• Made in Italy: Quality product from Italian production guarantees high manufacturing quality and durability.
• Heating elements and electronics made in Germany: Ensures reliable operation and high efficiency of the double fryer.

Professional Electric Double Deep Fryer for the Catering Industry

This electric double deep fryer with a capacity of 10+10 litres is ideal for professional use in the catering and retail sectors. With a total power output of 12 kW, it provides a powerful and reliable solution for preparing large quantities of fried foods. The freestanding unit is robustly constructed and meets the high demands of the catering industry.

High-Quality Materials and Thoughtful Features

The body made of AISI 304 stainless steel guarantees durability and easy cleaning. The tank is made from a single piece, stamped with rounded inner corners, significantly improving hygiene. A front oil drain with safety lock ensures safe and easy emptying of the frying oil. The rotary heating element ensures optimal and even heat distribution, supported by the thermostat and operation indicator light for precise temperature control.

Conclusion and Areas of Application

This double deep fryer is perfectly suited for intensive use in restaurants, snack bars, and catering businesses. The smooth surface and the chimney with splash guard function enhance safety and facilitate cleaning. Height-adjustable stainless steel feet provide stability on various surfaces. Overall, the fryer offers an efficient, hygienic, and safe solution for the professional frying kitchen.

• ⚠️ All equipment with three-phase power connection must be installed by a qualified technician.
• ⚠️ An extraction system is recommended to ensure optimal performance.
• ⚠️ The appliance must be level and must not be placed next to water sources.
• ⚠️ Always observe the correct oil fill level (Min/Max).

1. Never operate the appliance without oil in the basin to avoid damage to the heating elements.
2. Shake off excess ice from frozen goods to reduce splashing and oil deterioration.

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.