Free Standing Gas Fryers

The Lincat J10 is a floor-standing twin tank gas fryer designed for commercial kitchens that need to run two separate frying operations at the same time. Each tank is controlled independently with its own thermostat, allowing different products to be cooked at different temperatures simultaneously — a practical arrangement when service is busy and the menu includes a range of fried items.

In day-to-day service, the twin tank layout allows operators to dedicate one side to battered or breaded products and the other to chips or lighter items, which helps reduce flavour transfer and keeps results consistent across both. Beneath each tank, a cool zone collects food debris before it has the chance to burn in the hot oil, keeping the cooking medium cleaner for longer. Over the course of a busy week, this makes a noticeable difference to oil life and cooking quality.

From an operational standpoint, the J10 offers several practical advantages:

• Independent thermostatic control on each tank for separate product cooking
• Cool zone design reduces burnt debris and extends usable oil life
• Piezo ignition with pilot flame for straightforward, reliable start-up
• Flame failure device and high-temperature cut-out as standard safety features
• Heavy-duty baskets, batter plates and stainless steel lids included

As a gas appliance, the J10 requires a natural gas or LPG supply depending on which variant is ordered. Being a floor-standing unit, it needs adequate clearance on all sides and must be installed beneath a suitable extraction canopy in line with commercial kitchen ventilation requirements. Its weight makes it a permanent fixture in most kitchens, so placement is worth considering carefully at the planning stage.

The J10 is well suited to pubs, fish and chip operations, café kitchens and mid-sized restaurant sites where twin-tank frying capacity is needed without stepping up to a larger multi-tank range. For higher-volume operations — large-scale takeaways or catering sites running extended service periods — a heavier-duty model with greater tank capacity may be a more appropriate fit. Equally, if a single-tank fryer is struggling at peak times, the J10 represents a practical and well-considered step up.

If you'd like to talk through whether the J10 suits your kitchen layout and service volume, the team is happy to help before you commit.

The Blue Seal GT60 is a floor-standing single pan gas fryer built around Blue Seal's patented Vee Ray infrared burner system. Rather than using conventional tube burners submerged in the oil, the Vee Ray design heats via radiant panels positioned below the pan. This reduces the area of heat directly in contact with the oil — a distinction that has measurable consequences for oil life and frying consistency across a busy service.

In high-volume kitchens where the fryer runs near-continuously through peak periods, the open pan design and large oil capacity support sustained throughput without the recovery delays that can disrupt service on lower-output units. The infrared burner arrangement also tends to produce less carbonisation at the base of the pan compared to tube-style fryers, meaning oil quality holds up better between changes and the frequency of deep cleaning is reduced.

Key operational features worth noting:

• Millivolt gas valve and piezo ignition — no electrical supply required for operation
• Flame failure protection fitted as standard
• Large drain valve for efficient oil changes and pan management
• Lift-out pan components to simplify day-to-day cleaning
• Compatible with natural gas and LPG — specify at point of order

Installation is relatively straightforward for a high-output gas fryer. No electrical connection is needed, the unit sits on front legs with rear castors for repositioning, and it connects to a standard commercial gas supply. Adequate overhead extraction and appropriate clearance from combustible surfaces are required, as with any gas appliance. All gas connections must be made by a Gas Safe registered engineer.

The GT60 is well suited to restaurants, pub kitchens, fish and chip operations, and any catering environment where frying demand is consistently high. As a single pan unit, sites running very high simultaneous throughput across multiple fried product lines may benefit from a twin pan configuration or an additional fryer alongside it. For operations with more modest frying volumes, a smaller model in the Blue Seal range may be a closer match to actual demand and running costs.

If you would like to talk through whether the GT60 suits your service volumes or gas supply setup, the team is happy to help before you place an order.

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 Buffalo 23-litre free-standing gas fryer is a twin-basket, single-tank unit built for continuous frying in commercial kitchen environments. Three vertical cast iron burners deliver strong, even heat across the tank, and the unit runs on natural gas as standard with an LPG conversion kit included for sites without a natural gas supply.

In busy service periods, recovery time is one of the most important performance factors for any fryer. The cast iron burner configuration on this unit supports fast heat recovery between batches, making it a practical choice for kitchens that cannot afford to slow service while the oil returns to temperature. The adjustable thermostat allows operators to set consistent temperatures across different menu items, and a high-limit safety cut-out helps prevent oil overheating during extended service.

From an operational standpoint, this fryer offers several day-to-day advantages worth noting:

• Large cold zone at the base of the tank reduces food particle scorching, helping extend oil life and lower running costs
• Built-in drain valve simplifies oil removal for cleaning and safe disposal
• Stainless steel tank construction supports thorough end-of-day cleaning
• Mounted on castors for straightforward repositioning and access during servicing

Installation requires a gas supply connection by a Gas Safe registered engineer. The unit is free-standing and should be positioned beneath a suitable extraction canopy in line with ventilation requirements. As with any free-standing gas fryer, allow adequate clearance at the sides and rear. This is a floor-standing unit, so sufficient floor space and a level, non-combustible surface are prerequisites.

