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Choosing a chrome fry top is not simply a choice between a shiny and a dull finish. Electrolux Professional positions polished chrome for fast in-service cleaning and reduced flavour carry-over when changing foods, while brushed chrome is positioned for greater scratch resistance and easier end-of-day cleaning. You still need to match the plate pattern, slope, cooking area, electrical supply, grease drainage and service access to your menu and kitchen.
The 700XP and 900XP are modular commercial lines, not interchangeable countertop appliances. Their published examples range from a 4.2 kW, 400 mm 700XP unit to a 15 kW, 800 mm 900XP unit. Treat every model code and regional datasheet as a separate specification when planning an installation.
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Chrome is the cooking surface, so its finish affects how operators manage food changes, scraping and cleaning during a shift. Electrolux Professional describes two principal finishes in its modular-cooking material:
| Finish | Electrolux Professional’s stated purpose | Practical planning implication |
|---|---|---|
| Polished chrome | Designed for quick cleaning during service and to avoid mixing flavours when changing from one type of food to another. | Consider it where the menu changes frequently and the team needs to clear the surface between products. |
| Brushed chrome | Positioned as more resistant to scratching and easier to clean at the end of the day. | Consider it where long-term surface wear and closing-time cleaning are greater concerns. |
These are manufacturer descriptions, not results from an independent cooking trial. No published comparative test establishes that either finish cooks faster, produces a better sear, saves energy or increases throughput. The finish should therefore be evaluated alongside menu mix, operator habits and the cleaning schedule rather than treated as a performance ranking.
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Electrolux’s 2026 modular-cooking brochure says the polished surface “avoids the mixing of flavors when changing from one type of food to another.” That wording describes the company’s design intent; it does not mean that polished chrome eliminates all flavour transfer under every operating condition. Residue, temperature, utensils and cleaning practice still determine what happens in a working kitchen.
Polished or brushed chrome: which is appropriate?
Choose polished chrome for frequent product changes
A polished plate is the logical starting point when one station moves repeatedly between different foods. The manufacturer associates the mirror-like surface with cleaning during service and reduced flavour mixing between foods. That can fit an operation that cooks breakfast items, sandwiches and other products on the same station, provided staff follow the cleaning method and temperature guidance for the selected model.
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Polished chrome is not a promise of zero cross-contact or a substitute for allergen controls. If the menu includes allergenic ingredients, the kitchen’s documented segregation and cleaning procedures remain the controlling safeguards.
Choose brushed chrome when surface wear is the larger concern
Electrolux positions brushed chrome around scratch resistance and easier end-of-day cleaning. That description may suit a high-use line where tools, loading patterns and closing procedures are likely to produce visible wear. It does not establish a measured service-life advantage, so ask the supplier which finish is specified for your exact model and what cleaning tools are permitted.
Compare the finish with the actual cleaning interval
Ask two separate questions: how often must the surface be reset while service is running, and how thoroughly is it cleaned at close? Polished chrome’s stated in-service benefit addresses the first question; brushed chrome’s stated advantage addresses the second. A kitchen that changes foods constantly but has limited time between orders may value a different finish from a kitchen that runs one product for a long shift and prioritises closing-time maintenance.
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Smooth, ribbed or mixed plates?
The plate pattern is a separate decision from chrome finish. Electrolux Professional configurations include smooth plates, ribbed plates and mixed plates combining smooth and ribbed areas. Product pages include a 2/3 smooth and 1/3 ribbed arrangement. Select the pattern according to the foods and workflow you actually need; the published material does not provide independent data showing that one pattern delivers a particular sear, cooking speed or throughput.
Smooth plate
A smooth surface gives the operator one continuous cooking area and is the simplest choice when food must be moved, turned or scraped across the plate. It is also the surface for which Electrolux lists smooth-plate scraper accessories. Confirm whether the scraper is included with your exact configuration rather than assuming every smooth model ships with one.
Ribbed plate
Ribbing creates a different contact pattern and requires tools intended for grooves. Electrolux’s technical documentation identifies a scraper for ribbed fry-top plates. Ribbed surfaces can demand more deliberate cleaning because residue can remain between ridges; specify the compatible tool and procedure with the equipment supplier.
Mixed smooth/ribbed plate
A mixed layout reserves part of the module for each pattern. The 900XP model 391177, for example, is an 800 mm electric unit with a mixed smooth/ribbed polished-chrome plate. This arrangement can let one operator handle products with different surface requirements without installing two separate modules, but the usable area of each section is smaller than a full-width single pattern. Plan the menu by section, not just by the overall width.
Sloped versus horizontal geometry
Electrolux’s brochure describes both sloped and horizontal plate layouts. It describes a horizontal plate as suited to shallow frying. Geometry affects where fat and cooking juices collect and how the operator works the surface, so review the slope in the exact drawing for the model you are specifying. A plate’s orientation should be considered with the drain position, grease collector and splash guard, not in isolation.
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700XP and 900XP: published model examples
The two families are modular, but the examples below show materially different footprints and electrical demands. Values are product specifications published by Electrolux Professional and remain tied to the stated model code.
| Model | Family and plate | Power and supply | Temperature range | External dimensions | Cooking surface | Net weight |
|---|---|---|---|---|---|---|
| 371193 | 700XP, 400 mm, electric, smooth polished chrome | 4.2 kW; 400 V, three phase, 50–60 Hz | 120–280 °C | 400 × 730 × 250 mm | 330 × 540 mm | 40 kg |
| 391357 | 900XP, 400 mm, electric, smooth brushed chrome | 7.5 kW; 380–400 V, three phase, 50–60 Hz | 120–280 °C | 400 × 930 × 250 mm | 330 × 700 mm | 55 kg |
| 391177 | 900XP, 800 mm, electric, mixed smooth/ribbed polished chrome | 15 kW; 230 V, three phase, 50/60 Hz | 120–280 °C | 800 × 930 × 250 mm | 730 × 700 mm | 105 kg |
| 391399 | 900XP, 800 mm, electric, smooth brushed chrome | 15 kW; 230 V, three phase, 50/60 Hz | 120–280 °C | Not listed in the cited regional product summary | 707 × 624 mm | 105 kg |
The 391399 dimensions above are intentionally limited to the cooking-surface and weight figures published on the cited regional page. Obtain the complete dimensional drawing before allocating space. Likewise, do not infer that every 700XP or 900XP unit uses the same voltage, phase, depth or cooking area as these examples.
