• Made in Italy: Stands for high-quality workmanship and Italian quality standards.
• Heating elements and electronics of German manufacture: Ensures reliability and durability of the technical components.

Professional Double Deep Fryer for the Hospitality Industry

This electric double deep fryer with a capacity of 10+10 litres is ideal for professional use in the hospitality and retail sectors. It offers sufficient capacity to prepare large quantities simultaneously, significantly increasing efficiency in the kitchen. The integrated stand provides a stable and ergonomic working height. The electric operation ensures fast and reliable heating.

High-Quality Construction and Thoughtful Features

The body and tank are made of robust AISI 304 stainless steel, known for its durability and ease of cleaning. The smooth surface and rounded inner corners facilitate hygiene and prevent residue build-up. A thermostat with a rotary heating element allows precise temperature control and ensures optimal and even heat distribution. Practical details such as a drain tap with safety lock, a protective grid in the container, and a chimney with splash guard function enhance safety and user-friendliness in daily operation.

Conclusion and Areas of Application

This double deep fryer is perfectly suited for continuous operation in restaurants, snack bars, or catering businesses that value high quality and reliability. The combination of a powerful 18 kW heating system and well-thought-out design guarantees efficient and safe preparation of fried foods. Whether chips, snacks, or other fried dishes – this appliance is an indispensable helper in every professional kitchen.

• ⚠️ 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 placed completely level.
• ⚠️ It must not be positioned next to a sink or water source.

1. Always ensure the correct oil fill level (Min/Max).
2. Never operate the appliance without oil in the basin.
3. Shake off any excess ice from frozen goods before frying.

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.