This fryer is well suited to pubs, takeaways, cafés, and mid-sized restaurant kitchens with consistent frying demand throughout service. It sits at a practical capacity point for operations serving moderate volumes. For very high-throughput sites or operations running multiple fryer stations simultaneously, it is worth considering whether a higher-capacity or multiple-tank configuration would better match the demand.

If you are unsure whether this unit is the right fit for your kitchen's output or gas supply setup, the team is happy to talk it through before you commit to a purchase.

The Henny Penny HPOFG322-C1000 is a twin-well open gas fryer built for continuous, high-volume frying in busy commercial kitchens. Each of the two wells operates independently, giving the kitchen team flexibility to run different products simultaneously — a useful arrangement during peak service when throughput matters and cross-contamination between product types needs to be managed carefully.

In practice, this fryer earns its place in kitchens where frying is a core part of the menu, not an occasional requirement. The fast temperature recovery between batches keeps service moving without the delays that can build up during a rush, and the programmable controls — twelve cooking programmes accessible via an LED display — allow consistent results regardless of which member of the team is operating the fryer. That consistency is worth more than it sounds in a high-turnover kitchen environment.

The built-in filtration system is a meaningful operational advantage rather than a marketing footnote. Filtering oil regularly extends its usable life, which reduces oil spend over time and keeps food quality more consistent across a shift. It also removes the need to drain and replace oil as frequently, which has real implications for kitchen efficiency and staff workload.

• Twin independent wells allow simultaneous cooking of different products
• Programmable controls support consistent results across the whole team
• Built-in filtration reduces oil consumption and extends oil life
• Fast recovery between batches supports sustained throughput during service
• Stainless steel construction holds up well under daily commercial use

At 212kg and with a combined 60-litre oil capacity, this is a substantial piece of equipment that requires careful planning around floor loading, gas supply, and ventilation before installation. It is suited to kitchens with dedicated fryer stations and appropriate extraction in place. Operators with lighter frying requirements may find a single-well unit more practical; for very high-volume sites running multiple frying lines, it is worth discussing whether a heavier-duty configuration would better match the demand.

This fryer is well suited to fish and chip operations, pub kitchens, quick-service restaurants, and any site where frying is central to the menu and downtime during service is not an option. If you are unsure whether this model is the right fit for your kitchen setup or anticipated service volumes, the team is happy to talk it through before you commit.

The Henny Penny HPOFG321-C1000 is a single-well open gas fryer built around the demands of high-volume commercial kitchens. With a 30-litre oil capacity and a gas-fired burner system, it is designed to handle sustained frying output without the dips in performance that undermine service pace. The open-pot configuration gives operators straightforward access to the well for monitoring, skimming, and cleaning — a practical advantage in fast-moving kitchen environments.

In real kitchen use, the fryer's fast temperature recovery is where it earns its place on the line. High-output gas fryers of this class are well suited to operations running continuous batches — fish and chip shops, pub kitchens, QSR operations, and catering production kitchens where the fryer rarely rests between service periods. The 12 programmable cooking settings allow consistent results across different menu items, reducing reliance on individual operator judgement during busy shifts.

The built-in filtration system is a meaningful operational feature rather than a cosmetic one. Regular filtration during service extends oil life measurably, which has a direct effect on running costs and food quality consistency over time. Operators can filter without shutting down a separate process — it integrates into the working rhythm of the kitchen.

• Programmable cooking settings reduce inconsistency during high-pressure service periods
• Built-in filtration extends oil life and keeps running costs in check
• Gas operation suits kitchens where electrical load capacity is limited or where gas is the preferred energy source
• Open-pot design simplifies daily cleaning and routine oil management

At 138kg, this is a substantial piece of equipment and will require appropriate floor strength and structural consideration. Being a gas appliance, it will need connection to a suitable gas supply by a Gas Safe registered engineer, and adequate ventilation or extraction above the cooking position. The unit's footprint should be assessed carefully against your available run of cooking line before ordering.

This fryer is well suited to medium-to-high-volume operations where gas is the primary cooking fuel and frying forms a significant part of the menu. It is a practical choice for fish and chip shops, pub kitchens, and casual dining operations. For very high-throughput sites running multiple frying positions continuously, it is worth discussing whether a larger configuration or additional wells would better serve your output requirements.

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

The Frymaster MJ35V is a free-standing natural gas fryer built around a 20-litre open fry tank. It is a single-basket unit aimed at commercial kitchens that require consistent frying output without the footprint of a larger twin-tank configuration. Frymaster is a well-regarded name in commercial frying equipment, and the MJ35V sits within their mid-range gas-fired lineup.

In a busy service environment, the MJ35V is designed to handle the kind of sustained demand typical of pub kitchens, quick-service restaurants, and hotel food operations. The open tank design gives good visibility and access during service, and the depth of the cold zone below the cooking area plays a meaningful role in day-to-day oil management. Food sediment that falls through the cooking zone settles in the cold zone rather than continuing to circulate at frying temperature — this reduces the rate at which oil degrades and extends the usable life of each oil change, which has a direct impact on consumable costs over time.

