• Made in Italy: High-quality craftsmanship and quality through Italian production ensure durability and reliability.
• Heating elements and electronics made in Germany: Ensure precise and efficient temperature control for optimal frying results.

Professional Gas Deep Fryer for the Catering Industry

This gas deep fryer with an 18-litre capacity is ideal for professional use in the catering and retail sectors. It impresses with its indirect heating, which allows gentle and even warming of the food to be fried. With a power output of 14 kW, rapid heating is ensured, enabling large quantities to be prepared efficiently.

Robust Construction and Thoughtful Details

The body is made from high-quality AISI 304 stainless steel, featuring a satin Scotch Brite finish for easy cleaning. The rounded corners facilitate hygiene and prevent dirt accumulation. For additional safety, a safety thermoelement automatically cuts off the gas supply if the flame goes out. The fryer also includes a safety thermostat and a practical drain ball valve in the base, which simplifies the draining of the frying oil.

Conclusion and Areas of Application

This gas deep fryer is perfectly suited for restaurants, snack bars, and catering companies that value reliability and quality. Thanks to the indirect heating and high power, you can quickly and gently fry a wide variety of dishes. The robust stainless steel construction and well-designed safety features make it a durable and safe investment for the professional kitchen environment.

• ⚠️ All gas appliances must be installed by a qualified professional.
• ⚠️ An extraction system is recommended for optimal performance and use.
• ⚠️ The appliance must be level and must not be placed next to water sources.

1. Always ensure the correct oil fill level (Min/Max).
2. Never operate the appliance without oil in the basin to avoid damage to the heating elements.
3. Shake off excess ice from frozen goods to prevent splashing and oil deterioration.

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.