What electrical supply does an Electrolux Professional 900XP fry top need?
There is no single 900XP electrical requirement. The cited 900XP examples show why the model code and local datasheet must be checked:
| 900XP model | Published supply | Published total power | Frequency |
|---|---|---|---|
| 391357, 400 mm smooth brushed chrome | 380–400 V, three phase | 7.5 kW | 50–60 Hz |
| 391177, 800 mm mixed smooth/ribbed polished chrome | 230 V, three phase | 15 kW | 50/60 Hz |
| 391399, 800 mm smooth brushed chrome | 230 V, three phase | 15 kW | 50/60 Hz |
These are not interchangeable electrical instructions. Have a qualified commercial-kitchen electrician verify the supply available at the site, protective devices, isolation, cable routing and local code requirements against the exact regional datasheet. A 230 V three-phase model cannot be assumed compatible with a 380–400 V installation, and a nominally similar width does not guarantee the same connection arrangement.
Drainage, grease handling and cleaning-oriented details
The brochure describes a one-piece pressed cooking surface with rounded corners, a large drain hole and a removable three-sided splash guard. The 900XP product information describes the drain sending fat to a 1-litre collector beneath the surface. Those features affect how the station is laid out and how often the collector must be checked during service.
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- Allow access to the collector so it can be removed, emptied and cleaned without dismantling adjacent equipment.
- Keep the drain path clear; a blocked or overloaded collector changes the way fat accumulates on the plate.
- Account for the removable splash guard when planning wall clearances and cleaning access.
- Use the scraper specified for the surface pattern. Electrolux’s technical document lists PNC 206420 for a kit with knife blades for both smooth and ribbed surfaces; verify part and model compatibility before ordering.
Some product pages state that a scraper is included, while accessory documentation separately lists scraper kits. Inclusion can vary by configuration, so confirm the contents of the quotation and the exact part number rather than assuming an accessory is standard.
Independent reader supportYour contribution helps us test, update, and keep practical guides available for everyone.A practical specification method for a new kitchen
1. Map the menu to the plate
List the foods that will share the station in a normal service period. Decide whether they need one continuous smooth area, a ribbed section or both. If the menu changes frequently, include the time and method required to reset the surface between products.
2. Select the usable width
Compare the cooking surface, not only the nominal module width. The 700XP 400 mm example provides a 330 × 540 mm cooking area; the 900XP 400 mm example provides 330 × 700 mm; and the 900XP 800 mm mixed model provides 730 × 700 mm. Those differences affect how many portions can be staged at once.
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3. Choose finish and geometry together
Use polished chrome’s stated in-service cleaning orientation or brushed chrome’s stated scratch-resistance and end-of-day orientation as a starting point. Then confirm whether the plate is sloped or horizontal and where the drain sits relative to the operator.
4. Verify power before approving the equipment schedule
Write the full model code, voltage, phase, frequency and total kilowatts on the kitchen equipment schedule. Ask the electrical contractor to sign off against the regional datasheet before purchase. This prevents a width-based substitution from creating an incompatible connection.
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5. Check the physical route and service access
Measure doorways, lifts, corridors and the final bench or suite position. A 900XP 800 mm example weighs 105 kg, compared with 40 kg for the cited 700XP 400 mm example. Confirm whether a stand, base, clearance or service route is required; those items are not included in the published dimensions above.
6. Specify cleaning tools and ownership
Document which scraper is used on smooth and ribbed areas, where the grease collector is emptied, and who checks the drain and splash guard. Verify PNC 206420 or any alternative against the final model before placing an accessory order.
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Electrolux Professional’s 2026 modular-cooking brochure states: “Electrolux Professional Chrome Fry Tops fully comply with the European Food Contact Materials Regulation (EC) No. 1935/2004”. This is the manufacturer’s statement. It should not be presented as an independent audit, a blanket food-safety guarantee or proof that every operating condition meets every local requirement. The installer and operator remain responsible for local compliance, cleaning controls and safe operation.
The available product material supplies specifications and design claims, not named independent performance statistics. There is no established comparative figure for cooking speed, energy use, flavour transfer, scratch life or cleaning-time reduction between polished and brushed chrome. Procurement decisions should therefore record the manufacturer’s stated benefits separately from any internal trial or site-specific assessment.
Questions to resolve with the supplier before ordering
- Is the quoted plate polished or brushed chrome, and is the surface smooth, ribbed or mixed?
- Is the geometry sloped or horizontal, and where is the drain located?
- What are the exact voltage, phase, frequency and total-kilowatt requirements for the regional model?
- What cooking-surface dimensions, external dimensions and net weight apply to the quoted model?
- Is a scraper included, and which replacement kit or blade fits the plate?
- Are the 1-litre collector, splash guard and service clearances shown on the installation drawing?
- Which manuals, maintenance instructions and datasheets apply to the model code on the quotation?
Answering those questions produces a defensible specification: finish and pattern chosen for the menu, geometry matched to drainage and handling, and electrical and installation requirements checked against the actual unit rather than a product-family label.
Quick Recap
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on Amazon at the time of purchase will apply.
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