• Large frying capacity: The large frying tank can process a particularly high number of battered fish pieces in one operation. This increases efficiency and reduces preparation time.
• Efficient heat utilisation: The exhaust heat is used to additionally heat the radiator fins. This saves energy and reduces operating costs.

Professional High-Pressure Fryer for the Catering Industry

This electric high-pressure fryer with a 24-litre capacity is ideal for professional use in the catering and retail sectors. It impresses with its powerful 12 kW heating capacity, enabling fast and even frying. The manual operation ensures precise control over the frying process and guarantees optimal results for a wide variety of dishes.

Robust Construction and Thoughtful Details

Made from high-quality stainless steel, the fryer offers a durable and easy-to-clean surface. The 3 mm thick frying basin is extra deep, allowing safe handling of large portions. The integrated stainless steel tub is especially robust and resistant to daily use. Ventilation slots enable thermal air exchange, while the rear exhaust duct and propane gas heating allow flexible installation almost anywhere.

Conclusion and Areas of Application

This high-pressure fryer is perfect for professionals who value efficient performance and durability. It is excellently suited for use in restaurants, snack bars, and catering businesses where large quantities need to be fried quickly and reliably. Thanks to the optionally positioned dough and breadcrumb basins on the right or left, workflows are further facilitated. Overall, this appliance offers an ideal combination of performance, robustness, and user-friendliness for demanding kitchen environments.

• ⚠️ All equipment with three-phase power connection must be installed by a qualified technician.
• ⚠️ An extraction system is recommended for optimal performance and use.
• ⚠️ The appliance must be level and must not be placed next to water sources.
• ⚠️ Always observe the correct oil fill level (Min/Max).

1. The appliance must not be operated without oil to avoid damage to the heating elements.
2. Only open the lid when the pressure has been completely 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.