Commercial Deep Fryer

What limits a frying line is not how much the basket holds. It is how far the oil falls when a cold load goes in, and how long it takes to climb back. Load a full basket into a tank that is too small and the temperature sags, the coating drinks oil, and the next order sits waiting on the element. SYBO, a Ningbo manufacturer with more than 25 years in commercial kitchen equipment, builds the Commercial Deep Fryer for the other case: two 17-litre machines, one tank and two, sized so a busy counter keeps serving while the oil comes back up.

• 17 LOil per tank
• 5.0 kWEF-171 load
• 10.0 kWEF-172 total
• 8.0 kgEF-171 net

Why 17 Litres

A 17-litre tank is not simply a larger version of a small one. The way it behaves under load is different, and that difference is the reason this size exists at all.

1. A smaller dip per basket. The same cold load takes a smaller share of the heat held in 17 litres than it would in a 6-litre tank, so the oil falls less and the food is less likely to come out pale or heavy with oil.
2. Fewer dips per service. If one batch carries more of an order, the station makes fewer trips into the oil - and every trip avoided is one less drop in temperature to recover from.
3. A wider working window. Between orders there is time to bring the oil back rather than chase it, which is what a lunch or evening peak actually asks of a station.

Put together, those three effects are why a larger tank holds up in the middle of service rather than only at the start of it. A Commercial Deep Fryer of this size is bought for the hour when the kitchen cannot afford to slow down, not for the average day.

Load Planning

Machines in this class are fixed equipment, not plug-in appliances, and the electrical planning is the part that is most often left until too late.

Supply Table

The figure that matters is the total, not the per-tank rating. Power is quoted per tank in the table further down, so a twin-tank unit draws the sum of both sides. Have a qualified electrician work from the rating plate rather than from a general-purpose socket, and tell us at the enquiry stage if the building has 380 V three-phase available: voltage, rating plate and packing are built to order, which means the electrical configuration is fixed during production and cannot be altered after dispatch.

Done early, the electrical question costs nothing. Left until the unit is on site, it decides whether the machine goes into service this week or waits on a contractor. Given the supply and the busiest hour, matching a Commercial Deep Fryer to the building is a short conversation, and it is the one worth having before anything is ordered.

Specifications

Two models cover the range. Both share the same 17-litre tank, the same elements and the same controls, so output per side is identical and only the number of tanks changes.

The narrowness of the range is deliberate. One tank size and two tank counts cover a site frying one main line and a site frying two products in parallel, and the choice between them is settled by how much oil should sit under heat and what the supply can carry. A Commercial Deep Fryer specification is short because the decision is short; the detail belongs in the electrical planning, not in a longer list of options.

Heavy Duty Build

A station that runs through two shifts a day exposes weak components quickly, so what is inside the cabinet matters more than what is printed on the panel.

1. Material checked on arrival, before it reaches the line, rather than discovered to be wrong at final assembly.
2. Heating and control assemblies run under load, not simply switched on, so the element, thermostat and cut-out are proved together the way they will behave in service.
3. Commercial-grade components throughout. Elements, thermostats, baskets and drain fittings are specified for continuous shifts rather than for occasional domestic use.

Those checks are the reason a machine in this class can be bought on a specification rather than on a promise: the parts that wear are named, the assemblies are tested under the conditions they will meet, and material is inspected before it is built into anything. A Commercial Deep Fryer sitting in the middle of service every day is judged on how little it changes over five hundred days, not on how it performs on the first one.

Real Kitchens

Seventeen litres per tank puts these machines well above the countertop sizes most small kitchens begin with, which moves them to a different set of buyers.

1. Chicken, burger and skewer chains where a rush has to be served without a queue forming at the counter.
2. Factory, school and hospital canteens working to a fixed service window, where a large batch has to be finished on time.
3. Food halls and central kitchens where one operator runs two products in parallel at two temperatures.
4. Traders and kitchen wholesalers buying container quantities with their own rating plate and packing.

What those four groups share is a single requirement: output that does not fade in the middle of service. If a site turns out to be unsuited to a machine of this size - or cannot carry the load - we will say so rather than sell a Commercial Deep Fryer that trips its breaker on the first busy evening.

FAQ