Professional Electric Fish Fryer for Gastronomy Use

This electric fish fryer with a capacity of 20.4 litres is ideal for professional use in the gastronomy and retail sectors. The countertop unit impresses with its compact design, allowing space-saving integration into any professional kitchen. With a power output of 5 kW, the fryer ensures quick and efficient preparation of fish dishes and other fried foods.

High-Quality Equipment and Thoughtful Details

The body made of AISI 304 stainless steel guarantees durable and hygienic use. The tank is deep-drawn from a single piece, which significantly simplifies cleaning. A drain tap allows easy and safe draining of the frying oil. For added safety, there is a protective grid inside the container as well as a front-mounted oil drain with safety lock. Even heat distribution is ensured by the rotary heating element and the integrated thermostat. Additionally, the fryer is equipped with an operation indicator light and a chimney with splash guard function, enhancing work comfort.

Conclusion and Areas of Application

This electric fryer is perfectly suited for the professional preparation of fish and other fried specialties in the gastronomy sector. It offers an optimal combination of performance, safety, and ease of use. Thanks to the robust stainless steel construction and well-thought-out technical features, it is a reliable partner for daily use in restaurants, snack bars, and large kitchens. Ideal for anyone who values quality and efficiency.

• ⚠️ 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 level and must not be placed next to water sources.
• ⚠️ Always ensure the correct oil fill level (Min/Max).
• ⚠️ Operation without oil in the basin must be avoided to prevent damage to the heating elements.

1. Shake off excess ice from frozen goods.
2. Avoid water on the goods to reduce 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.