Why this free standing fryer earns its place
The E3840 is speed in a narrow footprint. At just 400mm wide but producing 58kg of chips per hour, it's engineered for kitchens where space is tight but service never stops. Two baskets on the same lift mean continuous production — one batch finishing while the next cooks. The 20-litre pan sounds smaller than the 40-litre E3860, but the efficiency of the design means you get higher output from less oil, which matters for both cost and consistency.
High output and fast recovery time mean the oil temperature bounces back quickly after you drop a full basket, so your throughput stays constant through rush. Between 130°C and 190°C, you're operating in the sweet spot for fish, chips, chicken, and snacks. The stainless and mild steel build handles the daily grind; the thermostatic control holds temperature without drift, which is what keeps product consistent basket to basket.
Twin basket, single pan, 890mm tall, 66kg in weight — it's a proper workhorse designed to fit where a standard fryer can't. You'll need 400V three-phase, typical in any commercial kitchen's main cooking suite. Falcon's 2-year commercial warranty covers parts and labour, and Craven Cooling (01792 732702) can arrange servicing or support if needed.
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.
