Parry NPDPF9 Twin Tank Pedestal Electric Fryer Double Basket

The Parry NPDPF9 is a freestanding twin-tank electric fryer designed for continuous, high-volume frying in commercial kitchens. Each tank operates independently with its own basket, allowing different products to be cooked simultaneously at different temperatures — a practical advantage during a busy service where chips, fish, and coated products may all be running at once. Thermostatic temperature control across both tanks gives the operator consistent, repeatable results throughout the shift.

In a working kitchen environment, the twin-tank configuration earns its place by reducing bottlenecks at the fry station. Rather than queuing batches through a single tank, staff can run parallel loads and manage different menu items without cross-contamination of flavours or oils. The pedestal mounting puts the tanks at a comfortable working height and keeps the units clear of the floor, which assists with cleaning around and beneath the fryer at the end of service.

From an operational standpoint, the key practical advantages are:

• Independent tank control allows simultaneous cooking at different temperatures
• Pedestal base provides stable, floor-standing operation without the need for a separate stand
• Designed to operate as a standalone unit or as part of a coordinated cooking line
• Available in single or three-phase electrical supply to suit different site configurations
• Included oil bucket simplifies draining and oil management between services

Installation requires appropriate electrical supply — the unit draws significant power across two tanks, so the incoming supply and circuit protection should be confirmed with a qualified electrician before ordering. As with any high-output electric fryer, ventilation provision above the unit is an important consideration and should comply with local extraction requirements. The pedestal format suits kitchens with sufficient floor space and a defined fry station.

This fryer is well suited to pubs, fish and chip operations, hotel kitchens, and busy café or restaurant environments where twin-tank capacity is needed to maintain throughput during peak periods. It is a sensible choice where a single-tank unit would create a service constraint. For sites with more moderate frying requirements, a smaller single-tank model may be a more practical fit, while very high-volume operations may benefit from a heavier-duty unit with greater oil capacity.

If you are unsure whether this model is the right match for your service volume or site installation, the team at Advantage is happy to talk it through with you before you commit.