HENDI Manual Fryer Profi Line with 8 Litre Capacity

A manual fryer designed for continuous use in professional kitchens, the HENDI Profi Line heats cooking oil to crisp and cook food evenly. The element beneath the oil transfers heat directly, raising the temperature to the level set by the operator. A cold zone at the bottom of the tank collects food particles, preventing them from burning and extending the life of the oil. The basket lowers into the hot oil, holding food clear of the element while it fries. When the timer or temperature control signals the end of the cycle, the basket lifts out, draining oil back into the tank for the next batch.

To start, the operator fills the 8 litre tank with oil, fits the lid and basket, and sets the temperature control knob. An indicator light shows when the oil has reached the chosen temperature. The basket, with its long heat-resistant handle, is loaded with food and lowered into the oil. The operator watches the cooking time and removes the basket when the food is done. The lid keeps oil from splashing and retains heat between batches.

The fryer is built from 18/0 stainless steel, a non-corrosive alloy that resists high temperatures and frequent cleaning. The grease tank has a V-shaped bottom that directs particles into the cold zone, reducing oil breakdown. A removable control element with additional protection cuts power if the panel is taken off, preventing accidental operation. Overheating protection is provided by a resettable thermal fuse that trips if the oil temperature rises too high.

The 3.5 kW power rating means the fryer draws a steady load on a dedicated 230 V circuit, suitable for a standard British commercial supply. The 8 litre volume allows batches of food to be fried without overcrowding, while the 8.51 kg weight makes the unit portable enough to move between worktops or store when not in use. The footprint of 305 mm by 460 mm fits on most worktops, leaving space for preparation alongside.

Cleaning involves draining the oil, removing the grease tank and washing it separately. The V-shaped bottom and cold zone reduce the need for frequent oil changes, but the tank should be wiped clean after each service to prevent residue build-up. The control panel and temperature knob are wiped with a damp cloth, avoiding immersion. The basket and lid are washed in hot water with detergent and dried before storage.

The HENDI Profi Line manual fryer is supplied with one frying basket and one lid, matching the single chamber. The catalogue places it in the professional fryer section, alongside larger and electric models for high-volume kitchens.