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 compact design as a countertop unit, which fits perfectly into any kitchen layout. With a power output of 9 kW, it ensures rapid and efficient heating of the frying oil, guaranteeing optimal food preparation.

High-Quality Construction and Thoughtful Details

The body made of AISI 304 stainless steel guarantees long service life and easy cleaning. The smooth surface and rounded inner corners facilitate maintenance and prevent residue build-up. A front oil drain with safety lock allows for safe and clean oil draining. Additionally, the fryer features a safety grid in the container as well as a chimney with splash guard function, providing increased safety during frying. The operation indicator light and the thermostat enable simple and precise temperature control. The rotary heating element ensures even heat distribution in the oil.

Conclusion and Areas of Application

This fryer is a reliable and powerful appliance for professional use, particularly suitable for restaurants, snack bars, and catering businesses. The combination of robust stainless steel and well-thought-out safety features makes it an indispensable kitchen aid. Thanks to the optimised heat distribution and easy operation, the preparation of fried foods is quick and consistently of high quality.

• ⚠️ All equipment with three-phase connection must be installed by a qualified technician.
• ⚠️ An extraction system is recommended to ensure optimal performance.
• ⚠️ The appliance must be positioned completely level.
• ⚠️ It must not be placed next to a sink or water source.

1. Always observe the correct oil fill level (Min/Max).
2. Never operate the appliance without oil in the basin.
3. Heating elements would otherwise burn out within a short time.
4. Shake off excess ice from frozen goods.
5. Water on the goods causes splashing and shortens the oil’s lifespan.

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.