











Ask a Question About This Product
This offer ends in:
This twin-tank electric fryer operates two independent 10-litre oil chambers with 12kW total heating capacity. Each 6kW heating element maintains frying temperature independently during continuous batch production. Operators run simultaneous frying cycles across two separate oil types or temperature settings.
Commercial Application
The dual-tank configuration allows takeaway kitchens to segregate fish and meat products during peak service without cross-contamination. Each chamber recovers to frying temperature independently. Fast food operations maintain output when one tank requires oil filtration or maintenance.
During evening service rushes, operators load both baskets with different products at staggered intervals. The 20-litre combined capacity supports 40–60 portions per hour depending on product size. Cold zones beneath each heating element collect debris without scorching and preserve oil quality across multiple shifts.
Key Operational Advantages
- 12kW total power: 6kW per tank for independent temperature control and recovery
- Two 10-litre chambers: simultaneous frying of different products without flavour transfer
- Thermostat range 50–190°C with 230°C safety hi-limiter per tank
- Lift-out heating elements: access to cold zone for debris removal during daily cleaning
- Drain taps on both tanks: oil filtration and disposal without tilting 56 kg unit
- Stainless steel construction: 304-grade tank and casing for commercial hygiene compliance
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | DF10L2 |
| Power Output | 12kW |
| Voltage | 230V |
| Oil Capacity | 10 litres |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
| Weight | 56.0 kg (123.5 lbs) |
Construction & Build Quality
The fryer shell and tanks are fabricated from stainless steel with welded seams. Each 6kW heating element mounts on a lift mechanism for access to the cold zone during cleaning. Adjustable feet stabilise the 56 kg unit on uneven floors.
- Stainless steel tanks with oil level indicators and drain taps
- Bakelite-handle night covers remain cool during operation
- Nickel-coated wire baskets resist corrosion in acidic frying environments
- Power and heating indicator lamps per tank for operational monitoring
Suitable Operations
- Takeaway restaurants
- Fish and chip shops
- Burger kitchens
- Fast food operations
- Food trucks
- Ghost kitchens
Procurement & Support
TurcoBazaar supplies this Zodex twin-tank fryer to commercial operators across the UK, Europe, USA, Canada, Middle East, and Africa. The unit ships on a pallet with corner protection. Electrical installation requires a qualified technician and compliance with local commercial kitchen codes.
Frequently Asked Questions
Q: Is this fryer available with LPG or natural gas heating?
A: No. This model operates on electric power only. It requires a 230V supply with 12kW capacity. Gas-fired fryers are separate product lines not offered in this model designation.
Q: What are the internal basket dimensions and maximum load weight?
A: Each basket accommodates approximately 1.5 kg of product per cycle depending on density. Internal tank dimensions are 295mm width × 240mm depth × 190mm oil depth. Overloading reduces oil temperature and increases cooking time.
Q: Does this electric fryer include a flame failure device for safety?
A: No. Flame failure devices apply only to gas-fired equipment. This electric model uses a 230°C hi-limiter that cuts power if oil temperature exceeds safe thresholds. Each tank has an independent safety cut-off.
Q: Can this fryer be installed in a food truck with limited electrical capacity?
A: Installation requires a dedicated 230V circuit rated for 12kW continuous draw. Most food trucks operate on 32A or 63A shore power hookups. Verify available amperage before purchase; undersized supply causes breaker trips during heat-up.
Q: How is oil filtration performed and how often is cleaning required?
A: Drain taps on both tanks allow oil transfer to external filtration equipment or disposal containers. Lift the heating elements to access the cold zone and remove accumulated debris. Filter oil after every 8–10 hours of frying or when visible particulate accumulates.