• Roll-welded oil pan: The oil pan is roll-welded to the upper frame plate, ensuring an especially stable and durable construction.
• Riveted outer frame: The outer frame is riveted, facilitating cleaning and improving hygiene.
• Easy cleaning: The design allows all parts to be cleaned quickly and thoroughly, reducing maintenance effort.

Efficient Double Fryer for Professional Kitchens

This electric double fryer with two frying vats offers a total capacity of 16 litres, ideal for use in the catering and retail sectors. With a power output of 6.5 kW, it ensures rapid and even heating, allowing food to be fried quickly and gently. The manual temperature control allows precise adjustment to perfectly meet different frying requirements.

Robust Construction and Thoughtful Features

Made from stainless steel, the fryer guarantees long service life and easy cleaning. The two deep-drawn vats ensure optimal heat distribution, resulting in evenly crispy results. Practical are the integrated drain taps, which facilitate draining the frying oil and minimise maintenance effort. Additionally, a removable lid is provided, simplifying cleaning and enhancing safety.

Conclusion: Powerful Appliance for Versatile Use

This double fryer is perfectly suited for professional use in restaurants, snack bars, or large kitchens where high capacity and reliability are required. It impresses with its powerful heating, robust construction, and practical features such as the drain taps. This makes it the ideal solution for efficiently and hygienically preparing large quantities of fried foods.

• ⚠️ All equipment with three-phase power connection must be installed by a qualified technician.
• ⚠️ Use an extraction system for optimal performance and operation.
• ⚠️ Ensure the equipment is placed completely level.
• ⚠️ Do not position the equipment next to a sink or water source.

1. Always monitor the correct oil fill level (Min/Max).
2. Never operate the equipment without oil in the basin.
3. Shake off excess ice from frozen goods to prevent splashing.

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.