• Made in Italy: Stands for high-quality craftsmanship and Italian quality standards.
• Heating elements and electronics made in Germany: Guarantee reliability and durable technology.

Professional Gas Fryer for the Hospitality Industry

This gas fryer with a capacity of 10 litres is ideal for professional use in the hospitality and retail sectors. With a power output of 6.9 kW, it offers powerful and efficient preparation of fried foods. The compact countertop unit fits perfectly into any commercial kitchen where high quality and reliability are essential.

High-Quality Equipment and Safety

The body made of AISI 304 stainless steel ensures a robust, durable, and hygienic surface that is easy to clean. The fryer features a safety system with thermocouple and piezo ignition that automatically shuts off the gas supply if the flame goes out. A front oil drain with safety lock and a protective grid in the container enhance safety during daily operations. The optimal and even heat distribution is ensured by the stainless steel tube burner, guaranteeing perfect frying results.

Conclusion and Areas of Application

This gas fryer is the perfect solution for kitchens that rely on fast and reliable frying processes. It is ideally suited for restaurants, snack bars, and catering companies that prioritise safety, hygiene, and efficiency. Thanks to its compact design and high-quality materials, it is an indispensable appliance for professional hospitality operations.

• ⚠️ All gas appliances must be installed by a qualified professional.
• ⚠️ An extraction system is recommended for optimal performance and use.
• ⚠️ The appliance must be level and must not be placed next to water sources.
• ⚠️ The correct oil fill level (Min/Max) must always be observed.

1. Never operate the appliance without oil in the basin. Otherwise, the heating elements will burn out.
2. Shake off excess ice from frozen goods. Water causes splashing and oil degradation.

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.