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Commercial Induction Kadai Fryer – Pro Series

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The Aeonic Floor Standing Oil Kadai Fryer is a high-capacity, digitally controlled fryer designed for safe, consistent deep frying in commercial kitchens. With direct-in-oil temperature sensing, a three-level user-configurable safety system (T1, T2, T3) and an additional factory-set dry-heat protection sensor at the kadai bottom, it gives chefs precise control over frying temperature while actively guarding against over heating, dry heating and oil-related hazards.

Salient Features
  • Digital Thermostat for Cooking Temperature (T1)
  • Three-Level Temperature Safety in Oil (T1, T2, T3)
  • Direct-In-Oil Temperature Probes
  • Dry-Heat Protection Sensor at Kadai Bottom (Factory-Set)
  • Audio Alarm for Over-Temperature Warning (T2)
  • Automatic Trip at Critical Oil Temperature (T3)
  • User-Configurable Oil Safety Logic
  • Designed for Commercial Frying Loads
  • Healthier Working Environment vs Gas Kadai

Overview Specification Video

Traditional gas-fired kadais and basic electric fryers often rely on experience and visual judgement to manage oil temperature, and they typically lack layered safety.

Common issues include:

  • Oil temperature drifting into unsafe zones during rush hours
  • Sensors measuring vessel surface, not the oil itself
  • No clear early warning or hard cut-off at dangerous temperatures
  • No protection if someone accidentally turns on the heat with no oil in the kadai

The Aeonic Floor Standing Oil Kadai Fryer is built to address these risks systematically.

It combines:

  • Direct-in-oil temperature sensing for accurate cooking and oil safety (T1, T2, T3)
  • A separate, factory-set dry-heat sensor on the kadai bottom to detect and trip in case of heating without oil
  • Audio alarm at high oil temperature (T2)
  • Auto-trip at critical oil temperature (T3)

This means you’re protected both when:

  • Oil is present but overheating, and
  • Oil is absent or insufficient, and the kadai itself is getting dangerously hot (dry heat condition).

The result is a fryer that improves product quality, safety, oil health and working comfort, while reducing the operational risk associated with traditional gas kadai frying.

Commercial Induction Kadai Fryer - Pro Series
Commercial Induction Kadai Fryer - Pro Series
Commercial Induction Kadai Fryer - Pro Series
Commercial Induction Kadai Fryer - Pro Series
Commercial Induction Kadai Fryer - Pro Series
Commercial Induction Kadai Fryer - Pro Series
Commercial Induction Kadai Fryer - Pro Series



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    This Product is Ideal For —

    Restaurants

    Restaurants

    Hotels

    Hotels

    Catering

    Catering

    Cafeterias

    Cafeterias

    Factories

    Factories

    Benefits of This Products

    Safer Deep Frying Operations

    • Three-level in-oil safety (T1, T2, T3)plus a separate dry-heat safety sensor at the kadai bottom
    • Audio alarm at T2 to prompt timely intervention
    • Automatic trip at T3 and at the factory-set dry-heat threshold, reducing risk of oil or vessel overheating

    Consistent Product Quality

    • Digital thermostat maintains a stable cooking temperature (T1)
    • Direct oil sensing and multiple safeguards keep frying conditions within your defined range
    • Helps achieve repeatable colour, texture and crunchin fried products

    Protection Against Dry Heating

    • If the kadai is accidentally turned on without oil or with very low oil, the bottom-mounted dry-heat sensor trips the system before damage occurs
    • Protects the kadai, oil and surrounding area from extreme overheating

    Better Control Over Oil Health

    • Helps avoid prolonged exposure of oil to excessively high temperatures
    • Can extend usable oil life and reduce flavour breakdown

    Improved Working Environment vs Gas Kadai

    • No open flame, less ambient heat and fewer fumes
    • Safer, more comfortable environment for staff during long shifts

    Reduced Operational Risk & Downtime

    • Early alarm and multi-level cut-offs prevent “surprise” incidents
    • Less chance of catastrophic events that stop service or damage equipment

    Easier Training & SOP Implementation

    • Clear setpoints (T1, T2, T3 + built-in dry-heat trip) make it simple to define and teach SOPs
    • Staff don’t have to rely purely on intuition; the system actively supports them

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        Frequently Asked Questions

        Traditional gas kadais rely on flame and visual judgment.
        The Aeonic fryer:

        • Measures oil temperature directly with in-oil probes
        • Uses digital control and a three-level oil safety (T1, T2, T3)
        • Has an audio alarm at high oil temperature (T2)
        • Trips at critical oil temperature (T3)
        • Includes an additional factory-set dry-heat sensor at the kadai bottom to shut down the system if it’s heated without oil

        All this makes frying more predictable and significantly safer than open-flame gas kadai frying

        • T1 (Cooking Temperature)– The oil temperature you want to fry at (e.g., 170–180°C).
        • T2 (Warning Temperature)– A higher oil temperature where the system triggers an audio alarm.
        • T3 (Trip Temperature)– A critical oil temperature where the fryer trips and shuts down heating.

        All three are user-configurable in the oil.

        Separately, there is a bottom-mounted dry-heat sensor:

        • It monitors kadai metal temperature, not oil
        • If the kadai is heated without sufficient oil, it will reach its factory-set limit and trip the machine
        • This threshold is not adjustable and is fixed for safety

        If the fryer is turned on without oil (or with insufficient oil):

        • The in-oil probes will not see normal readings
        • The dry-heat sensor at the bottom will see the kadai temperature rising rapidly
        • When it reaches its factory-set limit, the system will trip and shut down

        This helps protect the kadai from damage and prevents dangerous dry heating.

        Yes. The primary temperature probes are dipped into the oil, so they measure actual oil temperature.
        The extra bottom-mounted sensor is specifically for dry-heat safety, monitoring the kadai temperature itself.

        Yes. T1, T2 and T3 (oil temperatures) are user-configurable within safe ranges.
        The dry-heat sensor threshold at the kadai bottom is not adjustable and is preset at the factory.

        It’s suitable for:

        • Indian snacks (vada, pakoda, samosa, kachori, bhajji, etc.)
        • Fried accompaniments in hotels and restaurants
        • High-volume frying in industrial and corporate canteens

        We can help you fine-tune T1/T2/T3 for your menu.

        No. You can train them around a simple framework:

        1. Set or confirm T1, T2, T3 as per your SOP
        2. Always ensure oil is at the correct level before switching on
        3. Start heating and fry as per your recipe

        The fryer’s alarms and safety trips (oil + dry heat) act like a safety net, supporting staff rather than relying only on experience.

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