• Made in Italy: Represents high-quality workmanship and Italian quality standards.
• Heating elements and electronics made in Germany: Ensures reliability and durable technology.

Professional Electric Double Fryer for the Gastronomy Sector

The electric double fryer with a total volume of 20 litres is ideal for professional use in gastronomy and retail. As a compact tabletop appliance, it offers an efficient solution for preparing large quantities of fried foods. The robust construction made of high-quality stainless steel ensures durability and easy cleaning.

High-Quality Features and Thoughtful Details

The fryer features two containers each with a 10-litre capacity equipped with a powerful 18 kW heating element that guarantees optimal and even heat distribution. A thermostat and an operating indicator light allow precise temperature control and easy operation. The front-mounted oil drain with safety lock and the drain tap facilitate safe and clean emptying of the frying oil. Additionally, a protective grid inside the container provides extra safety during frying.

Summary and Areas of Application

This double fryer is perfectly suited for restaurants, snack bars, and large kitchens that require a reliable and powerful fryer. The smooth surface and rounded inner corners enable easy cleaning and hygiene. With its one-piece pressed stainless steel body and the heating element made of Incoloy steel, it is particularly durable and resilient. Ideal for preparing chips, snacks, and other fried foods in large quantities.

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

1. Always ensure the correct oil fill level (Min/Max).
2. Never operate the appliance without oil in the basin.
3. Shake off excess ice from frozen goods to prevent splashing.

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.