FriFri

The FriFri Profi+ 10 is a countertop electric fryer designed for commercial kitchens that need reliable, consistent frying output from a compact unit. It runs on three-phase power, draws 6.9kW across its dual-basket configuration, and is built around a stainless steel tank construction throughout. The rear-mounted slot-in lid doubles as a splashback and basket support, which is a practical detail that reduces clutter around the fryer station.

In a busy service environment, the three-phase supply allows the Profi+ 10 to recover temperature quickly between loads — an important factor when chips or other high-volume fried items are going out continuously. At an output of 20kg of fried product per hour, it sits comfortably in the working range for a mid-volume operation running a full à la carte or carvery service. Two baskets allow different products to be cooked simultaneously or in sequence without interrupting the rhythm of service.

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

• Front-mounted oil drain valve simplifies oil changes without lifting or tilting the unit
• Stainless steel construction throughout supports regular cleaning and withstands the demands of a commercial environment
• Dual baskets allow simultaneous cooking of different fried products
• Compact countertop footprint suits kitchens where floor space is limited

Installation requires a three-phase electrical supply — this is a firm prerequisite and not something that can be worked around with an adaptor or single-phase workaround. If your kitchen runs single-phase only, a different model would be needed. The unit weighs 28kg, so positioning is manageable for two people, but it should be sited on a surface rated for the load and with adequate clearance around the sides and rear for ventilation and access.

The Profi+ 10 is well suited to restaurants, pub kitchens, and catering operations with a consistent fried food offering — particularly where counter space is at a premium but output requirements are still meaningful. For lighter demand or occasional frying, a smaller single-basket unit may be more appropriate. For high-volume sites running continuous frying through a long service period, a heavier-duty floor-standing model may be worth considering instead.

If you are weighing up whether this fryer matches your kitchen's power supply, service volume, or counter layout, the team is happy to talk it through before you commit to an order.

The FriFri Super Easy 633 is a free-standing triple tank electric fryer designed for high-throughput commercial frying. Each of the three tanks operates independently, powered by an 11kW three-phase element, giving a combined output capable of sustained high-volume production across a busy service period. The unit runs on three-phase power and is built from 304-grade stainless steel throughout, with pressed pans that are straightforward to clean and maintain.

In a working kitchen environment, having three independent tanks means you can run different products simultaneously — chips, fish, and chicken, for example — without cross-contamination of flavours or oils. The hinged frying elements lift clear of the pan, which simplifies draining and cleaning considerably and reduces the time tanks are out of service between shifts. With a combined output of around 60kg per hour across all three tanks, this unit is genuinely capable of keeping pace during sustained peak service.

From an operational standpoint, the key advantages are:

• Three independent tanks allow simultaneous frying of different products
• Hinged elements simplify daily cleaning and reduce downtime between service periods
• 304-grade stainless steel construction supports long-term durability in demanding environments
• Three-phase power delivery supports consistent oil temperature recovery under heavy load
• Compact footprint for a triple-tank unit, helping with counter and floor space planning

Installation requires a three-phase electrical supply — this is not suitable for single-phase sites. At close to 99kg, the unit will need adequate floor loading and two-person positioning during installation. Ventilation above the fryer should meet your local extraction requirements; the unit does not include built-in filtration, so an external filtration system or manual oil management process will need to be factored into your workflow planning.

The Super Easy 633 is well suited to fish and chip shops, pub kitchens, stadium catering, and any operation where consistent high-volume fried output is a core part of the menu. It is less well suited to smaller sites or those running a single-phase supply. If your operation is smaller and a triple-tank setup would be surplus to requirements, a single or twin-tank model within the same range may be a more practical fit. For very high-output central production or large-scale catering facilities, it is worth exploring higher-capacity alternatives.

If you are unsure whether the 633 is the right configuration for your site — or whether your electrical supply can support it — our team is happy to talk it through before you commit.

The FriFri Precision 211 is a free-standing, single-tank electric fryer designed for continuous use in commercial kitchen environments. Running on a single-phase 9kW supply, it combines tight electronic temperature management with a practical filtration system to support consistent frying output throughout a busy service period.

In a working kitchen, temperature stability during peak service is where many fryers fall short. The Precision 211 maintains oil temperature within ±1°C of the set point, which helps ensure that successive batches cook evenly and that food doesn't suffer from fluctuating oil conditions. The 20kg per hour output rating is realistic for a single-tank unit of this size and suits operations where a single fryer needs to carry steady volume without a second unit in support.

Several features translate directly into operational value during service:

• An adaptive cooking programme adjusts cycle times based on batch size, reducing the risk of undercooked or overdone food
• A digital timer and audible alert reduce reliance on kitchen staff monitoring the fryer manually
• The optional LiftFri automatic basket lifting system removes food at the end of the cycle, useful where staff are managing multiple stations
• The xFri filtration system allows hot oil to be filtered during service in under five minutes, helping maintain oil quality without taking the unit offline for extended periods
• Hinged heating elements with two tilt positions and radiused internal corners simplify daily cleaning and draining

The unit is single-phase, which makes electrical installation more straightforward in most commercial premises than a three-phase fryer would require. At 197.5mm wide it has a notably compact footprint, which suits tighter counter runs or where space on the fry station is limited. That said, at 47kg the unit is substantial and should be positioned with access for servicing and filtration in mind. Ventilation requirements should be assessed as part of any installation planning — this fryer will require a suitable canopy extract system.

The Precision 211 is well suited to cafés, small restaurants, pub kitchens, and food-to-go operations where a single reliable fryer is the primary or secondary frying unit. It performs best where consistent output per cycle matters more than very high continuous throughput. For kitchens running high-volume frying across multiple covers or extended service windows, it is worth discussing whether a twin-tank or higher-output configuration would better match the demand.

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

The FriFri Precision 422 is a free-standing twin-tank electric fryer designed for commercial kitchens where consistent frying quality and high throughput are non-negotiable. Each tank operates independently, allowing different products to be fried simultaneously — a practical advantage in kitchens running varied menus. The unit runs on three-phase power and is built to stainless steel commercial standards throughout.

In a busy service environment, temperature stability is one of the most important factors in frying quality. The Precision 422 maintains oil temperature to within ±1°C of the target setting, which helps reduce oil absorption into food and produces consistently crisp results even across back-to-back batches. The adaptive cooking function adjusts cycle times based on batch size, which is a meaningful safeguard during peak service when loading varies and operator attention is stretched. Each tank achieves a throughput of around 17kg per hour, making this a capable unit for high-demand services.

Beyond temperature control, the Precision 422 is designed with practical kitchen operation in mind:

• The xFri filtration system allows hot oil to be filtered safely during service in under five minutes, helping maintain oil quality without stopping the fryer for long periods.
• Hinged heating elements with two tilt positions make tank draining and cleaning more straightforward at the end of service.
• Radiused internal corners in the pressed tank reduce food trap points and simplify cleaning.
• A digital timer with audible alert supports consistent cooking across different operators.
• An optional LiftFri automatic basket lifting system is available for kitchens that need to reduce reliance on manual monitoring.

