Professional catering deep fryers are specialized devices for deep-frying in oil, designed to meet the requirements of commercial gastronomy. Unlike domestic models, professional fryers operate at 160-190°C throughout the entire working shift, maintaining stable thermal parameters under intensive use. The construction made of AISI 304 stainless steel ensures corrosion resistance and easy sanitation in compliance with HACCP standards.
The basic element of every fryer is an oil tank with a capacity of 8 to 40 liters, equipped with tubular heaters (electric) or gas burners with a power of 3-18 kW. Temperature control systems with an accuracy of ±2°C and safety thermostats with automatic shutdown protect against overheating the oil above 200°C.
We distinguish 4 main categories of catering deep fryers in our offer:
- Single-chamber electric fryers - models with an oil capacity of 8-15 liters, power 3-9 kW, ideal for small gastronomy and bars. Working dimensions 40x70x85 cm, equipped with stainless steel baskets and oil filtration systems.
- Double-chamber fryers - constructions with two independent tanks of 8-12 liters each, allowing simultaneous frying of different products at separate temperatures. Total power 12-18 kW, dimensions 80x70x85 cm.
- Gas fryers - devices with high energy efficiency, using natural gas or LPG. Modulating burners 12-18 kW with piezoelectric ignition system and thermoelectric safety valve.
- Fryers with oil drain - models equipped with a drain valve with filter, facilitating oil replacement and tank cleaning. Available in stationary and mobile versions on wheels.
Technical specification and selection parameters
Heating power of the fryer is selected according to the ratio of 1 kW per liter of oil for continuous operation. When frying products with high water content (frozen fries), a power reserve of 20-30% is required. Heating time of oil from 20°C to 180°C is 15-25 minutes depending on tank capacity.
Safety systems include a thermostat preventing exceeding 200°C, fan motor overload switch, and oil level control system. In gas models, a thermoelectric valve cutting off gas supply when the flame goes out is mandatory.
Construction materials are AISI 304 stainless steel with a thickness of 1.2-1.5 mm for the tank and 0.8 mm for the housing. Thermal insulation made of 50 mm mineral wool reduces heat loss by 15-20%. Work surfaces have a satin finish that facilitates cleaning and removal of grease deposits.
Production capacity depends on the type of fried products. For frozen fries: 15-20 kg/h per 10 liters of oil, for fresh breaded products: 10-15 kg/h. Oil replacement cycle is 3-5 days with intensive use, depending on oil quality and type of fried products.
Stainless steel baskets measuring 32x16x13 cm (standard) or 26x16x13 cm (half-size) have mesh with 3-4 mm openings. Handles made of thermal insulation material protect against burns when working at 180°C.
When choosing a fryer, it is necessary to consider the daily capacity of the facility, type of menu (whether fried products dominate), available connection power and workstation dimensions. For restaurants serving 100-150 portions per day, a double-chamber fryer with a total oil capacity of 20-24 liters is recommended.
