What a double tank fryer does in a busy kitchen
A double tank fryer is built with two oil tanks in one frame, each with its own basket and controls. That means you can run different foods at different temperatures, or keep one side for high-turnover items while the other handles smaller batches. In school kitchens, takeaway shops, cafés and tuck shops, this helps keep service moving when orders pile up around lunch and after load-shedding interruptions.
For kitchens that fry more than one menu item, the biggest advantage is separation. Fish crumbs wont move into the chip oil, and spicy crumbed items can stay away from plain products. The fryer also gives you more control over wastage because each tank can be drained and cleaned on its own.
Sizes, basket layouts and common options
We supply double tank fryers in benchtop and floorstanding styles, with options that suit lighter café use through to constant daily service. Tank sizes vary, but common commercial units are built with two medium-capacity tanks, each sized for one or two baskets. Some kitchens prefer wider baskets for chips and battered items, while others want narrower baskets for smaller portions and better oil movement.
- Benchtop twin tank fryers for compact kitchens with a suitable counter
- Floorstanding units for heavier use and easier daily access
- Single-phase electric models for smaller sites with limited power
- Gas models for kitchens that want strong heat recovery
- Manual controls or thermostatic control depending on the duty cycle
If you are replacing old equipment, we can also look at used fryer stock where the cabinet, burners, elements and baskets are still serviceable. That helps when a business needs a lower-cost option but still wants proper commercial capacity.
Where this fryer suits best in Pretoria and Gauteng
This fryer suits kitchens that serve mixed menus and need to separate products during prep. It is commonly used in takeaway shops, cafés, guest houses, canteens, school kitchens, small restaurants and events kitchens in Pretoria Central, Centurion, Midrand, Kempton Park, Boksburg and Randburg. A double tank setup is also useful where staff numbers change during the day and more than one person must cook at the same time.
In humid areas or kitchens near the coast, attention to cleaning and drying matters because oil residue and moisture speed up wear. In Gauteng, the bigger concern is consistent output during load-shedding and voltage changes, so the right power or gas setup should be checked before delivery. If your kitchen is being reconfigured, we can assess the site and position the fryer where extraction, drainage and workflow all line up properly.
Power, gas and installation points to check
Before ordering, check whether your site has enough electrical capacity or whether gas is the better choice. Electric double tank fryers need the correct supply, isolator and cable size. Gas models need safe cylinder placement or a compliant gas line, plus enough ventilation and clear access for servicing. In both cases, the fryer should be placed level, away from water splash zones and close enough to extraction for safe heat and smoke removal.
We handle delivery and positioning, and we can arrange installation where the site allows it. Our team also checks the work area for practical issues such as floor height, doorway width, service access and whether the fryer can be moved for cleaning. If the kitchen is in a shopping centre or tenant space, you should also confirm the landlord or municipal requirements before final approval.
- Confirm power supply or gas connection before purchase
- Allow space for basket handling and safe oil draining
- Keep a fire blanket and suitable extinguisher nearby
- Make sure the fryer can be serviced without moving other equipment
Care, servicing and oil management
Good care starts with daily filtering, cleaning and checking the thermostat or gas flame. Oil should be skimmed and filtered as often as the menu demands, especially where crumbed products are fried through the day. If oil is allowed to go dark and acidic, food quality drops quickly and the fryer works harder than it should. That adds cost and shortens component life.
Preventive servicing helps with thermostats, valves, elements, pilot parts, basket supports and cabinet wear. We also do breakdown repairs and workshop refurbishment for fryers that need more than a routine clean. If a unit is used heavily, a service schedule every few months is usually better than waiting for a failure during a busy weekend, because one side failing can slow the whole kitchen.
What to confirm before you request a quote
When you send through an enquiry, include the food you fry most, your expected daily volume and whether you need electric or gas. It also helps to know if you want the fryer for chips only or for mixed menu use. For a quote, we normally look at basket size, tank capacity, basket count, drain arrangement and whether you need installation, handover training or extra parts.
- New or used fryer option
- Single-phase or three-phase power availability
- Gas supply type and cylinder storage if applicable
- Space available on the kitchen floor or counter
- Need for delivery, positioning and setup
- Any servicing or spares you want included
For Pretoria and Gauteng clients, we can also do site assessments before supply. That is useful when the kitchen has tight access, old wiring, or a rebuild in progress. A proper check upfront saves time later and helps avoid the common mistake of buying a fryer that is too small, or too large for the actual workflow.
Key facts
| Product type | Commercial double tank fryer |
|---|---|
| Cooking setup | Two separate tanks with independent baskets |
| Typical applications | Chips, chicken, fish, samoosas, snacks and mixed menu frying |
| Size options | Benchtop and floorstanding, with varying tank capacities |
| Utilities | Electric or gas depending on site requirements |
| Service options | Quotes, delivery, installation, servicing, breakdown repairs and used sourcing |
