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The M062-1 is a double-tank electric fryer built for high-volume commercial frying operations. Each 8-litre oil tank operates independently at 4 kW, allowing simultaneous batch production of different menu items. The unit runs on 220–400 V single-phase supply and measures 60 × 60 × 30 cm.
Commercial Application
This fryer handles continuous batch production during peak service hours in takeaway restaurants, fish and chip shops, and burger kitchens. Independent tank control allows operators to maintain separate oil for chicken, fish, and chips without flavour contamination. Temperature recovery between batches determines throughput capacity during lunch and dinner rushes.
The dual-tank design supports menu variety without equipment duplication. One tank can hold pre-fried items at serving temperature while the second processes fresh orders. This configuration reduces wait times when multiple order types arrive simultaneously during busy periods.
Key Operational Advantages
- 8 kW total power split across two 4 kW heating elements for independent temperature control
- 16-litre combined oil capacity handles continuous batch production without frequent top-ups
- 60 × 60 cm footprint fits standard commercial kitchen frying stations
- Single-phase 220–400 V connection eliminates three-phase wiring requirements in smaller operations
- 16 kg operating weight allows single-person installation and counter repositioning
- CE certified construction meets UK, EU, USA (NSF), and Canada (CSA) commercial kitchen standards
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | M062-1 |
| Dimensions (W × D × H) | 6 × 6 × 3 cm (2.4 × 2.4 × 1.2 in) |
| Power Output | 8 kW |
| Voltage | 220–400 V / 50–60 H |
| Phase | single-phase |
| Oil Capacity | 8 litres |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
| Weight | 16.0 kg (35.3 lbs) |
Construction & Build Quality
The body uses stainless steel construction rated for commercial kitchen temperatures and cleaning chemical exposure. Heating elements sit below removable oil tanks for direct heat transfer. All electrical components carry CE certification for commercial food service voltage and safety requirements.
- Stainless steel tank construction resists corrosion from repeated oil exposure
- Removable oil tanks enable daily cleaning without disassembly
- Sealed electrical housing protects components from oil splatter and steam
- Adjustable thermostat controls maintain set temperature during production cycles
Suitable Operations
- Takeaway restaurants
- Fish and chip shops
- Burger kitchens
- Fast food operations
- Food trucks
- Ghost kitchens
Procurement & Support
TurcoBazaar supplies this PIMAK fryer from UK warehouse stock to commercial kitchens worldwide. Standard shipping covers UK mainland, European Union, United States, Canada, Middle East, and African markets. Freight quotation accounts for unit weight and destination port for container or pallet delivery.
Frequently Asked Questions
Q: What oil capacity does each tank hold and what basket dimensions fit?
A: Each tank holds 8 litres of cooking oil for a combined 16-litre total capacity. Standard commercial fry baskets measuring up to 25 × 18 cm fit inside each tank compartment. Oil level should maintain 2 cm clearance below tank rim during operation.
Q: Can this unit operate in a food truck or mobile catering vehicle?
A: Yes, the 16 kg weight and 60 × 60 cm footprint suit food truck installation. Single-phase 220–400 V supply must match vehicle generator output. Secure mounting and adequate ventilation are required for mobile operation.
Q: What oil filtration procedure maintains quality during continuous service?
A: Remove oil tanks when cool and strain through commercial filter paper into storage containers. Clean tank interior with degreaser before refilling with fresh or filtered oil. Daily filtering extends oil life by removing food particles that cause breakdown.
Q: How long does temperature recovery take between consecutive batches?
A: Recovery time depends on batch size and oil temperature drop. A 2 kg chicken batch typically requires 3–4 minutes to return from 160°C to 180°C set point. Smaller batches recover faster and maintain higher throughput during peak hours.
Q: What voltage and phase configuration does this fryer require?
A: The unit operates on single-phase supply ranging from 220 V to 400 V at 50–60 Hz frequency. Total power draw is 8 kW across both tanks. Confirm your location's voltage and available amperage before installation to ensure compatibility with existing kitchen wiring.