleaning straightforward
• Pressed stainless steel tank construction for durability under sustained daily use
• Integrated gravity filtration to reduce oil turnover and disposal costs
• Consistent temperature control throughout service for reliable food output
• Compact width relative to its output capacity, supporting flexible positioning

Installation requires a three-phase electrical supply, which is standard in most commercial kitchen fit-outs but should be confirmed before ordering. At 69kg, the unit will need appropriate floor loading consideration and sufficient space for access around the cabinet for cleaning and element maintenance. Adequate ventilation above the fryer is essential and should comply with your kitchen's extraction requirements.

The Super Easy 411 is well suited to pubs, restaurants, and contract catering operations running regular frying volumes where oil quality and throughput consistency are priorities. It is a sensible mid-range choice for kitchens that fry steadily throughout service rather than intermittently. If your operation runs multiple fryer stations simultaneously or requires higher single-tank volume, a heavier-duty model may be worth discussing. Equally, lower-volume sites may find a smaller unit more cost-effective to run.

If you would like to talk through whether this fryer is the right fit for your kitchen's output and setup, we are happy to help you think it through before you commit.