• Made in Italy: Represents high-quality craftsmanship and Italian quality standards.
• Heating elements and electronics made in Germany: Ensures reliable technology and durable components.

Professional Gas Fryer for Gastronomy and Retail

This gas fryer with a capacity of 20 litres is ideal for professional use in gastronomy and retail. It impresses with its powerful 17.5 kW gas output, enabling fast and efficient heating. The robust design made of high-quality AISI 304 stainless steel ensures long service life and easy cleaning.

High-Quality Features for Optimal Results

The fryer is equipped with a safety thermoelement that monitors the flame and automatically shuts off the gas supply if the flame goes out, guaranteeing maximum safety. A front oil drain with safety lock facilitates cleaning and maintenance. The integrated heat exchanger ensures rapid heating, while the thermostat allows precise temperature control. The chimney is fitted with a splash guard to keep the working environment clean. Rounded inner corners and height-adjustable stainless steel feet complete the well-thought-out construction.

Conclusion and Areas of Application

This gas fryer is the perfect solution for anyone in gastronomy or retail seeking a reliable and energy-efficient frying solution. It offers even heat distribution and low energy consumption, making operation economical. Thanks to the robust materials and safety features, it is excellently suited for daily, intensive use in professional kitchens.

• ⚠️ 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).
• ⚠️ Operation without oil in the basin should be avoided to prevent damage to the heating elements.

1. Shake off excess ice from frozen goods.
2. Avoid water in the oil, as this causes splashing and accelerates oil degradation.

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.