—— PRODUCT HIGHLIGHTS
Floor Induction Double Deep Fryer | 15KW*2
Slow Down Oil Breakdown with Cool-Zone
Debris from frying sinks into a cool bottom zone instead of burning in hot oil. This keeps Total Polar Compounds (TPC) rising much slower—up to 40% slower—so your oil stays usable for extra days before it needs replacing.
Spend Less on Cooking Oil Every Month
Longer oil life means fewer oil changes. For high-volume catering kitchens, the cool-zone design can cut monthly oil costs by 25–30%, freeing up budget that would otherwise go straight into the waste oil drum.
Reduce the Risk of Oil Fires
Burnt food residue sitting in hot oil is a common cause of flash-point spikes. The cool-zone pulls sediment away from the heat source, keeping oil temperature stable and lowering the chance of a grease fire in your kitchen.
Custom-Built for Your Kitchen
This 15 kW × 2 floor induction double fryer can be fitted with a cool-zone tailored to your menu and volume. We engineer the zone depth, partition shape, and temperature gradient to match exactly how your operation runs.
Basic Specification
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How To Operate This Machine
Step 1
Place your commercial induction cooker in position and connect the power cable based on the required voltage. Make sure all wiring is done correctly before turning on the unit.
Step 2
Once powered on, place your induction cookware on the commercial induction cooker, prepare your ingredients, and get ready to start cooking.
Step 3
Turn the knob from 0 to your desired setting to begin cooking. During the cooking process, simply adjust the knob between levels 1 to 8 to control the heat output to your needs.
Step 4
Once cooking complete,then turn the knob back to 0 to power off the unit. Wipe down and clean the surface of your commercial induction cooker to keep it in top condition.
6-Step Quality Checking of this Machine | Every Unit
Every testing machine shown below is physically present in our factory — no fabrication.
PERFORMANCE
Dust-free PCB assembly
- Every board built in a sealed cleanroom, no dust or grease particles get trapped under components — eliminates 40% short-circuit failures compare to competitors.
Electric Heating Constant Temperature Drying Oven
- Bakes out all moisture from PCBs before soldering — boards that skip this step blister and crack under high-power heat within months.
Electric Heating Constant Temperature Incubator
- Every board is heat-aged for hours to force weak solder joints to fail in our lab, not in your kitchen after installation.
Constant Temperature and Humidity Test Chamber
- Simulates years of steam and humidity from a real commercial kitchen to verify no board corrosion or short circuits develop over time.
Salt Spray Test Chamber
- Tests every metal part and connector against aggressive corrosive vapor — the same oils, acids, and moisture your cooker faces daily in a commercial kitchen environment.
Thermal Shock Test Chamber
- Mimics the hundreds of rapid heat-up / cool-down cycles your cooker endures every single day, cracking any weak solder joint before it ever ships.
What Food Can You Cook With It?
Breaded Proteins
Fried chicken, fish fillets, and schnitzel shed heavy breading crumbs while cooking. The cool-zone catches them below the heat line before they carbonize, keeping your frying oil clean and your TPC levels low between oil changes.
Starchy Sides
French fries, potato wedges, and onion rings release starch and fine particles that speed up oil degradation. The cold zone traps this sediment away from high heat, so oil stays clear and each batch comes out crisp and golden.
Frozen Prepared Foods
Spring rolls, nuggets, and mozzarella sticks drop loose coating and moisture into the oil on entry. The cool-zone captures that debris right away, cutting down on foam and darkening so you get consistent results without early oil disposal.
FAQs
Frequently Asked Questions
Most People Curious
We've gathered the most common questions buyers ask before placing their first order — browse through and find the answers that matter most to you.
Submit Your InquiryWhat does a cool-zone do in a commercial induction fryer?
It creates a low-temperature area at the bottom of the fry tank, below the induction heating element. Food particles and breading crumbs fall into this cooler section instead of floating in hot oil and burning. Because the debris is no longer carbonizing, the oil breaks down much slower—TPC stays low, oil color holds, and you get more frying days out of every fill.
How much oil can a cool-zone fryer save compared to a regular fryer?
Most operators see oil life extend by 25–40%. If you normally change oil every 3–4 days, a cool-zone can push that to 5–6 days under the same workload. For a busy catering kitchen, that typically means 20–30% less spent on cooking oil each month.
Does a cool-zone lower the risk of a grease fire?
Yes. Grease fires often start when charred sediment raises oil temperature past the flash point. The cool-zone keeps debris in a low-temperature area where it cannot ignite. Combined with induction heating's precise temperature control and no open flame, this makes the fryer significantly safer for high-volume institutional kitchens.
What is TPC and why does it matter for frying oil quality?
TPC stands for Total Polar Compounds. It measures how degraded your oil is. Most food-safety standards require an oil change once TPC exceeds 24–27%. A cool-zone slows TPC buildup by preventing food residue from carbonizing in hot oil, which means you hit that discard threshold days later than you would with a standard fryer.
Can the cool-zone be custom-added to the AT-FLF-II015 double fryer?
Yes. The AT-FLF-II015 is a 15 kW × 2 floor induction fryer (380 V/3-phase, 12 L per tank). It ships standard without a cool-zone, but we offer full customization. Share your menu type and daily volume, and our team designs the zone depth and gradient to fit. Lead time is only slightly longer than a standard unit.