From an operational standpoint, the MJ35V offers a number of practical advantages:

• Deep cold zone reduces oil contamination from food sediment during service
• Open tank design supports straightforward cleaning and oil filtering routines
• Full stainless steel construction across contact surfaces and exterior panels
• Free-standing format allows flexible positioning within the kitchen layout
• Natural gas operation typically offers lower running costs than equivalent electric models

Being a natural gas appliance, the MJ35V requires a suitable gas supply point and must be installed by a Gas Safe registered engineer. It will also need adequate ventilation — typically positioning beneath a commercial extraction canopy. At 69kg, it is manageable to position but will require more than one person to move safely. The 400mm width makes it a reasonable fit for kitchens with limited linear run space, though the full 1030mm height should be confirmed against your canopy and worksurface heights before ordering.

The MJ35V is well suited to single-station frying in small to mid-sized commercial kitchens — pub food operations, casual dining, and cafés with a regular fried food offering are typical environments. Where frying represents a significant proportion of the menu or peak covers are high, a larger twin-tank or higher-output model would likely serve better. For lower-volume sites with occasional frying requirements, a smaller countertop unit may be a more proportionate choice.

If you are weighing up whether the MJ35V is the right fit for your kitchen — in terms of output, gas supply, or how it sits within your existing equipment run — our team is happy to talk it through with you before you commit.

The Pitco Solstice SG14RS/FD-FF is a free-standing, twin-tank LPG fryer with integrated filtration, designed for professional kitchens where frying is a core part of the operation. Running on liquefied petroleum gas, it is well suited to sites without a mains natural gas supply, and the twin-tank configuration allows two different products to be fried simultaneously — a practical advantage in kitchens with varied menus.

At the heart of the unit is Pitco's Solstice burner system, which is engineered for strong temperature recovery between loads. In a busy service environment this matters considerably — a fryer that struggles to return to cooking temperature quickly will slow throughput and produce inconsistent results. The Solstice design also reduces flue temperatures compared to conventional burner arrangements, which contributes to a more manageable working environment around the fryer station.

The built-in filtration system is one of the more operationally significant features of this model. Filtering oil routinely extends its usable life, which reduces oil consumption and associated costs over time. It also helps maintain consistent frying quality throughout service, since degraded oil affects both flavour and the crispness of the finished product. Key practical advantages include:

• Twin tanks enabling simultaneous frying of different food types
• Integrated filtration reducing oil costs and extending oil life
• Solstice burner technology supporting rapid recovery between loads
• Stainless steel construction throughout for durability and ease of cleaning
• Large drain valve allowing efficient oil drainage when servicing the unit

At 230kg and with an overall footprint of approximately 794mm wide by 873mm deep, this is a substantial piece of equipment that requires careful positioning within the kitchen. A robust, level floor surface and adequate clearance around the unit are prerequisites. Because this model runs on LPG, a suitable gas supply connection and regulator are required, and the installation must be carried out by a Gas Safe registered engineer. Appropriate overhead extraction is also necessary, and the ventilation capacity of your canopy should be confirmed before installation. The unit is not suitable for placement in low-headroom or poorly ventilated spaces.

This fryer is best suited to high-volume operations where frying output is consistent and sustained — think busy fish and chip restaurants, pub kitchens, hotel operations, or contract catering sites serving large covers. If your frying volume is more occasional or lower in throughput, a single-tank model would likely serve you better without the additional footprint. For sites with exceptionally high demand or multiple service points, it is worth considering whether a heavier-duty or larger-capacity fryer is the more appropriate long-term choice.

If you are weighing up whether this model fits your kitchen's output requirements and installation conditions, our team is happy to talk it through with you.

The Pitco SG18S is a free-standing LPG tube fryer built around Pitco's Solstice burner system — an atmospheric, blower-free heating design that has been a reliable choice in commercial kitchens for many years. The tube-style burner configuration heats oil directly and efficiently, making it well suited to operations where consistent frying performance is needed across a full service period. A millivolt thermostat with thermosafety pilot and a high-temperature safety limit switch are fitted as standard, providing basic but dependable temperature control and protection against overheating.

In a busy kitchen environment, recovery time is one of the most practical measures of a fryer's usefulness. The Solstice burner and baffle arrangement is designed to maintain oil temperature under load more effectively than simpler atmospheric designs, which matters during sustained service when product is being added to the oil repeatedly. The lower flue temperatures associated with this design also contribute to a more manageable working environment around the equipment.

