Product Overview

The electric fryer with a 10-litre capacity is perfect for professional use in the hospitality industry. With a power output of 9 kW, it ensures fast and efficient preparation of a wide variety of fried foods. The integrated base unit with a door provides practical storage space and supports space-saving kitchen organisation.

Product Details

The housing is made from high-quality stainless steel AISI 304, guaranteeing long service life and easy cleaning. The fryer features a thermostat and a rotary heating element, ensuring optimal and even heat distribution. The front-mounted oil drain with safety lock allows for easy and safe oil disposal. Additionally, a splash guard on the chimney protects against hot fat splashes, enhancing workplace safety. Rounded corners and a base plate facilitate cleaning and prevent residue build-up.

Conclusion and Areas of Use

This electric fryer is a reliable and robust appliance, ideal for use in professional kitchens, snack bars, and catering operations. The combination of powerful technology and high-quality workmanship makes it the perfect choice for those who value quality and efficiency. Thanks to the practical base unit, it is also space-saving and functional. Whether for chips, snacks, or fried specialties – this fryer offers the best conditions for consistently high-quality results.

• ⚠️ All equipment with three-phase power connection must be installed by a qualified professional.
• ⚠️ An extraction system is recommended to ensure optimal performance and use.
• ⚠️ The appliance must be perfectly level and must not be placed next to water sources.

1. Always pay attention to the correct oil fill level (Min/Max).
2. Never operate the appliance without oil in the basin to avoid damage to the heating elements.
3. Shake off excess ice from frozen goods to prevent splashing and oil deterioration.

• 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 clean oil.
• Wipe the casing daily with a 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.