Professional Double Fryer for Catering Use

The electric double fryer with a 10+10 litre capacity is ideal for professional use in the catering and retail sectors. With a power output of 18 kW, it provides powerful and efficient preparation of large quantities. As a compact countertop unit, it can be flexibly integrated into a variety of kitchen environments, ensuring fast and reliable frying performance.

High-Quality Construction and Thoughtful Details

The body made of AISI 304 stainless steel guarantees durable and hygienic use. The smooth surface and rounded inner corners significantly facilitate cleaning. A front oil drain with safety lock allows for easy and safe oil disposal. The fold-up heating element supports cleaning and maintenance. Additionally, the integrated thermostat with operation indicator light ensures precise temperature control and optimal heat distribution.

Conclusion and Areas of Application

This double fryer is perfectly suited for intensive use in professional kitchens that require high capacity and reliability. It impresses with its robust construction, ease of use, and efficient energy consumption. It is ideal for preparing chips, snacks, and other fried foods in catering, takeaway outlets, and catering services. With its thoughtful design and strong performance, it is an indispensable appliance for every professional.

• ⚠️ Please note that all appliances with three-phase power connection must be installed by a qualified professional.
• ⚠️ The use of an extraction system is recommended to ensure optimal performance and best possible use of the product.
• ⚠️ The appliance must be perfectly level and must never be placed directly next to a sink or water source.
• ⚠️ Always observe the correct oil fill level (Min/Max).

1. The appliance must never be operated without oil in the basin. Otherwise, the heating elements can be damaged quickly.
2. Shake off excess ice from frozen goods. Water causes heavy splashing and impairs oil quality.

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.