Professional Electric Deep Fryer for the Hospitality Industry

This electric deep fryer with a capacity of 13 litres is ideal for professional use in the hospitality and retail sectors. It impresses with a powerful heating output of 4.5 kW, enabling fast and efficient frying. Thanks to the integrated drain tap, cleaning and changing the frying oil is particularly easy and time-saving.

High-Quality Construction and Practical Features

The fryer is made from high-quality stainless steel, which is not only durable but also ensures optimal hygiene. The well-designed heating system guarantees even heat distribution, allowing food to be gently and perfectly fried. A safety thermostat protects against overheating and ensures safe operation. The removable lid further facilitates cleaning and handling.

Conclusion and Areas of Application

This electric deep fryer is a reliable and efficient solution for kitchens with a high demand for fried foods. It is perfectly suited for restaurants, snack bars, and catering businesses that value quality and safety. The combination of large capacity, easy cleaning, and safe operation makes it an indispensable appliance in the professional hospitality sector.

• ⚠️ The appliance must be positioned horizontally.
• ⚠️ Never place it next to water sources.
• ⚠️ An extraction system is recommended.
• ⚠️ Professional connection required for three-phase power.

1. Observe the correct oil fill level (Min/Max).
2. Never operate the appliance without oil.
3. Shake off ice from frozen goods before frying.

Daily:

• After service, drain the oil through a sieve or filter into a container to remove frying residues. Then wipe out the basin and refill with the clean oil.
• Wipe the housing daily with a suitable degreaser and a damp cloth. Do not use scouring pads or abrasive brushes.

When changing oil:

• Dispose of old oil completely, fill the basin with water and a special fryer cleaner, and bring to a brief boil.
• After boiling, drain the water and rinse the basin several times with clean water.
• Before refilling with new oil, the basin must be completely dry.