Installation requires a three-phase electrical supply, so this is not a unit that can simply be plugged in on a standard single-phase circuit. At 79kg, positioning and any repositioning will require appropriate resource, and the footprint should be checked carefully against available run space and extraction alignment before ordering. This is a floor-standing unit suited to kitchens with a fixed frying station rather than flexible counter configurations.

The Precision 422 is well suited to pubs, restaurants, and contract catering operations running multi-product menus where independent tank control adds genuine operational flexibility. It would be equally at home in a hotel banqueting kitchen or a high-volume staff restaurant. Smaller operations with lighter frying requirements may find a single-tank model more appropriate, whilst very high-volume sites — such as large quick-service or central production kitchens — may benefit from looking at heavier-duty options within the FriFri range.

If you are unsure whether the Precision 422 is the right fit for your service volume or kitchen setup, the team are happy to work through the details with you before you commit.

The FriFri Super Easy 622 is a free-standing, twin tank electric fryer running on a three-phase supply. Each tank operates independently with its own basket, making it straightforward to run separate oils for different menu items — a practical requirement in most busy commercial kitchens. The unit is built from 304 grade stainless steel throughout, with pressed pans and hinged frying elements that reflect considered, practical engineering rather than cost-cutting.

In service, the combined output makes this fryer well suited to sustained, high-throughput frying. The twin tank configuration means one side can continue operating while the other is being drained or cleaned, which helps avoid service interruptions during busy periods. Recovery between batches is strong thanks to the total heating capacity across both tanks, and the consistency of oil temperature that FriFri is known for translates directly into reliable, repeatable results across a full service.

From an operational standpoint, the Super Easy 622 offers several practical advantages:

• Independent tank operation allows different oils or products to run simultaneously
• Hinged elements lift clear for thorough cleaning without dismantling the unit
• Pressed stainless pans are robust and straightforward to drain and clean
• Twin basket setup supports continuous frying without interruption to service
• Consistent oil temperature management reduces product waste and improves food quality

Installation requires a three-phase electrical supply, so this is not a unit that can simply be plugged into a standard single-phase circuit. At just under 100kg, it will need appropriate positioning before connection and is not easily relocated once installed. Ensure your kitchen floor loading, ventilation canopy, and electrical supply are confirmed before ordering. The footprint is relatively compact for the output it delivers, which is useful where floor space is limited.

This fryer is best suited to pubs, restaurants, hotel kitchens, and fast food operations running a meaningful volume of fried food across a full service. It is less suited to light-use or intermittent frying where a single-tank unit would be more appropriate. For very high-volume operations — large central production kitchens or QSR sites with continuous demand — it is worth considering whether a heavier-duty or higher-capacity model would be a better fit for the long term.

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

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

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

Practical advantages for day-to-day operation include:

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

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

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

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

The FriFri Precision 211 is a free-standing single-tank electric fryer designed for commercial kitchens where consistent frying quality and reliable temperature control matter. It operates on a single-phase supply, making it accessible to sites that cannot accommodate three-phase electrical infrastructure, and its narrow 197.5mm footprint makes it practical where counter or floor space is limited.

The fryer's electronic temperature control holds oil temperature to within ±1°C of the set point throughout a cooking cycle. In practice, this means that as cold product is introduced and draws heat from the oil, recovery is managed precisely rather than left to a basic thermostat. Tighter temperature control reduces oil absorption into food, which supports consistent texture and flavour across batches — an important consideration during a busy lunch or dinner service where product quality needs to stay steady from the first basket to the last.

The xFri filtration system allows operators to filter hot oil during service without waiting for the oil to cool. Filtration takes under five minutes, which keeps downtime minimal and helps extend oil life — a meaningful contribution to ongoing running costs. The pressed stainless steel tank with radiused corners and hinged elements that tilt to two positions makes end-of-service cleaning straightforward, reducing the time spent on daily maintenance. An optional LiftFri automatic basket lift can be added for kitchens where timed, hands-free food removal is operationally useful.

• Consistent batch-to-batch results supported by programmable cooking cycles and a countdown timer
• Hot oil filtration during service with minimal disruption to throughput
• Hinged heating elements for thorough tank access when cleaning
• Narrow profile suited to compact kitchen layouts or as a secondary frying station
• Single-phase supply compatibility broadens installation suitability

Installation requires a suitable single-phase electrical supply and a stable, level floor surface capable of supporting a loaded unit. The 994mm working height suits standard kitchen configurations. Ventilation requirements should be assessed as part of any installation — a canopy extraction system is typically required above any commercial fryer regardless of energy source.

The Precision 211 is well suited to cafés, small restaurants, hotel kitchens, and similar operations with moderate frying demand. Its 7.5-litre oil capacity and single-tank configuration make it appropriate for sites producing a steady but not exceptionally high volume of fried product. For operations running continuous high-volume frying output across a full service, a larger-capacity or twin-tank model would be worth considering.

If you are weighing up whether this fryer is the right fit for your service volume or kitchen setup, our team is happy to talk it through with you before you commit to a purchase.

The FriFri Super Easy 622 is a free-standing twin-tank electric fryer designed for commercial kitchens where consistent, high-volume frying is a core part of service. Each tank operates independently, giving the kitchen flexibility to fry different products simultaneously — chips and fish, for example — without cross-contamination of oils or flavours. The unit runs on three-phase power and is built in stainless steel throughout, which is standard expectation in a professional kitchen environment.

In practice, twin-tank floor fryers of this type are well suited to high-throughput service periods. The ability to run both tanks independently means output can be maintained even if one side requires a filter cycle or oil change mid-service. Recovery between batches is a key performance factor in busy operations, and the three-phase electrical supply supports the heating demands of back-to-back frying without prolonged wait times.

From an operational standpoint, the Super Easy 622 offers several practical advantages:

• Independent tank operation for frying different products without flavour transfer
• Stainless steel construction throughout for durability and straightforward cleaning
• Three-phase supply supports consistent recovery times under sustained demand
• Free-standing configuration requires no built-in joinery or bespoke counter fitting
• Temperature range down to 95°C suits gentle oil-warming as well as full frying

Installation requires a three-phase electrical supply, so this is not suitable for kitchens with single-phase power only. At just under 100kg, positioning and any future repositioning will require two people and appropriate manual handling planning. The footprint is substantial — confirm available floor space and adequate ventilation or extraction canopy coverage before ordering. Units of this size are typically installed as part of a fryer station rather than as standalone additions.

The Super Easy 622 is well suited to pubs, fish and chip operations, contract caterers, and busy restaurant kitchens where frying forms a significant part of the daily menu. It sits within FriFri's value-oriented Super Easy range, which prioritises reliable performance at a practical price point. Kitchens with lighter frying demands may find a smaller single-tank unit more appropriate, while very high-volume sites — large-scale catering or central production — may benefit from stepping up to a higher-output model.

If you're unsure whether this model is the right fit for your service volumes or kitchen setup, we're happy to talk it through before you commit.

The FriFri Profi+ 8 is a twin-basket countertop electric fryer running on a three-phase supply. It is built for continuous frying in busy commercial kitchen environments, producing a consistent output of 22kg of fried product per hour. The stainless steel tank and overall construction reflect FriFri's well-established reputation for durability in professional kitchens — the brand has been producing commercial frying equipment for over 70 years.

