Fryer Casselin CPDSAPI

A French fries holding station keeps cooked chips warm and crisp under controlled heat. Infrared lamps emit radiant energy that heats the surface of the food directly, without drying the interior. The lamps focus warmth onto the grid where the fries rest, maintaining texture and preventing sogginess while the fat drains into a collecting pan below.

The operator places a container of freshly fried chips onto the grid, switches the unit on, and adjusts the grid to the preferred side. The three Philips infrared lamps activate, casting an even glow over the fries. A salt shaker is included for seasoning at the point of service. The interchangeable grid and glass allow the station to fit either side of a serving line, while the fat collecting pan catches excess oil for easy disposal.

Built from stainless steel, the unit resists corrosion and withstands daily cleaning. The front panel carries a single on/off switch that controls the infrared lamps. A nine-row grid supports the container and distributes heat evenly across the fries.

The 1 kW power rating indicates the load on a standard 230 V circuit, suitable for most commercial kitchens. The 680 x 600 x 800 mm footprint fits on a worktop or counter, while the 31.5 kg weight allows repositioning by two staff members. The container dimensions of 615 x 315 x 130 mm set the maximum batch size the station can hold.

Cleaning involves removing the grid and fat collecting pan, wiping the stainless steel surfaces, and washing the glass and grid separately. The infrared lamps require occasional dusting to maintain efficiency.

The station is listed under French fries preparation equipment in the professional catering catalogue.