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DF-32
JIEGUAN
An electric fryer is a commercial hot-oil appliance powered by electric heating elements. It holds oil at set temperatures for consistent frying results. A two-tank, two-basket setup improves workflow and product separation.
Why this configuration matters
You can run two products at once.
You can separate flavors and allergens more easily.
You can improve peak-hour output with parallel frying.
Higher throughput: Dual tanks support continuous batch flow.
Clear operations: Two baskets help portion control and timing.
Consistent results: Digital control reduces temperature variation.
Space efficiency: Vertical layout fits tighter kitchen footprints.
OEM/ODM support: You can customize branding and specifications.
You maximize capacity in one footprint. This suits compact back-of-house lines.
You cook and lift batches with less mixing. You also simplify portion standards for staff.
You set target temperatures precisely. This helps stabilize color and crispness.
Stainless surfaces clean quickly. They also support long service life.
You can supply this fryer for:
Quick-service restaurants and food courts
Fried chicken and snack shops
Convenience kitchens and catering lines
Central kitchens and chain operations
Common buyer profiles
Importers and distributors
Restaurant groups and franchises
Foodservice equipment wholesalers
Project kitchen contractors
Reference configuration below. Final specifications can match your destination standard.
| Item | Reference Configuration | Custom Options |
|---|---|---|
| Configuration | Vertical double tank | Other layouts available |
| Basket setup | 2 baskets | Basket size options |
| Control | Digital computer control | Presets / timers option |
| Heating | Electric heating elements | Higher power versions |
| 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
Product mix and peak-hour output target
Tank capacity preference and basket sizing
Labeling, manuals, and compliance requirements
A dual-tank digital fryer is a temperature-controlled hot-oil system with two independent frying zones. It supports faster service and better product separation.
Common frying range: 160–190°C (320–374°F) for many foods.
Typical batch time: 2–6 minutes, depending on load and product.
Two baskets support portion control and faster handoff.
Many stores assign one tank per core category, like fries and protein.
Daily crumb removal helps reduce oil darkening.
Basic spares to stock: controllers, switches, and indicator lamps.
Use separate tanks to reduce flavor transfer. You can also set different temperatures.
Recovery speed matters during rush periods. Higher power supports stable output after loading.
Voltage and plug types vary. Confirm them early to avoid shipping or installation delays.
Jieguan supports customization for wholesale channels and brand owners.
OEM options
Logo plate, panel markings, and carton design
Multi-language manuals and safety labels
Voltage, wiring, and plug adaptation
Spare parts kit for after-sales support
ODM options
Tank and basket layout adjustments
Control interface and preset workflow design
Housing size changes for your channel lineup
Cool oil to a safe level before draining.
Remove crumbs after each shift to protect oil quality.
Clean baskets and wipe stainless surfaces daily.
Inspect electrical connections on a planned schedule.
For food-service sanitation and safe temperature practices, refer to the U.S. FDA Food Code resource: https://www.fda.gov/food/fda-food-code/food-code-2022
Export packaging options
Foam-protected carton for standard routes
Optional wooden crate for long-distance shipping
Palletizing for container efficiency
B2B shipping support
Standard export documents for customs
Pre-shipment inspection coordination
Spare parts consolidation for distributors
Send your market, voltage, and quantity.
Confirm tank and basket configuration.
Review quotation and production schedule.
Approve OEM artwork for private label orders.
Arrange inspection and shipment terms.
It is used for parallel frying in commercial kitchens. It helps increase speed and separation.
They support portion control and smoother workflow. They also reduce batch mixing.
Yes. You can separate flavors and reduce cross-contact between products.
Yes. Precise settings reduce operator variation across shifts and stores.
Many foods fry well between 160–190°C. Test your menu items for best results.
Yes. You can customize logos, cartons, manuals, and labels for resale.
Often yes. Share your voltage, frequency, and plug type for confirmation.
Send voltage, tank capacity preference, quantity, and destination requirements.
