Atosa ACEF-16 — Countertop Electric Fryer - Continental Restaurant Equipment

Atosa ACEF-16 — Countertop Electric Fryer

~~$627.00~~ $523.00

Standard Features

All stainless steel construction
Removable, stainless steel fry baskets with handles
Nickel-plated fry baskets with cool-to-touch insulated handles
70°F – 375°F thermostat
High temperature control with manual reset
Built-in basket hooks
Attached power cord and plug (dual power cords and plugs on the ACEF-32)
Easy to remove and clean control box and swing up elements

🛠️ Warranty Protection
1-Year Parts & Labor Warranty

🇨🇦 Ships From Canada

🇨🇦 Canadian Support (416) 783-5907

ETL Listed

Tested & certified by Intertek

ETL Sanitation

Sanitation certified

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Spec Sheet

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Why Buy From Us

Authorized Commercial Equipment Supplier — We specialize in commercial cooking equipment.
Fast Shipping Across Canada — Reliable delivery to major Canadian cities.
Trusted Brands Only — We carry proven manufacturers like Atosa.
Support Beyond Checkout — Documentation, specs, and expert help when you need it.

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SKU: ACEF-16

Availability: In Stock Pre order Out of stock

Commercial Cooking • Canada Commercial Sales

Commercial Product Overview

Best for kitchens requiring consistent cooking performance and dependable daily output.

Canadian catering and commissary operations planning a production kitchen with defined menu tasks can use the Atosa ACEF-16 16 Lb Electric Countertop Fryer to match cooking space to the operation’s actual menu mix. Its 16-lb countertop fryer format fits naturally into batch cooking and ticket-by-ticket finishing, so the operation can make the cooking sequence easier to repeat. The model is most relevant when production volume, fuel or electrical requirements, and staff access have been considered together.

Buyers should verify the specifications on this page to confirm dimensions, requirements, and installation compatibility prior to ordering.

Specifications FAQ

Brand: AtosaModel: ACEF-16Category: Commercial CookingPower Source: Electric

Commercial Grade Built for Daily Use Canada-Wide Sales

Spec-first confidence: verify fit, requirements, and compatibility before ordering.

Commercial intent: equipment listed for professional foodservice environments.

Ordering tip: match doorway/service access and confirm connections/clearances.

Cooking Output

Built for consistent cooking performance through peak periods.

Production Ready

Designed to support high-output commercial kitchen demand.

Heavy-Duty Build

Commercial construction helps withstand repeated daily operation.

Utility Fit

Electric setup. Confirm electrical requirements before ordering.

Key Specifications

Essential fit, capacity, utility, and certification details.

View all specifications

ModelACEF-16

Fit CheckW 11.2" (286 mm) × D 18.5" (470 mm) × H 17.2" (437 mm)

Electrical208/240/60/1

PowerElectric

Key Benefits

Decision points for commercial buyers

The Atosa ACEF-16 gives catering and commissary operations a dedicated way to match cooking space to the operation’s actual menu mix within a production kitchen with defined menu tasks.
Its 16-lb countertop fryer format supports batch cooking and ticket-by-ticket finishing without forcing staff to improvise around another station.
Targets a practical outcome—to make the cooking sequence easier to repeat—particularly during shutdown cleaning, while keeping control layout in view.
Pairs naturally with Commercial Cooking Equipment and Fry Crisp Station when planning a complete commercial cookline around production volume.

Buying Tips

Reduce ordering risk before checkout

Fit check: Width: 11.2" (286 mm) • Depth: 18.5" (470 mm) • Height: 17.2" (437 mm) • Weight: 18.4 lb (8 kg)

Start with the actual site: confirm production volume, fuel or electrical requirements, and control layout for the Atosa ACEF-16. Then measure the delivery route and reserve the clearance needed for loading, cleaning, and service. For this electric countertop fryer, the final comparison should also account for how staff will handle batch cooking and ticket-by-ticket finishing during the busiest part of the day.