From an operational standpoint, the SG18S offers several practical advantages for kitchen teams:

• Blower-free atmospheric design means fewer mechanical components and lower maintenance requirements
• Millivolt thermostat operates independently of mains electrical supply — useful where power supply to the fryer position is limited
• Stainless steel construction throughout for durability and ease of cleaning
• High-temperature safety cutout provides a secondary layer of protection during busy service
• Free-standing configuration allows flexible positioning within the kitchen

This unit runs on LPG (propane), so a confirmed LPG supply with appropriate regulator and pipework is required prior to installation. If your site has a mains natural gas connection, a natural gas variant is available and may be a more practical choice depending on your supply infrastructure. The unit's footprint and weight — 103kg when delivered — mean access and floor loading should be considered before installation, particularly in basement or upper-floor kitchens. Adequate ventilation and a suitable extraction canopy above the fryer are essential requirements.

The SG18S is a sensible choice for casual dining restaurants, fish and chip operations, pub kitchens, and similar settings with a steady frying workload. It is not the largest fryer in the Pitco range — operations with very high frying volume or multiple concurrent frying demands may find a higher-capacity model a better match for their throughput requirements.

If you are unsure whether this model suits your service volume or gas supply setup, we are happy to talk it through before you place an order.

The Pitco SG18S is a free-standing natural gas tube fryer built around Pitco's Solstice burner system. It uses an atmospheric heating design — meaning no blower motor — which simplifies the unit mechanically and reduces potential points of failure over time. The Solstice burner and baffle arrangement is engineered to transfer heat efficiently into the oil while keeping flue temperatures lower than conventional tube fryer designs. Control is handled by a millivolt thermostat with a thermo-safety pilot and a high-temperature safety limit switch, giving operators reliable temperature management without the complexity of electronic ignition systems.

In a busy kitchen environment, recovery time is one of the most important performance factors for a fryer. The Solstice heating system is designed to bring oil back to temperature quickly after batches are loaded, which matters most during sustained service periods where throughput cannot afford to slow. The atmospheric design also means the unit operates more quietly than forced-draught alternatives, which can be a practical consideration in smaller or open kitchen environments.

Key operational advantages for kitchen teams include:

• Fast oil recovery between batches, supporting consistent throughput during service
• No blower motor — fewer mechanical components and simpler long-term maintenance
• Lower flue temperatures, which can improve conditions in the immediate working area
• Millivolt control system operates independently of mains power for basic functionality
• Stainless steel construction throughout, supporting hygiene and durability under daily use

At 103kg and with a footprint that demands adequate clearance to the rear and sides for flue ventilation, this unit requires careful positioning. As a natural gas appliance, it must be installed by a Gas Safe registered engineer and connected to an appropriately sized gas supply. Extraction canopy provision above the fryer is essential and should be assessed as part of installation planning. The unit is available in an LPG variant if your site runs on bottled or bulk gas — the fuel type option can be selected before ordering.

The SG18S is well suited to catering operations with consistent, high-volume frying demands — busy pub kitchens, fish and chip restaurants, hotel production kitchens, and contract catering sites are all typical environments where this fryer performs reliably. For sites with lighter frying requirements, a smaller-capacity model may be a more cost-effective choice, while very high-volume operations running multiple frying lines may benefit from looking at heavier-duty alternatives in the range.

If you'd like to talk through whether this fryer is the right fit for your kitchen's service volume and gas supply, our team is happy to help before you commit to a purchase.

The Pitco SG14TS is a free-standing LPG tube fryer built around Pitco's Solstice burner system. It is a single-tank, floor-standing unit constructed throughout in stainless steel, designed to deliver consistent frying performance across sustained service periods. The tube-style burner configuration positions the heat source directly within the fry pot, which supports efficient energy transfer and helps maintain oil temperature as successive loads pass through.

In a working kitchen, temperature recovery is one of the most important factors in frying quality. The Solstice burner design supports fast recovery after each basket drop, which matters during continuous service when cold product is going in at pace. Maintaining stable oil temperature means shorter cook times and less oil absorption, which in practice produces crisper results and reduces the greasy texture that comes from underpowered or slow-recovery fryers. The burner geometry also helps reduce flue temperatures, which makes the working environment more comfortable around the fryer station.

From an operational standpoint, the SG14TS offers several practical advantages:

• Consistent oil temperature supports repeatable results across a full service
• Stainless steel construction throughout is durable and straightforward to clean down
• Large drain valve speeds up oil changes and end-of-service draining
• LPG configuration suits sites without natural gas supply or with portable gas infrastructure
• Free-standing format allows flexible positioning within the kitchen

Because this unit runs on LPG, it requires a compliant gas connection and must be installed by a Gas Safe registered engineer. Adequate ventilation or a suitable extraction canopy above the fryer is a requirement in any commercial installation. At 104kg, the unit is substantial and will need appropriate floor loading consideration. The footprint is relatively compact for a floor-standing fryer, but access around the unit for cleaning and servicing should be factored into kitchen layout planning.

The SG14TS is well suited to fish and chip shops, pub kitchens, fast food operations, and catering establishments where frying forms a core part of the menu. It is a single-tank unit, so operations with very high simultaneous frying volume across multiple product types may want to consider a twin-tank or higher-capacity alternative. For lower-volume sites, a countertop fryer may be a more proportionate choice.

