—— PRODUCT HIGHLIGHTS
Countertop Induction Double Tank Fryer | 3.5KW*2
Precise ±1°C Oil Temperature Hold
Induction heating keeps oil locked within ±1°C of the set point. No thermal drift means every batch comes out the same color, same crispness, same oil content—no guesswork needed.
Fast Heat Recovery After Every Load
Each 3.5kW tank rebounds to frying temperature in seconds after food drops in. The oil stays hot enough to seal surfaces fast, so late-rush batches match the quality of the first.
Same Fried Result in Every Store
Lock time and temperature digitally so every franchise unit runs the same program. QA teams can audit settings on-site and confirm output with colorimeter and oil-content spot checks.
Dual 9L Tanks, Independent Control
Run two tanks at different temperatures or the same. Fry chicken at 170°C on one side and fries at 180°C on the other—no flavor transfer, no compromise on either product.
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?
Fries, Hash Browns & Starch Items
Potatoes need a stable 170–180°C window or they turn pale and greasy. This induction fryer holds that range precisely, so every batch of french fries or hash browns comes out uniformly golden with low oil pickup—whether it’s made in store #1 or store #500.
Chicken Tenders, Wings & Fried Fish
Breaded proteins rely on an instant surface seal to stay juicy inside and crispy outside. Fast heat recovery means the oil doesn’t sag between baskets, so the coating sets at the same speed and crunch level through an entire service rush.
Spring Rolls, Onion Rings & Coated Snacks
Thin-coated appetizers go soggy or burn when oil swings even a few degrees. Steady electromagnetic heating keeps conditions flat across hours of continuous frying, delivering repeatable crunch and even browning that clears franchise QC checks.
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 InquiryHow does an induction fryer keep frying quality consistent across chain locations?
Induction heating holds oil within ±1°C of the set temperature, removing the fluctuation that makes batches vary. Each unit runs the same digital program, so a franchise with hundreds of stores produces fried food with near-identical color, crispness, and oil absorption.
How fast does this countertop double fryer recover temperature after loading food?
Each 3.5kW induction tank restores the target temperature within roughly 15 to 30 seconds after a cold basket drops in. Conventional fryers can take two to four minutes, and during that gap the oil is too cool to seal food properly—leading to excess grease and a softer crust. Fast recovery keeps every batch in the correct frying zone
Does induction frying reduce oil absorption compared to gas fryers?
Yes. When oil stays at the right temperature, food surfaces seal quickly and absorb less grease. Gas fryers often swing ±5–8°C between cycles, which slows crust formation and lets more oil soak in. Induction units that hold ±1°C typically produce fried food with 8–12% lower fat content per serving
Is 9 liters per tank enough for a busy quick-service kitchen?
Two independent 9L tanks give you 18 liters of total capacity in an 800 × 500 mm countertop footprint. You can rotate baskets—one frying while the other recovers—for continuous output without pausing service. For higher-volume flagship stores, multiple units line up side by side on the same counter,
How does this fryer help with QA auditing in a franchise operation?
The digital panel lets corporate QA lock specific temperatures and cook times for each menu item, creating a standard that individual stores cannot override. Auditors verify settings against the brand playbook and cross-check output with color and oil-content samples. Because induction is unaffected by kitchen airflow, altitude, or ambient heat—variables that shift gas fryer performance—store-to-store variance stays minimal and traceable.