—— PRODUCT HIGHLIGHTS
Floor Induction Single Deep Fryer | 10KW
Drops Fry Station Temperature by 5–10°C
Gas fryers dump over 60% of their energy into the air as waste heat, making the fry station the hottest spot in any commercial kitchen. This 10kW induction fryer heats oil directly through electromagnetic energy, so very little heat escapes into the room around it.
Saves on AC by Cutting Kitchen Heat Load
When fryer waste heat drops, your air conditioning works less. The math is simple: every 1 kWh of heat removed at the source saves roughly 0.3 kWh in cooling costs. That secondary saving adds up fast across a full service day.
Helps You Keep Fry Cooks on Staff
Heat is one of the top reasons back-of-house workers quit. A cooler fry station means less fatigue, fewer sick days, and better staff retention — real concerns for any HR or facilities team managing a busy kitchen.
Built from SS304 for Daily Heavy Use
Full SS304 stainless steel body stands up to grease, moisture, and constant use. Manual temperature control keeps operation straightforward — no complicated digital panels, just reliable hands-on adjustment.
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?
Poultry
Wings, tenders, drumsticks, and fried chicken thighs all need stable oil heat for a crisp, even crust. This induction deep fryer holds temperature precisely between batches, so results stay consistent even during rush hour.
Seafood
Shrimp, fish fillets, calamari, and soft-shell crab fry best when oil stays within a tight temperature range. Induction keeps it within ±1°C, preventing greasy or undercooked results.
Vegetables & Snacks
French fries, onion rings, spring rolls, and tempura need fast, high-heat frying,because over 90% of energy going straight into the oil instead of the surrounding air.
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 much cooler does the kitchen get with an induction fryer vs. a gas fryer?
Measured side by side, the air around an induction fryer typically reads 5–10°C lower than around a gas unit of similar output. Gas fryers lose roughly 60% of fuel energy as radiant heat that goes straight into the room. An induction fryer puts over 90% of its energy into the oil, so very little escapes. For the fry station — consistently the hottest single point in a commercial kitchen
Does a cooler fryer actually lower my AC bill?
Yes. The standard estimate is that every 1 kWh of waste heat you eliminate saves about 0.3 kWh in air conditioning electricity. A 10kW induction fryer wastes under 1 kW as ambient heat, while a comparable gas fryer can push 6 kW or more into the room each hour. Over a full day of service, that gap directly reduces your cooling load and can extend HVAC compressor life as well.
Will switching fryers really help with kitchen staff retention?
Heat is one of the most common reasons fry cooks leave. OSHA data and hospitality labor studies consistently rank excessive workplace temperature among the top drivers of back-of-house turnover. Lowering fry station ambient heat by 5–10°C reduces fatigue, headaches, and absenteeism. Facilities managers who have made this switch report measurably better cook retention and lower rehiring costs.
What are the specs of the AT-FLF-010 induction fryer?
It is a single-tank floor-standing commercial induction fryer rated at 10kW on 380V three-phase power. Dimensions are L450 × W750 × H800+150mm. The full body is SS304 stainless steel. Temperature control is manual. Because induction heats the pot directly, the fryer body stays cool during operation, keeping the thermal footprint of the station far smaller than a traditional deep fryer.
Is 10kW enough power for high-volume frying?
Because induction delivers over 90% of input energy into the oil, a 10kW unit matches the real cooking output of a much higher-rated gas fryer where most energy is lost as room heat. Oil recovery after each batch is fast, so you can run back-to-back frying without temperature drops. All 10kW works on cooking — not on heating the kitchen.