Professional High-Pressure Deep Fryer for the Catering Industry

This electric high-pressure deep fryer with a 33-litre capacity is ideal for professional use in the catering and retail sectors. It enables quick and efficient frying of vegetables, fruits, meat, and fish. Its compact and robust design fits perfectly into any commercial kitchen without taking up much space.

Powerful Features and Easy Operation

With a power output of 4 kW, the fryer ensures even and rapid heating of the oil. The digital control panel allows precise regulation of temperature and frying times, resulting in perfect outcomes. The integrated automatic oil filtration system with a special filter guarantees a long lifespan for the frying oil and significantly reduces maintenance effort. The housing, made of high-quality stainless steel, ensures easy cleaning and high resistance to the demands of daily use.

Conclusion and Areas of Application

This high-pressure deep fryer is the perfect solution for those who want to produce large quantities of fried foods in a short time. It is particularly suitable for restaurants, snack bars, and catering companies that value quality and efficiency. Thanks to its robust construction and automatic oil filtration, it is both reliable and economical to operate.

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

1. Always observe the correct oil fill level (Min/Max).
2. Never operate the appliance without oil in the basin.
3. Heating elements can otherwise be quickly damaged.
4. Only open the lid once the pressure has been fully released.

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.