The stainless steel Logik L30PFS12 Professional Deep Fryer produces crispy perfect results every time. Cool capacity
With the ability to hold up to 3 litres of oil, the Logik L30PFS12 Professional Deep Fryer can accommodate up to 1 kg of food at any one time.
The adjustable thermostat allows you to control the temperature, to ensure your food is cooked at the speed you want it to be.
Easy to handle
The Logik L30PFS12 Professional Deep Fryer has a side handle to make it easy to use, and a removable basket with a detachable handle with a mechanical timer.
The oil container is removable, to enable you to change oil and clean the L30PFS12 Professional Deep Fryer easily. The removable parts are dishwasher safe, which makes it even simpler to keep the fryer in pristine condition.
Professional in more than just name, the Logik L30PFS12 Professional Deep Fryer is a fantastic bit of kit that makes catering a pleasure.
27 comments
michaeloswell
7 Oct 17#1
What makes this professional?
Gollywood to michaeloswell
8 Oct 17#4
Having the word 'professional' in the title
littletime to michaeloswell
9 Oct 17#22
I eat chips like a professional eater of chips
Toilet
7 Oct 17#2
The look
iibdii
8 Oct 17#3
I recently upgraded from this to air fryer and only thing I regret is why too late, the quality is actually better in air fryer and house doesn't stink for hours after using
vik1 to iibdii
8 Oct 17#7
Which air fryer?
crazylegs to iibdii
9 Oct 17#19
Thats because you are not frying, they are an oven not a fryer, if you have a cooker in your house with an oven you have just been conned into buying another oven to do your chips...well done! :joy:
akajay07 to iibdii
9 Oct 17#25
UltimatePhoenix to akajay07
9 Oct 17#27
Mine are :thumbsup: kids love them
jonmarz89
8 Oct 17#5
does it not have filter on lid
mmachine to jonmarz89
8 Oct 17#8
no it does not
SackCity to jonmarz89
9 Oct 17#18
Because it’s for professionals
Bargainhunt2
8 Oct 17#6
Free delivery to home address within 5 working days
jamhops
8 Oct 17#9
I don't think I want to eat at a restaurant that uses this fryer
Thoughtful
8 Oct 17#10
200 Watts?
The better more professional fryers will hold more oil and a more powerful element. When potatoes are plunged into the oil the temperature also plunges, the more oil the less the temperature drops, the bigger the element the quicker it heats up again.
Fry at 160 until chips float and then take them out and increase to 180 an re-fry for a couple of minutes to crisp them up. This will certainly manage a portion, maybe two, but for a family of four it's a bit of a stretch.
Also use an extension lead and fry outside to avoid the smell and condensation !
UltimatePhoenix
8 Oct 17#11
Problem with these is the smell, smell of 1990s and not been able to afford food, havin a bag of potatoes in the pantry, yeh its a stereotype cause I grew up like this and now dont own one
Gentle_Giant
8 Oct 17#12
Plus the fact that chemicals released by frying potatoes causes women brains to shrink - strangely has no effect on mens brains.
Dont believe me?? The research paper is out there, I can even remember a link to the story on the BBC website a couple of years back.
Women in Lancashire eat the largest amount of fried potato products in Europe, and have the smallest brains by weight apparently.
Whypaymore29 to Gentle_Giant
9 Oct 17#13
Good info thanks for sharing
Gollywood to Gentle_Giant
9 Oct 17#14
I didn't know this.
Time to give that Lancastrian bird the heave-ho
bo9dster007 to Gentle_Giant
9 Oct 17#15
Add gravy and she'll let you do anything too
BattleBeast1
9 Oct 17#16
Haven't used a deep fat fryer in years....always a p.i.t.a to clean....don't miss it at all,there's some really good oven chips out there these days lol.
Thoughtful to BattleBeast1
9 Oct 17#21
The secret to cleaning them is caustic soda Crystals, long rubber gloves and eye protection ! The strong Alkali turns the fat into soap. Leave it to soak and it more or less cleans itself.
zrahim to Thoughtful
9 Oct 17#24
interesting! I actually avoid using mine because its such a pain to clean... what do I do with these caustic soda crystals? pour a bunch in with hot water and leave it??
Thoughtful to zrahim
9 Oct 17#26
Pour in cold water first but make sure the electrical bits are not wet. Then pour in the caustic crystals slowly, as they are exothermic you really need to do it this way around or it can boil & spit. The water then becomes warm with the chemical reaction anyway and you can just leave it.
Obviously its highly alkali so you need to be careful with it.
bojangles
9 Oct 17#17
no good for me. I dont get paid to cook. So rules me out being a professional.
ccnp
9 Oct 17#20
I bought this a month ago after a friend's family taste tested oven chips done in the oven and in a fryer. They were right. Fryer chips are vastly tastier.
The sides get hot is the main downside. BUT for crying out loud, it's a £15 fryer!
It does us fine as we have good extractor fan over the hob. I suspect I may buy an expensive one with a filter lid when Black whateverday comes around if one is on offer at a sensible price
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Opening post
Cool capacity
With the ability to hold up to 3 litres of oil, the Logik L30PFS12 Professional Deep Fryer can accommodate up to 1 kg of food at any one time.
The adjustable thermostat allows you to control the temperature, to ensure your food is cooked at the speed you want it to be.
Easy to handle
The Logik L30PFS12 Professional Deep Fryer has a side handle to make it easy to use, and a removable basket with a detachable handle with a mechanical timer.
The oil container is removable, to enable you to change oil and clean the L30PFS12 Professional Deep Fryer easily. The removable parts are dishwasher safe, which makes it even simpler to keep the fryer in pristine condition.
Professional in more than just name, the Logik L30PFS12 Professional Deep Fryer is a fantastic bit of kit that makes catering a pleasure.
27 comments
The better more professional fryers will hold more oil and a more powerful element. When potatoes are plunged into the oil the temperature also plunges, the more oil the less the temperature drops, the bigger the element the quicker it heats up again.
Fry at 160 until chips float and then take them out and increase to 180 an re-fry for a couple of minutes to crisp them up. This will certainly manage a portion, maybe two, but for a family of four it's a bit of a stretch.
Also use an extension lead and fry outside to avoid the smell and condensation !
Dont believe me?? The research paper is out there, I can even remember a link to the story on the BBC website a couple of years back.
Women in Lancashire eat the largest amount of fried potato products in Europe, and have the smallest brains by weight apparently.
Time to give that Lancastrian bird the heave-ho
Obviously its highly alkali so you need to be careful with it.
So rules me out being a professional.
The sides get hot is the main downside. BUT for crying out loud, it's a £15 fryer!
It does us fine as we have good extractor fan over the hob. I suspect I may buy an expensive one with a filter lid when Black whateverday comes around if one is on offer at a sensible price