Professional Double Fryer for the Catering Industry

This electric double fryer with a total volume of 20 litres is ideal for use in catering and retail. The appliance features two separate frying tanks, each with a capacity of 10 litres, allowing flexible and efficient preparation of various dishes. With a power output of 18 kW, the fryer ensures rapid and even heating of the frying oil, delivering optimal results.

High-Quality Construction and Thoughtful Details

The body is made of robust AISI 304 stainless steel, which is not only durable but also easy to clean. The smooth surface and rounded inner corners support hygienic handling. A front oil drain with safety lock facilitates safe oil draining, while the chimney with splash guard function provides added safety during operation. The fold-up heating element allows for easy cleaning and maintenance. Additionally, the fryer is equipped with a operation indicator light and a thermostat for precise temperature control.

Conclusion and Areas of Application

This double fryer is perfectly suited for professional kitchens requiring a reliable and powerful solution for frying. It impresses with its high performance, ease of use, and hygienic design. It is ideal for restaurants, snack bars, and catering businesses that want to prepare various fried products simultaneously. The robust construction and well-considered safety features make it an indispensable appliance in the professional catering sector.

• ⚠️ Please note that all appliances with three-phase power connection must be installed by a qualified professional.
• ⚠️ The use of an extraction system is recommended to ensure optimal performance and best possible use of the product.
• ⚠️ The appliance must be perfectly level and must never be placed directly next to a sink or water source.
• ⚠️ Always observe the correct oil fill level (Min/Max).

1. The appliance must never be operated without oil in the basin. Otherwise, the heating elements can be damaged quickly.
2. Shake off excess ice from frozen goods. Water causes heavy splashing and impairs oil quality.

Daily:

• After service, pour 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.