MBM DOMINA PRO 900 Electric Fryer for Professional Kitchens, 16 kW

An electric fryer heats a measured volume of oil to a set temperature, allowing food to cook quickly and evenly in a wire basket lowered into the oil. The oil transfers heat rapidly, sealing the surface of the food while cooking the interior, producing a crisp texture without drying the item. A thermostatic control maintains the oil at the chosen temperature, preventing fluctuations that can lead to uneven cooking or excessive oil absorption. The cold zone beneath the heating elements collects food particles and debris, keeping the oil cleaner for longer and reducing the frequency of oil changes. This method is standard for frying chips, fish, poultry and other battered or breaded items in professional kitchens.

The DOMINA PRO 900 fryer is loaded by filling the stainless steel tank with oil to the marked level. The operator sets the desired temperature on the thermostatic control, typically between 90 °C and 190 °C, depending on the food. Once the oil reaches the set temperature, the basket is filled with food and lowered into the oil. The fryer maintains the temperature automatically, allowing the operator to monitor cooking time and remove the basket when the food is done. A safety thermostat cuts power if the oil overheats, preventing fire risks. After frying, the basket is lifted, drained and the food transferred to a holding area. The cold zone collects debris, which is removed through the front drainer, and the oil is filtered through a stainless steel mesh before being drained into a collection tank for disposal or reuse.

The fryer is constructed from AISI 304 18/10 stainless steel, 2 mm thick, with a tank that is moulded and welded continuously for durability and ease of cleaning. The tank's rounded corners prevent food debris from accumulating, and the entire unit is designed for sonification, a cleaning process that uses ultrasonic waves to remove grease and residue. The heating elements are armoured stainless steel, mounted inside the tank and hinged to tilt for thorough cleaning. A large front drainer simplifies oil removal and residue disposal, while the oil collection tank includes a stainless steel filter to catch particles before the oil is drained.

The fryer's 16.0 kW power rating requires a 400 V three-phase electrical supply, the standard for heavy-duty catering equipment in commercial kitchens. This voltage ensures the fryer can maintain high temperatures consistently, even with frequent use. The 18-litre oil capacity allows for batch frying of larger quantities, reducing the need for constant refilling during service. The unit's dimensions—400 mm deep, 900 mm wide and 850 mm high—fit into a standard worktop space, while the 56 kg weight requires two people or a trolley for safe movement. The temperature range of 90 °C to 190 °C covers all standard frying processes, from gentle cooking of delicate items to high-temperature frying for crisp results.

Cleaning involves draining the oil through the front drainer, tilting the heating elements to access the tank interior, and using sonification or manual scrubbing to remove residue. The cold zone and tank corners are checked for debris, and the stainless steel filter in the oil collection tank is cleaned or replaced. The continuous welding and rounded corners reduce areas where grease can accumulate, making daily maintenance quicker and more effective.

The DOMINA PRO 900 is a standalone fryer designed for integration into a professional kitchen line-up, suitable for restaurants, takeaways and catering operations requiring consistent, high-volume frying.