• Made in Italy: Signifies high-quality craftsmanship and Italian quality design, ensuring durability and reliability.
• Heating elements and electronics made in Germany: Ensure precise temperature control and high efficiency, optimising operation and saving energy.

Professional Gas Double Fryer for the Catering Industry

This gas double fryer with a total volume of 40 litres is ideal for professional use in the catering and retail sectors. It offers a 35 kW output for particularly fast and even heating, allowing large quantities of food to be fried efficiently. The appliance is robust and durable, made from high-quality AISI 304 stainless steel with a satin finish that is easy to clean.

Technical Details and Safety Features

The fryer is equipped with a safety thermoelement that monitors the flame and automatically shuts off the gas supply if the flame goes out – an important safety mechanism for secure operation. The heat exchanger with an oval cross-section ensures rapid and even heat distribution. Additionally, height-adjustable feet and a closed base with a drain ball valve are integrated, facilitating operation and maintenance. Rounded corners and heat-resistant handles increase safety and comfort during use.

Conclusion and Areas of Application

This double fryer is perfect for businesses that need to prepare large quantities of fried food quickly and reliably. It is especially suitable for restaurants, snack bars, and catering companies. Thanks to its robust construction and well-thought-out safety features, it is a long-lasting and safe investment for any professional kitchen.

• ⚠️ The appliance must be connected by a qualified technician.
• ⚠️ An extraction system is recommended for optimal performance.
• ⚠️ Position the appliance on a level surface.
• ⚠️ Do not place the appliance next to water sources.

1. 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.

• 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 degreaser and a damp cloth.
• Do not use scouring pads or abrasive brushes.
• When changing the oil: dispose of the 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.