Specifications

Commercial Equipment Specifications — Built for Fast, Accurate Buyer Comparison.

Core Product Details

BrandAtosa

ModelACEF-16

CategoryCommercial Cooking

Equipment TypeElectric Fryer

Fit & Dimensions

Width11.2" (286 mm)

Depth18.5" (470 mm)

Height17.2" (437 mm)

Overall Dimensions11.2 x 18.5 x 17.2 in (286 x 470 x 437 mm)

Overall Dimensions (SI)286 x 470 x 437 mm

Net Weight18.4 lb (8 kg)

Gross Weight21.5 lb (10 kg)

Performance & Output

Electrical / Gas Requirements

Electrical Requirements208/240/60/1

Amperage14-15.1 A

Power SourceElectric

NEMA PlugNEMA 6-20P

Build & Certifications

Additional Specs

Basket dimensions8" 7/16 x 7" 7/8 x 5" 7/8

Fryer typeCountertop

Number of baskets1

Buyer note: Ensure your space, connections, and access points match this unit before ordering. Our team can help confirm fit and requirements to prevent installation issues and delays.

Why Buy From Us

Ordering the Atosa ACEF-16 from a Canadian restaurant-equipment specialist makes it easier to resolve fit questions before delivery. Continental can discuss production volume, fuel or electrical requirements, and the way the unit will interact with a production kitchen with defined menu tasks, then support order coordination and follow-up needs. This is particularly useful when the purchase is part of a larger renovation or equipment package.

Related Categories

Explore compatible equipment groups and closely related commercial categories.

Countertop Fryers - Electric Commercial Cooking Equipment Fry Crisp Station Atosa Commercial Cooking Equipment Canada Portable Cooking Units

Frequently Asked Questions

How should catering and commissary operations evaluate the 16-lb format of the Atosa ACEF-16 for batch cooking and ticket-by-ticket finishing in a production kitchen with defined menu tasks?

The 16-lb format affects placement and the amount of work the station can reasonably support. Compare it with the space available for the Atosa ACEF-16, the expected service volume, and the access needed for loading and cleaning. For catering and commissary operations, the strongest fit is one that makes it easier to match cooking space to the operation’s actual menu mix and still leaves room to manage fuel or electrical requirements.

Is the Atosa ACEF-16 suitable for catering and commissary operations managing batch cooking and ticket-by-ticket finishing in a production kitchen with defined menu tasks?

The Atosa ACEF-16 is best suited to a production kitchen with defined menu tasks used by catering and commissary operations. Its role is to match cooking space to the operation’s actual menu mix, particularly where the team handles batch cooking and ticket-by-ticket finishing. The model should be selected only after the available footprint and operating routine have been compared with the product details. In this application, the deciding point is how well the Atosa ACEF-16 lets staff match cooking space to the operation’s actual menu mix while managing control layout.

How can the Atosa ACEF-16 help catering and commissary operations manage batch cooking and ticket-by-ticket finishing in a production kitchen with defined menu tasks during shutdown cleaning?

The Atosa ACEF-16 can be placed where batch cooking and ticket-by-ticket finishing already takes place, giving staff a specific point to match cooking space to the operation’s actual menu mix. That placement can support an operating plan designed to make the cooking sequence easier to repeat. The benefit is strongest when loading, cleaning, and service access are included in the layout. For catering and commissary operations, the strongest fit is one that makes it easier to match cooking space to the operation’s actual menu mix and still leaves room to manage fuel or electrical requirements.

Which production volume, fuel or electrical requirements, and control layout details should catering and commissary operations compare for the Atosa ACEF-16 in a production kitchen with defined menu tasks?

Focus on the configuration details that affect use: production volume, fuel or electrical requirements, and control layout. The Atosa ACEF-16 is the stronger choice only when those points align with a production kitchen with defined menu tasks and the operation’s expected service volume. The answer should be judged against a production kitchen with defined menu tasks, the demands of batch cooking and ticket-by-ticket finishing, and the operation’s approach to control layout.