Why this free standing fryer earns its place
Two 12-litre tanks mean you can dedicate one to fish, one to chicken—or one to standard frying and one to specialty oils—without cross-contamination. The dual-tank setup is the smart move for high-street operations where menu variety and speed both matter. The 2-litre baskets (two of them) load and clear quickly, and the temperature range—88°C to 193°C—covers everything from gentle oil management (warming, holding) to hard frying.
Electric fryers have a single advantage over gas: precise temperature control, every time. The three-phase 400/415V supply at 17 kW means the element heats evenly, maintains temperature under load, and won't dip when you load multiple baskets in quick succession. That consistency matters in service: every batch of chips hits the same colour, every portion of fish comes out the same crispness. The stainless-steel construction (interior and exterior) shrugs off the salt spray and oil spatters that come with daily frying.
The 1085 × 450 × 812 mm footprint is substantial but not oversized. This is a piece of equipment that earns its bench space: if you're running a high-street catering operation, this fryer is the baseline you need. Blue Seal's 2-year parts and labour warranty, with 1-year extension available, backs the build quality. You're not servicing this thing every month.
Check the narrowest clear opening, then every corner, landing, step and lift from the kerb to the room.
Stated machine geometry while kept upright. Allow handling room and confirm the complete route.
Measure the clear opening
Enter the usable gap with the door fully open.
This checks straight stated geometry only.
