Why this free standing fryer earns its place
A busy takeaway or casual dining kitchen lives or dies by fryer performance: downtime costs covers and margins, slow recovery stalls the pass, and oil that breaks down means fried food that tastes tired. This Falcon F900 addresses all three. The twin-basket design and fast heat recovery ensure you can push volume through the 18-litre tank during peak windows — when you need to fire 40 portions in 10 minutes, it'll deliver. The temperature control is thermostat-regulated between 130°C and 190°C, with a safety thermostat fitted as standard to prevent dangerous overheating, and the 23 kW natural gas burner beneath means you're not waiting for heat to come back after a busy batch.
The move that separates this model is the inbuilt filtration. You filter oil while it's still warm — in less than 6 minutes — whenever it needs it, not just at the end of a shift or the crack of dawn when you're too tired to do it properly. That means the oil stays clean longer, the food quality stays consistent across service, and your oil spend drops noticeably across a week. You're not buying a new tank of oil as often; you're actually maintaining what you have.
Built in 304-grade stainless steel, this is kit that handles the pace of a professional kitchen. At 900 × 400 mm — tight end-to-end but good depth for working — and 94 kg, it sits steadily on the bench during the rush. The 2-year warranty covers parts and labour, and your service provider is on call if the thermostat or any burner component needs attention.
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.
