Parry Fryers

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 Parry NPDPF9 is a freestanding twin-tank electric fryer on a pedestal base, each tank operating independently with its own basket and thermostatic temperature control. That independence is the defining feature: both tanks can run simultaneously at different temperatures, allowing chips, fish, and battered or breaded products to be cooked in parallel without staggering batches or compromising cooking conditions for any one product.

In a busy service environment that separation makes a genuine difference at the fry station. Running two products concurrently rather than cycling them through a single oil bath reduces hold times, keeps throughput steady during peak covers, and gives the fry cook more control over oil quality in each tank. The pedestal mounting brings everything to a practical working height and keeps the base clear of the floor, which simplifies cleaning around and beneath the unit at the end of service. An included oil bucket makes draining and oil management more straightforward between services.

Key operational advantages include:

• Independent temperature control across both tanks for true multi-product frying
• Pedestal base provides stable floor-standing operation at working height
• Included oil bucket aids draining and oil changes between services
• Available in single or three-phase supply to suit different site configurations
• Suits standalone fry station use or integration into a broader cooking line

Installation requires a confirmed electrical supply capable of handling the combined draw of two independent tanks — worth establishing with a qualified electrician before ordering. Adequate overhead extraction is essential and should comply with local ventilation requirements. The pedestal format is designed for a fixed, permanent fry station; kitchens where equipment is regularly repositioned may find this format less practical.

This unit is well suited 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 model is likely to be a better and more economical fit. At the other end of the scale, very high-volume operations with near-continuous frying demands may benefit from a heavier-duty unit with greater oil capacity.

If you are weighing up whether this fryer is the right match for your service volume or site, the team at Advantage is glad to help you think it through before you commit.

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

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

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

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

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

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

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

The Parry 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 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 NPSPF6 is a single basket pedestal electric fryer aimed at commercial kitchens where frying supports the menu rather than defines it. It uses a thermostatically controlled heating element to reach and hold a consistent oil temperature across a service period, and comes supplied with a 5-litre oil bucket. The pedestal mount brings the tank up to a practical working height, and the unit works equally well as a standalone piece or positioned within a run of equipment along a cook line.

In day-to-day kitchen use, this fryer holds temperature reliably under moderate demand and recovers adequately between batches for the service volumes it is built to handle. It is a sensible fit for cafés, pub kitchens, small restaurants, and similar operations where fried items are part of a broader menu. It is not designed for continuous high-volume output — operations where frying is the primary activity, such as fish and chip shops or fast-food kitchens, would be better served by a larger, higher-capacity unit.

Practical benefits for operators include:

• Thermostat control maintains consistent frying temperatures throughout service
• Pedestal mount positions the tank at a comfortable, practical working height
• Compact footprint suits kitchens where floor space is limited
• Flexible placement — standalone or integrated into an existing cook line
• 5-litre oil bucket supplied, reducing initial setup requirements

The unit runs on a 6kW electrical supply and is available in single or three-phase configurations. It is worth confirming your site's electrical supply before ordering, as the phase requirement can affect both installation costs and lead time. No gas or water connections are needed. When positioning the unit, allow adequate clearance for oil changes and basket removal during service without disrupting the surrounding workflow.

If you are unsure whether this model suits your service volume or need to confirm electrical compatibility with your existing supply, we are happy to talk it through.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The Parry NPSF9 is a single-tank electric table top fryer with a 9-litre oil capacity. It uses thermostatically controlled heating to maintain consistent oil temperature throughout service, and comes supplied with a wire basket and batter plate as standard. The removable head and front-mounted drain tap are practical design choices that make routine oil changes and cleaning noticeably easier than fixed-head alternatives.

In a working kitchen, this fryer is best understood as a light-to-moderate workhorse. It handles batch frying at a steady pace and maintains temperature well enough for regular service — pub snacks, café sides, fish dishes in a small restaurant, or supplementary frying alongside a main cooking line. It is not designed for continuous high-volume output, and kitchens running sustained back-to-back covers through a busy service should think carefully about whether a larger or dual-tank setup would serve them better in the long run.

Day-to-day operational advantages include:

• Thermostat control holds consistent oil temperature across service
• Removable head simplifies access for cleaning and maintenance
• Front drain tap allows oil changes without moving the unit
• Compact footprint suits kitchens where worktop space is limited
• Basket and batter plate supplied, ready to use from delivery

As a table top unit, installation requirements are straightforward. A compatible electrical supply and a stable, heat-resistant worktop surface are the primary considerations. It is worth confirming your circuit is suitable before ordering, and ensuring extraction ventilation above the unit meets local requirements. The compact format makes it a sensible fit for smaller kitchens, dark kitchens, or as a secondary fryer supporting existing equipment.

This fryer is well suited to cafés, small restaurants, pubs, and similar operations where fried food features regularly but does not dominate the menu. For sites running high volumes of fried food continuously, a floor-standing or higher-capacity model is likely to be a more practical long-term investment.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The Parry 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.