Built for continuous high-volume frying, this floor model propane fryer combines robust heat output with a large fat capacity to keep service moving without sacrificing control. Operators will rely on its 120,000 BTU rating and single stainless steel frypot to reach and hold precise cooking temperatures through continuous runs. Managers benefit from the unit's construction, which focuses on durability, routine serviceability, and compliance with industry sanitation standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and close propane valve before cleaning. Drain oil into an approved container once the fryer cools. Scrape solids, then wash frypot with warm water and mild detergent; scrub stainless steel with a non-abrasive pad. Rinse and dry to prevent corrosion. Clean exterior and galvanized sides with a neutral cleaner. Remove grease from vents and pilot area to reduce fire risk. Inspect seals and thermostatic controls; replace worn parts to avoid breakdowns and pass CSA or ETL checks.#@@#Additional Info#@#Comstock-Castle GF120-P is a 15.5" wide propane fryer with a 50 lbs fat capacity, stainless steel frypot, galvanized sides, thermostatic controls, standing pilot ignition, 120,000 BTU input, and cETLus and ETL sanitation listings.#@@#General Info#@#Description #@#
Built for continuous high-volume frying, this floor model propane fryer combines robust heat output with a large fat capacity to keep service moving without sacrificing control. Operators will rely on its 120,000 BTU rating and single stainless steel frypot to reach and hold precise cooking temperatures through continuous runs. Managers benefit from the unit's construction, which focuses on durability, routine serviceability, and compliance with industry sanitation standards.
#@@# Stainless Steel Tank#@#
Engineers fabricated the frypot from stainless steel to resist corrosion and allow direct contact with hot fat, improving longevity under continuous use. Technicians find tank dimensions accommodate 50 pounds of fat, reducing refill frequency and supporting long service shifts.
#@@# High Heat Output#@#
The system delivers 120,000 BTU to accelerate recovery and maintain consistent cooking temperatures during peak periods, cutting downtime between batches. Chefs achieve repeatable results for high-volume menu items that require steady oil temperature.
#@@# Thermostatic Control#@#
A snap action thermostat provides direct temperature regulation for accurate set points and responsive thermal correction during load changes. Crew members calibrate cook cycles quickly, maintaining product quality across multiple fry cycles.
#@@# Standing Pilot Ignition#@#
The standing pilot design ensures immediate relight and continuous readiness for production without electronic ignition complexity. Maintenance staff access a familiar ignition method that simplifies troubleshooting and reduces electrical dependency.
#@@# Commercial Construction#@#
The front structure uses stainless steel while the sides use galvanized panels to balance washdown resilience and cost-effective durability in a commercial kitchen environment. Facilities managers appreciate the 6-inch stainless legs that raise the unit for easy floor cleaning and sanitation inspection.
#@@#Delivery Details#@#
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• 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 burner ports and pilot assembly weekly; remove debris with a soft brush and ensure the pilot flame is steady and blue. Drain oil after daily use and filter through mesh before reuse to limit carbon buildup. Clean the stainless fry tank and door with nonabrasive detergent and warm water; rinse and dry to prevent corrosion. Verify thermostat calibration monthly with a calibrated thermometer; adjust as needed. Tighten gas fittings and check for leaks with approved solution.