In service, the three-phase 6.9kW element supports strong heat recovery between batches, which matters when covers are running and baskets are cycling quickly. The twin-basket configuration allows operators to run different products simultaneously — chips alongside other items, for example — without cross-contamination or timing conflicts. For a countertop unit, the throughput is well suited to mid-volume operations where floor space is limited but output requirements are real.

Practically, the Profi+ 8 offers several operational advantages worth noting:

• Twin baskets allow simultaneous frying of different products
• Rear-mounted lid doubles as a splashback and basket support, reducing clutter
• Stainless steel construction supports straightforward daily cleaning
• Three-phase supply delivers stable power draw and consistent temperature recovery
• Countertop format suits kitchens where floor space is at a premium

Installation requires a three-phase electrical supply, which not all smaller or older kitchens have as standard. This is worth confirming before purchase, as retrofitting a three-phase connection is a significant cost if one is not already present. The unit weighs 19kg, so countertop placement is manageable, but the surface underneath will need to be heat-resistant and stable.

This fryer suits pub kitchens, cafés, fast-casual restaurants, and similar operations with a genuine frying requirement during service. It is a practical mid-range choice. For sites with a heavier or more sustained frying demand, a larger floor-standing model may be the more appropriate long-term investment.

If you are unsure whether this unit is the right match for your service volumes or kitchen setup, we are happy to talk it through before you commit to anything.

The FriFri Super Easy 411 is a free-standing single-tank electric fryer built for continuous commercial use. Running on a 22kW three-phase supply, it delivers a throughput of around 40kg per hour from a relatively compact footprint — a practical combination for kitchens where space is limited but frying volume is not. The tank is pressed stainless steel, which gives it a level of structural integrity that matters over years of daily use.

In a busy service environment, consistent oil temperature is one of the most important factors in frying quality. The mechanical thermostat maintains temperature to within a tight tolerance, which means the first portion of the lunch rush should come out much the same as the last. The low-watt-density elements maximise contact with the oil rather than concentrating heat in a small area, helping prevent oil scorching and supporting faster recovery between loads.

From an operational standpoint, the Super Easy 411 offers several features that experienced kitchen operators tend to value:

• Hinged elements with two tilt positions make draining and cleaning more straightforward than fixed alternatives
• The integrated gravity filtration system can extend oil life by a meaningful amount, reducing both oil spend and disposal frequency
• An optional xFri powered filter system allows oil to be filtered and returned to the tank with minimal manual handling
• Stainless steel construction throughout supports hygiene and withstands the demands of a working kitchen environment

Installation requires a three-phase electrical supply, so it is worth confirming capacity with your electrician before ordering. At 69kg, positioning and any future repositioning will require assistance. The footprint suits a medium to large kitchen pass or dedicated frying station; it is not intended for light-use or small-operation settings where a lower-output countertop unit might be more appropriate. For high-volume sites running multiple frying stations at full capacity for extended periods, it is worth considering whether a heavier-duty dedicated fryer range would be a better long-term fit.

The Super Easy 411 is well suited to pubs, restaurants, fish and chip operations, contract catering units, and similar settings where reliable, high-output frying is a daily requirement rather than an occasional one.

If you are unsure whether this model suits your current setup or service volume, 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 sustained high-volume frying in commercial kitchens. Each tank operates independently on a three-phase supply, allowing operators to run different products simultaneously or keep one tank in standby during quieter periods. The mechanical thermostat maintains oil temperature consistently, which supports reliable results across long service periods without constant adjustment.

In a busy kitchen environment, oil management is often the hidden cost that operators overlook. The Super Easy 422 addresses this directly with an integrated gravity filtration system capable of extending oil life by a meaningful margin — useful both for food quality and for keeping consumable costs under control. The hinged heating elements, designed to tilt to two positions, make draining and cleaning straightforward at the end of service, reducing the time required to turn the fryer around between shifts.

From a practical standpoint, the low-watt-density element design increases the contact area between the element and the oil, which aids heat recovery after product loads are added and reduces the risk of oil scorching. The stainless steel construction and pressed tank design give the unit durability suited to daily commercial use.

• Twin independent tanks allow simultaneous frying of different products
• Integrated gravity filtration extends oil life and reduces disposal costs
• Hinged elements with dual tilt positions simplify end-of-service cleaning
• Low-watt-density element reduces oil scorching and supports recovery
• Consistent temperature control across the full service period

Installation requires a three-phase electrical supply, so it is worth confirming your kitchen's electrical capacity before ordering. The footprint is relatively compact for a twin-tank unit, but access for servicing and ease of filtration drainage should be considered when planning placement. This unit is well suited to mid-to-high volume operations such as pub kitchens, casual dining restaurants, and busy staff canteens. For lower-volume sites, a single-tank model may be a more proportionate choice; for high-throughput operations running continuous frying across a full service, a heavier-duty unit with greater output capacity may be worth considering.

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

The FriFri Super Easy 622 is a free-standing, twin-tank electric filtration fryer designed for commercial kitchens running a sustained volume of fried food. Each tank is independently heated on a three-phase supply, and the unit is built around FriFri's pressed 304-grade stainless steel pan construction — a detail that matters in day-to-day service where tanks take a great deal of thermal and mechanical stress over years of use.

In practice, the 622 is well suited to operations where two separate oils or product types need to run simultaneously — fish and chips shops, busy pub kitchens, contract catering operations, and high-throughput quick-service environments. The combined output capacity across both tanks is substantial enough to support continuous service without the recovery delays that can affect lower-powered alternatives. The hinged frying elements — a feature FriFri carries across its commercial range — make draining and cleaning the tanks considerably more straightforward than fixed-element designs, which reduces turnaround time between services.

Key operational advantages include:

• Twin independent tanks allow different products or oils to run simultaneously
• Hinged heating elements simplify daily cleaning and oil maintenance
• 304-grade stainless steel pans offer durability under repeated thermal cycling
• Integrated filtration supports oil quality and extends usable oil life
• Three-phase supply enables fast recovery between batches during peak service

Installation requires a three-phase electrical supply and appropriate isolation — this is not a unit that can be connected to a standard single-phase outlet. At just under 100kg, the unit will need to be positioned with delivery access in mind, and the floor beneath should be suitable for that load. Confirm your available power supply and phase configuration before ordering.

The Super Easy 622 is best suited to kitchens where frying is a primary cooking method and throughput demands a twin-tank setup running simultaneously. It is not the right choice for low-volume or occasional-use environments. For sites with even higher-volume requirements, larger-capacity alternatives are available in our range.

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

The FriFri Touch 422 is a free-standing, twin-tank electric fryer designed for continuous, high-volume frying in professional kitchen environments. Each tank operates independently, allowing different products to be cooked simultaneously without flavour transfer — a practical requirement in any kitchen running a varied fried menu. The unit runs on three-phase electricity and is built from stainless steel throughout, with a programmable touch control interface that allows operators to set and recall cooking profiles for consistent results across shifts.

