Hendi Deep Fryers
Hendi Deep Fryers. Hendi catalogue from SIA La RONDE
Electric fryer Hendi 205853 205853 Power 6.6 kWVoltage 230 VDimensions 550 × 430 × 305 mm €301.29incl. 21 % VAT€249.00 excl. VAT 
Electric fryer Hendi 205822 205822 Power 3.5 kWVoltage 230 VTemperature 50–190 °C €174.24incl. 21 % VAT€144.00 excl. VAT 
Twin-tank deep fryer Hendi 205839 205839 Power 7 kWVoltage 230 VDimensions 351 mm €332.75incl. 21 % VAT€275.00 excl. VAT 
Electric fryer with drain tap Hendi 209424 209424 Power 6.6 WTemperature 190 °CDimensions 420 mm €450.12incl. 21 % VAT€372.00 excl. VAT 
Manual electric fryer Hendi 207208 207208 Power 3.5 kWVoltage 230 VDimensions 369 mm €262.57incl. 21 % VAT€217.00 excl. VAT 
Manual electric fryer with drain tap Hendi 209202 209202 Power 3.5 kWVoltage 230 VDimensions 354 mm €303.71incl. 21 % VAT€251.00 excl. VAT 
Fryer filter holder Hendi 632901 632901 Dimensions 240 mm €19.36incl. 21 % VAT€16.00 excl. VAT 
Deep fryer Hendi 207376 207376 Power 7 kWVoltage 230 VDimensions 350 mm €619.52incl. 21 % VAT€512.00 excl. VAT 
Manual electric fryer Hendi 207307 207307 Power 7 kWVoltage 230 VDimensions 369 mm €515.46incl. 21 % VAT€426.00 excl. VAT 
Manual electric fryer with drain tap Hendi 209301 209301 Power 7 kWVoltage 230 VDimensions 369 mm €549.34incl. 21 % VAT€454.00 excl. VAT 
Electric fryer Hendi 205815 205815 Power 3.3 kWVoltage 230 VDimensions 300 mm €159.72incl. 21 % VAT€132.00 excl. VAT 
Electric fryer Hendi 205808 205808 Power 3 kWVoltage 230 VDimensions 310 mm €143.99incl. 21 % VAT€119.00 excl. VAT 
Electric fryer Hendi 205846 205846 Power 6 kWVoltage 230 VDimensions 315 mm €281.93incl. 21 % VAT€233.00 excl. VAT 
Induction fryer with drain tap Hendi 215012 215012 Power 3.5 kWVoltage 230 VDimensions 408 mm €450.12incl. 21 % VAT€372.00 excl. VAT 
Induction fryer with drain tap Hendi 215029 215029 Power 7 kWVoltage 230 VDimensions 410 mm €957.11incl. 21 % VAT€791.00 excl. VAT 
Gas frying pan Hendi 154601 154601 Power 5.8 kWDimensions 340 × 540 × 300 mm €197.23incl. 21 % VAT€163.00 excl. VAT Professional frying stations need equipment that suits the menu, batch flow and oil-handling routine. SIA La RONDE’s Deep Fryers range includes single and divided electric fryers, manual models with drain taps, induction fryers and a gas pan for other food preparation. For a UK HoReCa kitchen, compare the work each unit supports: dedicated frying, separate batches, or a broader cooking task.
Equipment and tasks
A single-vat fryer suits a focused station preparing one product or frying run at a time. The Kitchen Line model includes a removable basket, helping staff lift out food and clean the basket after use. Its stainless-steel body and oil vat are practical for routine kitchen cleaning, while the supplied lid can cover the vat when it is not in active use. These details suit a straightforward frying workflow.
Divided-vat fryers support separate cooking areas when the menu calls for different foods or concurrent batches. The manual Profi Line models have a drain tap, making them relevant where oil needs to be emptied from the appliance. The gas pan GN 1/1 is a separate cooking option rather than an oil fryer; its verified uses include food preparation in bars, restaurants, canteens and catering trade. Choose equipment according to the task at the station.
Parameters in use
The Kitchen Line fryer with two vats has a capacity of 2 x 6 l. Separate chambers let the team keep different foods or batches apart and use both sides when demand increases. Its two 3000 W heating elements have individual power connections, so the fryer can run on one or both sides according to the service requirement. The arrangement needs two socket connections, an operational consideration when selecting its position.
The single-vat Kitchen Line model has a temperature range of 50-190°C, allowing the operator to set heat for different products. Its cold-zone system keeps crumbs and settled food particles below the heating elements, reducing their direct exposure to heat during repeated frying. On the manual Profi Line fryer, a resettable thermal cut-out interrupts operation if overheating occurs; once the cause has been addressed, the operator can reset the protection.
Choosing a product
Choose a single vat for a dedicated product or focused frying station, and a divided model when separate batches or simultaneous work matter. For oil handling, compare the manual Profi Line fryer with a drain tap against the induction model, which includes an oil filter. The induction fryer maintains the selected oil temperature precisely, supporting successive batches cooked at the same setting. The intended menu and working routine should guide the choice.
Check the appliance dimensions against the available work surface and staff access. The single-vat Kitchen Line fryer measures 265 × 430 × 350mm, while the two-vat Kitchen Line model measures 550 × 430 × 305 mm; these measurements help assess the space each format occupies. Also consider basket handling and cleaning routines. Removable baskets assist cleaning, while a long insulated or non-heating handle supports handling during frying. A clear control panel or temperature display can help staff follow settings during service.