Bakemax BMSRAF02 Rapid Air Fryer

The Bakemax BMSRAF02 is the top-tier double-stacked rapid air fryer in the Bakemax greaseless air fryer line. Two independent cooking chambers deliver a combined 10 lb batch capacity, while the smart touchscreen controller supports up to 108 stored recipes for operations running multi-item or multi-daypart menus. Forced hot air and radiant heat work together to produce fryer-style surface texture and a moist interior on frozen and par-cooked products without submerging them in oil.

What separates the BMSRAF02 from the 15-recipe BMDGF5 double-stacked unit is the smart control architecture and expanded recipe storage. With 108 programmable entries, operators can lock in distinct programs for frozen versus thawed product, breaded versus unbreaded proteins, multiple reheat profiles by package size, daypart-specific menu sets, and multi-stage cycles with different intensity targets. That makes the BMSRAF02 the right fit for kitchens with broader menus, more recipe variation, and stricter execution standards across shifts.

Key Features

• 10 lb total batch capacity across two independent cooking chambers (5 lb each)
• Double-stacked floor design for maximum throughput in a single footprint
• Smart color touchscreen with smartphone-style interface for advanced programming
• 108 programmable recipes for multi-item, multi-daypart, or multi-protein menus
• Greaseless cooking using forced hot air and radiant heat - no oil, no shortening, no boil-out
• Ventless operation with integrated catalytic converter - no hood system required for approved applications
• USB port for exporting and importing recipe files between locations
• Cooking basket dimensions: 16.5" W x 16.5" D x 3" H per chamber
• 208V power with NEMA 6-30R plug
• Made in the USA
• cULus and UL Classified for code compliance and site-level approval
• Compatible with standard, mini, and pizza basket configurations

Specifications

Download the BMSRAF02 spec sheet (PDF)

How the BMSRAF02 Works

The BMSRAF02 uses a dual-heat methodology built around two coordinated processes. Forced convection circulates high-velocity heated air around the product to strip away the moisture boundary layer, while radiant heating elements provide infrared energy that penetrates the food product. The combination produces fryer-style surface texture with a 20 percent to 40 percent reduction in fat content compared to immersion frying, at speeds 30 percent to 40 percent faster than standard convection ovens.

Each chamber operates as an independent unit with its own smart controller, so an operator can run different recipes simultaneously on the top and bottom decks. That flexibility supports multi-item service patterns common in stadium concession, club, entertainment venue, and high-volume fast-casual applications where fries, wings, appetizers, and reheated items all need to fire in parallel without flavor or texture compromise.

Smart Touchscreen Control with 108-Recipe Capacity

The BMSRAF02 smart touchscreen is a different category of controller than the standard color LCD interfaces on the 15-recipe Bakemax models. The 108-recipe capacity changes how the unit can be deployed because operators can build out:

• Separate programs for frozen and thawed product
• Distinct finish cycles for different basket loads
• Time and temperature profiles for breaded vs unbreaded proteins
• Reheat programs organized by package size
• Daypart-specific menu sets for breakfast, lunch, and dinner service
• Multi-stage cycles with different intensity targets across the cook

Each programmed entry locks in cook temperature, cook time, stage sequencing, and any holding or finish parameters required for the menu item. That repeatability reduces variability between shifts because operators select named programs instead of manually entering time and temperature for every batch.

The USB port allows recipe sets to be exported to a data stick and imported into other Bakemax units at the same location or shared across multi-site operations. That portability is critical for chain operators who need consistent execution of the same recipes across many locations.

Why Choose the BMSRAF02 Over the BMDGF5

Both the BMSRAF02 and the BMDGF5 are double-stacked Bakemax greaseless fryers with 10 lb total batch capacity, identical basket dimensions, 208V power, and NEMA 6-30R plug configuration. The decision between them comes down to control sophistication and menu complexity:

• BMSRAF02 (108 recipes, smart touchscreen): Best for kitchens with broad menus, multi-daypart service, multi-protein product lines, or strict execution requirements across many SKUs.
• BMDGF5 (15 recipes, color LCD): Best for kitchens with focused menus where 15 programmed entries fully cover the core production set.

If menu variety, daypart programming, or execution consistency across many items is the priority, the BMSRAF02 is the right tool. If the menu is narrow and stable, the BMDGF5 delivers the same physical capacity at a different price point.

Ventless Operation

The ventless designation is achieved through the integrated catalytic converter and filtration train. As cooking vapors and grease aerosols move through the system, the filtration package removes particulate and airborne grease fractions. The heated catalyst then oxidizes remaining vapors into water vapor and carbon dioxide before the air is recirculated or discharged.

That eliminates the need for a traditional vented hood in many approved installations. Removing the hood requirement can substantially reduce mechanical buildout costs, especially in retrofit spaces, stadiums, clubs, and entertainment venues where roof penetrations or duct routing would otherwise drive the project scope. Final ventless acceptance still depends on the local authority having jurisdiction, health department, and fire marshal at the install location.

Target Applications

• Stadiums and arenas with high-volume multi-item concession demand
• Clubs and entertainment venues running broad multi-daypart menus
• Family entertainment centers with kid menus and adult menus
• Ghost kitchens producing many SKUs from a single shared platform
• Multi-site chain operators requiring tight recipe consistency across locations
• Fast-casual concepts with breakfast, lunch, and dinner menu variation
• Convenience and retail foodservice operations with broad hot food programs

Cleaning and Maintenance

Daily maintenance includes basket and drip tray removal, chamber wipe-down with an approved greaseless fryer cleaner, and filter inspection. Weekly maintenance includes a 2 to 4 hour deep soak of baskets and drip trays in a dip tank cleaning solution, convection fan inspection, and verification of filter loading. Carbon or electrostatic filters typically require replacement every 1 to 3 months depending on production volume. Maintaining a clean catalytic converter and filtration package is what preserves the ventless certification over time.