Stalgast Gas Fryer with Dual 7 Litre Vats

A gas fryer built for continuous frying in professional kitchens, this Stalgast unit heats two 7 litre vats with independent burners. Gas flames transfer heat directly into the oil, raising its temperature quickly and evenly across the full depth. A cold-zone system beneath the heating elements collects food debris, preventing it from burning and extending the life of the oil. The pilot flame remains lit to ensure instant ignition of the main burners whenever the thermostat calls for heat, while a flame safety device shuts off the gas supply if the flame is extinguished, protecting against unburned gas build-up.

The operator lowers the wire baskets into the hot oil, where the food cooks by immersion. Heat circulates through the oil, surrounding each piece and producing a crisp exterior without drying the interior. Temperature is adjustable between 90 °C and 190 °C, allowing the same fryer to handle delicate items like fish at lower settings and robust items like chips at higher ones. Once the timer signals the end of the cycle, the baskets are lifted out and drained above the vats.

Each vat is fitted with a drain tap that releases used oil into the supplied container. A filter inside the container catches debris, so the oil can be returned to the vat for reuse. The spark generator, powered by a 230 V supply, provides reliable ignition without the need for manual lighting. Adjustable feet level the unit on uneven floors, and the stainless-steel exterior resists corrosion in a busy kitchen environment.

The 12 kW power rating indicates the load on the gas supply; a commercial kitchen must have adequate gas pressure and pipe sizing to support this demand. The 400 × 700 × 850 mm footprint determines the space required on the worktop or floor, while the 120 × 300 × 120 mm basket size sets the maximum portion that can be fried in a single batch. Temperature control between 90 °C and 190 °C enables frying, blanching and holding processes, but does not reach the higher ranges needed for grilling or baking.

Cleaning involves draining the oil, removing the baskets and wiping down the interior with a non-abrasive cloth. The cold-zone system should be emptied regularly to prevent debris from affecting oil quality. The oil container and filter are washed separately, and the exterior is cleaned with a damp cloth to maintain hygiene standards.

This fryer is also available in gas versions G27 and G31, allowing compatibility with different regional gas supplies without altering the core design or capacity.