• Energy-saving: Reduces energy consumption and thus lowers operating costs.
• Desired temperature is reached faster & remains constant: Ensures efficient and even frying without temperature fluctuations.
• Easy to clean: Facilitates maintenance and saves time during cleaning.
• Extremely robust: Guarantees a long service life and high reliability in use.

Professional Induction Fryer for the Catering Industry

This induction fryer with an 8-litre capacity is ideal for use in catering and retail. It impresses with its efficient power of 3.5 kW and is designed as a compact tabletop unit. Thanks to the high-quality stainless steel housing, it is particularly robust and durable, perfect for professional everyday use.

High-Quality Features and Easy Operation

The touchscreen display allows intuitive control with 11 temperature settings from 60 °C to 190 °C. The integrated timer function ensures precise frying, while the automatic shut-off function in case of overheating provides additional safety. The drain tap and the front oil drain with safety lock significantly facilitate cleaning and maintenance. The rounded inner corners and the protective grid in the container ensure hygienic and safe handling.

Conclusion and Areas of Application

This fryer is especially suited for professional use in restaurants, snack bars, and large-scale kitchens. It offers optimal and even heat distribution, which guarantees perfect frying results. By using block fat, it is versatile and meets the highest demands for quality and efficiency.

• ⚠️ All equipment with three-phase power connection must be installed by a qualified professional.
• ⚠️ An extraction system is recommended to ensure optimal performance.
• ⚠️ The appliance must be positioned perfectly level.
• ⚠️ Never place directly 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 excess ice from frozen goods to avoid splashing.

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.