If you are unsure whether this model fits your service volumes or gas setup, the team is happy to talk it through before you commit.

The Pitco SG14TS is a free-standing natural gas tube fryer built around Pitco's Solstice burner system. It is a single-tank, floor-standing unit designed for continuous frying in busy commercial kitchens, constructed throughout in stainless steel and intended to sit alongside other heavy-duty cooking equipment in a professional line.

In service, the Solstice burner design is the defining characteristic. The burner geometry promotes efficient heat transfer into the oil, which supports faster temperature recovery after loading. In a busy kitchen where baskets go in and out repeatedly during a service period, this helps maintain consistent oil temperature and, in turn, consistent cooking results. Faster recovery also means food spends less time at lower temperatures, which tends to produce a crisper finish and reduces oil absorption into the product — a practical benefit that affects both food quality and oil consumption over time. The Solstice design also reduces flue temperatures compared with older tube fryer configurations, which is worth noting in kitchens where ambient temperature around the cooking line is already a concern.

From an operational standpoint, the SG14TS offers several practical advantages:

• Stainless steel construction throughout supports straightforward daily cleaning and resists the wear associated with commercial kitchen environments
• A large drain valve allows the tank to be emptied quickly when filtering or changing oil, reducing downtime during cleaning routines
• Free-standing format gives flexibility in kitchen layout without requiring built-in installation
• Natural gas operation suits kitchens with an established gas supply, typically offering lower energy running costs compared with electric alternatives

Installation requires a natural gas supply with an appropriate connection point and sufficient gas pressure to support the burner. As a floor-standing unit with a listed weight of 104kg, it will need careful positioning and adequate access for servicing and cleaning behind and beneath the unit. Ventilation requirements should be assessed as part of any kitchen extraction review — a tube fryer of this type will require suitable canopy extraction above it. The footprint is relatively compact, making it workable in kitchens where space on the cooking line is limited, though the depth should be factored into counter and extraction canopy planning.

The SG14TS is well suited to pubs, casual dining restaurants, hotel kitchens, and takeaway operations running a meaningful volume of fried food through service. It is a capable single-tank unit, but operators running high-volume fish and chip or dedicated frying operations, or those needing twin-tank capacity within a compact footprint, may find a higher-output or multi-tank configuration more appropriate for their throughput requirements. If your operation is at the lighter end — occasional frying rather than a core menu output — a smaller countertop fryer may be a more practical fit.

If you are weighing up whether this fryer is the right size and configuration for your kitchen and service volumes, we are happy to talk it through before you commit to a purchase.

The Pitco SG14S is a free-standing single-tank tube fryer running on LPG, built around Pitco's Solstice burner system. It is designed for continuous frying in busy commercial kitchens where consistent oil temperature and reliable recovery are non-negotiable during service.

The Solstice burner design sits at the heart of this fryer's performance. Where conventional tube fryers can struggle to maintain oil temperature when cold product is dropped in volume, the SG14S recovers quickly between loads. This keeps frying times consistent, reduces oil absorption into food, and helps deliver crisper results across a sustained service period. The burner configuration also lowers flue temperatures compared to older tube designs, which is a practical benefit in kitchens where heat build-up affects staff comfort and ventilation demands.

From an operational standpoint, the stainless steel construction holds up well under the daily demands of a working kitchen — straightforward to wipe down during service and to clean thoroughly at the end of the day. The large-bore drain valve makes oil changes faster and more manageable, which matters when fryer downtime needs to be kept to a minimum.

• Fast temperature recovery between consecutive loads during peak service
• Consistent frying results with reduced oil absorption into food
• Lower flue temperatures compared to conventional tube fryer designs
• Robust stainless steel construction suited to daily commercial use
• Large drain valve speeds up oil changes and end-of-day cleaning

The SG14S is well suited to sites with an LPG supply where mains natural gas is not available — hotels, event catering operations, and sites in areas without a mains gas connection are typical applications. It handles moderate to busy frying demand reliably and is a practical choice for a main frying station or as a dedicated fryer for a specific product line. For very high-volume operations running multiple frying loads simultaneously throughout service, a larger-capacity model may be worth considering.

If you are unsure whether this fryer is the right match for your service volumes, fuel supply, or kitchen layout, the team is happy to talk it through with you before you commit.

The Pitco SG14S is a free-standing single-tank natural gas tube fryer built around Pitco's Solstice burner system. It is a floor-standing unit designed for continuous commercial frying use, capable of handling a wide variety of foods across busy service periods. The Solstice burner arrangement is a patented design that improves heat transfer efficiency compared to conventional tube fryer configurations, which has practical consequences for both performance and running costs.

In a working kitchen, temperature recovery is one of the more reliable indicators of a fryer's real capability. When cold product loads are dropped repeatedly during a busy service, a fryer that struggles to recover quickly will produce greasy, under-crisped results and slow throughput. The Solstice burner design addresses this by improving the efficiency of heat transfer from the burner tubes into the oil, allowing the SG14S to recover temperature more quickly between loads. This also means oil is at the correct frying temperature for longer, which reduces absorption into the food and generally improves product quality. A useful secondary effect of the Solstice design is a lower flue gas temperature, which reduces the heat load in the cooking environment — a genuine consideration in kitchens where ventilation is constrained.

