Fryers

The Valentine TF77 is a twin-tank tabletop electric fryer designed for continuous commercial use. It operates as two fully independent frying stations within a compact footprint, allowing operators to fry different products simultaneously without flavour transfer — a practical arrangement for kitchens running varied menus. Valentine have been manufacturing commercial fryers in Switzerland since the mid-twentieth century, and the TF77 reflects that heritage of straightforward, durable construction.

In a busy service environment, recovery time matters as much as initial heat-up. The TF77's tank geometry incorporates a cool zone beneath the active frying area, where food particles and sediment settle away from the heating element. This slows oil degradation, helps maintain consistent frying temperatures across back-to-back covers, and reduces the frequency of oil changes — a meaningful operational saving over the course of a week's service.

The fryer is built in three separable components — control unit, tank, and chassis — with both the tank and chassis designed to be removed and washed in a commercial dishwasher. The tanks are formed from pressed single-piece stainless steel with smooth, rounded internal surfaces and no welded joints, making thorough cleaning considerably more straightforward than fabricated alternatives. Two baskets and primary filtration are included as standard.

• Twin independent tanks allow simultaneous multi-product frying without flavour transfer
• Cool zone design slows oil degradation and supports consistent output quality
• Removable tanks and chassis are commercial dishwasher safe
• Single-piece pressed stainless steel tanks with no welded joints for easier cleaning
• Compact tabletop format integrates readily into an existing cook line

The TF77 is well suited to small and mid-sized operations — gastropubs, hotel kitchens, café restaurants, and event catering setups — where frying output is central to service but floor space is limited. It also works effectively as a supplementary fryer alongside larger floor-standing units in higher-volume kitchens. Sites with significantly greater throughput demands may find it worth exploring a larger-capacity model to match the volume expected across a full service.

If you'd like to talk through whether the TF77 suits your kitchen's layout and output requirements, the team at Advantage are happy to help before you commit.

The Parry AGF is a gas-fired, double-tank tabletop fryer available in both natural gas and LPG configurations. It sits on a counter or preparation surface and operates without a fixed flue connection or mains electrical supply, which makes it a practical choice for sites where infrastructure is limited or where the fryer needs to move between locations.

In service, the two separate tanks allow different products to be fried simultaneously — chips alongside fish, battered items alongside breaded — without flavour cross-contamination or the need for a second appliance. Thermostatic control maintains consistent oil temperature through busy periods, supporting both product quality and oil longevity. A flame fail device cuts the gas supply automatically if the pilot is lost, meeting standard commercial safety requirements. Piezo ignition means the unit lights without any electrical connection at all, which is a meaningful advantage in mobile, outdoor, and temporary kitchen environments.

Practical benefits for operators include:

• Runs on natural gas or LPG — no electrical supply required for operation or ignition
• Dual tanks support simultaneous frying of different products or different temperatures
• No flue connection needed, reducing installation complexity and cost
• Thermostatic control helps maintain consistent output and extends oil life
• Flame fail safety device meets standard commercial kitchen requirements

As a tabletop unit, the AGF is best suited to lower-to-mid volume frying. It performs reliably in small restaurants, cafés, mobile catering units, and event catering setups. It is not designed to replace a floor-standing fryer in a high-throughput kitchen — for sustained, high-volume service, a heavier-duty floor-standing gas fryer would be the more appropriate choice.

If you are weighing up whether this unit suits your service volume, or deciding between natural gas and LPG for your site, the team is happy to talk it through.

The Perfect Fry Company PFA720/1 is a self-contained, ventless countertop fryer designed for commercial kitchens where a fixed extraction canopy is either unavailable or not practical to install. Unlike a conventional open-vat fryer, it operates within a fully enclosed cooking chamber fitted with an integral filtration system that captures airborne grease and cooking odours internally. This means the unit can sit on a standard countertop surface without any duct connection.

In service, the automated cooking cycle controls both timing and temperature throughout each batch. This reduces reliance on operator judgement during busy periods — particularly useful where frying is one task being managed alongside several others, or where staff experience levels vary. The enclosed design also limits grease migration into the wider kitchen environment, which has a practical benefit for hygiene and end-of-service cleaning.

The practical advantages this unit offers tend to centre on placement flexibility and operational simplicity:

• No extraction canopy required, enabling use in locations unsuitable for conventional fryers
• Enclosed cooking chamber reduces ambient grease and odour during service
• Automated cycle supports consistent results across varying operator skill levels
• Compact countertop footprint suits bar kitchens, concession units, and secondary stations
• Integral filtration helps extend oil life and reduces disposal frequency

It is worth being straightforward about throughput before purchasing. The PFA720/1 is well suited to moderate-volume frying — snacks, sides, and supplementary fried items — rather than continuous high-output production as a primary cooking station. Where frying forms the majority of a kitchen's output across a long, fast-paced service, a larger open-vat fryer with dedicated extraction is likely to be more appropriate. That said, where extraction genuinely cannot be installed, this unit may be the most practical available option regardless of volume considerations.

This fryer is commonly found in hotel bars, corporate catering units, ghost kitchen pods, concession stands, and secondary kitchen stations. It is less well suited as the sole fryer in a high-volume à la carte kitchen where rapid consecutive batches are expected throughout a long evening service. For sites with greater throughput demands, heavier-duty alternatives with larger oil capacities are worth considering.

If you are unsure whether this unit matches your service volume or kitchen layout, we are happy to talk it through before you commit.

The Parry NPDF9 is a twin-tank electric countertop fryer housing two fully independent frying tanks within a single compact unit. Each tank operates, heats, and is controlled separately, allowing different products to be cooked simultaneously without any risk of flavour transfer between them.

In a working kitchen, that independence matters more than it might initially appear. One tank can run chips throughout service while the other handles fish, chicken, or battered products as orders arrive — removing the queuing and throughput delays that a single-tank unit would create during a sustained busy period. Both tanks recover temperature between batches at a rate that holds up well under continuous demand, which is the condition that exposes the limitations of underpowered fryers most quickly.

From a day-to-day operational perspective, the NPDF9 is designed to be straightforward to work with:

• Front-mounted drain taps on each tank simplify oil changes and reduce handling risk
• Removable heating elements make end-of-service tank cleaning more accessible
• Supplied with two wire baskets and a batter plate, ready to use on delivery
• Independent thermostatic controls allow each tank to run at a different temperature simultaneously
• Available in single or three phase supply to suit different site electrical configurations

As a countertop unit, the NPDF9 needs to be placed on a stable, heat-resistant surface capable of supporting the combined weight of the unit and a full oil load across both tanks. Adequate clearance on all sides is important for safe operation. Where the unit sits beneath an extraction canopy, positioning should allow steam and fumes to be captured effectively. The total electrical load across both tanks should be confirmed against the site's available supply capacity before installation — your electrician or site manager can advise on this.

