Spedizione gratuita in Italia Free shipping in Italy for orders over 199 € + VAT. Sicily and Sardinia included. Minor Islands excluded

Spedizione gratuita in Italia Free shipping in Italy for orders over 199 € + VAT. Sicily and Sardinia included. Minor Islands excluded

Professional Electric Fryers

Looking for the best professional electric fryers for your restaurant business? On our online shop you can choose from dozens of top-quality equipment to prepare sweet doughnuts, pancakes, fries, meat or chicken seconds, krapfen, churros and more, in seconds.

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    Ristoattrezzature's professional fryers are ideal for preparing crispy sweet or savoury fried food in just a few minutes. These compact, electrically powered counter-top items with variable capacity tanks can be used in both the gastronomy and confectionery sectors. The electric fryers, which we have selected for you, are also designed for travelling businesses that need to make use of really small spaces for food preparation such as food trucks.

    A fryer, in general, is aprofessional piece of kitchen equipment, with a solid anti-corrosion structure and one or more AISI 304 stainless steel tanks, to ensure better resistance over time and compliance with current standards. All these appliances also have a thermostatic safety valve, necessary for optimal temperature control, which allows large quantities of food to be fried in a short time, while fully respecting the organoleptic characteristics of the oil, clarified butter and solid fat. The fryer's functional removable baskets ensure that excellent frying can be carried out safely, eliminating the risk of unpleasant burns from splashes.

    Here are some basic rules for not making a frying mistake

    When you immerse food in boiling oil, a crust quickly forms on the surface of the food, making it crispy, and above all forming an impermeable 'shell' that prevents the food from absorbing oil. In order to obtain crispy and dry frying, it is necessary to ensure that the amount of oil poured in is sufficient, so that the food is completely immersed in it; if there is little oil in the pan, the food will bump against the walls of the fryer and the crust will break up, favouring greater absorption of the oil, which will make the product spongy.

    Would you like to receive information on professional equipment to make your restaurant kitchen functional?

    Contact us now to realise your dream of setting up the venue you have always wanted. Buying on Ristoattrezzature has never been so easy and safe!