In busy service conditions, the ability to run two separate oil bodies simultaneously makes a genuine difference to throughput. One side can be held ready for chips while the other handles battered fish, chicken, or lighter items — without the cross-contamination or flavour compromise that comes from combining loads in a single tank. The touch control system helps maintain consistency when multiple staff are operating the fryer across a service period, reducing the risk of variation caused by manual guesswork.

Key operational advantages include:

• Twin independent tanks allow simultaneous cooking of different products
• Programmable touch controls support consistent results across multiple operators
• Stainless steel construction holds up well under the demands of daily commercial use
• Temperature range down to 40°C supports gentle holding as well as high-heat frying
• Free-standing format offers flexible positioning without fixed installation requirements

The TL422M32G0 requires a three-phase electrical supply, which must be confirmed before purchase. At 79kg, positioning and moving the unit will require two people and appropriate floor protection. The footprint is relatively compact for a twin-tank unit, but the depth of 650mm should be measured against your pass or counter run before ordering. Ventilation requirements will depend on your existing extraction setup — this should be reviewed as part of any installation plan.

This fryer is well suited to fish and chip shops, pub kitchens, hotel operations, and contract catering sites running consistent fried output across a full service. It is less appropriate for very low-volume operations where a single-tank unit would be more economical to run. For sites with significantly higher throughput demands, larger-capacity models are available in the range.

If you are unsure whether this model is the right fit for your kitchen's volume, power supply, or workflow, the team is happy to talk it through before you commit to an order.

The FriFri Precision 411 is a free-standing, single-tank electric fryer designed for continuous high-volume frying in professional kitchens. Running on three-phase power, it delivers a substantial output of 44kg per hour from a single tank, making it a practical choice where consistent throughput and oil temperature stability are the priority rather than compactness or low installation cost.

What sets this fryer apart in a busy service environment is the tightness of its temperature regulation. The electronic control system holds oil temperature within ±1°C of the target setting, which matters in practice because stable oil temperature directly affects cook quality and oil longevity. When batches are loaded, the powerful heating elements recover quickly, reducing the temperature dip that causes greasy or uneven results during peak covers. An adaptive cooking feature also adjusts cycle times based on batch size, which removes some of the guesswork during a fast-paced service.

From an operational standpoint, the Precision 411 offers several features that help kitchens run more efficiently:

• Programmable cooking cycles deliver consistent results across staff shifts without relying on individual judgement
• The xFri filtration system allows hot oil to be filtered in under five minutes, even during service, extending oil life and maintaining food quality
• Hinged heating elements with two tilt positions simplify draining and cleaning at the end of service
• The optional LiftFri automatic basket lift removes food at the end of the cycle, reducing the risk of overcooking during a busy pass
• Radiused internal tank corners reduce oil trapping and speed up daily cleaning routines

Installation requires a three-phase electrical supply capable of supporting the 22kW draw — this is not a single-phase unit and that distinction matters at the planning stage. At 69kg the fryer is substantial; access routes and floor loading should be considered before delivery. It is a free-standing model, so it will need to sit within a ventilated canopy or extraction system compliant with your local kitchen ventilation requirements. The footprint is relatively compact for its output, but ensure you have adequate clearance around the unit for safe operation and servicing access.

The Precision 411 is well suited to mid-to-high volume operations — restaurants, pub kitchens, hotel food service, and contract catering sites where frying forms a regular and significant part of the menu. For lighter or more occasional frying demands, a lower-output single-phase model may be more appropriate and easier to install. Conversely, kitchens running very high volumes across multiple stations may find a twin-tank configuration better suited to their throughput requirements.

If you are unsure whether this fryer is the right fit for your service volume, electrical supply, or kitchen layout, our team is happy to work through the details with you before you commit.

The FriFri Super Easy 311 is a free-standing single tank, single basket electric fryer designed for busy commercial kitchen environments. Running on an 11.4kW three-phase supply, it delivers a consistent throughput of fried product over sustained service periods without the added complexity of built-in filtration. It is a straightforward, well-built fryer aimed at operations that need reliable output from a compact footprint.

In practice, the Super Easy 311 performs well in kitchens where frying is a core part of the menu rather than an occasional requirement. The output is well suited to a single busy service position — a pub kitchen, fast-casual restaurant, or catering operation producing fried food at volume throughout service. Recovery between loads is dependable, which matters when demand is continuous and wait times need to stay short.

Key operational advantages include:

• Pressed 304-grade stainless steel pan — durable and straightforward to clean at the end of service
• Hinged frying elements that lift clear for easier tank cleaning without tools
• Compact width that works well in tighter kitchen layouts without compromising output
• Solid construction that holds up under the physical demands of daily commercial use
• No filtration system means fewer components to maintain and less downtime risk

Installation requires a three-phase electrical supply, so this is an important consideration if your site is currently wired for single-phase only. At 56kg, the unit is heavy enough to require two people for positioning. The narrow footprint suits linear cooking suites but will need appropriate ventilation above — your extraction arrangement should be confirmed before installation. No filtration is included, so oil management is handled manually, which suits operations with straightforward frying menus and established cleaning routines.

The Super Easy 311 is best suited to operations with a clear, steady demand for fried food where simplicity and reliability take priority over automation. It is not the right choice for very high-volume sites frying continuously across multiple baskets — for those environments, a larger or twin-tank configuration would serve better. Equally, if oil economy is a significant concern, a model with built-in filtration may offer a better return over time.

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

The FriFri Touch 211 is a free-standing single-tank electric fryer designed for commercial kitchen use. Running on three-phase power with an 11kW element, it operates with a 7.5-litre tank capacity and is controlled through a 4.3-inch QPad touchscreen with 24 pre-programmed icon-driven menu settings. It is a compact unit — notably narrow at under 200mm wide — making it a practical choice where bench or floor space is tight.

In a working kitchen, consistent output matters more than peak figures. The Touch 211's adaptive cooking feature adjusts frying times based on load size, which reduces the risk of undercooked product during busy service when batch sizes fluctuate. The ColourCue traffic light display — red for attention required, amber for pre-heating, green for ready — keeps communication simple in loud, fast-moving environments where operators cannot always stop to read a screen in detail. For sites that need further automation, an optional LiftFri automatic basket lift can be added, removing food at the end of the cooking cycle without manual intervention.

Practically, this fryer offers several features that translate well into daily operations:

• Onscreen oil quality monitoring helps operators judge when oil needs filtering or replacing, reducing waste and protecting food quality
• Hot oil filtration is possible mid-service, with the unit ready to fry again in under five minutes
• Energy consumption data is logged across multiple time periods, helping operators identify inefficiencies and manage running costs
• Hinged elements with two tilt positions and radiused tank corners make routine cleaning more straightforward
• USB software updates mean the control system can be kept current without engineer involvement

Installation requires a three-phase electrical supply, which should be confirmed with your electrical contractor before ordering. At 47kg, the unit is manageable to position but warrants appropriate handling on delivery. Its compact footprint suits smaller operations or establishments where frying is one of several cooking methods rather than the primary station. For sites running continuous high-volume frying across multiple service periods, a higher-output or twin-tank configuration would be worth considering.