This fryer is well suited to pubs, cafés, small restaurants, and event or mobile catering operations where counter space is limited but the menu demands dual-product frying capability. It handles medium service volumes reliably, and the twin-tank configuration gives it useful throughput relative to its footprint. For higher-volume operations — busy fish and chip shops or fast-paced quick-service kitchens running continuous heavy demand — a floor-standing unit with greater oil capacity is likely to be a more appropriate choice.

If you're weighing up whether this unit suits your service volumes and site setup, the team is happy to talk it through with you.

The Roller Grill FD 80DR is a countertop twin-tank electric fryer with a combined 16-litre oil capacity. Each tank is a fully independent frying unit, with its own heating element, thermostat, and basket, allowing two different products to be cooked simultaneously without flavour transfer or the need to change oil between them.

In service, the FD 80DR handles steady, moderate-volume frying reliably across a shift. It is not built for continuous high-throughput production, but for a busy café service or a small takeaway running consistent trade, it performs dependably. The cold zone design — where the element sits above a cooler lower section of the tank — allows food debris to settle away from the active fry area, which slows oil breakdown and extends oil life over a week of service. Independent thermostat controls mean each tank can be held at the temperature appropriate for its product, so chips and battered fish, for example, can run side by side without compromise.

Practical advantages in day-to-day operation include:

• Independent tanks eliminating flavour cross-contamination between different products
• Cold zone construction slowing oil degradation and reducing oil change frequency
• Removable element head and oil pan making end-of-day cleaning straightforward
• Safety micro switch confirming the element is correctly seated before operation
• Secondary safety thermostat providing additional protection during service

Installation is less involved than an equivalent gas fryer — there is no gas supply, flue, or appliance-specific interlock ventilation required by the unit itself. That said, local extraction and ventilation requirements should always be confirmed with a qualified ventilation installer and in line with your building regulations. A suitable electrical supply is needed, and it is worth checking your existing circuit capacity before ordering. The unit is countertop-mounted and requires a stable, heat-resistant surface at a practical working height.

The FD 80DR is well suited to cafés, fish and chip takeaways, small restaurants, and event catering operations where a reliable twin-tank electric fryer is needed without the footprint or cost of a floor-standing unit. For very high-volume sites running extended double shifts or continuous production, a heavier-duty model with greater oil capacity would be a more appropriate fit.

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

The Parry NPDF6 is a twin-tank electric table top fryer designed for commercial kitchens that need to run two frying products simultaneously without the footprint of a freestanding unit. Each tank operates independently with its own thermostat, allowing operators to fry different products at the same time — chips alongside fish, chicken, or a vegetarian alternative — without flavour crossover and without doubling up on floor-standing equipment.

In a working kitchen, the twin-tank layout proves its value during busy service periods. If one side requires an oil change or needs to be rested mid-shift, the other continues running without interruption. Temperature recovery between loads is consistent, which has a direct bearing on product quality and the speed at which orders can be turned around during peak hours.

The practical day-to-day advantages of this unit include:

• Independent thermostats on each tank allow different products to be fried simultaneously
• Front-mounted drain taps simplify oil changes without tipping or heavy lifting
• Removable heating elements make end-of-service cleaning straightforward
• Compact countertop footprint suits kitchens where floor space is limited
• Single or three phase supply compatibility gives flexibility across different site types

Installation is more straightforward than a freestanding range fryer, but the combined electrical load across both tanks is worth taking seriously. Having your supply circuit assessed before fitting is a sensible step, and the unit should be positioned with adequate clearance from combustible surfaces. Extraction should be confirmed as suitable before installation — do not assume existing ventilation will be sufficient.

This fryer is well suited to cafés, pubs, small restaurants, and food-to-go operations that need twin-tank capability in a compact form. Sites running continuous high-volume frying across a long service would be better served by a heavier-duty freestanding model with greater oil capacity.

If you would like to talk through whether this unit fits your service volume or want guidance on the electrical requirements for your site, the team is happy to help.

The Lincat J5 is a floor-standing, single tank gas fryer built for continuous use in commercial kitchen environments. It uses thermostatic temperature control to maintain a consistent working temperature throughout service — a detail that matters more in practice than it might first appear, since temperature drift between loads is one of the more common causes of uneven frying results in a busy kitchen.

During peak service the J5 is designed to handle repeated frying cycles without the recovery instability that can slow output and compromise food quality. Beneath the main heating zone sits a deep cool area that collects food debris before it has the chance to burn into the oil. In operational terms this means cleaner-tasting food and a longer useful oil life before a change is needed — a straightforward saving on consumable costs over time.

From a day-to-day operational standpoint, the J5 offers several practical advantages:

• Thermostatic control holds oil at a consistent temperature across the full service period
• Deep cool zone reduces debris contamination and extends oil life
• Thermal cut-out and flame failure device provide essential safety protection
• Piezo ignition with pilot flame allows reliable, straightforward start-up each service
• Heavy-duty nickel-plated baskets, batter plates and lids are included as standard

As a gas-powered unit, the J5 requires connection to a suitable gas supply and must be sited within a properly ventilated area with adequate extract provision. Installation must be carried out by a Gas Safe registered engineer, and flue and ventilation arrangements should be confirmed well before the unit arrives on site. The floor-standing format requires sufficient clear space and a level, non-combustible floor surface — worth planning for during any kitchen layout changes.

The J5 is well suited to cafés, takeaways, pub kitchens and similar small to mid-sized operations where reliable, consistent frying output is needed without the cost or footprint of a larger multi-tank setup. For sites running higher volumes or requiring dual-tank capacity, a heavier-duty model within the range is worth considering.

If you're unsure whether the J5 is the right fit for your service volumes or gas installation, the team is happy to talk it through with you before you commit.

The Lincat DF66 is a counter top electric fryer with two independent tanks, sitting within Lincat's long-established Silverlink 600 range. It is designed for commercial kitchens that need consistent frying output across a full service without the footprint of a floor-standing unit. The twin-tank configuration is a straightforward solution to one of the most common practical problems in a working kitchen — the need to fry different products at the same time without flavour transfer between them.

