Professional Electric Deep Fryer for the Catering Industry

The electric deep fryer with a capacity of 10 litres is ideal for professional use in catering and retail. With a power output of 9 kW, it ensures fast and efficient frying of large quantities. The integrated base unit with a door provides practical storage space and facilitates organisation in the kitchen. This fryer has been specially developed for demanding operations and meets the highest standards in workmanship and functionality.

High-Quality Construction and Thoughtful Details

The body is made of robust AISI 304 stainless steel, ensuring durability and easy cleaning. The tank and rounded internal corners simplify maintenance and prevent residue build-up. A safety grid inside the container guarantees safety during frying, while the front oil drain with lock makes oil changes comfortable and secure. The chimney with splash guard function minimises grease splashes and ensures a clean working environment. Thanks to the thermostat and rotary heating element, optimal and even heat distribution is ensured.

Conclusion and Areas of Application

This fryer is perfectly suited for restaurants, snack bars, and catering companies that value quality and efficiency. The adjustable stainless steel feet allow flexible adaptation to different workstation heights. The four-sided closed design with rounded corners ensures hygienic and safe use. Overall, this appliance offers a reliable solution for fast, safe, and energy-efficient frying in the professional kitchen.

• ⚠️ 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.