The Touch 211 is well suited to restaurants, cafés, pub kitchens, and similar mid-scale operations that need reliable, programmable frying without the complexity of a larger multi-tank installation. It is a strong choice where consistency and oil management matter and where floor space is a genuine constraint.

If you are unsure whether this model matches your service volumes or would like to discuss oil management features before purchasing, the team is happy to help you work through the options.

The FriFri Super Easy 211 is a free-standing single tank electric fryer designed for consistent, high-output frying in a compact countertop-style footprint. Running on 11kW three-phase power, it is built for sites that need reliable fried food output without committing to a wide multi-tank installation. The stainless steel construction and pressed tank give it the structural integrity expected of a fryer intended for continuous commercial use.

In a busy service environment, heat recovery is one of the most important performance factors for a fryer, and the Super Easy 211 is well suited here. The low-watt-density heating elements maximise contact with the oil, which supports faster recovery between loads and reduces the risk of oil scorching — a common cause of premature oil degradation in high-throughput kitchens. The mechanical thermostat maintains oil temperature to a consistent level, which matters when product quality needs to be repeatable across an entire service period.

From an operational standpoint, the design includes several features that reduce day-to-day effort:

• Hinged elements with two tilt positions make draining and cleaning straightforward without tools
• Integrated gravity filtration helps extend oil life considerably, reducing oil consumption and disposal costs
• An optional xFri powered filtration system allows oil to be filtered and returned to the tank with minimal handling
• Stainless steel construction supports fast, thorough cleaning between services

Installation requires a three-phase electrical supply, so the supply and wiring should be confirmed before ordering. The narrow 197.5mm width makes it a practical choice where bench or floor space is tight, though at 47kg it will need appropriate positioning and support. It is worth confirming ventilation arrangements with your kitchen planner, as all electric fryers at this output level generate meaningful heat and moisture.

The Super Easy 211 is well suited to small to mid-sized operations — cafés, pubs, small restaurants, or as a supplementary fryer in a larger kitchen. For sites running high volumes of fried product continuously across long service periods, a twin-tank or higher-capacity unit may be worth considering to avoid bottlenecks. Equally, for very low-volume sites, a smaller single-phase model may be more economical to run.

If you are unsure whether this fryer matches your service volumes or want to talk through your electrical supply situation, our team is happy to help you work through the options before you commit.

The FriFri Precision 622 is a free-standing twin-tank electric fryer running on three-phase power, designed for busy commercial kitchens where consistent output and oil management matter. Each tank operates independently, allowing different products to be fried simultaneously at separate temperatures — a practical advantage during service when menus require it.

In a working kitchen environment, what sets this fryer apart is the precision of its temperature control. Electronic regulation keeps oil within plus or minus one degree Celsius of the target setting throughout the cook cycle. In practice, this means less oil absorption, better texture, and a more consistent result from the first portion of the day to the last — which is particularly relevant during extended service periods or high-turnover covers.

The operational benefits of that temperature accuracy compound over time:

• Reduced oil absorption leads to lower oil consumption and better food quality
• Consistent results across the full service period, not just at the start
• LED temperature display gives kitchen staff clear, real-time feedback during cooking
• Built-in countdown timer with audible alert supports consistent cook times without reliance on staff memory
• Independent twin-tank operation allows different products or temperatures to run simultaneously

Installation requires a three-phase electrical supply, so this fryer is not suitable for kitchens with single-phase power only. At just under 100kg, it needs two people and appropriate access for positioning. Adequate ventilation above the fryer should be confirmed before installation — most commercial kitchens running equipment at this output level will already have canopy extraction in place, but it is worth verifying capacity. The stainless steel construction is well suited to commercial cleaning regimes.

The Precision 622 is best suited to restaurants, pubs, hotel kitchens, and similar operations running continuous fried food output across a full service. It is a practical choice where two separate frying lines are needed in a single unit footprint. Kitchens with lower throughput requirements may find a smaller single-tank model more appropriate, while very high-volume operations such as large quick-service sites may benefit from considering a heavier-duty alternative.

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

The FriFri Super Easy 211 is a free-standing single-basket electric fryer designed for commercial use. It operates on a three-phase supply and offers a 9-litre oil capacity in a notably narrow footprint, making it a practical option for kitchens where counter or floor space is limited but a reliable frying capability is still essential.

FriFri has a long-standing reputation for building fryers that perform consistently under the pressures of regular service, and the Super Easy range carries that through at a more accessible price point. The 7.5kW element supports reasonably quick oil recovery between batches, which matters when service is continuous rather than occasional. It is not built for the highest-volume outputs — a large fryer section producing chips at scale throughout a busy evening service may find a larger tank more appropriate — but for kitchens with moderate frying demand it holds up well during peak periods.

From an operational standpoint, the stainless steel construction is straightforward to clean and holds up to the daily wear of a working kitchen. Key practical points include:

• Narrow 197.5mm body width helps where bench or floor space is tight
• Temperature range from 95°C to 190°C covers most frying applications
• Stainless steel finish resists grease build-up and cleans down efficiently
• Single basket configuration keeps operation straightforward for smaller teams

Installation requires a three-phase electrical supply, so this should be confirmed before ordering. At 47kg, the unit is manageable but still benefits from proper positioning during commissioning. Adequate ventilation above the fryer is essential, as with any open-fryer installation, and local extraction requirements should be considered alongside placement.

The Super Easy 211 is well suited to cafés, small restaurants, pub kitchens, and food-to-go operations where frying forms part of the menu rather than the core output. If your site produces high volumes of fried food throughout service, or if multiple simultaneous batches are a regular requirement, it is worth discussing whether a larger or twin-tank configuration would serve you better.

If you are unsure whether this model is the right fit for your kitchen, we are happy to talk through your service volumes and requirements before you commit.

The FriFri Super Easy 422 is a free-standing twin-tank electric fryer designed for commercial kitchens where consistent output and oil quality matter. Each tank operates independently, allowing different products to be fried simultaneously without flavour transfer — useful in operations running both savoury and sweet fried items, or where allergen separation is a consideration. The unit runs on single-phase power, which makes it accessible to a wider range of sites without the need for three-phase supply.

In a busy service environment, temperature recovery is one of the most reliable indicators of a fryer's practical capability. The Super Easy 422 uses a low-watt-density heating element that maximises contact area with the oil, supporting faster recovery between loads and reducing the risk of oil scorching during continuous use. The mechanical thermostat maintains oil temperature to within a tight tolerance, which contributes to consistent results across a service period rather than just at the start of it.

From an operational standpoint, the design addresses some of the day-to-day pressures kitchens face:

• Hinged elements with two tilt positions make draining and cleaning more straightforward
• Pressed stainless steel tanks offer strength and are easier to clean than welded alternatives
• The integrated gravity filtration system can extend oil life by a meaningful margin, reducing both oil spend and disposal frequency
• An optional xFri powered filter system allows oil to be filtered and returned to the tank with minimal manual effort
• Single-phase connection keeps installation simpler for sites without three-phase infrastructure

Installation requires a suitable single-phase electrical supply with appropriate circuit protection — it is worth confirming load capacity with your electrician before ordering. At 56kg the unit is substantial, and adequate clearance for ventilation and safe access should be planned into the layout. The footprint is relatively compact for a twin-tank fryer, which is useful where floor space is limited, but this is still a floor-standing unit that needs a defined position in the frying station.