In service, the DF66 holds its temperature reliably through sustained demand, which is what matters most in a busy café or pub kitchen where the fryer is running throughout a lunch or evening shift. The hinging element design lifts clear of the tank for cleaning, which makes end-of-service turnaround noticeably quicker than fixed-element alternatives. The tanks are fully welded to the hob body in grade 304 stainless steel, reducing the grease traps that cause hygiene problems and slow down daily cleaning routines.

From an operational standpoint, the key practical advantages are:

• Twin independent tanks allow different products to be fried simultaneously without cross-contamination
• Front-mounted controls keep adjustments accessible during service without reaching across hot oil
• Hinging element with safety cut-out makes thorough cleaning between services straightforward
• Fully welded seamless tank construction minimises grease accumulation points
• Supplied as standard with double nickel-plated baskets, batter plates, and stainless steel lids

As a counter top unit, the DF66 requires a stable, heat-resistant surface with adequate clearance for ventilation. It connects to a commercial electrical supply, and confirming your existing circuit capacity with a qualified electrician before installation is advisable. A commercial canopy or extraction system is required in most professional kitchen settings — this unit is not compatible with domestic-style extraction. It is well suited to kitchens where floor space is at a premium and a full range fryer would be disproportionate to the volume of covers being served.

The DF66 is a practical choice for small to medium-volume operations: café kitchens, pub food sites, small hotel restaurants, and similar venues where frying features regularly on the menu but is not the dominant demand on the kitchen. For sites running continuous high-volume frying across long service periods, it is worth considering whether a higher-capacity floor-standing unit would offer better operational headroom.

If you are unsure whether the DF66 is the right match for your kitchen's layout and service volumes, our team is happy to talk it through with you.

The Roller Grill FD 80 is a single-tank electric countertop fryer with an 8-litre oil capacity. It is designed to handle a steady range of fried products — chips, battered fish, sausages — and suits the kind of continuous but moderate demand found in smaller food service operations. Its compact footprint makes it a practical choice where bench space is limited but a reliable fried output is still needed through a service period.

In day-to-day use, a cold zone positioned below the heating element helps extend oil life by allowing food debris to sink away from the active frying area rather than burning against the element. This slows oil degradation and reduces the frequency of oil changes — a practical consideration for any operation where oil costs and disposal add up across a week's service.

The FD 80 is straightforward to maintain. The head unit and oil pan are removable, which simplifies daily cleaning and end-of-service draining. A microswitch prevents operation unless the element is correctly seated, and an independent safety thermostat provides an additional layer of protection at the frying station.

• Removable head unit and oil pan for easier cleaning and oil changes
• Cold zone below the element helps preserve oil quality during continuous use
• Safety microswitch prevents operation if the element is not correctly positioned
• Compact countertop format suits kitchens where frying station space is limited
• Handles a range of products including fresh and frozen chips, fish fillets, and sausages

As a countertop electric unit, installation requirements are modest — a suitable power supply and adequate overhead extraction are the principal considerations. It is worth confirming your ventilation capacity before commissioning any open-tank fryer, as frying generates considerable heat and steam. The FD 80 is best suited to lower-volume operations: a café, snack bar, small pub kitchen, or as a supplementary fryer within a larger setup. Sites running high-volume continuous frying across a full service period would likely be better served by a larger twin-tank or floor-standing unit.

If you are unsure whether the FD 80 matches your kitchen's output requirements, the team is happy to talk it through with you before you make a decision.

The Imperial CIFS-50 is a floor-standing, single-tank gas fryer built for continuous commercial use. Four cast iron tube-fired burners are precision-welded to the outside of the frypot to maximise heat transfer surface area, allowing the unit to reach cooking temperature quickly and recover fast between successive loads — a meaningful advantage during a busy service where the fryer rarely gets a rest.

Recovery time is often the practical measure of a fryer in a working kitchen. The burner arrangement and internal baffles are designed to diffuse heat evenly across the frypot wall, helping to keep oil temperature stable when product is being dropped in quick succession. A generously sized cool zone at the base of the frypot, combined with a fine mesh crumb screen, captures food debris before it can carbonise and degrade the oil — extending oil life and maintaining consistent output across a long service.

Several design details make day-to-day operation more straightforward:

• Stainless steel frypot, exterior panels, and basket hanger for durability and ease of cleaning
• Snap-action thermostat with millivolt control circuit for reliable temperature accuracy
• 100% safety shut-off valve guards against over-temperature conditions
• Full-port ball valve allows quick, clean oil drainage at the end of service
• Two nickel-plated wire baskets with polyurethane-coated handles for safer handling

As a gas appliance, the CIFS-50 must be installed and commissioned by a Gas Safe registered engineer. It requires a suitably sized gas supply line and should sit beneath an appropriate extraction canopy. The unit stands on adjustable legs with non-marking feet, so levelling on most commercial kitchen floors is straightforward. Confirm that your ventilation provision meets current requirements with your installer before finalising the position in the kitchen.

The CIFS-50 is well suited to restaurants, pub kitchens, and catering operations where a single high-output fryer covers the majority of fried food on the menu. It is a practical choice for sites with moderate to high service volume where reliability and oil management matter. For operations running fryers continuously across multiple dayparts or handling very high throughput, a twin-tank configuration or heavier-duty model is worth considering. Equally, for lighter-use kitchens, a smaller unit is likely more appropriate on both cost and gas consumption grounds.

If you want to talk through whether this fryer suits your gas supply, kitchen layout, or expected service volume, the team is happy to have that conversation before you commit.

The Lincat Silverlink 600 DF49 is a single-tank countertop electric fryer from Lincat's long-established Silverlink 600 range. It sits on a counter or pass and delivers consistent, controllable frying output without requiring a floor-standing installation. The tank is fabricated from grade 304 stainless steel, fully welded to the hob body to produce a seamless finish that holds up well under daily commercial use and cleans down efficiently at the end of service.

In practice, the DF49 suits operations where frying is a regular but not continuous part of service. Pub kitchens, cafés, small restaurants, and snack bars will find it a dependable single-tank unit that covers the menu without overcomplicating the kitchen layout. The hinging element with safety cut-out lifts clear of the tank, making it straightforward to drain and clean properly between services. Front-mounted controls keep adjustment accessible and reduce the need for operators to reach across hot surfaces during a busy service.

Features that translate well into day-to-day operation include:

• Fully welded stainless steel tank for durability and straightforward end-of-service cleaning
• Hinging element with safety cut-out for safe, accessible maintenance
• Front-mounted controls for in-service temperature adjustment without reaching over hot surfaces
• Heavy-duty double nickel-plated wire baskets supplied as standard
• Batter plates and stainless steel lids included as standard

As a countertop unit it fits well into tighter kitchen layouts, but it is worth confirming that the counter surface and surrounding space can accommodate sustained heat output and safe basket handling. The DF49 requires a hard-wired electrical connection — this is not a standard 13-amp plug-in installation, and supply requirements should be confirmed with a qualified electrician before fitting.

