• Fast and convenient operation: Saves time and labour through efficient use.
• Large frying capacity: Enables simultaneous processing of many battered fish pieces for high productivity.
• Light aluminium pot lid: Facilitates opening and closing for comfortable working.

• Ventilation slots for thermal air exchange
• Frying basin made of 3 mm thick steel
• Capacity: 24 litres

Powerful electric high-pressure fryer for professional use

This electric high-pressure fryer features a 24-litre frying basin made of 3 mm thick steel and is manufactured from high-quality stainless steel. With a power output of 12 kW, it offers efficient and even cooking. The automatic temperature and pressure control ensures optimal results when preparing chicken, fish, meat, and vegetables. The robust construction guarantees a long service life and ease of use.

Versatile application and professional quality

Ideal for use in hotels, restaurants, snack bars, and canteens, the fryer impresses with its user-friendly operation and the integrated batter and breadcrumb basin, which can be positioned either on the right or left. The fried food is crispy on the outside and tender on the inside. The ventilation slots provide effective thermal air exchange and protect the technology from overheating. This fryer is the perfect solution for professional kitchens with high demands for quality and performance.

• ⚠️ 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 the best possible performance and optimal use of the product
• ⚠️ The appliance must be absolutely level and must not be placed directly next to a sink or water source
• Always pay attention to the correct oil fill level (Min/Max)
• The appliance must not be operated without oil in the basin, as the heating elements will burn out within a very short time otherwise.
• Only open the lid when the pressure has been completely released

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:

• Completely dispose of the old oil, 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.