Parry NPDF3 Double Tank Electric Table Top Fryer

The Parry NPDF3 is a twin-tank electric table top fryer designed for commercial catering environments where counter space is limited but frying output needs to remain consistent throughout service. Each tank operates independently with thermostatic temperature control, allowing operators to run different products simultaneously — chips in one tank, fish or chicken in the other — without cross-contamination of flavours or oils.

In a working kitchen, the ability to keep both tanks at separate stable temperatures across a full service period is what makes a double fryer a practical choice over two standalone units. The NPDF3 is well suited to moderate-volume service — a café, pub kitchen, or small restaurant where frying is a regular but not sole output. Recovery between batches is steady, and the independent tanks give a degree of operational flexibility that a single-tank unit simply cannot match.

From an operational standpoint, the design has been kept practical:

• Twin independent tanks allow simultaneous cooking of different products
• Thermostatic control on each tank maintains consistent oil temperatures
• Removable elements and a front-mounted drain tap simplify oil changes and cleaning
• Supplied with a batter plate and traditional wire basket as standard
• Table top footprint suits kitchens where floor-standing equipment is not practical

Installation is straightforward for a competent electrician — the unit requires a suitable single-phase or three-phase electrical supply depending on the configuration, and adequate ventilation or extraction overhead is essential, as it would be with any open-fryer. It sits on a countertop, so the working surface needs to be stable, heat-resistant, and positioned near appropriate extraction.

The NPDF3 is a sensible choice for operations that need twin-tank frying capacity without committing to a floor-standing unit. It works well in pub kitchens, small restaurants, cafés, and mobile or temporary catering setups with access to mains power. For sites running high-volume continuous frying across multiple menu lines, a heavier-duty floor-standing model may be worth considering instead.

If you're unsure whether this fryer matches your service volume or kitchen setup, our team is happy to talk it through with you.