The DF49 is a sound choice for lower-to-mid volume frying demands. Sites running extended continuous frying periods or those with significantly higher throughput may find a larger floor-standing or twin-tank unit a more practical long-term fit. If you are weighing up whether this fryer matches your service volumes, the team is happy to work through the detail with you.

The Lincat DF618 is a counter top electric fryer with two independent tanks, sitting within the well-established Silverlink 600 range — a series built around consistent, everyday performance in professional catering environments rather than light or occasional use. The twin-tank configuration allows operators to fry different products simultaneously without any crossover of flavours, which in a mixed-menu kitchen represents a straightforward and practical operational gain.

In sustained service the DF618 performs in the way you would expect from a Lincat workhorse. The tanks are fully welded stainless steel, which eliminates the crevices that trap fat and debris on lesser units. The hinging element design allows the tank to be accessed for cleaning or inspection quickly and without tools — something that matters considerably more than it sounds at the end of a long service. Front-mounted controls mean staff are not reaching across hot oil to make temperature adjustments, and the element safety cut-out provides a sensible layer of protection should the oil level fall short during service.

• Twin independent tanks for simultaneous frying of different products without flavour transfer
• Fully welded stainless steel tanks resist corrosion and simplify end-of-day cleaning
• Hinging element with safety cut-out supports maintenance access and safe daily operation
• Front-mounted controls keep hands clear of hot oil during service adjustments
• Baskets, batter plates, and stainless steel lids included as standard

As a counter top unit, the DF618 is well suited to kitchens where floor space is limited but frying output cannot be compromised — pubs, cafés, small restaurants, and snack bars where fried items form a regular part of the menu. For very high-volume operations such as busy fish and chip shops or large contract catering sites, a higher-capacity floor-standing unit is likely to be a more appropriate fit.

If you are weighing up whether this unit is the right match for your service volume or kitchen layout, the team is happy to talk it through with you before you commit.

The Parry NPSF6 is a single-tank electric fryer designed to sit on a worksurface rather than occupy floor space. It is a practical choice for kitchens where frying forms one part of a broader menu rather than the centrepiece of the operation, and where a full freestanding range would be out of proportion to actual frying demand. The unit arrives with a wire basket and batter plate included, so it is ready to use from the point of delivery.

In service, this fryer handles the kinds of output common to small café menus, pub lunch services, staff canteens, and secondary frying stations — chips, battered items, chicken pieces, and similar products at a pace that suits lower-volume covers. It is not intended for continuous high-throughput frying, and operators running a busy fish and chip shop or a full evening restaurant service with fried dishes throughout would be better served by a higher-capacity unit.

From a day-to-day operational standpoint, the practical advantages include:

• Compact countertop format frees floor space in smaller or busier kitchens
• Thermostat control maintains consistent oil temperature throughout service
• Front-mounted drain tap makes oil changes cleaner and more manageable
• Removable element head allows proper access to the tank for thorough cleaning
• Basket and batter plate supplied — no additional accessories needed to get started

Installation is more straightforward than gas equivalents — there is no flue or gas connection to arrange. That said, commercial fryers of this type typically draw more current than a standard 13-amp socket will support, so it is worth having an electrician confirm the available supply before ordering. Local extraction requirements should also be checked regardless of fuel type.

This unit is well suited to small cafés, pub kitchens running a limited fried menu, mobile catering setups, and as a supplementary frying station alongside existing equipment. If fried dishes account for a significant share of your covers throughout the day, it is worth considering whether a larger single-tank or twin-tank model would be more appropriate for your volume.

If you would like to talk through whether this fryer is the right fit for your kitchen before placing an order, we are glad to help.

The Parry GSF is a floor-standing, single-tank gas fryer built for regular commercial use. The pedestal format positions the unit at a practical working height without requiring a separate stand or countertop base, making it usable as a standalone piece or as part of a cooking suite alongside other pedestal-mounted equipment. It is available in both natural gas and LPG variants, which makes it straightforward to specify across sites with different gas supplies.

During service, twin burners work under thermostat control to hold a consistent oil temperature through continuous cooking. A flame failure device provides a safeguard against undetected ignition loss — a straightforward but important feature when a fryer is running throughout a full service period. The mild steel tank construction is well proven in this class of equipment and holds up reliably under regular daily use.

From an operational standpoint, the GSF suits kitchens where a dependable, uncomplicated gas fryer is needed without the footprint or output of a larger twin-tank unit. Practical advantages include:

• Natural gas and LPG variants available to suit different site supplies
• Pedestal design works standalone or integrates into a cooking suite
• Thermostatically controlled twin burners maintain consistent frying temperatures
• Flame failure device provides protection during continuous operation
• Supplied with a 5-litre oil bucket as standard

Installation requires a suitable gas supply — natural gas or LPG depending on the variant ordered — and adequate overhead extraction, typically via a canopy. Floor clearance to adjacent equipment should be assessed at the planning stage. This fryer is designed for moderate frying demand; operations where frying is the primary throughput across busy peak periods may be better served by a larger or twin-tank alternative.

The GSF is well suited to cafés, pubs, small restaurants, and catering operations that need a reliable gas fryer for regular service without committing significant kitchen space. It is less appropriate where frying volume is consistently high throughout service.

If you are weighing this model against your expected service volume or need to confirm the right gas variant for your site, the team is happy to help you work through it.

The Roller Grill FD 50+80 is a countertop double electric fryer with a combined oil capacity of 13 litres, split between a 5-litre and an 8-litre tank. Each tank operates independently, with its own heating element and thermostat, allowing the two to run at different temperatures simultaneously or simply keep oils separated by food type.

That independence has genuine practical value during service. The larger tank handles high-demand items such as chips or chicken, while the smaller takes flavour-strong foods — garlic mushrooms, samosas, battered fish — without cross-contaminating the main oil. Keeping oils apart extends their usable life and maintains cleaner flavours across the menu, both of which have a direct bearing on food quality and running costs. A cold zone beneath each element also limits the temperature at which food debris settles, slowing the rate at which oil degrades between changes.

