Countertop Fryers

The Lincat Silverlink 600 DF4 is a single-tank counter top gas fryer from Lincat's long-established Silverlink 600 range. It sits on the worktop, runs entirely on gas with piezo ignition, and requires no electrical connection whatsoever — a genuine practical advantage in mobile, temporary, or older fixed kitchens where a reliable power supply cannot always be guaranteed.

In a working kitchen environment, the DF4 performs reliably through a steady service. A café running a short fried menu, a pub kitchen offering the occasional basket of chips, or a mobile catering unit serving events will find it consistent and capable within those demands. It is not designed to carry the sustained throughput of a floor-standing twin-tank fryer, and operators expecting continuous high-volume frying output should look at a larger, heavier-duty unit instead. The cool zone beneath the burners collects sediment during cooking, which helps keep the oil cleaner for longer — a modest but real saving on oil replacement costs over time.

Key operational advantages include:

• No electrical supply required — piezo ignition runs from the gas connection alone
• Cool zone design extends oil life and reduces how often oil needs changing
• Overheat cut-out and flame failure device provide an added safety layer
• Nickel-plated baskets, batter plates and stainless steel lids included as standard
• Counter top format suits kitchens where floor space is limited or shared

As a gas appliance, installation and connection must be carried out by a Gas Safe registered engineer. The worktop must safely support the unit's weight, and adequate clearance above and around the fryer is required for ventilation. In an enclosed kitchen, it should sit beneath a suitable extraction canopy, as with any gas cooking equipment. For mobile catering use, confirm that your gas supply type and regulator are compatible before ordering.

The DF4 is a practical fit for smaller operations where frying plays a supporting role rather than carrying the full service — cafés, sandwich bars, pub kitchens, and mobile caterers are all common and appropriate applications. Where frying volumes are higher or continuous, a larger floor-standing model is likely to be a better long-term match.

If you are unsure whether the DF4 is the right fryer for your setup, the team is happy to talk it through before you commit to an order.

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 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 Lincat DF46 is a single-tank counter top electric fryer from the Silverlink 600 range — a line that has been a consistent fixture in UK commercial kitchens for many years. It is a straightforwardly built, practical unit: the tank is fully welded from grade 304 stainless steel, which gives it a seamless profile that holds up well under daily use and simplifies cleaning considerably compared with fabricated alternatives.

In service, the DF46 performs reliably in medium-throughput kitchens where frying features regularly across the day but is not the dominant output across a full, continuous service. Cafés, pub kitchens, small restaurants, and similar operations are the natural home for this unit. The hinging element is one of the more considered design decisions on the DF46 — it lifts clear of the tank for cleaning, saving meaningful time between services, and a safety cut-out prevents the element from operating when raised.

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

• Fully welded stainless steel tank with no seams to trap grease or complicate cleaning
• Hinging element with integrated safety cut-out for faster, safer maintenance
• Front-mounted controls positioned for practical, safe use on a busy kitchen line
• Heavy-duty double nickel-plated baskets supplied as standard
• Stainless steel lids and batter plates included to support oil preservation between services

As a counter top unit, the DF46 does not require floor fixing or significant installation work in most kitchens. It does draw a meaningful electrical load, so it is worth confirming your available supply before ordering. Adequate extraction above the frying position is also a requirement — this is a general consideration for any counter top fryer, not specific to this model.

The DF46 is well suited to kitchens where frying is a consistent but not dominant part of service. For sites running continuous, high-volume frying throughout a busy service period, a larger or floor-standing unit would likely be more appropriate. Equally, if frying is only occasional, a smaller unit may be more economical to operate on a daily basis.

If you are weighing up whether the DF46 is the right match for your throughput and electrical setup, we are happy to talk it through before you commit to an order.

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 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 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 Lincat DF33 is a counter top single-tank electric fryer from the Silverlink 600 range — a line that has earned a solid reputation in commercial kitchens for build quality and reliable day-to-day performance. It sits on a worktop rather than occupying floor space, which makes it a sensible choice for kitchens where frying is a regular part of the menu but not the sole focus of a dedicated frying station. The tank is fully welded Grade 304 stainless steel, and the front-mounted controls are positioned for safe, accessible operation throughout service.

