Professional Electric Fryer for the Catering Industry

This electric fryer with a 10-litre capacity is ideal for professional use in the catering and retail sectors. With a power output of 9 kW, it ensures fast and efficient preparation of a wide variety of fried foods. The integrated base unit with a door provides additional storage space and facilitates organisation in the kitchen. Thanks to its high-quality construction, this fryer is a reliable partner in daily operations.

High-Quality Construction and Thoughtful Design

The body is made from robust AISI 304 stainless steel, guaranteeing long service life and easy cleaning. The smooth surface and rounded inner corners prevent residue build-up and simplify hygiene maintenance. A front oil drain with safety lock allows safe and clean emptying of the frying oil. The rotary heating element ensures optimal and even heat distribution, while the thermostat precisely controls the temperature. The safety grids in the container and the chimney with splash guard function enhance safety during operation.

Conclusion and Areas of Application

This electric fryer is perfectly suited for professional use in restaurants, snack bars, and catering businesses that value quality and efficiency. The combination of powerful technology and high-quality workmanship makes it an indispensable appliance in any commercial kitchen. Particularly advantageous are the easy cleaning, safe handling, and robust construction. This enables you to prepare fried foods quickly, safely, and with consistently high quality.

• ⚠️ 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.