• Large frying capacity: The large frying tank can process a particularly high number of battered fish pieces in one operation. This increases efficiency and reduces preparation time.
• Efficient heat utilisation: The exhaust heat is used to additionally heat the radiator fins. This saves energy and reduces operating costs.

• Rear exhaust duct and propane gas heating
• Ventilation slots for thermal air exchange
• Frying basin made of 3mm thick steel

Powerful electric high-pressure fryer for professional use

Versatile application and easy handling in gastronomy

• ⚠️ Please note that all equipment with three-phase power connection must be installed by a qualified professional
• ⚠️ The use of an extraction system is recommended to ensure the best possible performance and optimal use of the product
• ⚠️ The appliance must be placed perfectly level and must not be positioned directly next to a sink or water source
• Always pay attention to the correct oil fill level (Min/Max)
• The appliance must not be operated without oil in the basin, as the heating elements will burn out within a very short time otherwise.
• Only open the lid when the pressure has been fully released

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.