Commercial Gas Deep Fryer (Table Top / Double Tank) – SAS ET-RZL-2A
Original price was: 620.
500Current price is: 500.
- Equipment Type: Commercial Gas Deep Fryer (Table Top)
- Dimensions: 575mm (width) x 470mm (depth) x 545mm (height)
- Gas Power: 40,946 BTU/hr
- Tank Capacity: 11L (5.5L + 5.5L)
- Construction: Stainless steel construction ensuring a longer life span
- Heating System: Gas heating with a thermostat for accurate temperature setting
- Additional Features: Includes fryer baskets with plastic handles, lid covers to prevent oil splashing, and heavy duty copper faucet style drains for easy cleaning
The SAS Kitchens ET-RZL-2A Commercial Electric Double-Deck Pizza Oven handles high-volume baking for professional pizzerias and restaurants. Constructed with a heavy-duty stainless steel exterior and reinforced internal architecture, the unit is designed to withstand continuous, high-temperature daily use. This solid build ensures the structural integrity required for intensive service environments.
Driven by a high-efficiency heating system, the machine delivers rapid thermal recovery across both independent cooking chambers. Operating on a 220V, 50Hz single-phase electrical supply, it features precise, independent thermostatic controls for both the upper and lower decks, allowing for temperature regulation up to 350°C. This dual-deck capability enables simultaneous production of different menu items, ensuring consistent browning and crust development during peak service.
Measuring 890 by 430 by 760 millimeters and weighing 45 kilograms, the unit establishes a stable footprint while maximizing vertical workspace. It features high-density stone baking decks that retain and distribute heat uniformly, alongside tempered glass viewing windows and internal lighting to monitor progress without interrupting the cooking cycle. The smooth stainless steel surfaces and removable crumb trays simplify routine cleaning, enhancing daily operational efficiency.
Designed for rigorous foodservice environments, this Eton-manufactured, SAS-branded oven maximizes operational lifespan with minimal maintenance. The robust heating elements and high-grade insulation prevent thermal loss during continuous back-to-back service cycles. The ET-RZL-2A provides dependable, long-term value, helping professional kitchens maintain high production capacity and consistent product quality.
1. What is the primary function of this commercial equipment? This unit is a professional electric double-deck bakery oven, specifically engineered for high-output environments. It provides precise, independent heat control for both the top and bottom of each deck, allowing for uniform baking of bread, pastries, and pizza in a compact, high-efficiency footprint.
2. What power specifications does this electric oven require? This unit operates on a standard 220-240V, 50Hz, single-phase power supply. It is equipped with robust heating elements designed to reach required temperatures quickly and maintain stability through heavy-duty baking cycles, ensuring consistent energy efficiency during back-to-back service.
3. What is the total baking capacity? The double-deck configuration doubles your throughput compared to single-deck models. Each deck is dimensioned to accommodate standard commercial baking trays, providing ample internal clearance to handle high volumes of product simultaneously without sacrificing even heat distribution.
4. What material is used in the construction of this unit? The oven is built using heavy-duty, food-grade stainless steel for the exterior and chamber, ensuring long-term resistance to heat stress and corrosion. In accordance with strict branding and manufacturing standards, all equipment identifiers and technical specifications are permanently stamped onto a metal plate, ensuring they remain legible through years of intensive cleaning and service.
5. How much counter space does this equipment require? The unit features a compact design, making it highly suitable for professional kitchens where floor space is at a premium. It is optimized for placement on standard heavy-duty stainless steel prep tables or dedicated oven stands, offering a stable and ergonomic workspace for your baking team.
6. How is the temperature controlled during operation? The oven features independent, high-precision thermostatic controls for each deck, allowing your staff to manage the top and bottom heating elements separately. This provides the granular control necessary to execute complex recipes requiring different levels of top-down browning and bottom-up heat, ensuring consistent quality across all batches.
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