• Made in Italy: Stands for high-quality craftsmanship and Italian quality standards.
• Heating elements and electronics made in Germany: Guarantees reliability and durable technology.

Professional Gas Fryer for the Catering Industry

This gas fryer with a capacity of 10 litres is ideal for use in the catering and retail sectors. It impresses with its powerful burner output of 6.9 kW, which allows for rapid and even heating of the frying oil. The robust design and high-quality workmanship make it a reliable partner in the professional kitchen.

High-Quality Equipment and Safety

The body is made from AISI 304 stainless steel, ensuring durability and easy cleaning. A safety thermocouple monitors the flame and automatically shuts off the gas supply if the flame goes out – an important safety feature for professional operation. The fryer features a tube burner per tank and a thermostat for precise temperature control. Rounded inner corners and a front oil drain with safety lock facilitate cleaning and maintenance.

Conclusion and Areas of Application

This gas fryer is perfectly suited for restaurants, snack bars, and catering companies that value an efficient and safe frying solution. The combination of even heat distribution, a robust stainless steel housing, and extensive safety features makes it the ideal choice for professional use. Especially in high-throughput environments, it offers reliable and long-lasting performance.

• ⚠️ All gas appliances must be connected by a qualified professional.
• ⚠️ An extraction system is recommended for optimal performance.
• ⚠️ The appliance must be level and must not be placed next to water sources.
• ⚠️ Ensure the correct oil level is maintained between the minimum and maximum marks.
• ⚠️ The appliance must never be operated without oil to avoid damage.
• ⚠️ Remove excess ice from frozen goods before frying.

1. Connect the gas fryer only by qualified personnel.
2. Install an extraction system to ensure optimal working conditions.
3. Ensure the appliance is completely level and not positioned next to sinks.
4. Always fill the oil between the indicated minimum and maximum marks.
5. Never operate the fryer without oil in the basin to avoid damage to the heating elements.
6. Remove excess ice from frozen products before frying to reduce splashing.

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.