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The GF3 is a single-tank gas fryer with 25-litre oil capacity and three burners delivering 25.5 kW total output. It processes continuous batches of fried food at temperatures between 120–195°C in takeaway kitchens, fish and chip shops, and mobile catering operations. Kitchen staff use two 165×340×155mm baskets to manage batch cycling during peak service periods.
Commercial Application
This fryer sits within the hot section of high-turnover takeaway and fast food kitchens. It addresses the need for rapid oil temperature recovery between batches when output demand is constant. The 25-litre capacity supports extended service windows without mid-shift oil replacement.
During evening and lunch peaks, operators cycle batches through both baskets while maintaining oil temperature stability. The three-burner configuration distributes heat across the tank base to reduce temperature drop when cold product enters the oil. A 357×540mm tank footprint fits standard commercial kitchen frying stations.
Key Operational Advantages
- 25-litre oil capacity supports 4–6 hours of continuous frying during peak service
- Three gas burners deliver 25.5 kW combined output with independent flame control
- Temperature range 120–195°C covers chips, battered fish, chicken, and doughnuts
- Compatible with LPG cylinders and piped natural gas supply without modification
- Two stainless steel baskets (165×340×155mm each) allow simultaneous batch management
- 393×765×1145mm footprint fits takeaway counters and food truck galley layouts
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | GF3 |
| Power Output | 5 kW |
| Voltage | 380 V |
| Gas Type | Gas Type: Compatible with LPG and Natural Gas (NG) |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
| Weight | 60.5 kg (133.4 lbs) |
Construction & Build Quality
The body is welded stainless steel with a 434mm-deep oil tank rated for commercial thermal cycling. Burners mount below a removable heat spreader plate for maintenance access. Front-mounted controls include mechanical thermostat and manual gas valve with pilot ignition system.
- Stainless steel body and tank construction resists corrosion from oil vapour and cleaning chemicals
- 60.5 kg unit weight provides stability during basket movement and oil agitation
- Front control panel allows temperature adjustment without reaching over hot oil
- Removable tank base plate simplifies boil-out cleaning and sediment removal
Suitable Operations
- Takeaway restaurants
- Fish and chip shops
- Burger kitchens
- Fast food operations
- Food trucks
- Ghost kitchens
Procurement & Support
TurcoBazaar supplies the Zodex GF3 gas fryer from UK warehouse stock to commercial kitchens in the UK, Europe, USA, Canada, Middle East, and Africa. Units ship as standalone freight or consolidate with other equipment orders. Gas conversion kits and CE/NSF documentation accompany each shipment.
Frequently Asked Questions
Q: Can the GF3 run on both LPG cylinders and mains natural gas?
A: Yes. The unit ships with burner jets compatible with both LPG and natural gas. No conversion kit is required. Adjust gas pressure regulator to match your supply type: 28–30 mbar for natural gas, 37 mbar for LPG.
Q: What are the internal basket dimensions and how much product fits per batch?
A: Each basket measures 165×340×155mm deep. Typical batch capacity is 1.2–1.5 kg of chips or 4–6 pieces of battered fish per basket. Two baskets allow staggered batch cycles during continuous service.
Q: Does this fryer include a flame failure device for safety compliance?
A: Yes. The pilot system incorporates a thermocouple flame failure device that cuts gas supply if the pilot flame extinguishes. This meets CE, NSF, and CSA safety requirements for commercial gas appliances.
Q: Is the GF3 suitable for installation in a food truck or mobile catering trailer?
A: Yes. The 393mm width and 60.5 kg weight suit food truck galley installations. Secure the unit to the floor structure and connect to an LPG cylinder with approved flexible hose and regulator. Ensure adequate ventilation per mobile catering gas regulations.
Q: How do you drain and clean the oil tank between services?
A: A front drain valve empties oil into a collection container positioned below the unit. Remove the fry baskets and heat spreader plate, then clean the tank interior with commercial degreaser. The removable base plate allows access to sediment that settles during frying.