Professional Gas Deep Fryer for the Catering Industry

This gas deep fryer with a 30-litre capacity is ideal for professional use in the catering and retail sectors. It impresses with its high power output of 45 kW, enabling rapid and efficient preparation of large quantities of fried food. The compact and robust design ensures space-saving integration into any professional kitchen.

High-Quality Equipment and Precise Temperature Control

Equipped with a safety thermocouple that monitors the flame and automatically shuts off the gas supply if it goes out, the fryer offers maximum safety during daily operation. The precise temperature control guarantees a consistent and appropriate oil temperature, resulting in optimal frying results. Thanks to the rapid reheating, the fryer is always ready for use. The oil drain valve significantly facilitates cleaning and maintenance. The body made of high-quality AISI 304 stainless steel ensures durability and hygienic conditions.

Conclusion and Areas of Application

This gas deep fryer is perfect for catering establishments that rely on a powerful and safe fryer. It is particularly suitable for use in restaurants, snack bars, and large kitchens where large quantities need to be fried quickly and reliably. With its splash guard and robust construction, it is a durable and efficient solution for professional frying requirements.

• ⚠️ 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 observe the correct oil fill level (Min/Max).
• ⚠️ The appliance must not be operated without oil to avoid damage.

1. Shake off excess ice from frozen goods.
2. Water on the goods causes splashing and shortens the oil quality.

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.