Parry NPDPF9 Twin Tank Pedestal Electric Fryer Double Basket

The Parry NPDPF9 is a freestanding twin-tank electric fryer mounted on a pedestal base, designed for continuous frying in commercial kitchen environments. Each tank operates independently with its own basket and thermostatic temperature control, which means different products can run simultaneously at different temperatures without any need to stagger batches or compromise on cooking conditions.

In a busy service, that independent operation makes a real difference at the fry station. Chips, fish, and battered or coated products all have different frying requirements, and being able to run both tanks in parallel — rather than cycling everything through a single oil bath — reduces queuing at the pass and keeps throughput steady during peak periods. The pedestal mounting brings the tanks to a practical working height and keeps the unit clear of the floor, which makes cleaning around and beneath the fryer straightforward at the end of service.

From an operational standpoint, the key practical advantages include:

• Independent temperature control across both tanks for simultaneous multi-product frying
• Pedestal base provides stable floor-standing operation without a separate stand
• Included oil bucket simplifies draining and oil management between services
• Available in single or three-phase supply to suit different site electrical configurations
• Suits standalone fry station use or integration into a broader cooking line

Installation requires a confirmed electrical supply capable of supporting the combined draw of two tanks — this is worth establishing with a qualified electrician before ordering. Adequate overhead extraction is also essential and should meet local ventilation requirements. The pedestal format needs sufficient floor space for a defined, permanent fry station; it is not suited to kitchens where equipment is frequently repositioned.

This fryer is well matched to pubs, fish and chip shops, hotel kitchens, and café or restaurant operations where twin-tank capacity is needed to sustain throughput across a full service. Where frying volumes are more modest, a single-tank unit may be a better fit. At the other end of the scale, very high-volume operations with continuous frying demands may find a heavier-duty unit with greater oil capacity more appropriate.

If you would like to talk through whether this model suits your service volume or site setup, the team at Advantage is happy to help you think it through.