Manual Type Electric Potato Chips Fryer Machine

It's an electric, manual-control fryer designed for producing potato chips and French fries in commercial settings such as fast-food restaurants, snack shops, catering services and food trucks.

Key specs: 20L oil capacity, 12 kW power, 380 V supply, weight 70 kg, dimensions 700 x 700 x 950 mm, temperature range 30–300°C, condition new.

The unit is rated for 380 V (typically three-phase). It requires a dedicated circuit and proper earthing. Installation should be carried out by a qualified electrician who can confirm breaker size and wiring to handle 12 kW (approx. 12 kWh when running at full power).

The fryer holds 20 L of oil. Actual batch weight depends on cut thickness and basket size; in commercial use operators commonly fry small batches (for example 1–3 kg) to ensure even cooking and crispness. Perform trial runs to determine ideal batch size for your product.

Preheat time varies with ambient temperature and oil type, typically around 10–20 minutes to reach frying temperatures. For potato chips and fries, common frying temperatures are 170–190°C. The unit's range allows up to 300°C — do not exceed recommended frying temps for oil safety and food quality.

Manual type means the heating is electric but controls are manual — you set temperature and operate baskets or lids by hand. It does not automate loading/unloading or frying cycles.

Essential safety steps: ensure proper grounding, use a dedicated circuit, never overfill the tank with oil, avoid water contact with hot oil or electrical components, monitor oil temperature, keep a suitable fire extinguisher nearby, and allow oil to cool before draining or cleaning.

Turn off and unplug the fryer and allow oil to cool. Drain oil into a suitable container, filter oil daily if reusing, remove and clean baskets, wipe the interior and exterior with food-safe degreaser, avoid immersing electrical parts, and inspect heating elements, thermostat, and seals regularly. Follow any maintenance schedule provided by the supplier.

Oil change frequency depends on use, food type and filtration practices. Filter oil daily to remove debris; in high-use commercial environments oil may be replaced every few days to a week. Monitor oil color, odor and foaming to decide when replacement is needed.

Yes — it can be used for a variety of fried foods such as French fries and many snack items. Avoid deep-frying wet-battered items unless the fryer and baskets are rated for that use; consult the supplier for guidance on specific products.

Warranty terms and spare parts availability are provided by the manufacturer/supplier. Contact Megaplant or your local dealer for details on warranty period, service contracts and how to order replacement parts.

Certification status (for example CE, UL or local approvals) can vary by market and model. Ask Megaplant or your distributor for the specific certification documents relevant to your country.

It can be used in mobile operations but requires a compatible 380 V power source — typically a suitable generator or shore power. Consider space, ventilation, fuel/power availability and local regulations before installing in a food truck.

Tips: cut potatoes uniformly, remove excess starch with a soak and drying step, maintain correct oil temperature (typically 170–190°C), avoid overcrowding the basket, fry in two stages (blanch then finish) and keep oil clean by filtering regularly.

Allow enough clearance for the unit's footprint (700 x 700 x 950 mm) plus service access. Install under adequate commercial kitchen ventilation or local exhaust to manage heat and fumes. Ensure floor can support the 70 kg unit and any added oil weight.