In moderate-output environments this fryer performs consistently and without drama. Pub kitchens running lunch and evening covers, café operations with a steady fried menu, school canteens, and smaller à la carte restaurants are the kinds of sites where it fits naturally into the workflow. The hinged heating element lifts clear of the tank, which makes draining and cleaning noticeably more manageable at the end of service. A safety cut-out on the element adds a practical layer of protection during that process.

The main operational advantages worth noting:

• Counter top footprint keeps floor space free for higher-priority equipment
• Hinged element with safety cut-out makes tank access and cleaning more straightforward
• Fully welded stainless steel tank resists grease ingress and cleans down easily
• Batter plates, stainless steel lid, and nickel-plated wire baskets are included as standard
• Front-mounted controls allow safe adjustment without reaching across hot oil

Installation is relatively straightforward. The unit requires a suitable electrical supply and should be positioned on a stable, heat-resistant surface clear of combustible materials. Ventilation is an important consideration regardless of kitchen size — if your existing extraction canopy does not cover the proposed worktop position, that is worth resolving before the fryer goes in.

This is a well-suited option for smaller operations, secondary frying positions within a larger kitchen, or sites where frying output is consistent but not the dominant demand on the cooking line. It is not designed to sustain continuous high-volume frying across a full service period — kitchens with heavier or prolonged frying demand would be better served by a larger tank capacity or a twin-tank configuration. Equally, if frying is only occasional, a smaller or more basic unit may be more appropriate.

If you would like to talk through whether this model is the right fit for your service volumes and kitchen setup, the team is happy to help before you make a decision.

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 Valentine TF10 is a single-pan electric countertop fryer built for commercial use. It sits on the worktop rather than requiring a floor-standing installation, making it a practical choice where bench space is at a premium or where frying is one part of a broader cooking operation rather than the centrepiece of a dedicated frying station. Valentine has been supplying the UK commercial market since the 1950s, and the TF10 reflects that background in the way it is constructed and specified.

Recovery time is as important as tank capacity during a busy service, and the TF10 addresses this through a cool zone built into the base of the tank. This recessed section sits below the active heating element and collects carbonised food particles away from the frying zone. The practical outcome is more consistent frying quality as a service progresses, slower oil degradation, and less frequent oil changes — which reduces both running costs and interruption to service.

The unit is constructed in three separate parts — control unit, tank, and chassis — with both the tank and chassis dishwasher-safe. The tank is pressed from a single piece of stainless steel with no welded internal joints or fixed corners, making it straightforward to clean thoroughly at the end of service. This matters in kitchens where end-of-shift cleaning time is limited.

• Cool zone design separates debris from the frying zone, extending oil life
• Dishwasher-safe tank and chassis reduce end-of-service cleaning time
• Three-part construction allows thorough access for cleaning
• Compact countertop footprint with adjustable feet suits varied worktop heights
• Supplied with basket, folding lid, and storage beneath the unit

The TF10 is well suited to operations where frying is a secondary output — gastro pubs, hotel kitchens, smaller restaurants, or as a supplementary unit running alongside a larger fryer during peak periods. For sites with consistently high frying throughput across a full service, a higher-capacity or floor-standing unit is likely to be the more appropriate choice. As a countertop electric fryer, it requires only a suitable power supply and adequate worktop clearance — no gas connection or fixed ventilation canopy is needed, though local extraction arrangements should always be confirmed before installation.

If you would like to talk through whether the TF10 fits your kitchen layout and service pattern, our team is happy to help you work through it.

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 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 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 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 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 Buffalo 600 Series is a countertop electric fryer with a single 8-litre tank, designed for commercial kitchens operating on a standard single-phase supply. It runs from a hardwired 230V connection and draws 6kW, which gives it enough thermal output to handle regular frying through a busy service without relying on three-phase infrastructure — a practical advantage in smaller sites where three-phase power isn't available or would be costly to install.

