• Made in Italy: Guarantees high-quality workmanship and durable quality through Italian manufacturing.
• Heating elements and electronics made in Germany: Ensures reliable performance and efficient energy use.

Professional Gas Double Fryer for the Catering Industry

This gas double fryer with a total volume of 40 litres is ideal for professional use in the catering and retail sectors. With a power output of 33 kW, it provides rapid and even heating, reliably performing even under high demands. The robust construction made of high-quality AISI 304 stainless steel ensures durability and easy cleaning.

High-Quality Features and Safety

The fryer is equipped with a safety thermocouple that monitors the flame and automatically shuts off the gas supply if the flame goes out. This guarantees maximum safety during daily operations. Additionally, the appliance features a front oil drain with safety lock and a chimney with splash guard function, which facilitate handling and keep the work environment clean. The rounded inner corners and protective grid in the tank support hygiene and prevent contamination.

Conclusion and Areas of Application

This gas double fryer is the perfect solution for kitchens with high throughput, such as restaurants, snack bars, or large-scale kitchens. It impresses with optimal heat distribution and easy operation thanks to the thermostat and piezo ignition. The height-adjustable stainless steel feet provide stability on any surface. Overall, the fryer offers a reliable, safe, and efficient way to prepare large quantities of fried foods.

• ⚠️ All gas appliances must be connected by a qualified professional.
• ⚠️ An extraction system is recommended for optimal performance.
• ⚠️ The appliance must be level and positioned away from water sources.

1. Always ensure the correct oil level between the minimum and maximum marks.
2. Never operate the appliance without oil in the basin to avoid damage to the heating elements.
3. Remove excess ice from frozen goods to reduce 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.