Air Fryers

The Venix HOP is a commercial air fryer designed for professional catering environments where speed, consistency, and installation flexibility are priorities. It cooks using forced hot air rather than submerged oil, producing crispy results across a range of menu items — chips, breaded products, frozen snacks, and more — without the ongoing cost and management of a traditional fryer.

In a busy service environment, the HOP holds up well under repeated use. It can turn around a substantial batch of chips in under ten minutes, and the programmable basket rotation helps ensure even cooking across different portion sizes and products. The V-Dry system actively removes moisture from the cooking chamber during the cycle, which makes a noticeable difference to texture and browning — particularly relevant for high-moisture frozen products that can come out soft in less capable units.

From an operational standpoint, several aspects are worth noting:

• No extraction requirement — the catalytic and condensation system handles grease and odour internally, making it genuinely suitable for front-of-house or ventilation-restricted spaces
• Automated self-cleaning reduces labour between service periods
• No oil purchasing, filtration, or disposal — meaningful savings for high-volume operations
• Units can be stacked with an optional stacking kit for increased throughput in limited footprint kitchens
• Wi-Fi and cloud connectivity allows menu management across multiple sites from a single point

Installation requires a 16A, 5-pin, 400V three-phase supply and should be carried out by a qualified electrician. It is not suitable for single-phase sites without an electrical upgrade. The unit is self-contained in terms of ventilation, but sufficient counter or stand space and appropriate surface weight capacity should be confirmed before installation, particularly if stacking.

The HOP is well suited to pubs, cafés, quick-service restaurants, hotels, and educational or healthcare catering where fried menu items form part of the offering but oil management, extraction infrastructure, or space is a constraint. For very high-volume dedicated frying operations, it is worth considering whether a larger-capacity configuration — including stacked units — would better match demand.

If you are unsure whether this unit is the right fit for your service volumes or site conditions, the team is happy to talk it through before you commit.

The Caterlite 6.5Ltr Air Fryer is a countertop cooking unit designed for light commercial use. It circulates hot air around the food at high speed, producing a crisp finish without the oil volumes required by a conventional deep fryer. The 6.5-litre basket gives a reasonable batch size for a single unit, making it suited to kitchens where fried items are part of the menu but not the primary output.

In a busy kitchen environment, this type of unit works best where demand is steady rather than intense. It handles chips, chicken portions, breaded items and similar products well, and the automatic timer with shut-off reduces the risk of burning during a busy service when attention is divided. Recovery between batches is reasonable for the output volume, though operators running continuous high-volume frying will find a traditional fryer more productive.

From an operational standpoint, the main practical advantages are:

• Significantly less oil required compared with deep frying, reducing both cost and disposal
• No hot oil handling, which lowers the risk of burns and spillage during service
• Non-stick basket coating makes cleaning straightforward after service
• Eight pre-set programmes speed up training and reduce inconsistency
• Auto shut-off reduces waste and gives operators one less thing to monitor

Installation is straightforward — the unit is countertop, plug-in, and requires no extraction beyond what good kitchen ventilation already provides. It draws 1.8kW, so a standard 13A socket is sufficient. Allow adequate clearance around the unit during operation as it does exhaust warm air. There are no water, gas, or drainage connections required.

This fryer is well suited to cafés, small restaurants, pub kitchens, and hospitality operations where air-fried items complement the menu rather than anchor it. It is also a practical addition to a kitchen that wants a lower-risk, lower-maintenance frying option alongside existing equipment. For operations where fried food is a primary output or where continuous throughput is needed across a full service, a higher-capacity or multi-basket arrangement would be worth considering.

If you are unsure whether this unit matches your service volumes or kitchen setup, our team is happy to talk it through with you before you order.