Engineered for high-volume kitchens that require consistent output and precise control, this natural gas pressure fryer combines robust thermal power with computerized management to maintain product yield and quality under constant use. Operators will appreciate the 70,000 BTU heat source paired with computer controls that regulate cooking cycles, minimize operator error, and ensure repeatable results across shifts. Designed for heavy-duty stations, the fryer accommodates large oil loads and product weights while meeting CSA and sanitation certifications for commercial environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the fryer and let it cool. Drain oil into a certified container; filter and replace per schedule. Wipe exterior with a mild detergent and soft cloth. Clean round well and cold zone with non-abrasive cleaner; remove food debris to stop bacteria buildup. Vacuum coils and check vents to reduce fire risk. Inspect door seals and casters; tighten hardware. Record cleaning dates to meet CSA and ETL-Sanitation requirements and prevent breakdowns.#@@#Additional Info#@#BKI's FKG-FC-NG fryer offers 70,000 BTU natural gas power, computer controls, and stainless steel build for high-volume kitchens.#@@#General Info#@#Description #@#
Engineered for high-volume kitchens that require consistent output and precise control, this natural gas pressure fryer combines robust thermal power with computerized management to maintain product yield and quality under constant use. Operators will appreciate the 70,000 BTU heat source paired with computer controls that regulate cooking cycles, minimize operator error, and ensure repeatable results across shifts. Designed for heavy-duty stations, the fryer accommodates large oil loads and product weights while meeting CSA and sanitation certifications for commercial environments.
#@@# Power Output#@#
This unit delivers 70,000 BTU to sustain rapid heat recovery and consistent frying temperatures during peak service. Kitchens will maintain throughput without long recovery delays, supporting continuous batch production and predictable hold times.
#@@# Computer Controls#@#
Computerized controls provide programmable cook cycles, automated timing, and fault diagnostics to reduce operator variability. Chefs gain reproducible results, simplified training, and quicker troubleshooting when issues arise.
#@@# Capacity Design#@#
The fryer accepts up to 18 pounds of product per cycle and holds 75 pounds of oil, enabling larger batch frying and fewer reloads. Managers will reduce labor interruptions and increase yield per cycle in systems that demand continuous output.
#@@# Oil Management#@#
A quick disconnect filter system and built-in cold zone extend oil life and simplify maintenance tasks. Staff will perform routine filtration faster, cut oil disposal frequency, and sustain product flavor while lowering operating costs.
#@@# Construction And Mobility#@#
The stainless steel exterior and round well design provide durable corrosion resistance and straightforward cleaning in commercial kitchens. Three-inch casters enable repositioning for throughput optimization and cleaning access without heavy lifting.
#@@#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 fryer daily for gas leaks and loose fittings; tighten connections with proper torque and leak-detection solution. Drain oil per manufacturer cycle; filter with the quick-disconnect system and replace oil when free fatty acid levels exceed limits. Clean round well and cold zone after each run to prevent carryover. Calibrate computer controls monthly and verify temperature with a certified probe. Maintain casters and stainless exterior with mild detergent and a soft cloth.
