• Made in Italy: Quality product from Italian production guarantees high manufacturing quality and durability.
• Heating elements and electronics made in Germany: Ensures reliable operation and high efficiency of the double fryer.

Professional Double Fryer for Catering Requirements

This electric double fryer with two 10-litre vats is ideal for professional use in catering and retail. It impresses with a powerful heating capacity of 12 kW, enabling fast and efficient frying. The compact countertop unit is space-saving and fits perfectly into any professional kitchen.

High-Quality Construction and Thoughtful Details

The housing made of high-quality AISI 304 stainless steel guarantees durability and easy cleaning. The vat is stamped from one piece and features rounded inner corners, which significantly facilitates hygiene. A drain tap ensures comfortable emptying of the frying oil, while the safety grid in the vat and the chimney with splash guard function provide safety and cleanliness during operation. The optimal and even heat distribution is ensured by the rotary heating element with an Incoloy steel heating coil.

Conclusion and Areas of Application

This double fryer is the perfect solution for professional frying needs, such as in restaurants, snack bars, or catering services. It offers reliable performance, easy handling, and high safety. Thanks to its robust construction and practical features, it is ideally suited for daily use and supports efficient workflows in the catering industry.

• ⚠️ 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 observe the correct oil fill level (Min/Max).

1. Never operate the appliance without oil in the basin to avoid damage to the heating elements.
2. Shake off excess ice from frozen goods to reduce splashing and oil deterioration.

Daily:

• After service, pour 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.