Professional Electric Double Fryer for the Hospitality Industry

The electric double fryer with a capacity of 10+10 litres is ideal for professional use in the hospitality sector and retail. With a power output of 18 kW, it offers powerful and efficient preparation of large quantities of fried foods. The integrated base unit with two doors provides practical storage space and an organised working environment.

High-Quality Equipment and Thoughtful Design

The body and tank are made of stainless steel AISI 304, ensuring durability and easy cleaning. The rounded inner corners further facilitate cleaning. For safety and convenience, there is a safety guard in the container as well as a front-mounted oil drain with lock. The heating element is foldable, simplifying maintenance. A thermostat and an operation indicator light guarantee optimal and even heat distribution during operation.

Conclusion and Areas of Application

This double fryer is the perfect solution for hospitality businesses that prioritise quality and efficiency. It is excellently suited for preparing chips, snacks, and other fried foods in large quantities. Thanks to the robust stainless steel construction and well-considered features, it is particularly durable and easy to maintain. Ideal for restaurants, snack bars, and catering companies that require a reliable and high-performance fryer.

• ⚠️ All appliances with three-phase power connection must be installed by a qualified technician.
• ⚠️ The use of an extraction system is recommended for optimal performance.
• ⚠️ The appliance must be placed perfectly level.
• ⚠️ Never position 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 to protect the heating elements.
3. Shake off excess ice from frozen goods.
4. Water on the goods prevents heavy 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.