Stop sacrificing throughput for control. This floor-model natural gas fryer delivers high thermal output and precise thermostatic control to sustain continuous frying under heavy service demands. Designed for professional kitchens, it provides a large 50-pound fat capacity and commercial certifications to meet foodservice sanitation and safety requirements.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool fryer. Drain oil into an approved container and filter or dispose per local rules. Scrape solids, then wash frypot with warm water and mild detergent using a soft brush. Rinse and dry completely to prevent corrosion. Clean exterior with non-abrasive cleaner and inspect door seals and pilot area for buildup. Degrease flue and vents regularly to reduce fire risk. Run periodic coil and burner checks to maintain efficiency and pass CSA and sanitation inspections.#@@#Additional Info#@#Comstock-Castle GF120T-N-NG fryer delivers 120,000 BTU, 50 lbs fat capacity, 15.5" stainless steel frypot, tube burners, thermostatic controls, two baskets, cETLus and ETL-Sanitation listings, and 6" stainless legs for durability.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This floor-model natural gas fryer delivers high thermal output and precise thermostatic control to sustain continuous frying under heavy service demands. Designed for professional kitchens, it provides a large 50-pound fat capacity and commercial certifications to meet foodservice sanitation and safety requirements.
#@@# Capacity And Tank#@#
The unit contains a single stainless steel fry pot engineered to hold approximately 50 pounds of fat, enabling extended cook cycles between oil changes. Operators experience reduced downtime for replenishment and consistent oil volume for stable frying performance.
#@@# Heat Output#@#
This fryer produces 120,000 BTU of power, providing rapid recovery and uniform oil temperature during consecutive baskets. Managers enjoy higher throughput because the system quickly returns to setpoint after load changes.
#@@# Temperature Control#@#
The fryer uses two snap-action thermostats paired with a standing pilot to maintain precise setpoints and reliable ignition. Chefs achieve repeatable cook results and reduce product variation across shifts.
#@@# Construction And Service#@#
The chassis features a stainless steel fry tank, door, and flue with galvanized sides for corrosion resistance and simplified cleaning. Maintenance teams access durable surfaces for routine sanitation and component inspection without specialized tools.
#@@# Baskets And Handling#@#
Two coated-handle baskets provide immediate parallel frying capacity and operator protection from thermal contact. Staff can handle products safely while maintaining continuous cook line flow during peak periods.
#@@# Compliance And Stability#@#
The appliance carries cETLus and ETL-Sanitation listings and mounts on 6-inch stainless steel legs for stable installation on commercial floors. Facility managers meet code and sanitation expectations while ensuring secure equipment positioning.
#@@#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 the fryer daily; confirm burners ignite cleanly. Tighten gas fittings and check for leaks with an approved solution. Drain and filter oil regularly; record oil volume in gallons and replace when color or odor degrades. Clean frypot interior with nonabrasive detergent after cooldown; remove carbon from burners weekly. Verify thermostat calibration monthly and adjust to maintain target temperatures. Replace damaged gaskets and inspect CSA and ETL-Sanitation labels for clarity.
