Continuous fryer MS

Our continuous fryer is designed for frying cutlets, potatoes, meatballs, croquettes, fish, vegetables and many other products. Working volume up to l: 300 l.

An adjustable electric donut fryer with a continuous conveyor system is specially designed for small confectionery shops, pastry production and catering establishments. It is capable of frying a variety of products similar to donuts.

A vacuum frying unit designed for frying vegetables and other snacks at low temperatures, thus making them healthier and less saturated with oil.

The 50L Batch Deep Fryer MAK is designed for efficient and uniform deep-frying of potatoes, vegetables, meat, fish, seafood, snacks, semi-finished products, pastries, and other foods. The fryer is equipped with a 6.5 kW electric heating system, a tilting mechanism, and a choice of two stainless-steel basket designs for different frying applications.

• 50-liter frying vessel with 6.5 kW electric heating.
• Uniform oil heating through the bottom sandwich heating system.
• Adjustable frying temperature up to 200°C.
• Manual 13 position tilting mechanism with a maximum tilt angle of 110°.
• Freestanding stainless-steel construction for easy cleaning and maintenance.
• Optional wheels, adjustable legs, drain valve, and mobile oil filtration system.

The price is set based on the basic built-in heating option of 24 kW.

The vacuum fryer is designed for frying foods in oil at low temperatures, allowing for the production of healthy snacks such as vegetable and fruit chips. The vacuum feature enables you to reduce the frying temperature of oil down to 110-120 degrees!

• «Cold roast» is a tasty and healthy method of processing the product
• Drying and frying without caramelizing the sugars contained in the product
• Large frying tank - for processing foods with a higher water content
• Modular heating system which allows you to increase the heating power up to 108 kW (optional)
• Circulating heating of oil through a heat exchanger minimizes oil spoilage and prevents localized overheating

The VFB vacuum fryer with a built-in blancher is intended for drying and frying a wide range of products as well as for the production of chips and crisps from potatoes, carrots, onions, celery, parsley, beetroot and many other types of fruits, vegetables, and different snacks made out of meat, pork skin and fish.

The compact tabletop paddle fryer can be used for the production of a variety of snacks, including vegetable and fruit chips fried in oil. It is also suitable for frying extruded chips and snacks.

• Innovative design: a compact continuous paddle fryer for professional kitchens
• Intensive three-zone heating using thermal controllers for each heating element
• Specially designed blades along the entire length of the fryer to immerse the product in oil
• Frying time can be set from a few seconds up to an hour
• Product agitation system during loading for product separation
• Thermal insulation of the working body to reduce heat loss and for safer operation

The price is set for the combination of a basic fryer model and an additional module with rotating paddles.

The universal modular SnackPro fryer equipped with an additional paddle module is designed for frying thin slices of products that require immersion beneath the oil level.

• Adjustable frying time from a few seconds up to an hour
• Compact, tabletop version
• The paddle conveyor is installed on top of the basic fryer
• Safety thermostats on each heating element

The series of Continuous Fryers Pour Oil is the boom in the market of frying and roasting equipment. The new construction designed by our engineers, based on existing practical experience in the production and use of conveyor fryers, provides the best example of environmental friendliness. 

The continuous production line for deep-frying and the subsequent cooling of semi-finished products includes:

1. modular deep fryer with the option of choosing the conveyor type: a secondary conveyor for forced immersion of the product in oil or a conveyor with paddles for frying light floating products, such as chips;
2. stainless steel table under the deep fryer with the option of installing an oil container and an oil filtration system inside it;
3. cooling conveyor for removing excess oil and surface cooling of the product after frying it in the deep fryer.

The price is indicated with a semi-automatic control panel

The vacuum cooking kettle is designed for use in public catering establishments (restaurants, hotels, catering companies) and small manufacturing businesses. This equipment enables boiling, blanching, frying, evaporation, pasteurization, mixing or stirring.

• A unique multifunctional device
• Possibility to cook/fry under atmospheric or vacuum conditions
• Laboratory version of a Vacuum Fryer
• Built-in condensation and secondary steam removal system
• Intense electric heating
• Sectional basket with a lid
• Built-in system for separating and removing excess liquid from the product

EcoFry is designed for frying onion rings, seafood, dumplings, spring rolls, pies, vegetables, nuggets and hamburgers with the help of pouring hot oil. A smaller capacity, efficient frying equipment intended for small to medium sized production facilities.

Optional module for the 400/1100/12 universal tabletop Modular Fryer - Pressure Conveyor for frying foods that require forced immersion in oil.

The paddle module for the 400/1100/12 Universal Tabletop Modular Fryer is a conveyor with specially curved paddles for gentle frying of fragile and light foods.

The working surface is made out of food-grade stainless steel, on top of which the deep fryer can be installed. It is quipped with wheels for ease of movement.

A pouring fryer is a specialized equipment used in commercial kitchens for frying foods using a continuous pouring method which helps to close down the pores of the product to prevent excessive oil absorption. It offers precise control over the frying process by continuously pouring oil over the food, ensuring even cooking and consistent results.