Built for outdoor commercial frying, this high-output propane fryer delivers consistent heat and rapid recovery to maintain throughput during peak service. Designed for operators who need robust performance and predictable results, it combines industrial power with straightforward controls for reliable field use. The unit meets CSA cETLus verification and supports high-volume frying applications with a 90,000 BTU burner system.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool fryer before cleaning. Drain oil into approved container; filter and store or discard per local rules. Scrape solids from vat, then wash with a degreasing detergent and a nylon brush. Rinse with hot water and sanitize food-contact surfaces. Clean burners, pilot, and vent areas of grease buildup to reduce fire risk. Inspect seals and fittings; tighten or replace as needed. Record cleaning date and technician initials.#@@#Additional Info#@#Crown Verity CV-PF-1LP 38" liquid propane fryer offers 90,000 BTU output, cETLus certification, portable single-tank design, 35–40 pounds fat capacity, and 240 pounds shipping weight for high-volume foodservice.#@@#General Info#@#Description #@#
Built for outdoor commercial frying, this high-output propane fryer delivers consistent heat and rapid recovery to maintain throughput during peak service. Designed for operators who need robust performance and predictable results, it combines industrial power with straightforward controls for reliable field use. The unit meets CSA cETLus verification and supports high-volume frying applications with a 90,000 BTU burner system.
#@@# High Output Burners#@#
Three high-capacity burners supply a combined 90,000 BTU, enabling fast heat-up and tight temperature control for large batch frying. Operators will reduce downtime between cycles and maintain consistent product color and texture under continuous demand.
#@@# Fat Capacity#@#
The fry tank holds approximately 35-40 pounds of fat, matching typical portioning schedules for mobile or fixed outdoor operations. Chefs can scale production without frequent replenishment, lowering labor cycles associated with oil management.
#@@# Portable Configuration#@#
A compact 38-inch footprint and portable design allow teams to position the fryer at event sites, concession stands, and outdoor kitchens with minimal installation. Crew members can transport and deploy the unit quickly while preserving workflow ergonomics.
#@@# Construction Materials#@#
Heavy-gauge stainless surfaces resist corrosion and withstand frequent cleaning in outdoor environments. Maintenance staff can perform routine sanitation and preserve equipment life with standard detergents and scheduled procedures.
#@@# Safety Certification#@#
The fryer carries cETLus certification, confirming compliance with applicable safety and performance standards for gas-fired cooking equipment. Managers can document compliance for inspections and reduce liability risk during regular operations.
#@@# Serviceability Features#@#
Accessible components and modular burner assemblies simplify field service and parts replacement, minimizing out-of-service time.
#@@#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 fryers daily for gas leaks and regulator integrity; tighten fittings and replace damaged hoses immediately. Drain used fat into approved containers and filter oil after each service shift to remove food solids. Clean burners and ports with a soft brush weekly to maintain 90,000 BTU output. Degrease exterior and control knobs with nonabrasive detergent. Calibrate thermostat quarterly and verify CSA or cETLus labels remain legible. Record maintenance actions in a log.