• Easy repositioning thanks to castors: Enables flexible relocation of the fryer without much effort. Optimises the use of the workspace.
• Repeated filtering saves up to 30% oil: Reduces operating costs through lower oil consumption. Contributes to sustainable and economical use.

Professional Electric Fryer for Versatile Use

This electric fryer with a capacity of 26 litres is ideal for professional use in the catering industry. It is perfect for frying vegetables, fruits, meat, and fish, providing a flexible solution for various dishes. Thanks to the digital control with 12 memory settings, different frying programmes can be easily saved and recalled, significantly simplifying workflows in kitchens of restaurants, hotels, or snack bars.

High-Quality Equipment and Thoughtful Features

The fryer features two separately timer-controlled baskets, allowing different foods to be cooked simultaneously and individually. An integrated oil filtration system ensures a longer lifespan of the frying oil and consistent food quality. The built-in overheating protection at 230 °C guarantees maximum safety during operation. Additionally, the frying tank is made of stainless steel AISI 304, ensuring easy cleaning and high durability.

Conclusion: Efficient and Safe Fryer for Catering Needs

This fryer combines powerful 14.2 kW with a compact, robust design and is flexibly positionable thanks to the four castors with locking brakes. It is ideally suited for use in restaurants, hotels, fast-food outlets, snack bars, and canteens. With its well-designed filtration system and digital control, it offers an efficient and safe solution for professional kitchens that value quality and reliability.

• ⚠️ The appliance must be installed horizontally and away from water sources.
• ⚠️ An extraction system is recommended to optimise performance.
• ⚠️ All appliances with three-phase power connections must be installed by a qualified technician.

1. Always ensure the correct oil level between Min and Max.
2. Never operate the appliance without oil to avoid damage to the heating elements.
3. Remove 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.