The cooking zone
Oil occupies the upper section. Food is cooked there under the conditions specified by the manufacturer.
PROFESSIONAL FRYERS · WATER / OIL
Frying.
In depth.
Two elements. A different perspective on professional frying. Discover the principle, then the questions that will help move your project forward.
Discover the fryerBRAND FILM · 9 SEC
The underwater world is an artistic interpretation,
not a cross-section of a fryer.
01 / A DIFFERENT PERSPECTIVE
Cooking above.
Below, a different zone.
The water / oil principle separates an oil zone for cooking from a water zone beneath it. A specific design to understand before choosing your equipment.
02 / MEET THE FRYER
The machine,
in focus.
SOO CHEF BROCHURE IMAGES
A freestanding fryer, a basket, a side tray and a control panel. This is the appliance shown in the brochure, ready for a closer look as you consider your project.
- Format
- Freestanding appliance
- Interface
- Front control panel
- To be confirmed
- Model, dimensions and configuration
A WORD FROM THE CHEF“Let’s look at the machine, then what happens beneath the surface.”
Image from the SOO CHEF brochure. Configuration and specifications must be confirmed for the model offered.
03 / UNDERSTAND THE PRINCIPLE
Two zones.
Different roles.
A diagram to understand the idea.
A specification sheet to choose the appliance.
WATER / OIL SYSTEMCONCEPT DIAGRAM
The lower zone
A water zone sits beneath the oil. Depending on the design, particles from cooking may sink into this zone.
A purpose-built appliance
Check levels, temperatures, draining and maintenance in each model’s documentation. The principle alone does not establish performance.
04 / START WITH YOUR BUSINESS
The right equipment
starts with how you use it.
An independent restaurant, an organised kitchen operation or a distribution project: each calls for a different set of questions.
Keeping pace
with your service.
Before choosing a fryer, describe what actually happens in your kitchen.
- Foods to fry and service throughput
- Available space, energy supply and ventilation
- Cleaning and draining routines
Plan the offer.
Check the details.
A commercial project starts with technical information and confirmed terms.
- Models, documentation and compliance
- Installation, maintenance and spare parts
- Territory, volumes and expected support
05 / DOCUMENTARY REFERENCES
Brands mentioned.
Facts to verify.
An overview of the track record presented by the manufacturer. These are not verified AHL-3500B customer case studies.
In the manufacturer’s documents
Jollibee · emart · Lotte Mart · Shinsegae · Hosigi · Songsabu
Brands mentioned in the supplied brochures. Locations, dates and models are not specified. No endorsement of the AHL-3500B has been established. No logos are reproduced.
A recommendation
for a trial.
According to the supplied documentation, a water / oil fryer was recommended for a trial under a South Korean Ministry of Defence programme.
No purchase has been established. This is not evidence of an AHL-3500B installation.
A project mentioned
for the GT-700.
The catalogue claims exclusive supply of the GT-700 to a school catering organisation in Indonesia.
This concerns a different model and a catalogue claim, not a verified AHL-3500B case study.
Sources and limitations
Sources: private SOO CHEF brochures, versions dated 3 and 4 November 2026, panel 06. The organisations mentioned do not endorse this website. Locations, dates, models and permissions must be confirmed before presenting any item as a partnership or customer case study.
AHL-3500B customer case studies: awaiting documented confirmation of the model, installation and permission to publish.
IMAGERY SPARKS CURIOSITY.
The decision,
however, deserves
facts.
Capacity, consumption, cooking quality and maintenance must be assessed for an identified model under specific operating conditions.
06 / THE ESSENTIAL QUESTIONS
Before you
choose your equipment.
Does the film show the inside of a fryer?
No. The prawn, particles and underwater setting create a brand world. The film is not a technical cross-section, a test or proof of performance.
Does the water / oil system save oil?
No quantified savings are claimed here. Assessing potential savings requires verifiable data for the model concerned, with a test protocol and comparable operating conditions.
Can a conventional fryer be converted?
This website does not offer conversions. Never add water to hot oil or to a fryer not designed for this system. Follow the manufacturer’s instructions exclusively.
What should be checked before installation?
The exact model, usable capacities, connections, ventilation, maintenance access, safety features and applicable compliance documents. These must be confirmed for the country and installation site.
How do I prepare a restaurant or distribution project?
Bring together your intended use, throughput, available space and service expectations. The brief below helps you organise them. Models, availability and commercial terms will then need to be confirmed.
07 / MAKE IT CONCRETE
Let’s give shape
to your project.
A few pointers to prepare for a technical discussion. Take away a clear brief to keep or share with your contact.
This form creates a file on your device. It does not send an enquiry or store your answers.
08 / LET’S STAY IN TOUCH
Would you like
to know more?
Leave your business email address to request information about your project. Your enquiry is stored privately and can be viewed by the website operator.
No automatic newsletter subscription. This form does not constitute an order or a reservation.
YOUR DATA
One enquiry,
a specific purpose.
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