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DF-6L-2
JIEGUAN
An electric fryer is a hot-oil cooking appliance powered by electric heating elements. It holds oil at a set temperature for repeatable frying results.
Why dual tanks matter
You can run two products at once.
You can separate oils for taste control.
You can reduce cross-contact between recipes.
Higher throughput: Two tanks support parallel frying.
Better menu control: Separate tanks reduce flavor transfer.
Consistent quality: Temperature control improves color and crispness.
Easier operations: Simple workflow fits high-turnover teams.
Channel-ready: OEM/ODM options support private-label sales.
You can assign one tank to fries and one to chicken. You can also run different temperatures.
You set a target temperature and keep batches consistent. This helps reduce rework and waste.
Stainless housing supports daily cleaning. It also improves durability in busy kitchens.
Accessible components simplify maintenance. You can plan spare parts for your market.
You can use this fryer for:
Fries, wedges, and chips
Breaded chicken and seafood
Tempura and snack items
Frozen-to-ready appetizers
Typical buyers
Importers and distributors
Restaurant groups and franchises
Catering suppliers and central kitchens
Foodservice equipment wholesalers
Final specifications can match your destination standard. Share your voltage, tank size target, and compliance needs.
| Item | Reference Configuration | Custom Options |
|---|---|---|
| Configuration | Double tank | Single / triple tank |
| Use case | Restaurant commercial frying | Catering and canteen lines |
| Heating | Electric elements | Higher power versions |
| Control | Thermostat (varies) | Digital control / timer |
| Safety | Overheat protection (typical) | Extra safety options |
| Material | Stainless steel body | Thickness and finish |
| Voltage / frequency | 220–240V common | 110V, 50/60Hz options |
| Branding | Jieguan standard | OEM logo + carton artwork |
Destination country and plug type
Daily output goal and product mix
Preferred control style and tank layout
Packaging level and spare parts plan
A dual-tank commercial fryer is a two-chamber hot-oil system. It supports faster service and better product separation.
Common frying range: 160–190°C (320–374°F) for many foods.
Common cook time: 2–6 minutes per batch, product dependent.
Dual tanks can support two temperatures at the same time.
Plan one tank per major product line during peak hours.
Schedule daily crumb removal to protect oil quality.
For service networks, stock controls and switches for quick repairs.
Start with peak-hour orders. Then size tank volume and power for recovery.
Use separate tanks for allergen control when needed. You can also separate flavors.
Voltage and frequency vary by region. Early confirmation reduces shipping delays.
Jieguan supports customization for wholesale channels.
OEM options
Logo plate and panel marking
Carton artwork and barcode placement
Multi-language labels and manuals
Voltage, plug, and wiring adaptation
ODM options
Tank layout and housing size changes
Control interface updates for your product line
Accessory bundles for your market positioning
Let oil cool to a safe level before draining.
Clean baskets and remove crumbs after each shift.
Wipe the body with non-abrasive tools.
Filter oil on a planned schedule for consistent results.
For food-service temperature and sanitation guidance, use the U.S. FDA Food Code resource: https://www.fda.gov/food/fda-food-code/food-code-2022
Export packaging options
Protective foam + strong carton
Optional wooden crate for long routes
Palletizing for container efficiency
B2B shipment support
Standard export documents for customs
Pre-shipment inspection coordination
Spare parts kit planning for after-sales
Send your market, voltage, and order quantity.
Confirm configuration and OEM requirements.
Review quotation and production schedule.
Approve artwork for private-label orders.
Arrange inspection and shipment terms.
It is used for parallel frying in commercial kitchens. It improves speed and separation.
Yes. You can separate flavors and reduce cross-contact between products.
Many foods fry well between 160–190°C. You should test your menu items.
Standardize batch size and time. Keep oil clean and temperature stable.
Yes. You can customize logos, cartons, labels, and manuals for resale.
Often yes. Share your voltage, frequency, and plug type for confirmation.
Clean daily, check controls, and inspect wiring. Stock common wear parts.
Provide voltage, tank layout needs, quantity, and destination market requirements.
