Stop compromising throughput for control. This floor model propane fryer delivers consistent heat, robust capacity, and serviceable components to keep kitchens moving during peak periods. Operators gain clear temperature control and a construction scheme that supports frequent use in commercial environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and cool oil completely before cleaning. Drain oil into a suitable container and filter for reuse. Scrape solids from the stainless steel frypot, then wash with a mild alkaline cleaner and hot water. Rinse thoroughly and dry with lint-free cloth. Clean exterior with non-abrasive cleaner. Degrease vent hood and nearby surfaces to reduce fire risk. Inspect seals and thermostatic controls; tighten or replace parts as needed. Record cleaning date and initials.#@@#Additional Info#@#Comstock-Castle GF120T-P is a 15.5" propane fryer with a 50 lbs capacity, stainless steel frypot, thermostatic controls, 120,000 BTU output, cETLus and ETL-Sanitation listings, stainless front, galvanized sides, and 6" legs.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This floor model propane fryer delivers consistent heat, robust capacity, and serviceable components to keep kitchens moving during peak periods. Operators gain clear temperature control and a construction scheme that supports frequent use in commercial environments.
#@@# Thermostatic Control#@#
Precise thermostat regulation maintains set temperatures across continuous cook cycles, reducing oil breakdown and product variation. Technicians can calibrate quickly, supporting repeatable results and predictable hold times.
#@@# High Heat Output#@#
A 120,000 BTU heat rating produces rapid recovery between loads, allowing back-to-back frying without long downtime. Managers will notice reduced cook time per batch and improved line efficiency during peak service.
#@@# Large Fat Capacity#@#
The unit accepts approximately 50 pounds of shortening, enabling extended production before oil changes and lowering labor interruption frequency. Staff can schedule fewer oil maintenance cycles while preserving frying consistency.
#@@# Stainless Tank Construction#@#
The separated fry tank uses stainless steel for the cooking chamber and a stainless front with galvanized sides for the exterior, which resists corrosion and simplifies cleaning. Maintenance crews will access durable surfaces that withstand daily sanitation routines and mechanical abrasion.
#@@# Accessory Baskets Included#@#
Two coated-handle baskets provide immediate operational readiness for portioned frying and reduce cross-contamination risk when staff use separate baskets for different products. Line cooks obtain ergonomic handles that stay cooler than bare metal during repetitive use.
#@@# Solid Support Legs#@#
Six-inch stainless steel legs elevate the fryer to cleaning height and stabilize the cabinet on uneven floors, improving under-unit access during sanitation. Sanitation teams will clear debris and mop more efficiently without disassembling components.
#@@#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 and pilot daily; remove debris and verify stable flame to maintain efficient combustion. Drain and filter oil weekly; replace oil when color darkens or off-odors appear. Clean stainless steel frypot and exterior after each shift with mild detergent and nonabrasive cloth. Test thermostat calibration monthly; adjust to 350°F reference oil thermometer. Check door seals and legs for alignment; tighten fasteners and correct level to prevent uneven cooking.
