Casselin CFG10 Gas Fryer with Tap and 10 Litre Tank

A gas fryer heats cooking oil by burning natural gas or propane beneath a stamped stainless-steel tank. The flame transfers heat through the tank walls into the oil, raising its temperature evenly across the full depth. A thermostat measures the oil temperature and opens or closes the gas valve to hold the setting the operator chooses. Because the heat source is below the tank, the oil circulates naturally: cooler, denser oil sinks to the bottom, absorbs heat, then rises, ensuring every portion of the tank reaches the same temperature without cold spots. To begin, the operator fills the 10 litre tank with fresh oil through the safety drain valve at the front. The inclined bottom of the tank directs any sediment or crumbs towards the valve, making it easier to drain and clean. Once the oil is in place, the operator sets the thermostat to the required temperature, then presses the piezo ignition button to light the pilot flame. The pilot flame ignites the main burner, which heats the oil. When the oil reaches the set temperature, the thermostat reduces the gas flow to maintain it. The operator lowers the basket into the hot oil, submerging the food, and monitors the cooking time. When the food is done, the basket is lifted out, allowing excess oil to drain back into the tank. The fryer is built from AISI 304 stainless steel, which resists corrosion and withstands the high temperatures and frequent cleaning of a professional kitchen. The tank is fully stamped, meaning the sides and bottom are formed from a single sheet of steel without welded seams, reducing the risk of leaks. The front panel carries the controls: a piezo ignition button, a pilot-light indicator, a thermostat knob for temperature setting, and a safety thermostat that cuts the gas supply if the oil overheats. The safety drain valve at the front allows the operator to release oil quickly if needed, preventing spills or accidents. A 6.5 kW gas burner draws a steady supply of gas, suitable for a dedicated commercial gas line. The 400 mm depth and 600 mm width fit on a standard worktop, while the 650 mm height allows the operator to lower and raise the basket without stooping. The 32 kg weight means the unit can be moved by two people or with a trolley, but it is stable enough to stay in place during use. The 10 litre tank holds enough oil to cook several batches of food before the temperature drops, and the 238 x 300 x 292 mm tank dimensions give the basket room to submerge food fully without crowding. The sloped stainless-steel tank lets oil drain completely through the tap, leaving no residue behind after each service. After the oil has cooled, the operator opens the safety drain valve to empty the tank. The inclined bottom helps sediment flow out with the oil. The stamped tank has no seams or corners where food particles can lodge, so wiping the interior with a cloth removes most residue. The exterior stainless steel can be cleaned with a damp cloth and mild detergent, avoiding abrasives that could scratch the surface. The gas burner and thermostat require no daily maintenance, but the operator should check the pilot flame and ignition system periodically to ensure reliable lighting. The Casselin CFG10 is a single-tank gas fryer with a tap for draining oil. The catalogue places it in the professional fryer section, alongside other gas and electric models for catering kitchens.