In service, the fryer performs reliably across the kind of menu staples that define its target use: chips, chicken portions, seafood, battered products, and doughnuts. The 8-litre oil capacity is appropriate for moderate-volume output — it won't keep pace with a high-throughput fish and chip shop running multiple tanks, but it's well suited to a café kitchen, small restaurant, or pub that needs a dependable secondary fryer or a single fryer for a limited fried menu.

From an operational standpoint, the design prioritises ease of use and straightforward maintenance:

• Hinged heating elements lift clear for cleaning, reducing the effort involved in daily oil maintenance
• Front-mounted drain valve simplifies oil changes without removing the tank
• Temperature control is straightforward, keeping operation consistent across different staff
• Countertop footprint keeps the unit practical for kitchens with limited floor space

Installation requires a hardwired single-phase 230V connection — this is not a plug-in unit, so electrical work will be needed if a suitable supply isn't already in place. The countertop format means ventilation requirements are dictated by your canopy setup rather than a built-in system, so placement beneath an extraction canopy is standard practice.

This fryer is best suited to lower- to mid-volume operations: cafés, small restaurants, hotel breakfast kitchens, or as a supplementary unit in a larger kitchen. Sites with higher throughput demands, or those running fried items as a core menu component, would likely benefit from a larger-capacity or twin-tank model instead.

If you're unsure whether the output and tank size match your service requirements, the team is happy to talk it through before you commit.

The Buffalo 8-litre countertop electric fryer is a single-basket unit designed for consistent, straightforward frying in smaller commercial kitchens. It handles the everyday range of fried foods — chips, battered fish, seafood, doughnuts — and is built to a specification that suits kitchens where a compact, reliable fryer is needed without the footprint of a floor-standing model.

In service, the 2.9kW heating element gives reasonable recovery when adding frozen product to hot oil, which helps maintain consistent cook times during a steady service period. It is best suited to moderate throughput — a café, pub kitchen, or snack bar turning out fried items as part of a broader menu — rather than a high-volume fish and chip shop or fast-food operation where a larger, more powerful unit would be more appropriate. The adjustable thermostat allows the temperature to be dialled in for different products, and the included digital timer helps kitchen staff deliver consistent results without relying on guesswork.

From an operational standpoint, a few practical features make daily use and end-of-service cleaning straightforward:

• Front-mounted drain tap allows oil to be drained into a container without lifting a heavy pan
• V-shaped oil pan encourages more complete draining, reducing waste and making cleaning easier
• Hinged element lifts clear of the pan for access when cleaning
• Stainless steel lid included to protect oil between services

Installation is straightforward — this is a countertop unit that connects to a standard 13A socket, so no dedicated electrical supply or hardwiring is needed. You will want to ensure adequate ventilation above the fryer, either via an extraction canopy or sufficient natural airflow, as with any open-vat fryer. The unit is compact enough for most counter runs but check the depth against your available worktop space before ordering.

This fryer is well suited to cafés, small pub kitchens, school canteens, or any site where fried food is a regular but not dominant part of the menu. If your operation is frying at high volume continuously throughout service, a twin-tank or larger single-tank unit is likely to serve you better. Equally, for very light or occasional use, a smaller capacity model may offer a more efficient fit.

If you are unsure whether this capacity is right for your service volume or kitchen setup, the team is happy to talk it through with you before you order.

The Buffalo 5Ltr countertop electric fryer is a compact, single-basket unit designed for light to moderate frying in commercial catering environments. It operates via a straightforward thermostat control with a thermal cut-out device and safety switch, making it a practical option for operations where simplicity and reliability matter more than high-volume throughput.

In a working kitchen, this fryer is well suited to quieter service periods or as a secondary frying station supporting a larger setup. The 2.8kW element provides adequate heat for standard frying tasks, though operators running continuous high-volume service — think busy fish and chip shops or high-turnover pub kitchens — would likely find a larger capacity unit more appropriate. Recovery time between batches is reasonable for its class, but it is not designed to sustain the pace of a main frying station under pressure.

