• Made in Italy: Represents high quality thanks to Italian manufacturing.
• Heating elements and electronics made in Germany: Ensure reliability and durability of the fryer.
• Reduction of oil consumption by up to 60%: Provides significant cost savings and more environmentally friendly operation.

Professional Electric Deep Fryer for the Catering Industry

This electric deep fryer with a 22-litre capacity is ideal for professional use in catering and retail. It impresses with its robust construction and high performance of 22 kW, enabling fast and efficient food preparation. The fryer is specially designed for continuous operation and supports you in reliably and evenly preparing large quantities of fried foods.

High-Quality Equipment and Easy Cleaning

The enclosed base ensures a stable structure and facilitates cleaning. The smooth surface made of AISI 304 stainless steel is particularly durable and hygienic. Thanks to the , cleaning the fryer is significantly simplified as they are easily accessible. The precise temperature control via the thermostat and the operation control light guarantee optimal monitoring of the frying process. The direct heating with Incoloy steel heating element allows for very short heating times and even heat distribution.

Conclusion and Areas of Application

This fryer is the perfect choice for kitchens that value efficiency, hygiene, and durability. It is excellently suited for restaurants, snack bars, and catering companies that need to prepare large quantities of fried foods quickly and reliably. The combination of high-quality stainless steel, powerful heating, and easy cleaning makes this appliance an indispensable aid in the professional kitchen environment.

• ⚠️ The appliance must be positioned horizontally.
• ⚠️ It must not be placed next to water sources.
• ⚠️ Extractor systems improve performance.
• ⚠️ Only qualified personnel are permitted to install the three-phase power connection.

1. Observe the correct oil fill level (Min/Max).
2. Never operate the appliance without oil.
3. Shake off 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.