Makfry Industrial Pressure Fryers and Frying Equipment

In pressure fryer selection, the liter value of the oil tank is not the same as the amount of product that can be fried in a single batch. Tank volume, usable oil level, whether the product is breaded or marinated, programmed cooking time, and oil filtration layout must all be evaluated together. Makfry pressure fryer prices vary by countertop or cabinet body, oil capacity, digital control, automatic filtration, and production volume.

Makfry is a Turkey-based industrial frying equipment manufacturer founded in 2004. The brand's product line combines pressure fryers with open fryers, breaded-product prep tables, vacuum marination systems, hot-holding units, and potato-resting equipment on the same production line. This allows connected stations to be set up from raw product prep through frying to hot service.

How Does a Pressure Fryer Differ from an Open Fryer?

In a pressure fryer, the lid locks mechanically during cooking and steam released from the product creates controlled pressure inside the tank. This increased pressure changes how the product reaches internal temperature and loses surface moisture, compared with an open fryer.

This system is especially oriented toward products such as bone-in chicken and breaded poultry that need to cook through without the interior drying out. Pressure cooking is not suitable for every product. Fries, thin snacks, and recipes that require the lid to stay open can use an open fryer.

The unit should not be operated with the lid, gauge, or pressure valve disabled. The lid should not be opened until the tank pressure has fully dropped to a safe level after cooking is complete.

Makfry 1015 PD Pressure Fryer

The Makfry 1015 PD is in the professional pressure fryer class with an oil capacity of approximately 15 liters. Temperature, time, and different product recipes can be managed via the digital control panel.

The model's ability to store five different cooking programs helps prepare chicken pieces, wings, or breaded products of different weights with separate time-temperature recipes.

The program number alone does not guarantee product safety. Product weight, starting temperature, basket loading, and internal temperature must comply with the business's validated recipe.

The 1015 PD can be considered for restaurants, takeaway kitchens, or new fried-chicken businesses that need small-to-medium batches. The number of baskets needed during peak hours should be compared with the unit's actual cycle time.

Makfry 1025 PD and 25-Liter Oil Capacity

The Makfry 1025 PD is oriented toward higher production with an approximately 45-liter tank and a 25-liter working oil capacity. The manufacturer's reference states that approximately 5.5 kilograms of product can be prepared in an eight-minute cycle.

The model is offered with a 380–400 volt, approximately 13.5 kW electrical connection and a closed body of approximately 455 × 995 × 1,130 millimeters. Height with the lid open can reach approximately 1,500 millimeters.

Installation space should not consider only the closed unit height. Overhead clearance should be left for the lid to fully open, the basket to be removed, access to the oil filtration container, and safe operation under the hood.

A unit weighing approximately 135 kilograms should be installed on a flat, load-appropriate, cleanable floor. If a wheeled body is used, the brakes should be locked during operation.

518 Countertop Pressure Fryer

The Makfry 518 is in the countertop professional pressure fryer class. It can be considered for small-batch production, product development, a support station, or limited kitchen space.

"Countertop" does not mean the unit is a lightweight household appliance. The counter must support the fryer's full weight plus the hot oil load, and there must be space around the unit for lid movement and basket unloading.

A smaller tank can provide faster product turnaround; during busy service it requires more frequent cycles. Hourly capacity should not be calculated simply by dividing 60 minutes by a single basket's cycle time. Loading, pressure release, unloading, and oil draining times should be added.

Digital Panel and Five Cooking Programs

On digital models such as the 1015 PD and 1025 PD, time and temperature programs can be saved for different products. The color screen helps monitor the selected program and cooking stage.

Audible and visual alerts notify the operator when a cycle completes. Staff should not skip the pressure-release procedure after an alert or force the lid.

The PT-100 temperature sensor is oriented toward electronically monitoring oil temperature. Having this sensor does not measure the product's center temperature. Cooked product must be verified with a validated probe thermometer.

Automatic Oil Filtration System

Makfry pressure fryers and select open fryers include an automatic oil filtration system. Used oil is transferred to the filter section under the tank, crumbs are separated, and the oil is returned to the working tank.

Filtration helps reduce flour and coating fragments from breaded products burning in the oil. It does not allow oil to be used chemically for an unlimited period.

Oil color, odor, foaming, smoke behavior, and the business's measurement procedure should determine when it is changed. Fresh oil should not be continually added on top of degraded old oil.

The filter container, pump line, and strainer should be checked daily. The filter section should not be opened while oil is hot and under pressure.