• Fast temperature recovery between consecutive product loads
• Solstice burner system improves heat transfer efficiency over oil life
• Reduced flue temperature lowers ambient heat in the cooking area
• Large-bore drain valve speeds oil changes and cleaning
• Full stainless steel construction throughout for durability and hygiene compliance

The SG14S is supplied in natural gas configuration. Installation requires a suitable natural gas supply with appropriate pressure and flow rate, a compliant flue or extraction canopy, and adequate floor space to meet clearance requirements. At 71kg, positioning and connection will normally require a qualified gas engineer — this is not a unit that can be dropped in without professional commissioning. The freestanding format suits most commercial kitchen layouts, though the depth of the unit should be assessed against available run space before ordering. LPG variants are available if your site runs on bottled or bulk LPG rather than mains gas.

The SG14S is well suited to mid-volume operations — pubs, restaurants, cafés, and similar sites where frying is a regular part of service but not necessarily the primary output. For higher-volume sites or where multiple fryers are likely to run in tandem under sustained demand, it is worth discussing whether a higher-capacity model would be a better fit for your throughput requirements.

If you are unsure whether the SG14S matches your service volumes or kitchen setup, the team is happy to talk it through before you commit to an order.

The Fagor F-G9221 is a freestanding twin tank gas fryer from the 900 Series range, offering two independent 21-litre tanks in a single unit. Each tank operates separately, which means you can run different products simultaneously — chips alongside chicken, for example — without cross-contamination of flavours or oil. It is designed for kitchens where fried food forms a significant part of the menu and where throughput during service needs to be consistent and reliable.

In a busy kitchen environment, the twin tank configuration earns its keep quickly. Having two independent frying circuits means one tank can be rested, cleaned, or recharged with oil while the other continues to service the pass — a practical advantage during long covers or split service periods. The gas heating delivers strong recovery between loads, which matters when baskets are being turned around rapidly at peak times.

From an operational standpoint, the F-G9221 offers several day-to-day advantages:

• Twin tanks allow simultaneous frying of different products without flavour transfer
• Front-mounted temperature controls on each tank give straightforward adjustment during service
• Stainless steel construction throughout supports robust daily cleaning routines
• Freestanding format integrates neatly into the Fagor 900 Series suite alongside other appliances and stands
• Large fry baskets accommodate generous load sizes, reducing the number of batches required

At 140kg, this is a substantial piece of equipment and will require proper planning before installation. It connects to a natural gas supply and will need a suitably rated connection and a compliant commercial extraction system overhead. The 800mm width means it occupies a meaningful run of the cooking line, so bench and aisle clearances should be confirmed at the planning stage. Installation should be carried out by a Gas Safe registered engineer.

The F-G9221 is well suited to mid-to-high volume operations — pub kitchens, casual dining restaurants, hotel operations, and fish and chip shops where a continuous and varied fried food output is expected. For lower-volume sites, a single tank model may be more appropriate and more economical to run. For very high-output operations or large production kitchens, a heavier-duty or higher-capacity fryer may be worth considering.

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

The Fagor F-G9121 is a freestanding single-tank gas fryer from Fagor's 900 Series, built for continuous use in professional kitchen environments. It runs on natural gas and uses a single 21-litre tank with a large fry basket, making it well suited to operations that need to move volume through a fryer without the complication of split tanks or multiple baskets.

In busy service conditions, gas fryers of this type offer a meaningful advantage in heat recovery. When a cold load hits the oil, the gas burner responds quickly, helping to maintain consistent frying temperatures and keeping output quality steady across a long service period. This makes the F-G9121 practical for operations where the fryer is under sustained pressure — pub kitchens, fish and chip shops, canteens, and similar environments where fried food is a core menu item rather than an occasional side.

From an operational standpoint, the front-mounted temperature controls keep adjustments straightforward during service. The stainless steel construction is durable under daily use and cleans down without difficulty. Key practical advantages include:

• Large single tank suits high-volume batches rather than split portions
• Gas operation supports strong heat recovery under continuous load
• Front-mounted dial controls accessible without interrupting service
• Stainless steel surfaces wipe down cleanly at end of service
• Fits within the Fagor 900 Series suite for kitchens building a matched line

At 400mm wide and 75kg, this is a substantial unit that requires a firm, level floor position and adequate clearance for ventilation. As a gas appliance, it will need a certified gas connection and should be installed by a Gas Safe registered engineer. Extraction overhead is essential, and the installation should comply with current catering kitchen ventilation regulations. It is worth confirming your existing gas supply can support the demand before ordering.

