The high demand for fryers today has caused companies to offer a wide range of models. The quality and performance of an optimal fryer depends on the fryer's functionality and specifications.

For example, the oil filtration system and boiler design affect the fryer's efficiency and usability. The main quality characteristics of a fryer are: capacity, removable bowl, power and controls, oil temperature range and body material, heating element and maximum continuous run time.

Capacity is one of the main features of the fryer. It directly affects the maximum amount of food fried in a single cycle. Capacity also affects the volume of oil required for frying. A standard fryer requires 2 liters or more of oil.

The removable bowl design greatly simplifies the washing of the fryer. Otherwise, the entire device must be washed in each wash, which is very inconvenient.

Power is also an important value of the fryer. It directly affects the oil heating rate and, accordingly, the performance of the model. The power of modern fryers ranges from 600-2500 Watts. Of course, the power of the device directly depends on the bowl capacity. Large volume models require higher power.

Generally, modern fryers use the electronic or mechanical type of control. Electronic control provides programming of the device or automatic mode selection. Top models are equipped with a display for optimum temperature and cooking time selection.

Modern fryers prescribe heating oils to the range of 150-190 degrees. This temperature ensures that almost all foods are cooked.

Fryers undergo multiple tests to allow the affixing of the QLabel quality label on them.

our organization It draws its strength in its work from its experienced staff and advanced technological facilities and is based on the legal regulations in force and the standards developed by domestic and foreign organizations. It also provides QLabel quality label services for fryers within the scope of electrical devices to requesting persons and organizations.