• Handles on both sides: Significantly facilitate the transport of the fryer. This ensures greater comfort and safety during handling.

Efficient Double Deep Fryer for Professional Kitchens

The electric double deep fryer with two vats, each with an 8-litre capacity, is ideal for use in the gastronomy and retail sectors. With a total output of 6.5 kW, it ensures rapid and even heating of the frying oil. The fryer is perfectly suited for preparing large quantities of food simultaneously and efficiently, which is particularly advantageous in busy kitchens.

Robust Construction and Thoughtful Details

Made from stainless steel, the fryer offers a durable and hygienic surface that is easy to clean. The manual temperature control allows precise adjustment to optimally fry different foods. The welded oil vat ensures safe handling and prevents leaks. Additionally, rubber feet provide a secure stand and prevent slipping during operation. The removable lids facilitate cleaning and protect the oil from contamination.

Conclusion and Areas of Application

This double deep fryer is a reliable solution for professional kitchens that prioritise quality and performance. It is excellently suited for preparing chips, snacks, or other fried foods in restaurants, snack bars, and catering businesses. Thanks to the double vats, different foods can be prepared simultaneously, significantly increasing efficiency. Overall, the fryer offers a robust design, simple operation, and optimal heat distribution for the best frying results.

• ⚠️ All equipment with three-phase power connection must be installed by a qualified technician.
• ⚠️ Use an extraction system for optimal performance and operation.
• ⚠️ Ensure the equipment is placed completely level.
• ⚠️ Do not position the equipment next to a sink or water source.

1. Always monitor the correct oil fill level (Min/Max).
2. Never operate the equipment 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.