The F-G9121 is best suited to kitchens where fried food represents a significant portion of output and a single large-capacity tank is preferable to twin smaller ones. It sits within a broader range of 900 Series appliances, which is worth considering if you are specifying a full cooking suite. For very high-volume operations or sites running continuous double shifts, a heavier-duty model with greater oil capacity may be worth exploring.

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

The Fagor F-G9215 is a freestanding twin tank gas fryer from the 900 Series range, each tank offering a 15-litre oil capacity with its own basket and independently controlled burner system. It is designed to handle sustained frying output across multiple menu items simultaneously — chips, battered fish, chicken portions, or fried sides — without requiring operators to batch or compromise on throughput during peak service.

In a busy kitchen environment, the ability to run two separate tanks independently is a meaningful operational advantage. One tank can be held at a different temperature to the other, allowing kitchens to separate delicate items from heavier loads, or to keep a reserve tank running at a reduced setting during quieter periods. Gas-fired heat-up and recovery is generally quicker than electric equivalents at comparable output levels, which helps maintain consistent product quality during rapid-turnaround service periods. The stainless steel construction is practical in a commercial context — durable under daily use and straightforward to clean down at the end of service.

Key practical points worth noting:

• Twin independent tanks allow different frying temperatures to be run simultaneously
• Front-mounted dial controls on each tank are accessible and easy to operate during service
• Large fry baskets suited to higher-volume portions and catering-scale loads
• Stainless steel throughout supports durability and hygiene compliance
• Part of the Fagor 900 Series, compatible with matching stands and suite equipment

At 800mm wide and 140kg, this is a substantial piece of equipment requiring careful placement planning. It is a natural gas appliance and will need a correctly specified gas supply and a Gas Safe registered engineer for installation and commissioning. Adequate ventilation and canopy extraction appropriate to gas-fired frying equipment is a prerequisite. Given its footprint and weight, access routes and floor loading should be checked before delivery is arranged.

The F-G9215 is well suited to mid-to-high volume operations where frying forms a core part of the menu — fish and chip shops, pub kitchens, hotel banqueting operations, and event catering are all typical applications. For lower-volume sites or kitchens with limited space, a single-tank or smaller-footprint model would be a more proportionate choice. For very high-volume production environments, there are larger-capacity options available in the range worth considering.

If you'd like to talk through whether this fryer is the right fit for your kitchen setup and service volumes, the team is happy to help you work through the options.

The Fagor F-G9115 is a freestanding single tank gas fryer from the 900 Series range, designed for continuous frying in commercial kitchen environments. It runs on natural gas and offers a 15-litre tank capacity with a single large fry basket, making it suited to operations where throughput and consistent oil temperature matter.

In a busy kitchen, recovery time after loading a cold or frozen product is one of the key measures of a fryer's practical value. The F-G9115 is built for the demands of sustained service periods, where maintaining oil temperature across successive loads is more important than headline power figures. The robust stainless steel construction holds up well in the kind of high-use environment that wears lighter-duty equipment down quickly.

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

• Front-mounted temperature dial gives quick, straightforward control during service
• Single large basket suits bulk frying rather than split-portion cooking
• Stainless steel surfaces are practical to clean down at the end of a shift
• Freestanding design gives flexibility in kitchen layout without requiring built-in installation
• Sits alongside other Fagor 900 Series appliances for a cohesive suite arrangement

Being a gas appliance, the F-G9115 requires a natural gas supply with appropriate flexible hose connection and must be installed in accordance with Gas Safe regulations. Adequate ventilation and extraction are essential. At 75kg, it is a substantial piece of kit — access and positioning should be planned before delivery. The 400mm width makes it workable in tighter runs, though the depth and overall footprint should be confirmed against your available space before ordering.

This fryer is well suited to pubs, cafés, takeaways, and mid-sized restaurant kitchens with a regular frying requirement. It is not a high-volume production fryer, and very high-output operations — such as fish and chip shops running continuous service — may find a larger-capacity or twin-tank configuration better suited to their throughput. Equally, sites with only occasional frying demand may find a smaller bench-top unit more appropriate.

If you are weighing up capacity requirements, gas installation specifics, or whether this fryer fits your service volume, we are happy to talk it through before you commit.

The Hobart Ecomax HEFRG74A is a floor-standing single-tank gas fryer designed for continuous use in commercial kitchen environments. It is supplied as standard with baskets and a lid, and the stainless steel construction is well suited to the demands of professional kitchen hygiene and daily cleaning routines.

In a working kitchen, the gas burner arrangement allows the oil to recover temperature quickly between batches — a practical advantage when the fryer is running consistently throughout a busy service. This kind of recovery performance is what separates a fryer that keeps pace with the pass from one that creates a bottleneck. It handles the output expected from a pub kitchen, café, or mid-size restaurant without requiring constant management during service.

