The DF66/ST is a silver Lincat countertop fryer with 1 tank, a 20Ltr capacity and 3 baskets. Its pack size is 1 fryer, and the compact format provides commercial frying capacity without an undershelf.

Its single tank holds 20Ltr. It can produce up to 18kg of frozen chips per hour or 26kg of chilled chips per hour, giving busy catering operations a useful balance of countertop size and high-volume output.

The fryer operates from 130°C to 190°C. Thermostatic control supports consistent oil temperatures, while the fail-safe top-temperature cut-out adds protection if excessive heat develops.

It is supplied with 3 heavy-duty, double-nickel-plated spun-wire baskets, batter plates and stainless-steel lids. These components support different frying loads while giving the operator the tank fittings needed for normal service.

A front oil-drain tap allows oil to be released into a suitable container without reaching behind the appliance. The deep cool zone helps collect cooking debris away from the main frying area, supporting cleaner oil management during service.

The heating element hinges upwards to provide access to the tank and incorporates a safety cut-out. The grade 304 stainless-steel tank is fully welded to the hob, creating a strong, smooth and seamless surface that is easier to wipe clean.

The fryer measures 330 mm high, 600 mm wide and 632 mm deep, and weighs 22 kg. Its stainless-steel construction and silver finish suit a durable commercial countertop installation.

The fryer has a 6kW electrical load and a 230/400V rating. Because its load exceeds 3 kW, connection and installation should be completed by a qualified electrician, with an accessible means of electrical isolation.

Front-mounted controls keep temperature adjustment within convenient reach and support safer working practice during a busy service. This practical layout is part of the range's focus on efficient operation and straightforward daily use.

Yes. The fryer is styled to coordinate with other Silverlink 600 countertop appliances, helping a kitchen create a consistent-looking equipment line. It remains a countertop fryer rather than a unit with an integral undershelf.

It includes a 2-year parts and labour warranty, giving commercial operators support against eligible faults during the warranty period.

With the power isolated, clean the tank and element using hot water and a little mild detergent. Dry every part completely, refit the batter plate, confirm the drain valve is closed and fill with suitable oil without exceeding the upper-level mark.

Isolate the power and allow the oil to cool below 55°C before draining it into a suitable container. Raise the element using the lifting hook, clean the accessible tank area, then dry the components thoroughly before lowering the element and refitting the batter plate.

Do not move it while the tank contains oil, overfill the tank, add water to hot oil or leave frying unattended. Drain excess moisture from food before frying, keep the oil above the minimum mark and switch the unit off immediately if it begins to smoke.

Routine servicing every six months by a competent engineer is recommended to support safe, efficient and dependable operation. Work beyond normal operator cleaning should be left to an authorised service engineer.