Why this free standing fryer earns its place
The Roller Grill fryer is built to move product. A 16-litre tank provides consistent heat retention and rapid recovery—oil temperature holds steady between basket cycles, which means batches cook to the same colour and texture every time. Three selectable power levels—standby, fresh and frozen—let you match the cooking programme to the food. You're not dialling a thermostat every five minutes; you set it once and run service at that rhythm.
The motorised basket lift comes with three preset timers, which removes manual monitoring from the equation. Lower the basket, set the timer, move to the next task. The lift raises automatically, telling your team that this batch is ready without anyone having to watch the clock. In high-volume services—takeaways, late-night venues, contract catering for events—that small automation compounds into real output.
Oil life is where this fryer earns its cost. The three-stage filtration system takes five minutes to run and can save up to 30 litres of oil per week. That's not marketing noise—it's the difference between changing oil every four days and every two weeks. Over a year, the savings on oil alone justify the unit. Adjustable feet up to 150 mm mean you get the fryer level and stable wherever you're positioning it, and an integrated safety thermostat keeps operation controlled in professional environments where consistency matters.
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.
