Stalgast Electric Fryer – 10 Litre Capacity for Professional Kitchens

An electric fryer heats a measured volume of oil with submerged elements, circulating the heat evenly around the food in the basket. The cold-zone system keeps a cooler layer of oil beneath the heating elements, trapping food particles and preventing them from burning, which extends oil life and keeps flavours clean.

The operator fills the vat to the marked level, sets the temperature with the ergonomic knob, and waits for the oil to reach the chosen heat. Once the indicator confirms the temperature, the basket is lowered into the oil, and the timer is started. After frying, the basket is lifted, drained over the vat, and the food is removed. The fryer remains on standby until the next batch or is switched off with the power control.

The fryer is built from stainless steel with a laser-engraved front panel that carries the operation and power controls. A safety system is integrated into the panel, cutting power if the heater is removed. The heating elements are movable for cleaning, and the unit stands on adjustable feet to level it on uneven floors. A basket with dimensions 210 x 350 x 110 mm is supplied, and a safe frying drain allows oil to be removed without spills.

The 9 kW power rating requires a 400 V three-phase supply, typical of professional kitchens with heavy-duty circuits. The 10 litre oil volume determines the maximum batch size, while the 400 x 700 x 850 mm footprint sets the space it occupies on the worktop or floor. The temperature range up to 190 °C covers all standard frying processes, from chips to battered fish.

Cleaning involves lifting the heating elements to access the vat, wiping the interior, and draining the oil through the safe frying drain. The cold-zone system reduces the frequency of oil changes by keeping the lower layer free of burnt particles. Adjustable feet allow the unit to be tilted slightly for thorough draining.

The fryer is supplied as a single model with the features described, suitable for professional catering environments where consistent, safe frying is required.