• Made in Italy: High-quality workmanship guarantees durability and reliability of the fryer.
• Heating elements and electronics made in Germany: Ensures efficient and safe functionality of the electric fryer.

Professional Electric Deep Fryer for the Catering Industry

This electric deep fryer with a 10-litre capacity is ideal for professional use in the catering and retail sectors. It impresses with its robust construction and easy handling. The integrated stand ensures stable placement and facilitates daily work in the kitchen. Thanks to its compact size, the fryer fits perfectly into any professional kitchen without taking up much space.

High-Quality Equipment and Thoughtful Details

The 6 kW powerful tubular heating element guarantees optimal and even heat distribution, ensuring consistently excellent frying results. The tank and body are made of high-quality AISI 304 stainless steel, which is particularly durable and easy to clean. A drain valve with safety lock allows comfortable and safe oil draining. Additionally, a splash guard on the chimney protects against hot oil splashes, enhancing safety in the work area.

Conclusion and Areas of Application

This fryer is the perfect choice for anyone seeking a reliable and powerful solution for frying in the catering industry. It is excellently suited for restaurants, fast-food outlets, and large kitchens that value quality and efficiency. The combination of robust materials and practical functions makes it an indispensable aid in the preparation of fried foods.

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

1. Always ensure the correct oil level between Min and Max.
2. Never operate the appliance without oil in the basin to avoid damage to the heating elements.
3. Remove 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 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.