Best current price£5,998.80from Appliances Direct (BID)
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Appliances Direct (BID)£5,998.80Visit shop Hamoki Freestanding Electric Pressure Fryer With Filtration 45 Ltr Programmable 3 Phase 341010
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The Hamoki EPF-45L is an ideal solution for high-volume professional kitchens, fast-food outlets, and restaurants that require consistent, high-quality fried chicken production. Its core strength lies in its pressure-frying capabilities, which seal in natural juices while reducing oil absorption for a superior product. However, as a high-capacity 3-phase unit, it requires professional installation and dedicated space within a commercial kitchen environment, making it unsuitable for small-scale or residential use.
| Colour | Grey |
|---|---|
| Model Part Number | 341010 |
| Brand | Hamoki |
The unit has a 60-liter total tank capacity with an operating oil capacity of 45 liters.
No, this is a 3-phase hardwired appliance and must be installed by a professional electrician.
Yes, it is designed to operate at 12 PSI to seal in moisture and minimize oil absorption.
Use the 10 programmable digital settings to store exact time and temperature parameters for your specific recipes.
The unit includes an automatic pressure release valve and a high-limit temperature cut-out to prevent overheating.
It is recommended to filter the oil at least once per day or more frequently depending on the volume of food processed.
Check that the lid is locked securely and inspect the rubber gasket for signs of wear or damage.
Check if the filter media or screen is clogged and replace if necessary.
Ensure the high-limit temperature safety device has not been triggered; allow unit to cool before resetting.
Installation of the EPF-45L must be performed by a qualified technician due to the 3-phase hardwired electrical requirements. Ensure the unit is placed on a level, fire-resistant surface with adequate clearance for ventilation and access to the drainage valve. Regular care is essential for longevity: empty the oil using the built-in drainage valve at the end of each shift, and perform deep cleaning of the tank weekly. Regularly check the condition of the pressure seal on the lid to ensure it maintains the required 12 PSI throughout the cooking cycle.
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