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

• Gas operation keeps running costs manageable relative to equivalent electric models
• Single-tank layout simplifies oil management and daily cleaning
• Stainless steel construction supports hygiene standards and routine washdowns
• Lid supplied as standard helps protect oil quality and reduces heat loss between services
• Reasonably compact footprint relative to output suits kitchens with limited fryer space

Installation requires a suitable gas supply with a correctly positioned connection point, and the fryer must sit beneath a canopy extraction system rated for gas-fired equipment — a legal requirement in UK commercial kitchens. At 57kg, final positioning and the gas connection must be carried out by a qualified Gas Safe registered engineer. Allow adequate clearance at the sides and rear in line with the manufacturer's guidance and your extraction installer's requirements.

This fryer is well suited to smaller to mid-size operations — pub kitchens, cafés, takeaways, and compact restaurant kitchens — where a single quality gas fryer covers the menu without over-specifying. Sites running continuous frying across multiple menu lines at high volume may find a twin-tank or higher-output model a better fit. Where a gas supply is not available, an equivalent electric fryer may be the more practical option.

If you would like to talk through whether this fryer suits your service volume, gas supply, or extraction setup, our team is glad to help before you commit.

The Hobart Ecomax HEFRG77A is a floor-standing twin tank gas fryer built for continuous commercial frying. It houses two independent oil wells, each served by its own burner assembly, which means operators can run different products or different oils simultaneously without any crossover. The stainless steel construction throughout is appropriate for the wear and cleaning demands of a professional kitchen.

In a busy service, the twin tank configuration earns its place by preventing the bottleneck that a single tank creates under sustained demand. Because each well operates entirely independently, a temperature drop caused by a heavy batch in one tank has no effect on the other. Each burner handles its own recovery, keeping wait times short during peak periods. The arrangement also supports continuous operation — one tank can stay live while the other is being filtered, drained, or cleaned, which is a practical advantage in kitchens that cannot afford downtime mid-service.

Key operational advantages include:

• Dual independent tanks for running different products or oils simultaneously
• Continuous service capability — one tank can remain live during maintenance of the other
• Stainless steel construction supports durability and straightforward cleaning
• Gas operation suits kitchens where gas is the established energy source
• Supplied with baskets and lids as standard, ready for service from installation

Installation requires a gas supply at the appropriate pressure and flow rate for the combined burner demand, and this should be assessed and connected by a Gas Safe registered engineer before the unit goes into service. At 97kg, positioning needs to be planned in advance — the floor must be capable of supporting the loaded weight, and adequate clearance is needed around the unit for both ventilation and safe operation. A canopy extraction system positioned to capture frying vapours effectively is essential in almost all commercial settings. Access to both drain valves should be confirmed during planning, as routine oil management depends on it.

This fryer is well suited to mid- to high-volume operations — fish and chip shops, pub kitchens, hotel restaurants, and contract catering environments — where consistent frying output across a full service is a practical requirement. It is a reasonable choice where a single tank would create a throughput limitation, provided the site has the gas infrastructure and ventilation to support a unit of this capacity. For sites with even greater demand or those running multiple frying stations, a heavier-duty configuration may be worth considering.

If you would like to talk through whether this unit is the right fit for your kitchen and service volumes, the team is available to help you work through the options before you commit.

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 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 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 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 Blue Seal GT46 is a floor-standing twin-pan gas fryer built around Blue Seal's Vee Ray infrared burner system. Rather than conventional open-flame burners positioned beneath the pan, the Vee Ray system heats the oil from within the pan walls themselves. This produces faster heat transfer and more even temperature distribution across the frying zone — a meaningful difference during continuous service.

Recovery time between drops is one of the most practical measures of a fryer's usefulness in a working kitchen. The Vee Ray burner design helps maintain consistent oil temperatures when both pans are running simultaneously under sustained demand, which is where many conventional fryers begin to fall short. The open-pan configuration also makes end-of-service cleaning more manageable than tube-style alternatives, and the large drain valve allows oil changes to be completed efficiently without excessive downtime.

From an operational standpoint, the GT46 offers several practical advantages:

• Millivolt gas valve with Piezo ignition — no electrical connection required for operation
• Flame failure protection fitted as standard for safe use in busy service environments
• Lift-out elements and enamelled control panel simplify daily cleaning routines
• Heavy-duty stainless steel construction suited to continuous daily use
• Rear castors and fixed front legs allow repositioning without fully lifting the unit

Because the GT46 requires no electrical connection to operate, it is particularly well suited to kitchens where electrical capacity near the cooking line is constrained. The principal installation requirements are a gas supply — natural gas or LPG — and an appropriate ventilation canopy overhead. The unit's footprint is most at home on a medium to large cooking line; in smaller kitchens, a single-pan model would typically make better use of available space and gas load.

The GT46 is commonly used in pubs, fish and chip operations, hotels, and contract catering kitchens where frying output needs to keep pace with consistent demand across both tanks. Operations with lighter or more occasional frying needs may find a single-pan model more appropriate. At the other end of the scale, very high-volume sites running multiple fryers simultaneously may find a heavier-duty alternative better suited to their throughput.

If you'd like to talk through whether the GT46 suits your service volumes, kitchen layout, or gas supply, our team is happy to help before you commit to a purchase.

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.