CASTA Electric Fryer 7 Litre for Professional Kitchens

A commercial electric fryer heats a measured volume of oil to a controlled temperature, allowing food to cook quickly and evenly in a wire basket submerged beneath the surface. The oil transfers heat far faster than air, sealing the outside of chips, fish or doughnuts while the inside stays moist. A thermostat cycles the heating elements to hold the set temperature, preventing cold spots and burnt oil.

The operator fills the tank with fresh oil to the marked level, then sets the thermostat to the required temperature. Once the orange power light shows the unit is live, the green heating light confirms the elements are energised. The basket is loaded with food and lowered into the hot oil; a timer or visual check signals when cooking is complete. After use, the basket is raised, drained and emptied, and the oil is left to cool before the front tap is opened to drain it into a container for disposal or filtering.

The fryer is built as a single pressed tank of AISI 304 (18/10) stainless steel, 1.5 mm thick, with rounded top edges that let oil expand without spilling. A chrome–brass drain tap at the front simplifies daily oil changes and cleaning. The heating elements are made of stainless steel and can be lifted and rotated out of the tank for thorough access. An electric thermostat controls the oil temperature up to 190 °C, while a separate safety thermostat cuts power if the oil exceeds 230 °C. Both sensor probes sit inside the heating elements, shielded from accidental knocks.

The control panel has two indicator lights: an orange light shows the unit is connected to the 400 V 3-phase supply, and a green light confirms the heating elements are active. Four sturdy legs raise the fryer to a comfortable worktop height, allowing it to sit alongside other countertop appliances in a professional kitchen.

A 7-litre oil capacity allows the fryer to handle moderate batches of food without overloading the heating elements. The 400 V 3-phase voltage requirement matches the standard supply in commercial kitchens, avoiding the need for a single-phase circuit. The 400 mm width, 700 mm depth and 305 mm height give a compact footprint that fits between worktops or under wall cupboards.

After each service, the tank is wiped down with a soft cloth and mild detergent; the heating elements are lifted and rotated clear for access to the tank floor. The drain tap is opened to remove residual oil, and the tap itself is cleaned to prevent clogging. The pressed stainless steel construction has no seams or crevices, so dried oil and food debris do not collect in hard-to-reach corners.

The fryer is supplied as a single model without variants or accessories. It is designed for countertop installation in professional catering environments.