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

• Stainless steel construction holds up well under daily commercial use and cleans down easily
• Flat-based oil pan simplifies draining and oil changes
• Non-slip rubber feet keep the unit stable on a countertop during service
• Lid included to cover the tank safely when not in use
• Compact footprint makes it workable even in tight prep areas

Installation is straightforward — this is a plug-in electric unit with no gas connection or fixed plumbing required. It draws 12.2A, so you will want to confirm your countertop socket circuit is suitably rated before use. No specialist ventilation is required beyond standard kitchen extraction, though local regulations on extraction above frying equipment always apply.

This fryer is best suited to cafés, small catering operations, hospitality back-of-house prep, or as a supplementary unit in a larger kitchen. For higher-volume sites where frying is a core part of the menu, it is worth considering a larger-capacity model to avoid slowing service during peak periods.

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

The Buffalo countertop electric fryer is a twin-tank unit, each tank holding 5 litres of oil and controlled by its own dial thermostat and heating element. The two tanks operate independently — each powered by a separate lead — which means you can run both simultaneously or keep one off during quieter periods. It is a straightforward, no-frills fryer built in stainless steel throughout.

In a working kitchen, this unit performs well for moderate-volume frying: café service, small restaurant operations, catering vans, or as a supplementary fryer alongside a larger range. Each 2.8kW element provides consistent heat recovery between batches under typical service conditions. That said, this is not a replacement for a floor-standing fryer in a high-throughput environment — at 5 litres per tank it suits kitchens frying in manageable volumes rather than back-to-back bulk production.

The practical advantages of this model come through clearly in day-to-day use:

• Twin tanks allow separate frying of different foods without flavour transfer
• Independent controls mean one tank can be kept on standby to save energy
• Full disassembly makes end-of-service cleaning quicker than many comparable units
• Included lids protect the oil between services, reducing waste and extending oil life
• Lightweight and compact enough to relocate for pop-up catering or temporary service points

Installation is simple — this is a countertop unit requiring only a suitable electrical supply. Each tank draws 2.8kW on its own lead, so you will need two separate socket outlets rated appropriately. There are no gas or water connections, and no fixed installation is required. At 9kg the unit is easy to move, though it should be positioned on a stable, heat-resistant surface with adequate clearance around it during use.

This fryer is well suited to cafés, snack bars, small restaurants, and mobile catering operators who need the flexibility of twin-tank frying without committing to a floor-standing unit. If your operation involves sustained high-volume frying or continuous service, a heavier-duty countertop or floor-standing model with larger tank capacity would likely be a better fit.

If you are unsure whether this unit will handle your expected service volumes, we are happy to talk it through before you place an order.

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

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

From an operational standpoint, the key practical advantages are:

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

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

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

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

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

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

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

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

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

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

The FriFri Profi+ 10 is a countertop electric fryer running on a three-phase supply, designed for professional kitchens that need consistent, high-volume frying output from a unit that doesn't occupy a full floor position. It operates with twin baskets from a stainless steel tank and is built to the standards that have made FriFri a recognised name in commercial frying equipment for several decades.

In a busy service environment, recovery time is where many fryers fall short. The Profi+ 10's high-power three-phase elements are well suited to maintaining oil temperature through consecutive loads, which matters when covers are high and tickets are coming quickly. An output of 25kg of chips per hour puts it comfortably in the range for pub kitchens, quick-service operations, and mid-sized restaurant fryer stations where a single twin-basket unit carries real service weight.

From a practical standpoint, the rear-mounted slot-in lid doubles as a splashback and basket support, which is a sensible detail in a busy fry station where surfaces are already crowded. The stainless steel construction throughout supports the cleaning standards expected in a commercial environment.

• Twin-basket configuration supports simultaneous frying of different products
• High-power elements reduce recovery time between consecutive loads
• Rear-mounted lid acts as splashback and basket rest, reducing clutter
• Compact countertop footprint suits kitchens with limited floor space
• Stainless steel tank supports commercial hygiene standards

Installation requires a three-phase electrical supply, which should be confirmed before ordering. This is not a single-phase unit and cannot be run from a standard 13A socket. The countertop format assumes a stable, heat-resistant surface with adequate clearance around the unit for ventilation and safe operation. At 13kg, installation is straightforward for a qualified electrician once the supply is in place.

