HENDI Profi Line Manual Fryer – Twin 8 L Chambers

A manual fryer heats a measured volume of oil with electric elements beneath the tank. The oil transfers heat rapidly to food lowered in a basket, cooking it evenly and quickly while sealing the surface for a crisp finish. Twin chambers let the operator run two different items or batches at once without flavour transfer.

The operator fills each 8 L chamber with fresh oil, sets the temperature with the control knob and waits for the indicator light to signal readiness. Food is loaded into the basket, the basket is lowered into the hot oil, and the timer is started. Once the food is golden, the basket is lifted out and drained over the chamber. A lid covers each chamber when not in use to keep the oil clean and reduce heat loss.

The fryer is built from 18/0 stainless steel for corrosion resistance and easy cleaning. The grease tank has a V-shaped bottom that creates a cold zone where food particles settle, extending oil life. A removable control element cuts power automatically if taken out, and a resettable thermal fuse prevents overheating. Each chamber comes with one frying basket and one lid; the basket has a long, heat-resistant handle for safe handling during busy service.

A 7 kW power rating means the fryer draws a steady load on a dedicated 230 V circuit, suitable for most professional kitchens. The 16 L total oil capacity allows continuous frying of moderate batches, while the 605×460×369 mm footprint fits on a standard worktop. At 15.81 kg, the unit can be moved by two people without a trolley.

Cleaning involves draining the oil, removing the baskets and lids, wiping the interior with a non-abrasive cloth, and washing the baskets and lids separately. The cold-zone design reduces the frequency of oil changes, and the stainless-steel surfaces resist staining and corrosion.

The fryer is part of the HENDI Profi Line range of professional catering equipment.