An electric fryer is a hot-oil cooking appliance powered by electric heating elements. It holds oil at a set temperature for repeatable frying results.
Why dual tanks matter
You can run two products at once.
You can separate oils for taste control.
You can reduce cross-contact between recipes.
Higher throughput: Two tanks support parallel frying.
Better menu control: Separate tanks reduce flavor transfer.
Consistent quality: Temperature control improves color and crispness.
Easier operations: Simple workflow fits high-turnover teams.
Channel-ready: OEM/ODM options support private-label sales.
You can assign one tank to fries and one to chicken. You can also run different temperatures.
You set a target temperature and keep batches consistent. This helps reduce rework and waste.
Stainless housing supports daily cleaning. It also improves durability in busy kitchens.
Accessible components simplify maintenance. You can plan spare parts for your market.
You can use this fryer for:
Fries, wedges, and chips
Breaded chicken and seafood
Tempura and snack items
Frozen-to-ready appetizers
Typical buyers
Importers and distributors
Restaurant groups and franchises
Catering suppliers and central kitchens
Foodservice equipment wholesalers
Final specifications can match your destination standard. Share your voltage, tank size target, and compliance needs.
| Item | Reference Configuration | Custom Options |
|---|---|---|
| Configuration | Double tank | Single / triple tank |
| Use case | Restaurant commercial frying | Catering and canteen lines |
| Heating | Electric elements | Higher power versions |
| Control | Thermostat (varies) | Digital control / timer |
| Safety | Overheat protection (typical) | Extra safety options |
| Material | Stainless steel body | Thickness and finish |
| Voltage / frequency | 220–240V common | 110V, 50/60Hz options |
| Branding | Jieguan standard | OEM logo + carton artwork |
Destination country and plug type
Daily output goal and product mix
Preferred control style and tank layout
Packaging level and spare parts plan
A dual-tank commercial fryer is a two-chamber hot-oil system. It supports faster service and better product separation.
Common frying range: 160–190°C (320–374°F) for many foods.
Common cook time: 2–6 minutes per batch, product dependent.
Dual tanks can support two temperatures at the same time.
Plan one tank per major product line during peak hours.
Schedule daily crumb removal to protect oil quality.
For service networks, stock controls and switches for quick repairs.
Start with peak-hour orders. Then size tank volume and power for recovery.
Use separate tanks for allergen control when needed. You can also separate flavors.
Voltage and frequency vary by region. Early confirmation reduces shipping delays.
Jieguan supports customization for wholesale channels.
OEM options
Logo plate and panel marking
Carton artwork and barcode placement
Multi-language labels and manuals
Voltage, plug, and wiring adaptation
ODM options
Tank layout and housing size changes
Control interface updates for your product line
Accessory bundles for your market positioning
Let oil cool to a safe level before draining.
Clean baskets and remove crumbs after each shift.
Wipe the body with non-abrasive tools.
Filter oil on a planned schedule for consistent results.
For food-service temperature and sanitation guidance, use the U.S. FDA Food Code resource: https://www.fda.gov/food/fda-food-code/food-code-2022
Export packaging options
Protective foam + strong carton
Optional wooden crate for long routes
Palletizing for container efficiency
B2B shipment support
Standard export documents for customs
Pre-shipment inspection coordination
Spare parts kit planning for after-sales
Send your market, voltage, and order quantity.
Confirm configuration and OEM requirements.
Review quotation and production schedule.
Approve artwork for private-label orders.
Arrange inspection and shipment terms.
It is used for parallel frying in commercial kitchens. It improves speed and separation.
Yes. You can separate flavors and reduce cross-contact between products.
Many foods fry well between 160–190°C. You should test your menu items.
Standardize batch size and time. Keep oil clean and temperature stable.
Yes. You can customize logos, cartons, labels, and manuals for resale.
Often yes. Share your voltage, frequency, and plug type for confirmation.
Clean daily, check controls, and inspect wiring. Stock common wear parts.
Provide voltage, tank layout needs, quantity, and destination market requirements.