The Super Easy 422 is well suited to cafés, pub kitchens, school canteens, and small-to-mid-volume restaurants where twin-tank flexibility is needed but floor space is at a premium. It is not intended for the highest-volume operations — sites with heavy continuous demand across an extended service may find a higher-output model with larger tank capacity a better long-term fit.

If you are weighing up whether this fryer matches your service volume or checking it will work with your existing electrical setup, our team is happy to talk it through before you commit.

The FriFri Super Easy 633 is a free-standing, triple tank electric fryer with integrated filtration, designed for commercial kitchens that need to sustain high-volume frying output across service. Each of the three tanks operates independently with its own basket, allowing different products to be fried simultaneously without cross-contamination of oils. The built-in filtration system helps extend oil life and maintain consistent quality across a busy service period.

In a working kitchen environment, the Super Easy 633 is well suited to operations where throughput demands cannot be met by a single or twin tank unit. The three-tank configuration allows a kitchen to run fish, chips, and a third product concurrently, or to stage frying across different menus without downtime between batches. The hinged frying elements lift clear of the oil for cleaning, which reduces the time needed between services and supports good hygiene practice without disrupting workflow.

Key practical advantages include:

• Triple independent tanks for simultaneous multi-product frying
• Integrated filtration to maintain oil quality and reduce running costs
• Hinged elements for straightforward cleaning and maintenance access
• 304 grade stainless steel pressed pans for durability under sustained use
• High combined output suited to demanding service volumes

The Super Easy 633 draws 33kW on a three-phase supply, so a suitable three-phase electrical connection is essential before installation. At just under 100kg and with a footprint under 600mm wide, it is relatively compact for a triple tank unit, though adequate floor space and ventilation provision — typically via a canopy extraction system — will need to be confirmed before positioning. It is worth checking that your existing extract canopy has capacity for the heat load this unit generates at full output.

This fryer is best suited to busy fish and chip shops, quick service restaurants, pub kitchens, and catering operations where multiple frying lines are needed simultaneously. Sites with lighter frying requirements may find a single or twin tank model more appropriate; conversely, very large operations running extended service hours may want to consider a higher-capacity configuration.

If you are unsure whether the Super Easy 633 is the right match for your output requirements or installation setup, the team is happy to talk through the detail before you commit.

The FriFri Precision 633 is a free-standing, three-phase electric fryer with three independent frying wells, each powered by a 7.5kW heating element. It is designed for continuous, high-throughput frying in demanding commercial kitchen environments where consistency and output both matter. Each well operates independently, giving chefs the flexibility to fry different products simultaneously at different temperatures without cross-contamination of flavour or heat interference between tanks.

In service, the Precision 633 holds oil temperature to within ±1°C of the target setting. That level of thermal stability is significant in a busy kitchen — it means oil recovers quickly after a cold load is introduced, reduces the tendency for food to absorb excess oil during that recovery window, and helps maintain the texture and finish of the product across an entire service. The LED display shows live oil temperature throughout the cook cycle, and a countdown timer with audible buzzer supports consistent cook times even during the most pressured service periods.

From an operational standpoint, the key advantages are:

• Precise temperature holding reduces oil absorption and supports consistent food quality
• Three independent wells allow different products to be fried simultaneously
• Countdown timer and buzzer reduce reliance on chef memory during busy service
• Stainless steel construction supports daily cleaning and withstands heavy kitchen use
• Electronic controls are straightforward to operate and set across the team

Installation requires a three-phase electrical supply, which should be confirmed with your electrician before ordering. At just under 100kg, the unit will need adequate floor loading and appropriate access for delivery and positioning. Ventilation should comply with local extraction requirements for electric fryers of this output. The footprint is suited to a dedicated frying station rather than a compact kitchen pass.

This fryer is well suited to pubs, restaurants, fish and chip shops, and contract catering operations where frying output is a central part of the menu and downtime between batches cannot be tolerated. It is a meaningful investment, and operators running lower volumes may find a single or twin-well unit more appropriate for their throughput. For very high-volume central production or fast-food environments, a heavier-duty configuration may be worth considering.

If you are unsure whether the Precision 633 is sized correctly for your service volume or kitchen setup, our team is happy to work through the detail with you before you commit to an order.

The FriFri Precision 412 is a free-standing, single-basket electric fryer with a 20.5-litre oil capacity and integrated filtration system. It runs on three-phase power and is designed for operators who need accurate, repeatable temperature control across a sustained service period rather than occasional use.

In a working kitchen environment, consistent oil temperature is one of the harder things to maintain once throughput picks up. The Precision 412 is built around that challenge — the 18kW heating element supports strong recovery between drops, which helps keep food quality steady when the kitchen is under pressure. The filtration system extends oil life meaningfully, which in turn reduces waste and running costs over time. For kitchens where frying is a core part of the menu rather than an occasional requirement, that makes a practical difference.

From an operational standpoint, the key advantages are:

• Precise temperature control across the full 60°C to 190°C range, reducing the risk of undercooked or over-darkened product
• Built-in filtration reducing oil turnover frequency and associated labour
• Stainless steel construction throughout, supporting straightforward cleaning routines
• Free-standing format offering flexibility in kitchen layout without requiring fabricated support

Installation requires a three-phase electrical supply — this is not a single-phase unit and should be confirmed with your electrician before ordering. At 69kg, it will need two people to position safely. The footprint is relatively compact for a floor-standing fryer, but adequate clearance around the unit for ventilation and cleaning access should be factored into the layout. An appropriate extraction canopy above the fryer position is standard practice and should be in place or planned.

The Precision 412 is well suited to mid-volume catering operations — pub kitchens, hotel restaurants, contract catering sites, and similar environments where frying output is significant but not at the scale of a high-volume fast food operation. For lighter or occasional frying requirements, a smaller countertop unit may be more appropriate; for very high-volume sites running multiple baskets continuously, a larger twin-tank or higher-output model would be worth considering.

If you are unsure whether this model matches your expected output volumes or want to talk through the installation requirements, the team is happy to work through the details with you before you commit.

The FriFri Touch 422 is a free-standing twin-tank electric fryer designed for high-output commercial frying. It runs on three-phase power and is built for kitchens where frying forms a significant part of the service offer — whether that's a high-street fish and chip operation, a busy pub kitchen, or a contract catering environment with sustained throughput across multiple sittings.

In service, the Touch 422 earns its place through consistency. The adaptive cooking system adjusts frying times based on the size of each batch loaded, which reduces the risk of undercooked product during a heavy run and removes the guesswork that often leads to quality variation at peak times. The ColourCue traffic light display — red, amber, green — means staff can read fryer status at a glance without stopping to check settings, which genuinely helps in a loud, fast-moving kitchen environment. The optional LiftFri automatic basket lift removes food at the end of the cooking cycle without operator intervention, useful where staff are managing multiple stations simultaneously.

