Why this free standing fryer earns its place
A commercial fryer is not a luxury — it's the foundation of any kitchen turning out fried food in quantity. The Falcon G9341 strips the proposition down to what works: a twin-basket design that lets you keep batches flowing, an 18-litre tank running at thermostat-controlled temperatures between 130°C and 190°C, and a 22 kW propane burner that brings oil temperature back fast after a busy batch. The safety thermostat is fitted as standard to prevent dangerous overheating, so you get protection built in from the start.
At this specification, you're looking at a machine that does one job and does it reliably. The oil tank is sized to balance heat recovery and space — 18 litres sits well in a compact 910 × 400 mm footprint, so it fits kitchens where bench space is tight, and the 86 kg weight means you can move it to a different prep position if service layout changes. Stainless steel construction means it'll handle daily service for years, and the 2-year warranty covers parts and labour if something goes wrong.
The thing to know is that this is the straightforward option: high-output frying with rapid recovery, no bells and whistles. If you're running a chip shop, a pub kitchen or a catering operation where frying is part of the flow rather than a specialism, this does the job. You manage your oil discipline — filtration and regular changes — and let the machine do its work.
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.