FE 300S and FE 300D Open Fryers

The Makfry FE 300S is a single-tank, and the FE 300D a dual-tank, electric open fryer. Open fryers can be used for fries, snacks, boneless breaded products, and different recipes that do not require pressure.

The dual-tank model helps separate two different oils or product groups. Preparing fries alongside chicken, fish, or spiced products in the same oil can cause flavor and allergen transfer.

In the FE 300DL automatic-lift dual-fryer configuration, there is an approximately 30+30-liter tank, 18+18-liter oil capacity, and two separate baskets. The reference production value is in the approximately 48-kilogram-per-hour class.

Automatic lift helps remove the basket from the oil at the end of the program. Unloading the product, salting it, and transferring it to a hot-holding unit must still be managed by staff.

Breaded-Product Prep Tables

Makfry breaded-product prep tables are oriented toward running flour, breading mix, and product flow through controlled stations. A wet-and-dry hand method can reduce breading mix clumping and product buildup on staff hands.

Raw chicken, ready-breaded product, and clean containers should not share the same surface. The prep table should be positioned to create a one-way flow from raw product entry toward the fryer.

Raw product liquids spilled into the breading mix should be checked for food safety. Used breading flour should not be topped up with fresh mix indefinitely throughout the shift.

MT-40 Vacuum Marination System

The Makfry MT-40 is a vacuum marination system with an approximately 40-liter stainless tank. A rotating drum and low-pressure environment help the marinade contact the product surface more evenly.

The digital control panel allows the marination cycle to be managed by duration. The vacuum process does not replace the cold chain required for food safety.

Raw chicken must be kept at the proper temperature and moved to the designated prep area without delay after marination. The tank must be fully cleaned and sanitized between every batch.

HD Hot-Holding Units

The Makfry HD2, HD4, and HD6 hot-holding units are oriented toward keeping fried product in a temperature- and humidity-controlled compartment before service.

The HD6 is offered with a total capacity of approximately 30 kilograms and separate temperature-humidity settings for the top and bottom compartments. The manufacturer states a holding class supporting up to approximately two hours of service condition for certain products.

A hot-holding unit does not safely recook cooled product. Product leaving the fryer must already be at the correct internal temperature and be served within the business's defined maximum holding time.

Potato-Resting and Hot-Holding Units

The FW90 and related Makfry potato-resting units help drain excess oil from fried product and keep it warm before service.

Staged heat and lighting can support product appearance. Potatoes held for a long time can lose moisture and become hard; hot holding should not replace a fresh production plan.

Fryer capacity should be matched to the amount the resting unit can accommodate at once. If a full basket from a large fryer is piled into a small holding container, the product underneath can soften.

Key Features

• Digital control, five product programs, pressure management, and automatic oil filtration on the 1015 PD and 1025 PD
• On the 1025 PD, approximately 25 liters of oil and a reference production class of 5.5 kilograms in eight minutes
• Standardized pre-frying prep with the breaded-product table and MT-40 marination system
• A production line completed with open fryer, hot-holding, and potato-resting units

How Should a Makfry Frying Line Be Chosen?

First, the kilograms of chicken, fries, and other fried product needed during the busiest 15 minutes should be calculated. Pressure and open fryer tasks should be separated, and the loading, cooking, release, and unloading time of each cycle should be determined.

The prep table, marination, fryer, oil filtration, and hot holding should be planned within a one-way food flow. Electrical supply, hood, fire safety, oil storage, and waste oil collection point should be included in the project.

Makfry Frying Equipment on Mutfak10

The current scope of Makfry pressure fryer, open fryer, marination, and hot-holding products can be reviewed on the Makfry industrial frying equipment page on Mutfak10, operated by Arlinoks. Makfry pressure fryer prices vary by oil capacity, control, filtration, and production class.

Frequently Asked Questions

Can a Makfry pressure fryer be used like an open fryer?

Only the operating modes the manufacturer permits for the specific model should be used. Leaving a pressure fryer's lid casually open to cook every product is not correct. A task-appropriate open fryer should be considered for fries and open-frying recipes.

What is the difference between the Makfry 1015 PD and 1025 PD?

The 1015 PD is oriented toward a smaller oil class of approximately 15 liters, while the 1025 PD offers 25 liters of oil and higher batch capacity. Electrical power, body size, and production volume also differ.

Does automatic oil filtration remove the need to change the oil?

No. Filtration reduces crumbs and solid residue; it does not reverse oxidation and thermal degradation. The business's replacement procedure should still be applied based on oil quality measurements.