From an operational standpoint, the features that make a practical difference include:

• 24 programmable menu items with icon-driven touchscreen, reducing training time and cook errors
• Oil quality monitoring with onscreen status indicator, helping extend oil life and manage consumable costs
• Mid-service oil filtration capability — oil can be filtered hot and frying resumed in under five minutes
• Detailed energy consumption reporting across rolling periods, giving operators visibility of running costs
• USB software updates, meaning the unit can be kept current without engineer involvement

Installation requires a three-phase electrical supply, and at 79kg the unit needs careful positioning before commissioning — access and floor loading should be considered at the planning stage. The pressed stainless steel tank with radiused corners and hinged elements simplifies daily cleaning and reduces the time required for end-of-service maintenance. The footprint is reasonably compact for a twin-tank unit at this output level, but ventilation requirements should be confirmed with your extraction contractor before installation.

The Touch 422 is well suited to kitchens where frying volume is high and consistency across shifts is a genuine operational challenge. It is particularly appropriate where programmable menus and oil management matter — contract caterers, high-volume quick-service restaurants, and large pub kitchens are typical environments. For smaller operations or light frying use, a single-tank or lower-output model may be more appropriate and more economical to run. For very high-volume sites managing multiple frying lanes, a heavier-duty configuration may suit better.

If you'd like to talk through whether the Touch 422 is the right fit for your kitchen layout and service volumes, the team are happy to help you work through the options.

The FriFri Touch 633 is a free-standing, triple-tank electric fryer designed for high-volume commercial kitchens running continuous frying across multiple product lines. Each of the three tanks operates independently at 11kW on a three-phase supply, giving operators the flexibility to run different products simultaneously without cross-contamination of flavours or cooking times. The 4.3-inch QPad touchscreen provides hands-on control with a straightforward interface that works alongside 24 programmable icon-driven menu positions.

In busy service environments, consistency is often harder to maintain than output. The Touch 633 addresses this directly: once a menu item is programmed, a single touch reproduces the same cook cycle every time, removing operator dependency from the equation. With a combined output of up to 66kg per hour across all three tanks, this unit is well suited to kitchens where frying throughput is a central part of the service model — whether that's a high-footfall fish and chip restaurant, a large pub kitchen, or a contract catering operation.

Practical advantages for kitchen teams include:

• Eco mode reduces energy draw during quieter periods and extends oil and element life
• Lower heat output in eco mode contributes to a more comfortable kitchen environment
• USB menu cloning allows configuration to be replicated quickly across multiple sites
• Independent tank operation enables different products to run simultaneously
• Programmable icons reduce training time and limit service errors

The Touch 633 requires a three-phase electrical supply — this is not a single-phase unit and cannot be used without the appropriate supply infrastructure. At just under 100kg, installation will require adequate floor loading and planned positioning before commissioning. Given the combined power draw across three tanks, it is worth confirming your incoming supply capacity with a qualified electrician prior to ordering. Ventilation requirements should also be assessed as part of any installation plan.

This fryer is best suited to established, high-volume operations where consistent output across multiple frying lines is a daily requirement. For smaller kitchens or lower-throughput sites, a single or twin-tank model may offer better economy. For sites running exceptionally high covers or continuous all-day frying across many product types, it is worth discussing whether additional capacity or a different configuration would serve the operation better.

If you'd like to talk through whether the Touch 633 fits your kitchen's output and electrical setup, our team is happy to help you think it through before you commit.

The FriFri Super Easy 211 is a free-standing single-tank electric fryer designed for commercial kitchens where counter space is limited but consistent frying output is still essential. Built around a pressed stainless steel tank and a mechanical thermostat, it delivers steady oil temperatures and reliable performance without requiring complex controls or programming. The single-phase electrical supply makes it straightforward to integrate into a broad range of kitchen setups.

In a busy service environment, oil temperature recovery is one of the more important indicators of a fryer's real-world capability. The Super Easy 211 uses a low-watt-density element that maximises contact with the oil, which supports faster recovery after each batch and helps prevent oil scorching — a common cause of degraded oil quality and inconsistent food results. The mechanical thermostat maintains temperature to within a close tolerance, which supports consistency across a service period without operator intervention.

From a practical standpoint, the fryer is designed with day-to-day kitchen operation in mind:

• Hinged elements with two tilt positions for straightforward draining and cleaning
• Integrated gravity filtration system extending oil life by up to 75%
• Optional xFri powered filter system for one-touch oil filtration and return
• Pressed tank construction for durability under repeated thermal cycling
• Stainless steel exterior suited to commercial hygiene requirements

On installation, the Super Easy 211 runs on a single-phase supply, which broadens its compatibility compared with three-phase-only models. At just under 200mm wide, it has a notably compact footprint — useful in tight kitchen configurations — though the 47kg weight means positioning should be planned before installation. Ventilation and proximity to fryer extraction should be assessed as part of any installation, and the unit should be positioned on a stable, level surface capable of bearing a full oil load.

This fryer is well suited to smaller commercial operations — cafés, sandwich bars, small restaurant kitchens, or pub kitchens running moderate frying volumes. It is not designed for high-throughput frying stations where a larger tank or twin-tank configuration would be more appropriate. For sites with heavier or more continuous frying demand, a higher-capacity model from the range is worth considering.

If you are unsure whether the Super Easy 211 matches your service volumes or kitchen setup, the team is happy to talk through the options with you before you commit.

The FriFri Super Easy 622 is a free-standing, twin-tank electric fryer designed for high-throughput commercial kitchens. Each tank operates independently, powered by a 15kW three-phase element, and the unit is capable of delivering a combined output of 53kg of fried product per hour. Built-in oil filtration is included as standard, making it a practical choice for operations where oil management and running costs need to be kept under control.

In a busy service environment, the independent twin-tank configuration allows different products to be fried simultaneously without cross-contamination of flavours or oils — a common requirement in kitchens running mixed menus. The 15kW per tank element supports strong recovery between loads, which matters during peak periods when consistent output is critical. FriFri equipment is generally well regarded for holding temperature under sustained demand, and the Super Easy range continues that reliability in a format suited to kitchens where counter or floor space is at a premium relative to the volume being produced.

From an operational standpoint, this fryer offers a number of practical advantages:

• Hinged frying elements allow straightforward access for cleaning and maintenance
• Pressed stainless steel pans are durable and easier to clean than fabricated alternatives
• Built-in filtration extends oil life and reduces the frequency and cost of oil changes
• Independent tank control gives flexibility across mixed-menu service
• 304-grade stainless steel construction supports long-term durability in a commercial environment

Installation requires a three-phase electrical supply — this is not suitable for single-phase kitchens. At just under 100kg, the unit needs careful positioning during installation and should be sited on a level, load-bearing floor surface. Adequate ventilation or a suitable extraction canopy will be required above the fryer in line with kitchen ventilation standards. The footprint is compact relative to the output it delivers, but the available floor space and extraction coverage should both be confirmed before ordering.

The Super Easy 622 is well suited to mid-to-high-volume operations: pub kitchens, fast-casual restaurants, sports and leisure catering, and similar environments where consistent fried output across a full service is essential. For kitchens with more modest frying demand, a single-tank model is likely to be more appropriate. For very high-volume or central production sites, it is worth considering whether a heavier-duty fryer with a larger oil capacity would better match the throughput required.

