—— PRODUCT HIGHLIGHTS
Floor Induction Double Deep Fryer | 10KW*2
Clean the Fryer in 5 Minutes a Day
No exposed heating tubes means no hidden grease traps inside the oil tank. Staff drain, wipe, and rinse the smooth SS304 stainless steel interior in under 5 minutes — while a tube-style gas fryer demands 20+ minutes of scrubbing around each element every single shift.
75% Less Cleaning Labor per Unit
Each commercial induction fryer saves roughly 15 minutes of hands-on cleaning time per shift. Multiply that across every unit in your operation and the reduction in daily crew hours turns into a real, trackable drop in kitchen labor costs month over month.
One Simple SOP for Every Location
The flat, open-pot tank has no tubes, baffles, or removable heating parts. That means one 3-step cleaning procedure — drain, wipe, rinse — works identically at every store. Operations teams can standardize fryer hygiene chain-wide without extra training or special tools.
Dual 12L Tanks, No Downtime to Clean
Two separate 12-liter tanks each run on an independent 10kW induction system. Clean one while the other keeps frying. Staggered mid-shift wipe-downs replace a single long post-close session, so peak-hour output and staff scheduling stay uninterrupted.
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?
Fried Chicken & Poultry
Wings, tenders, drumsticks, and breaded nuggets cook evenly across the flat-bottom tank. With no submerged tubes to trap batter residue, the post-shift deep fryer cleanup stays under five minutes — a clear advantage over tube-type gas fryers.
Battered Seafood
Fish fillets, shrimp, and calamari release starch and wet batter into hot oil. The smooth induction-heated tank wall prevents buildup from bonding to internal surfaces, so staff drain and wipe clean instead of soaking and scrubbing.
French Fries & Snacks
Fries, onion rings, and spring rolls shed fine starch that easily cakes around heating elements in gas fryer tubes. This open-pot induction design lets sediment settle flat for quick single-pass removal — keeping daily fryer maintenance fast and consistent.
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 long does it take to clean a commercial induction fryer vs. a gas fryer?
This induction deep fryer has no internal heating tubes, so there are no hard-to-reach areas where grease builds up. Daily cleaning takes about 5 minutes: drain the oil, wipe the flat stainless steel tank, and rinse. A gas tube fryer typically needs 20+ minutes because staff must scrub around each tube individually. That 15-minute daily difference per unit adds up to significant labor savings over a month.
How much labor cost can an easy-clean fryer save a restaurant chain?
Each unit saves around 15 minutes of cleaning labor per day. A 100-location chain running 2 fryers per store recovers roughly 1,500 crew hours per month. Combined with fewer cleaning chemicals and simpler training, the operational cost reduction is substantial — especially for QSR and fast-casual brands managing tight kitchen labor budgets.
Can I use one cleaning SOP for this fryer across all my franchise locations?
Yes. The tubeless open-pot design supports a universal 3-step daily routine: drain, wipe with a food-safe degreaser, and rinse with hot water. No special brushes or disassembly required. Operations teams can issue a single-page visual SOP for every store and verify compliance through standard kitchen audits.
Why is a fryer without heating tubes easier to clean?
Tube-style gas fryers have metal elements submerged in oil. Batter, carbon, and grease collect around those tubes in tight spaces that are hard to reach. An induction fryer heats the tank wall directly — the interior is a smooth, open basin. With nothing for residue to cling to, a quick wipe is all it takes to keep the tank clean.
Can I clean one tank during service without shutting down the fryer?
Yes. This floor model has two independent 12L tanks with separate 10kW induction controls. Take one offline for a fast wipe-down while the other keeps frying. Staggered cleaning during service replaces a long end-of-day session and keeps both output and fryer hygiene on track.