The Profi+ 10 is well suited to pub kitchens, cafés, quick-service restaurants, and similar operations where frying is a regular part of the menu but a full bank of floor-standing fryers isn't warranted. For higher-volume sites running extended service periods or larger menus, a heavier-duty countertop or floor-standing model may be worth considering. Equally, lower-output operations may find a single-basket unit more appropriate to their needs.

If you're not certain whether this unit matches your service volume or your kitchen's electrical setup, our team is happy to talk it through before you commit.

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.

The FriFri Profi+ 6 is a single-basket electric countertop fryer built for commercial use. Running on three-phase power, it is designed to handle consistent frying demand in kitchens where bench space is at a premium but output still needs to be reliable. The stainless steel tank and overall build quality reflect FriFri's long-standing reputation in professional catering equipment.

In service, this fryer is well suited to moderate-volume operations — cafés, small restaurants, takeaways, and food-to-go counters where frying is a regular part of the menu rather than the primary production process. The 4.6kW element supports a throughput of 14kg of chips per hour, which is a meaningful output for a countertop unit, and the three-phase supply helps maintain stable recovery temperatures between batches during a busy service period. The rear-mounted lid doubles as a splashback and basket support, which is a practical detail that reduces bench clutter during operation.

• Stainless steel construction — durable and straightforward to clean between services
• Rear-mounted lid acts as splashback and basket support, keeping the work area tidy
• Three-phase supply helps sustain recovery temperatures under repeated use
• Compact footprint suits counter installations where space is limited
• Single-basket configuration keeps operation simple for smaller kitchen teams

Before ordering, it is worth confirming that a suitable three-phase supply is available at the installation point — this is a common oversight with countertop fryers that are assumed to run on single-phase. The unit weighs 11kg, so repositioning is straightforward, but the electrical connection should be handled by a qualified electrician. At 270mm wide, it will fit into most counter runs, though adequate clearance for ventilation and safe operation should always be checked against your specific setup.

This fryer is best suited to operations with moderate frying demand — a single basket will limit simultaneous output, so higher-volume sites such as busy fish and chip shops or large-scale event catering may find a twin-basket or floor-standing model a better fit. For lighter, occasional frying requirements, a lower-output model may offer a more cost-effective solution.

If you are unsure whether this unit matches your service volumes or want to talk through your installation requirements, we are happy to help you work through the options before you commit.

The FriFri Frita+ 8 is a single-basket electric countertop fryer designed for commercial kitchens where available surface space is limited but frying output still needs to be consistent and reliable. It runs on a 6.9kW three-phase supply and is built around a stainless steel tank, giving it the durability expected in a working kitchen environment. A mechanical thermostat maintains oil temperature throughout service, and the rear-mounted lid doubles as a splashback and basket support — a practical design detail that reduces clutter on a busy countertop.

In terms of throughput, this fryer is rated at 16.5kg per hour, which places it squarely in the light-to-moderate commercial category. It will handle steady frying demand across a service period without difficulty, though operators running continuous high-volume output — a busy fish and chip shop or large-scale event catering, for example — may find a higher-capacity floor-standing unit better suited to their needs. Recovery time between batches is reasonable for the class, and the mechanical thermostat keeps the setup straightforward with no complex controls to manage.

Practical advantages for day-to-day operation include:

• Compact footprint suits tight countertop or back-bar installations
• Stainless steel tank is straightforward to clean and built to last
• Mechanical thermostat requires no specialist knowledge to operate or adjust
• Rear-mounted lid acts as splashback, reducing the need for additional protective fitting
• Three-phase supply supports stable power draw without significant voltage fluctuation

Installation requires a three-phase electrical supply — this is a firm requirement and not suitable for single-phase connections. The unit weighs 19kg, so positioning is manageable for two people, but ventilation above and around the fryer should be considered in line with local extraction requirements. It is worth confirming your existing extraction canopy is adequate before installation.

This fryer is well suited to cafés, pub kitchens, small restaurant operations, and catering units where frying is a regular but not primary part of the menu. It is also a practical choice as a secondary fryer in busier kitchens where additional capacity is needed without committing significant floor space. For sites with heavier, sustained frying demand, a larger or floor-standing model would be worth considering.