From a day-to-day operational standpoint, the unit is straightforward to run and maintain:

• Removable element heads and oil pans simplify daily cleaning and oil changes
• Safety micro switch prevents either element operating unless correctly positioned
• Secondary safety thermostat provides an additional layer of overheating protection
• Heat-resistant basket handles reduce burn risk during busy service
• Supplied with two separate plugs and cables for independent socket connection

As a countertop unit, the FD 50+80 requires adequate worktop space and a standard 13-amp socket for each tank. There is no hard-wired installation needed, which makes it practical for smaller sites without dedicated electrical infrastructure. It is worth being clear that this is not a high-volume fryer — a busy fish and chip shop or large quick-service operation would typically require a freestanding model with greater capacity and faster recovery to sustain demand at pace.

This fryer is well suited to cafés, pub kitchens, small restaurants, and similar light-to-medium service environments where a compact footprint and the flexibility of two separate oil tanks are a practical fit. Sites with significantly higher throughput requirements would be better served by a heavier-duty model from the range.

If you are weighing up whether the split-tank format suits your menu and service volumes, we are happy to talk it through before you commit.

The Blue Seal GT45 is a floor-standing single pan gas fryer built around Blue Seal's patented Vee Ray infrared burner system. Rather than using conventional open burners beneath the pan, the Vee Ray design radiates heat directly into the oil from submerged infrared elements. The result is more even heat distribution across the oil body and measurably better fuel efficiency than traditional gas fryer configurations — a meaningful consideration for any operation keeping a close eye on running costs.

In a working kitchen, the GT45 holds up well under sustained demand. The infrared system supports strong oil recovery after batches are loaded, which matters when the fryer is running continuously through a busy service. The open pan design keeps daily operation straightforward — there are no tubes or complex internal structures to contend with when clearing sediment or carrying out end-of-day cleaning, and the wide drain valve allows used oil to be emptied quickly.

Practical advantages worth noting for day-to-day operation:

• No electrical connection required — piezo ignition and millivolt gas valve operate independently of mains power
• Flame failure protection and overheat safety cut-out provide reliable protection during service
• Compatible with natural gas or LPG — fuel type must be confirmed at point of order
• Stainless steel construction throughout supports durability and ease of cleaning
• Rear castors and fixed front legs allow the unit to be repositioned for thorough cleaning underneath

Because the GT45 requires no electrical supply for operation, it offers useful flexibility in kitchen positioning. That said, adequate extraction and ventilation remain essential regardless of placement, and installation must be carried out by a Gas Safe registered engineer. Natural gas and LPG versions are not interchangeable in the field, so the correct fuel type needs to be confirmed before the order is placed.

The GT45 is well suited to pubs, cafés, smaller restaurants, and catering operations where a single pan handles the core frying output. It performs particularly well in sites where a mains electrical supply to the fryer position is limited or unavailable. Sites with very high continuous frying volumes — dedicated fish and chip operations or high-throughput quick service environments — may find a twin pan or higher-output model better matched to the demand they place on a fryer.

If you'd like to talk through whether the GT45 fits your kitchen in terms of frying volume, gas supply, or site layout, the team is happy to help before you place an order.

The Roller Grill FD 80R is a countertop single-tank electric fryer with an 8-litre oil capacity, built for consistent, reliable frying in light to moderate commercial service. It handles the everyday fried menu — fresh and frozen chips, fish fillets, sausages, battered products — and its compact footprint makes it well suited to smaller kitchens where bench space is limited but output still needs to be dependable.

During steady service the FD 80R performs reliably for its class. A cold zone sits beneath the heating element, keeping food debris away from the hottest part of the oil. This slows oil degradation meaningfully, which reduces the frequency and cost of oil changes over time. Recovery after loading a cold or frozen batch is reasonable, though operators running continuous back-to-back service at volume should consider whether a higher-capacity unit would better support their throughput needs.

Features that translate into practical day-to-day value include:

• Removable element head unit for straightforward cleaning and oil changes
• Cold zone design to extend oil life and reduce waste
• Drain tap for controlled, mess-free oil removal
• Safety thermostat and micro switch to ensure correct element positioning
• Operating thermostat for consistent temperature control during service

As a countertop electric fryer, installation is uncomplicated — it requires a suitable electrical supply and adequate extraction above the cooking station. An extraction canopy is a requirement, not an option, for any open fryer installation. The compact footprint works well in tighter prep areas, though the filled weight should be factored into counter load planning.

The FD 80R is a practical choice for cafés, snack bars, pub kitchens, and small independent restaurants with moderate frying demand. It is not suited to high-volume chip shops or operations where sustained rapid recovery is essential — those environments call for a heavier-duty fryer with greater capacity.

If you would like to talk through whether this fryer matches your kitchen's output and setup before placing an order, the team is happy to help.

The Lincat Opus 800 OE8108 is a free-standing, single-tank electric fryer designed for continuous use in commercial kitchens. It features a large-capacity tank, a close-tolerance thermostat, and a hinged lift-out heating element with a safety interlock — all of which contribute to consistent results across a full service period.

Temperature stability is what determines whether a fryer keeps pace with a busy service or creates delays between batches. The close-tolerance thermostat in the OE8108 holds oil temperature with sufficient precision to support consistent product quality when orders are coming through in quick succession. The inclined tank base and large-bore drain make oil management between services noticeably more manageable, which matters when the fryer is running across two or three sessions a day.

From a day-to-day operational standpoint, several practical details reduce friction during service and cleaning:

• Hinged lift-out element with safety interlock allows safe, clear access for tank cleaning
• Fully welded tank construction minimises grease traps and simplifies hygiene routines
• Inclined tank base and large-bore drain support efficient oil changes and drain-downs
• Heavy-duty castors allow the unit to be repositioned for cleaning or reconfiguration
• Two heavy-duty spun wire nickel-plated baskets are supplied as standard

The unit runs on mains electricity and the supply must be confirmed as suitable for the fryer's demand before commissioning — an electrician or installation team should verify this prior to first use. Being free-standing on castors, no fixed installation point is required, but adequate extraction or ventilation above the fryer must be in place. The footprint sits within the Opus 800 700mm-depth suite, so it aligns cleanly with other equipment in that range if a coordinated cooking line is being planned.

This fryer is well suited to restaurants, pub kitchens, cafés, and contract catering operations where a single large-capacity tank covers the frying demand without the added complexity of a twin-tank arrangement. For very high-volume sites running continuous frying across extended shifts — dedicated fish and chip operations or large-scale event catering, for example — a heavier-duty or twin-tank alternative may be more appropriate to avoid placing sustained demand on a single tank.

If you want to talk through whether the OE8108 is the right match for your service volume or kitchen layout, the team is happy to help you work that out before you commit.

