• Made in Italy: Stands for high-quality workmanship and Italian quality standards.
• Heating elements and electronics of German manufacture: Ensures reliability and durability of the technical components.

Professional Electric Double Fryer for the Catering Industry

This electric double fryer with a total volume of 20 litres is ideal for professional use in catering and retail. It offers a powerful and efficient frying solution with 18 kW output, which operates reliably even at high throughput. The integrated stand ensures an ergonomic working height and stable positioning.

High-Quality Equipment and Easy Handling

The body made of AISI 304 stainless steel guarantees a durable and hygienic surface that is easy to clean. The smooth surface and rounded inner corners prevent deposits and significantly facilitate cleaning. A drain tap with safety lock allows for safe and easy draining of the frying oil. Additionally, a protective grid in the container provides increased safety during frying. The optimal heat distribution is ensured by the rotary heating element with Incoloy steel heating element, resulting in even frying results.

Conclusion and Areas of Application

This double fryer is the perfect choice for kitchens with high frying demands, such as restaurants, snack bars, or catering businesses. It impresses with its robust construction, high performance, and easy operation. Thanks to the integrated stand, it is particularly space-saving and comfortable for daily use. Use this fryer to prepare your dishes quickly, safely, and evenly crispy.

• ⚠️ All equipment 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 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 any excess ice from frozen goods before frying.

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.