Professional Electric Fryer for the Catering Industry

This electric fryer with a capacity of 10 litres is ideal for demanding use in the catering and retail sectors. With a power output of 9 kW, it ensures rapid and efficient heating of the frying oil. The integrated base unit with a door provides practical storage space and facilitates organisation in the kitchen. Thanks to the high-quality construction from AISI 304 stainless steel, the fryer is particularly durable and resistant to the demands of a professional environment.

Thoughtful Details for Optimal Use

The fryer features a safety grid in the tank that enhances safety during frying. A front oil drain with lock allows for easy and safe oil disposal. The rounded inner corners simplify cleaning and ensure hygiene. The chimney with splash guard function minimises grease splashes and supports a clean working area. The operation indicator light and thermostat enable easy monitoring and precise temperature control. The rotary heating element guarantees optimal and even heat distribution for perfect frying results.

Conclusion and Areas of Application

This electric fryer is the perfect choice for professional kitchens that value efficiency, safety, and ease of use. It is excellently suited for preparing French fries, snacks, and other fried foods in catering establishments, snack bars, and retail kitchens. Thanks to its robust construction and well-considered features, it reliably and hygienically supports daily work processes.

• ⚠️ All equipment with three-phase power connection must be installed by a qualified professional.
• ⚠️ An extraction system is recommended to ensure optimal performance and use.
• ⚠️ The appliance must be perfectly level and must not be placed next to water sources.

1. Always pay attention to the correct oil fill level (Min/Max).
2. Never operate the appliance without oil in the basin to avoid damage to the heating elements.
3. Shake off excess ice from frozen goods to prevent splashing and oil deterioration.

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.