Why this free standing fryer earns its place
The Pitco CE-35CS is a workhorse fryer built for takeaways and pubs that move volume. Stainless steel through and through, it's engineered to live on the line. The 18.5-litre tank gives you consistent depth for frying — chips, fish, chicken, whatever your menu runs to — and the triple tube heating system means fast, even temperature recovery. You're looking at 28.6 kg of chips per hour, which on a good Friday night is the difference between happy customers and a queue out the door.
What saves you money and hassle is the engineering. The integrated splash guard keeps hot oil where it belongs. The triple tube design heats oil faster than single-burner setups, so your batches turn around quicker. The cool zone feature — a dead space at the base of the tank — lets debris settle away from the heat, so your oil stays clean longer between deep cleaning. That's real oil life, not marketing speak. And the drainage spout means you can empty and refresh without wrestling a heavy tank.
The fryer comes complete with two easy-clean baskets. The stainless construction and straightforward design mean cleaning is a 15-minute job between shifts. Propane connection is simple and takes bottled fuel, giving you flexibility on where you site the fryer in the kitchen.
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.