If you would like to talk through whether this model suits your kitchen's output requirements and electrical setup, the team is happy to help before you commit to a purchase.

The FriFri Super Easy 412 is a free-standing single-tank electric fryer designed for demanding commercial kitchen environments. Running on three-phase power, it delivers a substantial output from a relatively compact footprint, making it a practical choice where throughput matters but bench or floor space is at a premium. The integrated gravity filtration system is a core part of the package rather than an add-on, and that distinction shapes how this fryer fits into a working kitchen operation.

In busy service, the low-watt-density heating elements help maintain oil temperature through continuous loading. The mechanical thermostat keeps oil within a close tolerance of the set temperature, which translates to consistent results across a full service period rather than the variation you often see when a fryer is pushed hard. Recovery after a full basket load is reliable, and the element design reduces the risk of oil scorching — a common cause of premature oil degradation in high-use kitchens. The 17-litre tank capacity supports a solid hourly output, making it well suited to kitchens turning over volume steadily rather than in short bursts.

The practical benefits of this fryer centre on running costs and ease of use:

• Integrated gravity filtration can extend oil life significantly, reducing both oil spend and disposal frequency
• Hinged elements with two tilt positions make draining and cleaning straightforward without specialist tools
• Pressed stainless steel tank construction holds up well to the wear of daily commercial use
• Consistent oil temperature supports reliable food quality through peak service
• Compact width relative to output makes productive use of limited floor or station space

Installation requires a three-phase electrical supply, which should be confirmed with your electrician or kitchen fit-out contractor before ordering. At 69kg the unit is substantial, and positioning should account for access to the filtration system during service. Adequate ventilation above the fryer is essential — whether via an existing canopy or a purpose-installed extraction system. The unit's width of under 400mm means it can sit alongside other appliances in a tight run, but ensure the surrounding layout allows the hinged elements to tilt freely for cleaning.

The Super Easy 412 is well suited to mid-to-high volume operations such as pub kitchens, casual dining restaurants, fish and chip shops, and contract catering sites where a single-tank fryer needs to work consistently through a full service without constant attention. It is not the right choice for very light or occasional use, where a smaller single-phase unit would be more economical to run. For sites with significantly higher demand or multiple frying stations, a larger twin-tank configuration or higher-capacity model may be worth considering.

If you are unsure whether the 412 is the right fit for your service volume or kitchen setup, our team is happy to talk through the options with you before you commit.

The FriFri Precision 211 is a free-standing, triple-tank electric fryer designed for busy commercial kitchens where consistent frying output and precise temperature control are non-negotiable. Each of the three tanks operates independently, powered by a three-phase electrical supply, allowing different products to be fried simultaneously without flavour transfer or output compromise. The unit is constructed in stainless steel throughout, with a pressed-tank design that is built to withstand the rigours of daily service.

In practice, a triple-tank configuration of this kind is well suited to operations running multiple fried products concurrently — fish and chips, fried chicken, doughnuts, or a combination of savoury and sweet — where cross-contamination of flavours or oils would be a service problem. Temperature control is managed electronically, holding oil within a very tight tolerance of the target setting. This stability matters in real service conditions: consistent oil temperature directly affects product quality, oil lifespan, and the volume of food you can turn out per hour. Each tank is rated at 22kg of throughput per hour, giving the unit as a whole meaningful capacity for high-demand periods.

From an operational standpoint, the Precision 211 offers several practical advantages worth noting:

• Adaptive cooking adjusts for batch size, reducing the risk of undercooked product during busy service
• Dedicated cooking programmes allow each tank to be set for a specific product, supporting consistency across shifts
• The xFri filtration system allows hot oil to be filtered in under five minutes, even during service, extending oil life and maintaining food quality
• The optional LiftFri automatic basket lift removes food at the end of the cooking cycle, reducing overcooking risk and freeing staff attention
• Hinged heating elements with two tilt positions simplify cleaning and tank drainage at the end of service

Installation requires a three-phase electrical supply — this is not a single-phase unit and that requirement should be confirmed with your electrician before ordering. The fryer is free-standing, so adequate floor space and a suitable non-slip, grease-resistant surface are needed. Ventilation requirements should be assessed against your existing extraction capacity; a triple-tank fryer of this output will place meaningful demand on any canopy. At 47kg the unit is manageable to position but is not a piece of equipment that will be moved regularly once installed. Confirm your incoming supply and kitchen layout are appropriate before purchase.

The Precision 211 is best suited to medium to high-volume operations — fish and chip restaurants, QSR sites, pub kitchens, or contract catering facilities — where frying forms a significant part of the menu and where running multiple oil types or products simultaneously is a daily requirement. For smaller operations where a single or twin tank would cover the menu, a lower-capacity model may be a more practical fit. For exceptionally high-volume central production or fast-food sites with very heavy throughput demands, it is worth discussing whether a heavier-duty configuration would serve better.

If you are weighing this unit against your current setup or planning a kitchen where frying is central to the operation, it is worth a conversation before you commit. The team is happy to talk through the practical fit for your site.

The FriFri Profi+ 8 is a single-basket electric countertop fryer built for consistent, reliable frying in commercial kitchen environments. Running on three-phase power, it draws 6.9kW to deliver a rated output of 22kg of fried product per hour, making it a practical choice where counter space is limited but throughput still matters.

In service, the Profi+ 8 holds up well during steady demand periods. The stainless steel tank retains heat effectively, helping the unit recover temperature between loads without excessive lag — an important factor when orders are coming through at pace. FriFri has been producing commercial fryers for over 70 years, and the build quality on this range reflects that depth of experience: the tank construction is robust, components are accessible, and the unit is designed to withstand the daily wear of a working kitchen rather than occasional use.

From an operational standpoint, the Profi+ 8 offers several practical advantages:

• Rear-mounted lid doubles as a splashback and basket support, keeping the work area tidy
• Stainless steel construction throughout supports straightforward cleaning and hygiene compliance
• Compact footprint frees up counter space without sacrificing meaningful output
• Three-phase supply allows the 6.9kW element to perform consistently under load
• Single-basket configuration suits kitchens where one product stream is fried at a time

Installation requires a three-phase electrical supply, which should be confirmed before purchase. The unit sits on the counter rather than requiring a floor installation, but the available work surface needs to be stable, heat-resistant, and able to accommodate safe oil handling. Ventilation above the unit should comply with your kitchen's extraction requirements — this is worth reviewing with your contractor if you are fitting out a new section. At 13kg, the unit is manageable to position but should still be sited with permanent use in mind rather than moved regularly.

The Profi+ 8 is well suited to cafés, pub kitchens, snack bars, and smaller restaurant operations where a dependable single-basket fryer covers the frying workload without overcapitalising on equipment. It is not designed for high-volume chip shops or large catering operations running continuous double-basket frying — for those environments, a higher-output model would be the more appropriate starting point.

If you are unsure whether the Profi+ 8 matches your service volumes or kitchen setup, our team is happy to talk it through before you commit to an order.