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Pressure fryer designed for high-volume fried chicken and battered product preparation in fast food and takeaway operations. Processes large batches under sealed pressure to accelerate cooking time and reduce oil absorption. Operates at 12.5 kW on 380V three-phase supply with 25-litre oil capacity and integrated filtration system.
Commercial Application
Handles continuous batch production during peak service periods in takeaway restaurants, burger kitchens, and fish and chip shops. Pressure-sealed chamber reduces cook time by approximately 40% compared to atmospheric frying while maintaining internal moisture. Integrated computer panel manages temperature precision and cook cycles without manual supervision.
Used for production of fried chicken, breaded products, and high-turnover menu items requiring consistent crust formation. 25-litre oil volume supports back-to-back batch cycles with minimal temperature drop between loads. Built-in filtration extends oil service life and reduces operating cost per portion served.
Key Operational Advantages
- Processes batches under pressure at 12.5 kW with computer-controlled temperature regulation
- 25-litre oil capacity with integrated filtration system for extended oil service intervals
- Stainless steel pressure chamber rated for commercial kitchen hygiene protocols
- 380V three-phase supply delivers rapid heat recovery between batch cycles
- Castor-mounted base (460×970×1130mm footprint) allows repositioning during kitchen service flow
- 135 kg operational weight provides stability during pressurised cook cycles
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | YXD25D |
| Power Output | 12500W |
| Voltage | 380VPower: 125 |
| Oil Capacity | 25 litres |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
| Weight | 135.0 kg (297.6 lbs) |
Construction & Build Quality
Fabricated from commercial-grade stainless steel with welded pressure-rated chamber. Computer panel controls heating elements and pressure release valves. Castor base provides mobility while maintaining operational stability during pressurised cooking.
- Stainless steel pressure chamber with sealed lid assembly
- Computer panel with digital temperature and timer display
- Integrated oil filtration pump and transfer system
- Heavy-duty castor wheels rated for 135 kg operational load
Suitable Operations
- Takeaway restaurants
- Fish and chip shops
- Burger kitchens
- Fast food operations
- Food trucks
- Ghost kitchens
Procurement & Support
TurcoBazaar supplies this Zodex pressure fryer model from UK warehouse with freight service to Europe, North America, Middle East, and Africa. Unit ships on pallet with crated protection. Installation requires qualified three-phase electrical connection and compliance with local commercial kitchen ventilation codes.
Frequently Asked Questions
Q: Can this pressure fryer run on LPG or natural gas supply?
A: This model operates on 380V three-phase electric supply only. Gas-fired pressure fryer models are not available in this configuration. Electric operation provides precise computer-controlled temperature regulation required for pressure cooking.
Q: What are the basket dimensions and maximum load capacity per batch?
A: Basket dimensions match the 25-litre oil chamber internal width. Maximum batch load depends on product density; typical fried chicken capacity is 8–12 pieces per cycle. Overloading reduces pressure efficiency and extends cook time.
Q: Does this unit include flame failure device or other gas safety features?
A: Not applicable. This is an electric pressure fryer with no gas connection or flame components. Safety features include pressure release valve, thermal cutout, and sealed lid interlock system.
Q: Is this pressure fryer suitable for installation in a food truck or mobile catering vehicle?
A: Physical footprint and castor base allow mobile installation. However, 12.5 kW three-phase electric demand requires generator capacity of minimum 15 kVA. Vehicle electrical system and ventilation must meet commercial kitchen standards for pressurised cooking equipment.
Q: How frequently does the integrated oil filtration system require cleaning or filter replacement?
A: Filter pump transfers oil through filtration media after each service period or every 8–10 batch cycles depending on product breading volume. Filter media requires replacement when flow rate decreases or debris bypass occurs, typically every 40–60 operating hours.