LOTUS Fryer 10 Litres FE-10 for Professional Kitchens

A professional electric fryer heats cooking oil with submerged elements, transferring heat evenly to food lowered in a basket. The oil bath surrounds each piece, sealing the surface quickly while the interior cooks through. A thermostat maintains the set temperature, preventing cold spots and ensuring consistent results across batches. Safety is built in: a second thermostat cuts power if the oil overheats, while a front drain valve simplifies oil changes without tilting the unit.

The operator fills the 10 litre tank with fresh oil, sets the operating thermostat and switches on. Once the oil reaches temperature, the basket is loaded with food, lowered into the oil and timed. A lift-up rest holds the basket clear of the oil while the food drains, and a lid reduces splashing and heat loss. After use, the oil is drained through the front valve, and the tank and basket are cleaned.

Fabricated from 18/10 CrNi AISI 304 stainless steel with a Scotch-Brite satin finish, the fryer has a 1 mm thick worktop with rounded edges, chromed details and a rear splashback. The sheathed elements sit in a removable resistance box for thorough cleaning. Adjustable feet level the unit on uneven floors, and the compact footprint of 400 mm depth, 700 mm width and 250 mm height fits under standard worktops.

A 6 kW power rating draws a significant load, requiring a dedicated 400 V three-phase circuit with neutral and earth. The 21 kg weight allows two people to move the fryer without a trolley, while the 10 litre volume handles moderate batches of chips, fish or doughnuts without crowding.

Cleaning involves draining the oil, removing the resistance box and washing the tank, basket and lids. The stainless steel construction resists corrosion and staining, and the rounded edges prevent food debris from collecting.

The FE-10 is available with a single or double tank configuration, each supplied with basket and lid. The catalogue places it among professional electric fryers for commercial kitchens, canteens and catering operations.