The Parry NPDF3 is a twin-tank electric fryer designed to sit on a countertop and deliver consistent frying output without occupying floor space. Each tank operates independently with its own thermostatic temperature control, meaning two different products can be cooked at different temperatures at the same time — chips and fish, for instance, or chicken alongside a vegetarian option — without oil crossover or flavour transfer between tanks.

In a working kitchen that independence matters. Rather than running two separate standalone fryers and managing the footprint that brings, the NPDF3 keeps both tanks within a single compact unit while still allowing them to be used entirely separately throughout service. Temperature recovery between batches is stable, and both tanks can sustain output across a busy lunch or evening service without significant drop-off.

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

• Independent tanks allow simultaneous frying at separate temperatures without crossover
• Thermostatic control on each tank maintains consistent oil temperature through service
• Removable elements and a front-mounted drain tap simplify oil changes and cleaning
• Each tank is supplied with a wire basket and batter plate as standard
• Table top format suits kitchens where floor space cannot be dedicated to a freestanding unit

Installation requires a suitable electrical supply — a competent electrician should confirm the supply configuration before fitting. As with any open-top fryer, adequate overhead extraction is essential. The unit needs to sit on a stable, heat-resistant surface and be positioned within reach of appropriate ventilation.

The NPDF3 is well suited to pub kitchens, small restaurants, cafés, and mobile or temporary catering setups with mains power available. It is a sensible choice for moderate-volume frying across a defined service period. For operations running continuous high-volume frying across multiple menu lines throughout a long shift, a floor-standing model with greater capacity would be worth considering instead.

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

The Lincat DF612 is a counter top electric fryer with two independent tanks, sitting within the well-established Silverlink 600 range — a series designed to integrate with standard 600mm-depth counter suites and widely used across UK commercial kitchens. It is a practical, mid-range choice for operations where frying is a regular part of service but not the sole focus of a high-volume kitchen.

The twin-tank layout is the unit's most operationally significant characteristic. Running two tanks independently means different products — chips and fish, battered vegetables and chicken, for example — can be fried simultaneously without flavour transfer, and without the counter footprint of two separate fryers. This kind of flexibility is genuinely useful during a busy service where menu variety needs to be maintained efficiently. The heating elements are hinged, lifting clear of the tanks for cleaning, which makes daily oil management considerably less time-consuming. Clean oil directly affects food quality throughout service, so this is a more meaningful design detail than it might initially appear. The fully welded grade 304 stainless steel tanks resist warping under repeated heating cycles and stand up well to the cleaning regimes a busy kitchen demands.

Practical advantages for kitchen operators include:

• Twin independent tanks allow simultaneous frying of different products without flavour transfer
• Hinged elements with safety cut-out simplify daily cleaning and oil changes
• Front-mounted controls keep temperature adjustments accessible during service
• Fully welded stainless steel tanks are durable and straightforward to clean
• Nickel-plated baskets, batter plates and lids are supplied as standard

As a counter top unit, the DF612 requires a stable, heat-resistant surface with adequate clearance around the unit for safe ventilation. The electrical supply demands should be confirmed with a qualified electrician before installation — the circuit load is substantial and should not be assumed to suit an existing outlet. Counter space should be measured carefully; this is not a compact unit. It is not intended for continuous back-to-back high-volume frying without appropriate oil monitoring and management between services.

The DF612 is well suited to pubs, cafés, small restaurants, and hospitality kitchens where frying features regularly on the menu but is not the primary output of the kitchen. For sites where frying is central to a high-volume operation or where demand spans multiple large sittings, a floor-standing or higher-capacity model is likely the more appropriate choice. Where frying requirements are light or occasional, a single-tank counter top unit may be more proportionate.

If you'd like to talk through whether the DF612 is the right fit for your service volumes or kitchen layout, our team is straightforward to reach and happy to work through the detail with you.

The Parry GDF is a freestanding double gas fryer built around two independent tanks, each with its own burner and thermostat. The pedestal-mounted design brings the unit to a practical working height without requiring a separately fabricated stand, and the fryer can operate as a standalone unit or sit as part of a continuous cooking suite.

Running two tanks independently is a genuine operational advantage in busy service environments. Different products can be cooked simultaneously without flavour transfer — chips in one tank, battered fish or chicken in the other — and if one tank needs draining or cleaning mid-service, the other continues working. For kitchens running continuous covers, this kind of redundancy removes the throughput bottleneck that a single-tank fryer can create at peak times.

• Each tank thermostatically controlled for consistent oil temperature throughout service
• High-limit thermostats and flame failure devices fitted to both tanks
• Available in natural gas or LPG to suit site supply
• Pedestal base provides working height without additional fabrication cost
• Suitable for standalone positioning or integration into a cooking suite

Installation requires a mains gas supply of the correct type — confirm natural gas or LPG at the point of ordering. Adequate overhead extraction is essential, as it would be with any gas-fired fryer at this output. The pedestal base establishes a fixed floor footprint, so measure the available space carefully beforehand. All gas installation work must be carried out by a Gas Safe registered engineer.

The GDF is well suited to pub kitchens, fish and chip operations, school catering, and similar settings with consistent fried-food demand across a service period. For very high-volume sites — large contract kitchens or venues frying at sustained high throughput — a heavier-duty model with greater tank capacity may be the more appropriate choice. For lighter or less frequent use, a single-tank gas fryer is likely more proportionate.

If you want to talk through whether the GDF is the right fit for your service volume and kitchen layout, the team are happy to help.

The Falcon Dominator Plus E3830 is a countertop single basket electric fryer from Falcon's long-standing Dominator Plus range. It is built for commercial kitchens that need consistent, reliable frying output throughout service without the installation requirements of a gas alternative. The stainless steel hob and mild steel pan combination keeps the unit practical to maintain day to day, and the compact casing sits neatly on a counter or pass where space is at a premium.

In a working kitchen, the E3830 handles steady frying demand without difficulty. It is a sensible choice for sites where frying forms a regular but not dominant part of the menu — pub kitchens, cafés, smaller restaurants, or as a secondary frying station in a larger operation. The safety thermostat adds a meaningful layer of protection under continuous use, and the integral debris cover helps preserve oil quality between services.

From an operational standpoint, the E3830 offers several practical advantages:

• Fish grid included as standard, ready for immediate use without additional purchase
• Integral dust and debris cover helps protect oil cleanliness between services
• Safety thermostat guards against overheating during sustained use
• Stainless steel hob surface cleans down quickly after service
• Compact countertop footprint suits kitchens with limited space

Installation is more straightforward than a gas fryer — there is no flue or gas supply to arrange — but the unit draws a meaningful electrical load, so it is worth confirming your existing circuit capacity and supply before ordering. Adequate ventilation above the cooking position remains necessary regardless of fuel type.

