Handle high-volume frying with equipment designed for continuous operation and consistent results. This floor model liquid propane fryer delivers industrial heat output and a large 50-pound oil capacity to support sustained service in busy kitchens, cafeterias, and foodservice operations. Operators gain precise control and robust safety systems that enhance productivity while simplifying routine tasks and maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the fryer and let oil cool below 120°F before draining. Open the 1-1/4" drain valve and collect used oil in approved containers. Scrape solids with a non-metal spatula, then wash the stainless steel fry pot, front and sides with warm water and mild detergent. Rinse and dry thoroughly. Clean crumb screen and baskets; inspect door seals and legs. Degrease burners, vents and exterior regularly to prevent fires and equipment failure. Follow CSA and ETL-Sanitation guidelines for safety.#@@#Additional Info#@#Asber's AEF-25-25-S-LP fryer has a 50-pound capacity and a 152,000 BTU stainless steel pot. It features millivolt controls, safety shut-off, a 1-1/4" drain valve, twin baskets, and 6" adjustable legs. CSA and ETL certified, made in North America.#@@#General Info#@#Description #@#
Handle high-volume frying with equipment designed for continuous operation and consistent results. This floor model liquid propane fryer delivers industrial heat output and a large 50-pound oil capacity to support sustained service in busy kitchens, cafeterias, and foodservice operations. Operators gain precise control and robust safety systems that enhance productivity while simplifying routine tasks and maintenance.
#@@# Millivolt Controls#@#
Operators can reliably adjust temperature using millivolt controls that eliminate dependence on external power. Technicians appreciate the straightforward circuitry that reduces diagnostic time and keeps service windows short, improving uptime during peak hours.
#@@# High Heat Output#@#
This unit produces a total of 152,000 BTU, allowing it to reach cooking temperatures rapidly and recover thermal losses quickly when adding product. Chefs maintain consistent cook times and uniform color across large batches, supporting menu consistency and throughput targets.
#@@# Large Oil Capacity#@#
The fry pot holds 50 pounds of oil, enabling extended continuous operation between oil changes and reducing downtime for refills. Managers can reduce supply handling frequency and stabilize oil turnover rates to control food costs and quality metrics effectively.
#@@# Stainless Steel Construction#@#
The front, sides, door, and fry pot are constructed from stainless steel to withstand daily commercial use and frequent cleaning protocols. Maintenance crews can perform rapid sanitation procedures without exposing vulnerable finishes, protecting long-term serviceability.
#@@# Safety Shutdown#@#
The built-in safety shut-off, combined with a pressure regulator and a 1-1/4 inch drain valve, minimizes risk during abnormal conditions and simplifies controlled oil removal. Supervisors can enforce safety programs more effectively and reduce incident exposure during routine operations.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners daily and remove grease buildup to maintain consistent 152,000 BTU output. Drain oil through the 1-1/4" valve after cooling and filter every shift to preserve fat capacity and oil life. Clean stainless steel surfaces with nonabrasive detergent and dry immediately to prevent corrosion. Verify millivolt controls and safety shut-off operate weekly and test pressure regulator monthly. Tighten fittings and check CSA and ETL labels for legible certification marks.