Commercial floor-standing pressure fryer of 25 L, electric (12–13.5 kW, 380 V) or gas, with temperature adjustable from 20 to 200 °C.
| PF-25E | electric |
| PF-25G | gas |
| PF-25EA | electric |
| PF-25GA | gas |
| PF-25ED | electric |
| PF-25GD | gas |
A pressure fryer fries with the lid sealed shut. The steam released by the meat stays in the tank and raises the pressure, and the oil drives heat into the piece faster. The result is chicken that is crispy outside and juicy inside, the way you know it from fast-food chains, fried in less time than in an open fryer and with less oil absorbed.
The PF-25 series has a 25-litre tank and temperature adjustable between 20 and 200 °C. It comes in electric and gas versions. The electric models, PF-25E, PF-25EA and PF-25ED, run on 380 V, at 12 or 13.5 kW. The gas models, PF-25G, PF-25GA and PF-25GD, need 220 V for the controls, with 0.1–0.65 kW of electrical consumption.
| Model | Type | Voltage | Power | Capacity | Temperature | Weight | Dimensions (W × D × H) |
|---|---|---|---|---|---|---|---|
| PF-25E | electric | 380 V | 12 kW | 25 L | 20–200 °C | 95 kg | 470 × 940 × 1100 mm |
| PF-25G | gas | 220 V | 0.1 kW | 25 L | 20–200 °C | 125 kg | 490 × 1080 × 1100 mm |
| PF-25EA | electric | 380 V | 13.5 kW | 25 L | 20–200 °C | 135 kg | 470 × 920 × 1180 mm |
| PF-25GA | gas | 220 V | 0.65 kW | 25 L | 20–200 °C | 160 kg | 500 × 1080 × 1180 mm |
| PF-25ED | electric | 380 V | 13.5 kW | 25 L | 20–200 °C | 135 kg | 470 × 920 × 1180 mm |
| PF-25GD | gas | 220 V | 0.65 kW | 25 L | 20–200 °C | 160 kg | 500 × 1080 × 1180 mm |
The catalogue gives a gas consumption of 14,000 BTU/h.
In an open fryer, large bone-in chicken pieces have to stay in the oil a long time to cook through to the bone, and by then the crust has set too hard and the meat has dried out. Under pressure, the time drops, the meat keeps its juices and the crust comes out even. For a venue that sells crispy chicken as its main product, the difference shows in the taste and in the oil cost.
The pressure fryer opens only after the pressure has dropped. Staff must be trained on the work cycle, on closing the lid and on draining the oil. Training is included in the commissioning carried out by Uzinex.
The price depends on the version (electric or gas) and the model. The Uzinex price includes delivery, commissioning, training and the 60-month warranty. Request a quote for the chosen model.
In chicken fast-food outlets, restaurants with a menu of crispy wings and drumsticks, rotisseries and bistros. The gas version is connected by an ANRE-authorised gas fitter, and the electric one needs a three-phase supply.
• Transport and commissioning included, at your site, with staff training.
• 60-month warranty, standard across the whole catalogue.
• Service with nationwide coverage in Romania, on-site visit within 24 hours.
• Spare parts in stock, so a breakdown does not keep the kitchen closed.
• Technical documentation for EU-funded projects, PNRR and public tenders (SEAP/SICAP).
• Configuration on request: the electric or gas version, the model and staff training on the pressure cycle.
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„We do stainless-steel metal fabrication dedicated to restaurant kitchens. The UZINEX equipment was a radical change: modernization, an increase in production and quality.”
„I had no idea, I was completely clueless. And you started to explain to me. You told me what technologies to choose, what packaging to produce, what would work better on the market.”
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„I can do even 5 boxes for one person, I can also do 10 boxes. Which other firms can't do. That is, they'd have to change dies, set up a whole 12-hour affair.”
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„A good, smooth collaboration. We always had support and help.”
„We're among the top producers in Romania for this product. I wouldn't have imagined that when I started, but things fell into place.”
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