Electric Fryer

Commercial Electric Deep Fryers — Proven Across Fast Food, Hotels & Food-Service Operations

TempSprite commercial electric fryers are built for distributors supplying fast-food outlets, restaurants, hotels, food trucks and institutional kitchens across multiple markets. Downstream operators need reliable frying output at peak hour, consistent oil temperature across batches, and equipment that installs without a gas line. These units deliver all three — with a model range covering every volume level from a 1.5 L countertop unit for kiosk operators to a 96 L floor-standing dual-cylinder rig for central kitchen contracts. All factory-direct, CE / RoHS / LFGB certified, dual-voltage 220V / 110V ready as standard.

Core Advantages

• Peak-hour throughput reliability — thermostat-controlled heating elements (1.5 kW to 14 kW per tank) recover oil temperature fast between batches, so the operations you supply maintain output speed without gaps
• Mixed-menu frying without cross-flavour transfer — dual-tank configurations (6 L×2 up to 17 L×2) provide independent oil chambers and separate temperature control per tank, eliminating the most common complaint from multi-item menus
• No gas-line installation required — electric-only builds reduce fit-out cost and complexity for the kitchens you place equipment in, broadening the range of venues you can supply
• Multi-market voltage flexibility — dual-voltage 220–240V / 110V builds allow fulfilment across EU-style and US-style markets from a single SKU; 380V three-phase available on floor-standing models for industrial supply contracts

Find Your Right Model

Model Range

Countertop and floor-standing configurations. Single-tank (1.5 L to 30 L) and dual-tank (4 L×2 to 48 L×2). Standard open fryers and sealed electric pressure fryers. Power from 1.5 kW to 14 kW per tank; 380V three-phase on floor-standing models. CE / RoHS / LFGB certified across the range; ETL available on selected models for North American market requirements.

OEM & Wholesale

Factory-direct supply backed by 15 years of OEM manufacturing. One-stop sourcing across a full multi-category kitchen range — mixed-container friendly. OEM / ODM: custom branding, voltage and packaging. After-sales spare-parts and service support.

Quick Selection Guide

• Step 1: Match tank capacity to your customer's peak-hour throughput requirement — 10 L suits a mid-size restaurant; 48 L+ suits a production kitchen contract
• Step 2: Single-tank for single-product menus; dual-tank where the operation runs two products in parallel
• Step 3: Confirm destination market voltage (220V / 110V / 380V) — dual-voltage and three-phase options available
• Step 4: Pressure fryer configuration where the end-user's menu is fried-chicken focused — the performance difference drives customer retention for your buyers

Care Tips

• Daily: Allow oil to cool before draining; wipe interior surfaces and basket after each service period
• Weekly: Inspect heating element contacts and thermostat calibration; clean the oil-drain valve
• Monthly: Check all electrical connections; deep-clean the oil basin; test the temperature-limiter safety cut-off function

FAQ

• What is the minimum order quantity? Most countertop models start at MOQ 20 pcs; contact us for wholesale pricing tiers and mixed-SKU orders.
• Can one order cover both 110V and 220V market requirements? Yes — dual-voltage models are the same unit and ship ready for both; no additional SKU separation needed.
• How does an electric pressure fryer differ from an open fryer? A pressure fryer seals the lid and cooks under 8 PSI, producing faster cook times and moister results — specifically designed for fried chicken and similar poultry applications.
• Which certifications are available for European and North American markets? CE, RoHS and LFGB are standard across the range. ETL is available on selected models for North American requirements. Documentation provided on request.