The E3830 is well suited to smaller commercial kitchens, cafés, pubs, and as a supplementary fryer in busier operations. If frying is central to your menu rather than a supporting element, or if you are running high-volume extended service periods, it is worth considering whether a larger single tank or twin tank model would better match your throughput. Equally, if frying demand is light, a smaller unit may be more economical to run.

If you would like to talk through whether this fryer suits your kitchen and service pattern, the team is happy to have that conversation before you commit.

The Lincat Silverlink 600 DF36 is a counter top single-tank electric fryer from Lincat's long-established Silverlink 600 range — a series that has been a reliable fixture in UK commercial kitchens for many years. It is a straightforward, no-fuss unit designed to sit on a counter or preparation surface and deliver consistent fried output without the footprint of a floor-standing model.

In a working kitchen, the DF36 is well suited to sites running a steady flow of fried menu items at a manageable volume. It is not designed for continuous high-throughput frying across a long service period, but for kitchens where a single tank covers the menu requirement, it performs reliably shift after shift. The hinging element with safety cut-out makes draining and cleaning between services straightforward, which in practice encourages better oil maintenance and helps extend oil life — both of which have a direct bearing on running costs over time.

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

• Front-mounted controls reduce the need to reach over hot oil during service
• Hinging element with safety cut-out simplifies tank cleaning and oil changes
• Fully welded grade 304 stainless steel tank resists corrosion and cleans down readily
• Double nickel-plated wire baskets, batter plates, and stainless steel lids supplied as standard
• Counter top footprint suits kitchens where floor space is limited

As a counter top electric unit, the DF36 requires a suitable electrical supply — it is worth confirming your available supply and worktop load-bearing capacity before ordering. No gas connection is needed. Whilst the unit itself does not mandate a dedicated extraction canopy, local ventilation requirements will vary depending on your kitchen setup and should be confirmed with your fit-out contractor or environmental health officer. Adequate clearance around the unit for safe day-to-day operation should be planned before installation.

The DF36 is a sensible choice for cafés, pubs, small restaurants, and similar catering operations where a single-tank counter top fryer comfortably covers the menu without over-specifying. It is less suited to high-volume sites turning over large quantities of fried food continuously throughout service — in those environments, a heavier-duty twin-tank or floor-standing model is likely to be more appropriate. If you are working through whether this unit is the right fit for your service volume or kitchen setup, our team is happy to talk it through.

The Lincat Opus 800 OE8112 is a free-standing, floor-mounted single-tank electric fryer built to the specification of the Opus 800 series — a range designed around the practical demands of continuous commercial service rather than occasional or light use. With a 16-litre tank, it occupies a manageable footprint and is a straightforward choice for kitchens where consistent fried output is needed throughout a service period without the complexity of a twin-tank arrangement.

In a busy working kitchen, the OE8112 holds its own across steady, repetitive service. The close-tolerance thermostat maintains oil temperature reliably between consecutive batches, which matters when consistency at the pass is non-negotiable. Recovery between loads is dependable, and the unit is built for the rhythm of a full service shift rather than occasional bursts of use.

Several design details translate directly into operational advantages:

• Hinged, lift-out element with safety interlock allows full tank access for cleaning without draining
• Fully welded tank construction reduces joint build-up and simplifies daily cleaning routines
• Close-tolerance thermostat supports repeatable results across back-to-back batches
• Inclined tank base and large-bore drain speed up oil changes between services
• Heavy-duty nickel-plated wire basket supplied as standard

As a free-standing unit, the OE8112 requires adequate floor space that allows safe front access to the drain and element — it is not suited to countertop installation. Overhead ventilation is essential, either via a canopy extraction system or a proximity extract unit positioned directly above the fryer. Kitchens running very high volumes of fried food across simultaneous service lines may find a twin-tank or higher-output unit better matched to their throughput demands.

The OE8112 is well suited to pubs, cafés, smaller restaurants, and contract catering operations where a dependable single-tank electric fryer covers the core frying requirement without overcomplicating the setup. For sites with lighter or less frequent frying needs, a smaller countertop model may offer a more cost-effective alternative.

If you're weighing up whether this fryer is the right fit for your service volumes or kitchen layout, the team is happy to talk it through with you.

The Parry NPSPF9 is a floor-standing single basket electric fryer designed for commercial kitchens where worktop space is at a premium or where a pedestal format fits the cooking line better than a countertop unit. It operates with thermostatic temperature control and is built to stand independently or integrate into a run of Parry equipment, giving operators practical flexibility when configuring their cooking suite.

In service, the thermostatic control works to maintain consistent oil temperature between batches, which supports food quality and helps extend oil life. Recovery between loads is handled well at a steady, moderate pace of service. This is not a unit designed for continuous, high-volume frying; operations with heavy and near-uninterrupted throughput should consider a larger or twin-tank alternative before ordering.

For kitchen teams, the practical day-to-day advantages include:

• Thermostatic control keeps oil temperature stable throughout service
• Pedestal format frees up counter space in tighter kitchen layouts
• Compatible with other Parry equipment for integrated suite installations
• Supplied with an oil bucket as standard for clean, straightforward oil changes
• Available in single or three-phase supply configurations to suit existing electrical infrastructure

Before installation, it is worth confirming your electrical supply arrangement. Three-phase is worth specifying where it is available, as it can support faster recovery under load. As a floor-standing unit, adequate clearance for ventilation is essential, and positioning should be stable and practical for a busy service environment. Electrical capacity should be confirmed with a qualified electrician prior to installation.

This fryer is well suited to cafés, pub kitchens, small restaurants, and catering operations where frying is a regular but not dominant part of the menu. For sites with significantly higher demand, or where two products need to run simultaneously, a twin-tank or higher-capacity model would be a more practical choice.

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

The Imperial CIFS-40-OP is a single tank gas fryer designed for sustained, continuous use in commercial kitchens. Its large-area stainless steel frypot is engineered to distribute heat evenly across the cooking zone, helping to maintain consistent oil temperatures when the fryer is being worked hard during a lunch or dinner service. The unit is available in natural gas and LPG configurations, which gives it practical flexibility for sites where the mains gas supply varies or where portability between locations is a consideration.

