CASTA Electric Pastry Fryer 10 Litre FPE070E10

An electric pastry fryer heats a measured volume of oil to a controlled temperature, allowing dough-based items to cook quickly and evenly while developing a crisp exterior. The heating element sits below the oil, transferring energy directly into the liquid; a thermostat monitors the temperature and cycles the element on and off to hold the set point. This method gives consistent results across batches and prevents the oil from breaking down too rapidly, which keeps operating costs low and maintains food quality.

The operator fills the stainless-steel tank with fresh oil to the marked level, then switches the unit on and sets the desired temperature on the thermostatic valve. Once the oil reaches the set point, the fryer signals readiness. The chrome-plated basket is loaded with raw pastry items—doughnuts, churros, fritters—and lowered into the hot oil. A timer is started, and the items are turned halfway through the cycle to ensure even browning. When the timer sounds, the basket is lifted, drained briefly over the tank, and the finished items are transferred to a cooling rack or serving tray. The cold zone beneath the heating element traps crumbs and debris, preventing them from burning and extending the usable life of the oil.

The tank is constructed from AISI 304 stainless steel, chosen for its resistance to corrosion and ease of cleaning. A chrome-plated oil filter fits into the drain cock assembly, allowing the oil to be strained each time it is removed. The drain cock itself is equipped with an extension pipe, directing the used oil into a container without spillage. Bakelite handles on the basket remain cool to the touch, reducing the risk of burns during handling.

A 9 kW electric load requires a three-phase 380/415 V circuit, which is standard in professional kitchens but must be confirmed before installation. The 10 L capacity determines the maximum batch size: enough for several dozen small pastries or a smaller number of larger items, depending on their density and shape. The 700 mm width, 650 mm depth and 290 mm height set the footprint on the worktop or floor stand, allowing the operator to plan the surrounding workspace for loading, unloading and oil management.

Cleaning follows the construction: the stainless-steel tank is wiped down after each service, and the oil is filtered or replaced as needed. The cold zone is emptied of accumulated crumbs, and the drain cock and extension pipe are flushed with hot water to prevent residue build-up. The chrome-plated basket and filter are washed in warm soapy water and dried thoroughly before the next use.

The unit is supplied as a single model, FPE070E10, with no variants listed.

Placed in the catalogue under Professional Fryers, Pastry Equipment.