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Presto 05466 Stainless Steel Dual Basket Pro Fry Immersion Element Deep Fryer
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|Model Name||Presto ProFry 05466 Deep Fryer|
|Product Dimensions||14.75"D x 14.18"W x 10.75"H|
|Item Weight||10.7 Pounds|
|Oil Capacity||4.7 Liters|
About this item
- Stainless Steel, Aluminum
- Professional-style deep fryer with dual baskets for easy at-home frying.
- Dual oblong-shaped baskets fry 2 foods at once.
- Big 12-cup food capacity for frying extra-large batches.
- Oblong-shaped baskets fit large pieces of chicken or fish.
- 1800-watt immersion element assures quick preheating and fast oil temperature recovery.
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From the manufacturer
Dual baskets for frying two foods at once or extra-large batches.
Heating element and baskets nest inside pot for compact storage.
Steams and boils too. Great for vegetables and seafood.
National Presto Industries, Inc. has stood the test of time!
Founded in 1905 in Eau Claire, WI.
It is a respected producer in the housewares and small electric appliance industry.
The company created the first saucepan-style pressure cooker in 1939.
Its first electric appliance came in 1948 with the Presto Vapor Steam Iron; the first steam iron to use tap water instead of costly distilled water. In 1956, Presto introduced a complete line of fully submersible electric cooking appliances employing the first removable heat control. Other notable innovations include the PrestoBurger hamburger cooker in 1974, the FryBaby electric deep fryer in 1976, the SaladShooter electric slicer/shredder in 1988, and the Pizzazz pizza oven in 2000.
Predicting the needs of consumers...
...and then fulfilling those needs through consistent product innovation and quality manufacturing has been the objective of National Presto Industries for over 100 years, and it will continue to be in the years ahead.
Professional-style deep fryer with dual baskets. Offers great restaurant taste in a convenient at-home size. Big 12-cup food capacity for frying family-size quantities in a hurry. Oblong-shaped baskets are ideal for large pieces of chicken or fish. 1800-watt immersion element provides quick preheating and fast oil temperature recovery. Adjustable thermostat for easy selection of a variety of frying temperatures. Signal light lets you know when the oil is ready for frying. Cover with charcoal air filter helps reduce spattering and odor. Heating element and enameled pot are removable for easy cleaning. One year limited warranty. The maximum amount of oil for this fryer is 5 quarts and the minimum amount is 3½ quarts.
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Reviewed in the United States on March 29, 2023
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With the included dual baskets, you can fry 2 different food items at the same time without them mixing with each other. No, there isn't a separate temperature for each basket - it is all in the same vat, so just one temperature, but lets face it, you are going to set it on high (or just below) and probably never change it.
The absolute best part of having a fryer like this is that it is always ready to go. Just plug it in and 20 minutes later your are ready to fry. When done, just move the fryer out of the way. No more pouring oil out of your frying pan (down the drain or into another container) each time you want to fry something.
I use peanut oil as it's not quite as bad for you, and it smokes less, and the after-odor doesn't smell fishy like vegetable oil does (to me).
I've had mine for 2 years now, and it has completely transformed my menu variety.
Foods that will love you for cooking them the right way:
French Fries - almost the same as your favorite fast food place
Leftover Fries - no more dry/burned/soggy fries from toasting or microwaving.
Leftover Chinese - to reheat their deep fried chicken/pork/shrimp.
Battered (or breaded) mushrooms or cauliflower (and other veggies I haven't tried yet).
Southern Fried Chicken or Pork - OMG! So tender, hot, juicy! You won't believe how great these are.
Pizza Rolls or Puffs- you haven't lived until you've had them deep fried.
Deep Fried Calzone - also called Frittelle in southern Italy. Think pizza fritter - OMG!!!
Any kind of tempura.
Okay - so cleanup isn't great. Every couple of months I'll drain the very used oil into an empty container to put in the trash, then clean up the vat and surrounding surfaces as best as I can. The first few times I was meticulous about it. Now, not so much. I have my fryer housed inside of an unused side oven (that I slide out when I use it and slide back in when done), so I (and others) don't see it when not in use, so I don't care that it looks, well.... yucky. But who cares! The food that it produces is fabulous!
There are TONS of deep fryers to choose from, but this caught my attention because of its size. I’ve fried foods using the stovetop before so I knew I needed something that can fit more than 3 chicken wings at a time. Also, I needed a fryer that was durable. I am clumsy and break stuff all the time so I needed it to be tough, durable, and easy to use.
Setup was a breeze. Not too many sharp edges or anything I can hurt myself on. The cord is super short, maybe a foot long. It’s magnetic so I needed to make sure I had a power supply close. I mounted a surge protector on the back of a table in my garage. This allowed me to not cook in the house so it doesn’t stink it up, but I can easily plug and unplug the unit with no issues and it’s not in danger of getting pulled out.
The thermostat actually lies in the oil so you get a good idea of the oil temperature. It’s extremely easy to put on an take off. There is even a safety function so if it’s not on correctly it shouldn’t power the unit on. MAKE SURE YOU GET YOUR OWN DIGITAL THERMOMETER TO ENSURE EXACT OIL TEMPERATURE!!!
One the fryer is set up, just dump your oil in and it’s ready. Heat up time is about 20 minutes. I would fill it more than 4 quarts if you are planning a lot of frying or doing real big fried chicken. Great thing about this is you can take the baskets out and just use the fryer alone and it frees up some room. Plus batter doesn’t stick to the basket. You need some fryer tongs or a strainer if some sort but the option is there. I’m looking forward to making donuts this way.
I used this fryer 6 times before I had to change the oil (I use peanut oil. It has a low smoke point and tastes identical to restaurants. I’ve been able to find it by the gallon for as low as $12 on sale, Wallymart usually sells 3 gallons for about $35 which is a great deal.)
Cleanup was much ‘easier’ than I expected. I saved the old oil bottle so I had a place to put the used oil (just use a funnel). I had no idea if any of it was reusable so the whole 4 quarts were dumped and sent to recycling. I’m not sure how us regular folks strain oil to reuse it. Restaurants have big machines they use to filter it again and again.
Once oil was out just wiped it all down, rinsed the baskets (the handles even fold in for easy storage) and filled it back up with fresh oil to the fill line on the oil container. And done.
I’ve had the product for about a month and a half and have used it well over 10 times. It doesn’t get too hot anywhere on the unit that I have noticed. The cover is great because it helps with splashing and spitting of the oil. When the unit is full and turned on, ALWAYS BE CAUTIOUS OF THE BASKETS IN THE FRYER!!!! It’s easy to get a sweatshirt or something to pull the basket while frying and then you will have a giant bad accident to deal with. BE SAFE AND SMART! READ THE DIRECTIONS! If you do this you shouldn’t have a problem.
I am successfully making chicken wings, fried shrimp, mozzarella sticks, fries and more with ease. I’ve started making most of it from scratch and the food is definitely restaurant quality. some of it is very tough and it’s a trial and error process but the reward is delicious!!!
Reviewed in the United States 🇺🇸 on March 29, 2023