Why this free standing fryer earns its place
The Buffalo fryer is a workhorse for kitchens where frying never stops. Three vertical cast iron burners run on natural gas (with an LPG conversion kit included), delivering the heat recovery speed that matters when you're mid-service: drop a fresh basket of chips, and the temperature bounces back fast instead of limping along. Two baskets let you cycle — one batch frying, one draining, one cooling — which is how commercial kitchens keep throughput moving without bottlenecks.
Temperature control is manual but precise. An adjustable thermostat holds the oil between 93 °C and 204 °C, letting you switch from low-temperature deep poaching (fish, shellfish) to high-heat rapid frying (chips, battered fish). The built-in limiter prevents the oil overheating, which protects both your equipment and your safety record. A 23-litre tank is the volume you need for consistent cooking — too small and the oil temperature drops sharply each basket; too large and you're carrying dead stock.
Oil longevity is built into the design. The tank has a large cold zone at the bottom where food particles settle instead of circulating and scorching — burned particles foul the oil and shorten its lifespan. With the cold zone, your oil lasts longer and tastes better, directly protecting your food cost and your reputation. Cleaning is straightforward: the large stainless steel tank and built-in drain make oil changes quick, and the stainless finish wipes clean. At 1182 mm tall, 394 mm wide, and 767 mm deep, the Buffalo fits most kitchen prep spaces.
Check the narrowest clear opening, then every corner, landing, step and lift from the kerb to the room.
Stated machine geometry while kept upright. Allow handling room and confirm the complete route.
Measure the clear opening
Enter the usable gap with the door fully open.
This checks straight stated geometry only.
