Gas fryer Virtus AMZ0062

A gas fryer built for continuous frying in professional kitchens, this Virtus model heats three 13-litre vats with high-efficiency cast iron burners. Each burner sits in an insulated combustion chamber, directing heat into the oil while reducing heat loss. The system relies on natural gas combustion, where the burner ignites and maintains a steady flame, transferring heat to the oil through the vat walls. A thermostatic gas valve regulates the flame, adjusting automatically to hold the set temperature, while a thermocouple safety system shuts off the gas if the flame fails. Piezo ignition provides a spark to light the burner without manual intervention, ensuring quick and safe start-up.

The operator loads each vat with oil, then sets the desired temperature using the analogue dial on the front of the unit. Once the oil reaches the set point, the fryer is ready for use. Food is placed in baskets and lowered into the hot oil, where it cooks evenly due to the consistent heat distribution from the burner. An upper tray with a perforated bottom holds precooked items, allowing excess oil to drain back into the vat. After frying, the baskets are lifted, and the food is left to drain briefly before serving. Each vat has a low-level drain tap, allowing oil to be removed safely without tilting the unit, while a removable spout on the drain or filter system simplifies cleaning and oil changes.

The fryer is constructed with a double-walled, insulated door on the base cabinet, which helps maintain a stable internal temperature and reduces heat loss. The combustion gases from each burner are vented through a dedicated chimney, ensuring safe exhaust. The analogue temperature display, a 7 cm diameter dial on each vat, provides a clear reading of the oil temperature, allowing the operator to monitor the process without opening the unit.

The 51 kW gas power rating indicates the unit's demand on the gas supply, requiring a dedicated high-capacity line in a commercial kitchen. The 1450x920x1610 mm footprint determines the space needed on the worktop or floor, while the 50 kg/h throughput reflects the volume of food the fryer can process in continuous operation. Each 13-litre vat holds enough oil to fry batches without frequent refilling, and the three-vat configuration allows different foods to be cooked simultaneously at separate temperatures.

Cleaning involves draining the oil through the low-level taps, removing the spout for thorough rinsing, and wiping down the interior surfaces. The perforated upper tray should be removed and cleaned separately to prevent oil build-up. The insulated door and combustion chambers require occasional inspection to ensure no debris or grease has accumulated, which could affect performance or safety.

This model is designed as a standalone unit with a base cabinet, providing storage or additional workspace beneath the vats. The construction and components are tailored for gas-powered operation, with no electrical heating elements or controls beyond the piezo ignition.