Efficient Double Deep Fryer for the Catering Industry

This electric double deep fryer with two 12-litre vats is ideal for professional use in catering and retail. With a power output of 6.5 kW, it allows for fast and even frying of large quantities. The robust construction made of stainless steel ensures long service life and easy cleaning.

Practical Details for Daily Use

The fryer features a manual temperature control that allows precise adjustment of the optimal frying temperature. The well-designed heating system ensures even heat distribution, resulting in excellent frying results. An integrated drain valve facilitates oil emptying, while rubberised feet provide secure footing and stability. The welded oil vat prevents leaks and simplifies maintenance.

Conclusion and Areas of Application

This double deep fryer is the perfect solution for professional kitchens that rely on high performance and reliability. It is excellent for frying different foods simultaneously, saving time and increasing efficiency. Whether in snack bars, canteens, or restaurants – the fryer impresses with its robust construction and ease of use.

• ⚠️ The appliance must be connected to three-phase power by a qualified technician.
• ⚠️ An extraction system is recommended for optimal performance.
• ⚠️ The appliance must be level and not placed next to water sources.

1. Always observe the correct oil fill level (Min/Max).
2. Never operate the basin without oil to avoid damage.
3. Remove excess 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.