We always suggest our customers to buy professional appliances, designed and made for both restaurants and home use. Maximum reliability, quality and design made in Italy, ensure a better operation and long life, even for large workloads.
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| electric fryer | ||
| electric fryers | ||
| teknoline fryers | ||
| professional fryers | ||
| stainless steel fryer | ||
| countertop fryer | ||
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Professional counter fryers TEKNOLINE |
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It is common opinion that........ even a shoe is good fried...... even if you have to fry it properly! Everything can be fried, artichokes, chips, meat, chicken, courgettes......, but to do so you must respect three fundamental concepts 1 Know the smoke point of an oil, a very important parameter that indicates up to which temperature it can be brought before it burns and becomes harmful. There are many oils on the market, let`s see in detail which ones and their smoke points: - Refined palm oil 240°C - Extra virgin olive oil 210°C - Peanut oil 180°C - Coconut oil 177°C - Corn oil 160°C - Sunflower oil less than 130° Once you have chosen the oil to use, usually peanut oil is used for its cheapness, although EVO oil is always preferable, never exceed the smoke point. This would cause the creation of acrolein, a substance harmful to the mucous membrane of the stomach and toxic to our liver 2 Try to respect the proportions between the amount of oil and the food to be fried, the food to be fried should not exceed 15 % of the amount of oil used for frying. For example, do not use more than 150 g of chips or other foodstuffs in one litre of oil. If possible, do not use the frying oil for further use, as the smoke point decreases considerably after the first frying process 3 Choose the best iron or aluminium frying pan with a high rim, or a good electric fryer. The M.P.C. for this purpose presents professional countertop fryers by TEKNOLINE Fryers of Italian production Equipment for professional catering All the fryers presented are conceived and designed in Italy, all to meet the demanding requirements of professional and hotel work. The electric fryers that make up the range have 4, 6, 8 and 16 litre capacities with or without oil drainage tap and single or double cooking basket Made of stainless steel to meet the strictest quality and hygiene standards, they are highly recommended for hotels, bars, pubs, clubs, accommodation facilities etc...... All our professional electric fryers, made in Italy, have high construction standards such as: - Structure made of stainless steel - Thermostat EGO 50-180° - Removable heating elements - Luminous signal of voltage presence  | ||
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