Oil temperature recovery under load is one of the more reliable indicators of how a fryer actually performs in service. The frypot geometry on the CIFS-40-OP supports steady recovery when baskets are being dropped in quick succession, which matters in any kitchen where frying output directly affects table or counter throughput. Beneath the active cooking zone, a deep cold zone collects food particles away from the main heat source — this slows the rate at which oil breaks down and extends its usable life, with a tangible effect on oil consumption costs over time.

From a day-to-day operational standpoint, the unit is designed to be maintained as well as worked:

• Radius-formed, robot-precision-welded frypot edges for long-term structural integrity
• Deep cold zone draws sediment clear of the heating area, slowing oil degradation
• Fine mesh crumb screen allows fast removal of food particles mid-service
• Fully stainless exterior across front, sides, doors, and basket hanger for straightforward cleaning

Installation requires a gas supply matched to the chosen fuel type and adequate extraction in line with current UK building regulations. The fryer should be positioned beneath a suitable canopy or mechanical extraction system, and all gas connections must be completed by a Gas Safe registered engineer. It is worth confirming that your existing extraction capacity is appropriately matched to the heat output before specifying this unit.

The CIFS-40-OP is well suited to pub kitchens, casual dining restaurants, takeaways, and contract catering operations where a reliable single tank fryer is needed as a primary or secondary frying station. Sites with lighter frying volumes may find a smaller capacity unit more appropriate, while very high-volume operations running continuous frying across multiple dayparts may be better served by a twin tank or higher-output alternative.

If you want to talk through how this fryer fits your extraction setup, gas supply, or expected service volumes, the team is happy to work through the details with you before you commit.

The Lincat DF39 is a single-tank counter top electric fryer from the Silverlink 600 range — a line that has been a consistent presence in commercial kitchens for many years. It is designed for operations where counter space is limited but a reliable frying capability is needed throughout service. The tank is fabricated from grade 304 stainless steel and fully welded to the hob body, giving a clean, seamless finish that holds up well to daily use and makes routine hygiene maintenance more straightforward.

In practice, the DF39 performs dependably in lower-to-mid-volume environments. It handles steady frying demand during service without the footprint of a floor-standing unit. The hinging element is a genuinely useful design detail — it lifts clear of the tank without tools, which simplifies cleaning between services and reduces the time the fryer needs to be taken out of action. Front-mounted controls keep the working interface accessible and away from the heat zone, which is a sensible arrangement on a busy service line.

• Grade 304 stainless steel tank, fully welded for structural integrity and easy cleaning
• Hinging element with safety cut-out for tool-free tank access and cleaning
• Front-mounted controls positioned away from the heat zone during service
• Heavy-duty double nickel-plated wire baskets supplied as standard
• Batter plates and stainless steel lid included as standard

As a counter top unit, installation is relatively straightforward, but it does require a suitable electrical supply and proper overhead extraction — either a canopy or a mechanical ventilation system that meets current UK regulations. It is worth confirming your extraction setup is compliant before commissioning the unit.

The DF39 is a single-tank fryer, so sites needing to run multiple oils simultaneously, or operations with consistently high fried-food volumes across a full service, may find a twin-tank or floor-standing model a more practical long-term fit. The DF39 is well suited to cafés, sandwich bars, small independent restaurants, and as a secondary unit in larger kitchens that already have a primary fryer in place.

If you would like to talk through whether the DF39 is the right match for your service volumes and kitchen setup, the team is happy to help you work that out.

The Parry NPSF3 is a single-tank electric countertop fryer built for commercial catering use. It sits on a prep counter or service station, uses thermostatically controlled temperature management to maintain consistent frying conditions, and comes supplied with a wire basket and batter plate ready for immediate use. The compact footprint makes it a practical choice where bench space is at a premium but a reliable frying capability is still required day to day.

In a working kitchen, this fryer performs well where frying supports the menu rather than drives it. It handles regular throughput of chips, battered fish, chicken pieces, and similar fried goods consistently across a service period, with reasonable recovery between batches for its class. Operators running sustained high-volume frying — a busy fish and chip shop or a fast-food kitchen under near-constant demand — would be better served by a floor-standing or twin-tank unit with greater output capacity and faster recovery.

A few practical details make a difference at the end of service. The front-mounted drain tap simplifies oil changes and reduces the risk of mess during daily maintenance. The removable head improves access for cleaning, which helps maintain oil quality and extends the working life of the unit.

• Thermostatically controlled temperature for consistent frying throughout service
• Front drain tap for straightforward oil changes with minimal mess
• Removable head design for improved access during daily cleaning
• Compact countertop footprint suited to kitchens with limited bench space
• Supplied with wire basket and batter plate ready for use from day one

This fryer is well suited to cafés, pub kitchens, small restaurants, and catering operations where frying is a regular but not dominant part of the menu. For sites where the fryer would run under sustained pressure across a long service period, a higher-capacity model is worth considering.

If you would like to talk through whether this unit matches your expected service volume, our team is happy to help you work that out before you commit.

The Parry NPDPF6 is a freestanding twin-tank electric fryer mounted on a pedestal base, built for continuous commercial use. It runs two independent frying tanks side by side, each with its own basket and thermostatic temperature control, allowing different products to be cooked at the same time without any risk of flavour transfer between tanks.

In a working kitchen, the twin-tank layout earns its place during sustained service periods. Because each tank operates independently, one can keep running while the other recovers between batches or is rested — which removes a common bottleneck in busy frying sections. The pedestal mounting positions both tanks at a comfortable working height, reducing the reaching and lifting associated with floor-level units and making the area beneath the fryer noticeably easier to keep clean.

The main day-to-day advantages are worth setting out clearly:

• Two independent tanks allow simultaneous cooking of different products without cross-flavouring
• Continuous service is maintained while one tank rests or recovers
• Thermostatic control holds consistent frying temperatures throughout service
• Pedestal height improves operator comfort and simplifies cleaning underneath
• Suitable for standalone installation or as part of a cooking suite arrangement

This unit carries a significant electrical load across its two tanks, and it is important to confirm that your existing supply and consumer unit capacity can support the installation before committing. The pedestal footprint should also be factored into layout planning — particularly in tighter or galley-style kitchens where floor space is limited.

The NPDPF6 is well suited to restaurants, pub kitchens, and catering operations where a steady volume of fried dishes is served across a full service period. For very high-throughput environments such as large contract catering sites or fast-paced takeaway operations, it is worth considering whether a heavier-duty, higher-capacity unit would be a closer match to the workload.

If you would like to talk through whether this fryer is the right fit for your kitchen and service volumes, the team is happy to work through it with you.