If you are unsure whether the Frita+ 8 matches your service volume or electrical setup, the team at Advantage Catering Equipment are happy to talk it through with you before you commit.

The FriFri Frita+ 8 is a three phase electric countertop fryer designed for commercial kitchens that need consistent frying output without dedicating floor space to a freestanding unit. It runs on a three phase supply and is built around a stainless steel tank, with a mechanical thermostat that maintains oil temperature across service. Two baskets are included as standard, and a rear-mounted slot-in lid doubles as a splashback and basket support — a small but practical detail in a tight workspace.

With a rated output of 16.5kg per hour, the Frita+ 8 is well suited to kitchens running a steady volume of fried dishes during service — pub kitchens, cafés, smaller restaurants, and food-to-go operations where a full-size floor fryer would be disproportionate to the throughput required. The three phase power supply supports the element in recovering oil temperature quickly after each load, which matters when orders come through in close succession during a busy service period.

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

• Compact countertop footprint preserves kitchen floor space for other equipment
• Mechanical thermostat provides straightforward, reliable temperature control
• Stainless steel construction supports daily cleaning and withstands heavy use
• Two-basket setup allows different products to be fried simultaneously
• Rear lid and splashback reduces mess and keeps the work area manageable

Installation requires a three phase electrical supply — this is not suitable for single phase connections, which is an important consideration if you are fitting it into an existing single phase kitchen without supply upgrades. At 28kg, the unit is manageable to position on a suitable countertop, but the surface and supporting structure should be rated for the weight. Adequate ventilation above the fryer should also be factored into the installation plan.

The Frita+ 8 is a practical choice for operations that fry regularly but do not need the capacity of a large floor-standing model. For sites with significantly higher throughput demands, a heavier-duty option from the range may be worth considering. Equally, for very occasional frying or lower-volume sites, a smaller single phase unit could be more appropriate and simpler to install.

If you are weighing up whether the Frita+ 8 is the right fit for your kitchen — particularly around the power supply or expected service volume — we are happy to talk it through.

The FriFri Frita+ 6 is a single-basket electric countertop fryer designed for sites where worktop space is tight but a reliable fried food output is still needed. It runs on a three-phase supply and is built around a stainless steel tank, keeping construction straightforward and easy to maintain. A mechanical thermostat regulates oil temperature throughout service, and a rear-mounted lid doubles as a splashback and basket support when not in use — a practical detail that reduces clutter in a compact setup.

In service, the Frita+ 6 is well suited to lower-volume operations that need consistent output without the footprint of a full free-standing fryer. The rated output supports steady throughput during service periods, though operators running continuous high-demand frying — such as a busy fish and chip operation or a high-cover pub kitchen — may find a larger or dual-basket unit more appropriate. For café kitchens, small restaurants, or secondary frying stations, it performs reliably within its capacity.

Key practical advantages include:

• Compact footprint makes it viable for counter-only kitchens with no floor space for a freestanding unit
• Mechanical thermostat keeps oil temperature stable without electronic complexity
• Stainless steel tank is straightforward to clean and resists wear under regular use
• Rear-mounted lid reduces the need for a separate splashback fitting
• Single-basket format simplifies service in operations running one product at a time

The Frita+ 6 requires a three-phase electrical supply, so it is not suitable for sites with single-phase only. Before installation, confirm your supply and consumer unit capacity with a qualified electrician. Being a countertop unit, it will need to be positioned on a stable, heat-resistant surface with adequate clearance around it for ventilation and safe operation. At 15.1kg it is manageable to position, but should be secured appropriately once sited.

This fryer is best suited to cafés, snack bars, small restaurants, or as a supplementary unit in a larger kitchen where a second frying point is needed without the cost or space of a full-size fryer. For higher-volume sites producing fried food continuously through a long service, a heavier-duty model with greater oil capacity and throughput would be a more appropriate fit.

If you are unsure whether the Frita+ 6 is the right capacity for your service, our team is happy to talk through your volume and setup before you commit to anything.