• Made in Italy: Represents high-quality craftsmanship and Italian quality standards.
• Heating elements and electronics made in Germany: Guarantees reliability and durability of the technical components.

Professional Gas Fryer for the Hospitality Industry

This gas fryer with a capacity of 15 litres is ideal for professional use in the hospitality and retail sectors. With a power output of 12.7 kW, it offers powerful and efficient preparation of fried foods. The robust design made from high-quality stainless steel ensures a long service life and easy cleaning.

High-Quality Features and Safety

The fryer is equipped with a safety system featuring a thermocouple and piezo ignition, which automatically shuts off the gas supply if the flame goes out. For optimal operation, 7 power settings are available to ensure even heat distribution. The front oil drainage with safety lock facilitates oil draining and provides greater safety during daily use. Additionally, a chimney with splash guard function protects against grease splashes.

Conclusion and Areas of Application

This gas fryer is perfectly suited for restaurants, snack bars, and catering businesses that prioritise reliability and safety. The combination of high-quality stainless steel, practical safety features, and a powerful burner makes it an indispensable appliance for the professional kitchen. Its ease of use and maintenance support efficient workflows in any large-scale kitchen.

• ⚠️ 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.
• ⚠️ Always ensure the correct oil fill level (Min/Max).

1. Never operate the appliance without oil in the basin.
2. Heating elements can otherwise be quickly damaged.
3. Shake off excess ice from frozen goods.
4. Water on the goods causes splashing and shortens the oil’s lifespan.

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.