• Seamless system integration: Enables flush mounting in worktops, ensuring an elegant and space-saving installation.
• Hygienic design: Precisely laser-cut 90° side edges prevent dirt traps, facilitating cleaning and improving hygiene.

Efficient Electric Built-in Fryer for Professional Kitchens

This electric built-in fryer with a total volume of 26 litres is ideal for use in the gastronomy and retail sectors. It offers 24 kW power for powerful and rapid heating, delivering reliable results even at high throughput. Thanks to the integrated drain tap, cleaning and maintenance are particularly simple and hygienic.

Practical Features and High-Quality Craftsmanship

The high-quality stainless steel body ensures durability and easy cleaning. The thermostatic temperature control allows stepless adjustment of the frying temperature via the rotary control on the front, guaranteeing precise cooking. A hanging mechanism for dripping facilitates handling of the frying baskets after frying. Additionally, a removable grease guard protects the rear and side edges from contamination. The LED operating indicator provides constant information about the fryer’s operating status.

Conclusion and Areas of Application

This fryer is perfectly suited for professional kitchens that value high performance and ease of use. It is excellent for preparing chips, snacks, and other fried foods in large quantities. The robust construction and thoughtful details make it a reliable partner in gastronomy operations or retail.

• ⚠️ The appliance must be positioned horizontally.
• ⚠️ Do not place next to sinks or water sources.
• ⚠️ Extraction system recommended for optimal use.
• ⚠️ Always observe the correct oil fill level (Min/Max).
• ⚠️ Never operate the appliance without oil.

1. Connection to three-phase current is only permitted by qualified personnel.
2. Heating elements can be quickly damaged if operated without oil.
3. Shake off ice from frozen goods before frying.
4. Water on food prevents splashing and oil deterioration.

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.