An electric fryer is a commercial hot-oil appliance powered by electric heating elements. It holds oil at set temperatures for consistent frying results. A two-tank, two-basket setup improves workflow and product separation.
Why this configuration matters
You can run two products at once.
You can separate flavors and allergens more easily.
You can improve peak-hour output with parallel frying.
Higher throughput: Dual tanks support continuous batch flow.
Clear operations: Two baskets help portion control and timing.
Consistent results: Digital control reduces temperature variation.
Space efficiency: Vertical layout fits tighter kitchen footprints.
OEM/ODM support: You can customize branding and specifications.
You maximize capacity in one footprint. This suits compact back-of-house lines.
You cook and lift batches with less mixing. You also simplify portion standards for staff.
You set target temperatures precisely. This helps stabilize color and crispness.
Stainless surfaces clean quickly. They also support long service life.
You can supply this fryer for:
Quick-service restaurants and food courts
Fried chicken and snack shops
Convenience kitchens and catering lines
Central kitchens and chain operations
Common buyer profiles
Importers and distributors
Restaurant groups and franchises
Foodservice equipment wholesalers
Project kitchen contractors
Reference configuration below. Final specifications can match your destination standard.
| Item | Reference Configuration | Custom Options |
|---|---|---|
| Configuration | Vertical double tank | Other layouts available |
| Basket setup | 2 baskets | Basket size options |
| Control | Digital computer control | Presets / timers option |
| Heating | Electric heating elements | Higher power versions |
| 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
Product mix and peak-hour output target
Tank capacity preference and basket sizing
Labeling, manuals, and compliance requirements
A dual-tank digital fryer is a temperature-controlled hot-oil system with two independent frying zones. It supports faster service and better product separation.
Common frying range: 160–190°C (320–374°F) for many foods.
Typical batch time: 2–6 minutes, depending on load and product.
Two baskets support portion control and faster handoff.
Many stores assign one tank per core category, like fries and protein.
Daily crumb removal helps reduce oil darkening.
Basic spares to stock: controllers, switches, and indicator lamps.
Use separate tanks to reduce flavor transfer. You can also set different temperatures.
Recovery speed matters during rush periods. Higher power supports stable output after loading.
Voltage and plug types vary. Confirm them early to avoid shipping or installation delays.
Jieguan supports customization for wholesale channels and brand owners.
OEM options
Logo plate, panel markings, and carton design
Multi-language manuals and safety labels
Voltage, wiring, and plug adaptation
Spare parts kit for after-sales support
ODM options
Tank and basket layout adjustments
Control interface and preset workflow design
Housing size changes for your channel lineup
Cool oil to a safe level before draining.
Remove crumbs after each shift to protect oil quality.
Clean baskets and wipe stainless surfaces daily.
Inspect electrical connections on a planned schedule.
For food-service sanitation and safe temperature practices, refer to the U.S. FDA Food Code resource: https://www.fda.gov/food/fda-food-code/food-code-2022
Export packaging options
Foam-protected carton for standard routes
Optional wooden crate for long-distance shipping
Palletizing for container efficiency
B2B shipping support
Standard export documents for customs
Pre-shipment inspection coordination
Spare parts consolidation for distributors
Send your market, voltage, and quantity.
Confirm tank and basket configuration.
Review quotation and production schedule.
Approve OEM artwork for private label orders.
Arrange inspection and shipment terms.
It is used for parallel frying in commercial kitchens. It helps increase speed and separation.
They support portion control and smoother workflow. They also reduce batch mixing.
Yes. You can separate flavors and reduce cross-contact between products.
Yes. Precise settings reduce operator variation across shifts and stores.
Many foods fry well between 160–190°C. Test your menu items for best results.
Yes. You can customize logos, cartons, manuals, and labels for resale.
Often yes. Share your voltage, frequency, and plug type for confirmation.
Send voltage, tank capacity preference, quantity, and destination requirements.
