The fryer produces consistent frying performance while handling large batches, enabling kitchens to maintain product quality during peak service. Professionals demand equipment that operates reliably under continuous use, and this floor model answers with proven commercial components and durable construction.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and shut off pilot. Drain oil via 1-1/4" valve into an approved container. Scrape solids from the fry pot and wipe with mild detergent and warm water. Clean exterior and door seals with a non-abrasive cleaner. Remove baskets and screen; wash in dishwater or sanitizer, rinse, and dry. Vacuum condenser and vents weekly to prevent grease buildup. Inspect seals and hardware; tighten or replace as needed. Remember CSA and cETLus compliance during maintenance.#@@#Additional Info#@#The Asber AEF-75-S-NG has a 75 lbs fry capacity, 140,000 BTU natural gas system, stainless steel fry pot, millivolt controls, 1-1/4" drain valve, safety shut-off, chrome mesh crumb screen, two baskets, and is cETLus and CSA certified.#@@#General Info#@#Description #@#
The fryer produces consistent frying performance while handling large batches, enabling kitchens to maintain product quality during peak service. Professionals demand equipment that operates reliably under continuous use, and this floor model answers with proven commercial components and durable construction.
The fry pot resists corrosion and sustains heat transfer for reliable oil temperature recovery. Operators benefit from predictable cook cycles and simplified maintenance from a single robust vessel designed for heavy daily use.
Four burners deliver a combined 140,000 BTU, ensuring rapid heat recovery and fast return to set temperature after load changes. Chefs achieve consistent crust development and reduced cook time across successive batches.
With a 75 pounds fat capacity, the unit supports extended frying runs and reduces refill frequency during service. Kitchen staff enjoy longer uninterrupted operation and fewer interruptions for oil management.
Controls provide manual reliability and automatic protection against unsafe conditions. Managers gain assurance from proven control architecture that minimizes risk and supports compliance with CSA and ETL sanitation listings.
A 1-1/4 inch drain valve, chrome mesh crumb screen, and accessible front door simplify cleaning and oil handling. Technicians and line cooks spend less time on maintenance tasks, improving uptime and operational efficiency.
The fryer ships with a pressure regulator, left hinged service door, and 6 inch adjustable chrome plated legs for straightforward site setup. Facility teams find alignment and connection requirements clear, and the cETLus certification confirms adherence to North America regulatory expectations.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect fryer components weekly and document findings to prevent downtime. Drain oil using the 1-1/4" valve after cooldown and filter through a fine screen; record gallons filtered and replacement intervals. Clean the fry pot, front, and sides with nonabrasive detergent and a soft cloth; rinse thoroughly. Remove baskets and crumb screen, soak in warm, soapy water, scrub, rinse, and air dry. Verify millivolt controls and safety shut-off per CSA and cETLus guidance; log results.