• Made in Italy: Represents high-quality workmanship and Italian quality standards.
• Heating elements and electronics made in Germany: Ensures reliability and durable technology.

Professional Double Fryer for Gastronomy and Retail

The electric double fryer with a 10+10 litre capacity is ideal for professional use in the gastronomy sector. With a power output of 18 kW, it delivers powerful and efficient results. The appliance is specially designed for continuous operation and supports the quick and even preparation of fried foods.

High-Quality Materials and Thoughtful Design

The body made of AISI 304 stainless steel guarantees durability and easy cleaning. The tank is pressed from a single piece and features rounded inner corners, which significantly facilitates hygiene. A front oil drain with safety lock allows for a simple and safe oil change procedure. Additionally, a thermostat combined with a rotary heating element ensures optimal and even heat distribution. The height-adjustable stainless steel feet provide stability and flexible adjustment to different work surfaces.

Conclusion and Areas of Application

This double fryer is perfectly suited for restaurants, snack bars, and catering businesses that rely on reliable and powerful fryers. The combination of high performance, robust stainless steel, and well-thought-out safety features makes it an indispensable appliance for professional daily use. Thanks to its generous capacity and easy handling, it is ideal for the rapid preparation of large quantities of fried food.

• ⚠️ All equipment with a three-phase power connection must be installed by a qualified professional.
• ⚠️ An extraction system is recommended to ensure optimal performance.
• ⚠️ The appliance must be placed completely level.
• ⚠️ It must not be positioned next to a sink or water source.

1. Always ensure the correct oil fill level (Min/Max).
2. Never operate the appliance 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.