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Cooking Equipments
Deep & Pressure Fryers – CE Certified Frying Systems from Turkey
Cooking Equipments
Deep & Pressure Fryers – CE Certified Frying Systems from Turkey
🔍 Smart Frying for Every Operation, From Coastal Hotels to Airport Canteens
A kitchen supervisor once told us in Lagos, “Our fries are perfect — but our fryer isn’t.” That stuck with us. Because in over 100 turnkey hospitality projects — from high-speed airport kitchens to slow-service beach resorts — we seen again the same truth: fryer performance is not just about crispiness. It’s about safety, speed, and cost-efficiency over years of use.
As part of our project-based kitchen contracting services, we’ve installed Turkey-built CE certified fryers that streamline workflows across commercial kitchens, industrial catering lines, and hotel foodservice stations. Whether your site is managed by a procurement team, planned by a kitchen designer, or overseen by a facility manager — these fryers fit into the bigger system.
1-Year Factory Warranty
Service in 90+ countries
Spare parts in Turkey, UAE
Technical Specifications – Fryer Models
Model | Power | Basket Volume | Power Source | Dimensions (mm) |
FR-900EF | 36Kw | 2x22L | Electric | 800x900x850 |
FR-700EF | 22kw | 2x12L | Electric | 800x700x850 |
FR-900GH | 22Kw | 1x22L | Gas | 400x900x850 |
FR-700GH | 10Kw | 1x20L | Gas | 400x700x850 |
Contact us for full technical drawings, gas/electrical requirements, and layout integration support.
Utility & Installation Requirements
- Electric Models: 400V / 3N / 50-60Hz | Power: 12 kW – 36 kW
- Gas Models: LPG/Natural | 21–25 kW per tank | Gas Inlet: Ø12
- Oil Drain Valve: Integrated rear drain with removable filter
- Oil Filtration Unit: External or internal pump + micron filter
- Clearance: Min 10 cm sides, 30 cm back if under hood
- Oil Container: 50L tank or GN tray-compatible
✉️ Tip: Always confirm hood airflow before fryer selection.
Certifications & Compliance
- CE Certification (EN 60335, EN 50581)
- Pressure Test Protocols (ISO 4126-1, PED)
- Export-Ready Technical File + Electrical/Gas test reports
- SGS & TÜV Audits for major projects
✅ Fully approved for EU, Gulf, and Africa market access.
Maintenance & Daily Cleaning
- Basket soaking tray included
- Oil drain lockout for safe handling
- Stainless splash guards removable
- Heater elements lift-up system
- Self-clean mode (select models)
🎯 Why Choose Our Turkey-Made Frying Systems – Key Features & Benefits
- Built in Turkey with export-grade stainless steel (AISI 304)
- Pressure Fryers reduce cook time by 30% and oil use by 20%
- Open Fryers optimized for fries, seafood, falafel, onion rings
- Auto-lift basket option for staff canteens and resort kitchens
- Touchscreen control panel with programmable batch settings
- CE Certified ✔ | HACCP Ready ✔ | IPX5 Body Protection ✔
- Custom-built per BOQ & MEP specs
- Factory-direct pricing with no middleman
- Training, installation & after-sales support available worldwide
- Integration ready with both 700 and 900 modular kitchen lines
👉 In short: our Turkey-made fryers deliver crisp results with safety, efficiency, and turnkey project integration.
Catering & Institutional Kitchens – High Volume Frying
Catering and institutional kitchens often operate under pressure.
- Event catering → portable fryers with quick setup for off-site use.
- Institutional kitchens → auto-lift systems reduce staff fatigue and improve HACCP compliance.
- Large canteens → pressure fryers serve thousands of portions daily with speed and consistency.
👉 That’s why fryers are considered core infrastructure in any commercial or industrial kitchen project.
📊 Open vs. Pressure Fryers – Side-by-Side
Criteria | Open Fryer | Pressure Fryer |
Cook Time | 5–8 mins | 2–5 mins |
Oil Use | Higher | 20–30% lower |
Output | High Volume | Batch-controlled |
Texture | Crispier | Juicier, less oily |
Safety | Open operation | Lid + pressure lock |
📐 How Fryers Shape Kitchen Design & Workflow
Fryers are not only about cooking — they shape the entire kitchen flow. Wrong placement leads to safety issues and service delays.
- Hotel kitchens → Position near hood zones with grease traps.
- Resort kitchens → Place fryers beside grilling stations for buffet flow.
- Catering kitchens → Align multiple units along trolley lanes for batch transfer.
- Hospital kitchens → Auto-lift fryers near serving lines for safe handling.
- Central production kitchens → Cluster fryers close to boiling kettles and tilting pans.
Our engineers support consultants with MEP drawings, OS&E integration, and layout planning for every fryer project.
🧭 Turnkey Project Integration – Beyond Just Equipment
We don’t just sell fryers, we integrate them into full turnkey kitchen projects.
- BOQ alignment with consultants.
- MEP-ready CAD drawings for engineers.
- OS&E integration with baskets, GN trays, and grease traps.
Every fryer becomes part of a bigger operational system, not a stand-alone unit.
⚖️ OS&E Integration + Layout Support
- Oil-proof tongs & baskets → Long-life 304-grade stainless accessories
- GN tray drip surfaces → Seamless transfer to trolleys and serving lines
- Wall-mounted oil container station → Keeps workflow clean and centralized
- MEP + hood drawings → CAD files provided with every fryer order
All accessories and integrations follow international foodservice codes.
Where These Systems Fit Best
- Resort kitchens – pressure fryer with lid lock
- Staff kitchens – small open fryer with filter pump
- Fried chicken shops – gas fryer, 20L with pressure
- School canteens – low-height auto fryer
- Fast casual outlets – modular electric fryer stacks
- Catering kitchens – multi-fryer lines for 500+ meals daily
📈 ROI & Operational Impact – Payback in Real Kitchens
High-volume kitchens always ask the same: when will this fryer pay back? From our field data we seen it often under a year.
- 20% less oil used thanks to built-in filtration and pressure systems.
- 2 hours daily prep time saved in central and catering kitchens.
- Lower staff cost with auto-lift baskets and safe tilt designs.
👉 In practice, these fryers cover their investment fast while improving workflow.
🌍 Sustainability & Energy Efficiency in Frying
Modern projects look beyond taste — they target energy and carbon savings.
- Pressure frying cuts oil use by up to 30%.
- Double insulation reduces heat loss by 20%.
- Less oil waste means lower disposal costs and greener operations.
This makes our fryers both eco-friendly and cost-friendly for commercial and industrial kitchens.
❓ FAQ – Commercial Frying Systems
Which fryer type is best for chicken?
Pressure fryers give juicier meat + faster cook.
Do I need a filtration unit?
Yes. Especially in high-volume kitchens
Is it safe for staff to operate?
CE panels + oil sensors = operator-safe.
How often should oil be changed?
With filtration: every 3–5 days. Without: every 1–2.
Do you offer dual-fuel (gas + electric)?
Not standard — but can be custom-engineered for BOQ tenders.
💬 Real Projects & Client Testimonials – What Our Partners Say
