This floor model gas fryer processes large loads with consistent heat and robust controls to keep production steady during peak service. Operators gain predictable cook times and simplified oil management for continuous operation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and shut gas before cleaning. Drain oil into approved containers and filter per manufacturer instructions. Scrape solids with a nylon tool, then clean frypot with a mild degreaser and warm water. Flush thermo tube and probe gently to remove buildup. Wipe exterior stainless steel with non-abrasive cleaner and dry with a soft cloth. Clean vents and hood to remove grease and reduce fire risk. Inspect seals and controls; document maintenance after each service.#@@#Additional Info#@#Dean Industries 1FPRG50T-NG PowerRunner fryer has a 50 lbs stainless steel frypot, 120,000 BTU natural gas burner, built-in filtration with 4 GPM pump, millivolt controls, temperature probe, and NSF/CSA certifications.#@@#General Info#@#Description #@#
This floor model gas fryer processes large loads with consistent heat and robust controls to keep production steady during peak service. Operators gain predictable cook times and simplified oil management for continuous operation.
Manage large batch runs with a single stainless steel frypot that accepts full-pot production. Chefs achieve consistent output for menu items while streamlining shift planning and inventory of frying oil.
Deliver 120,000 BTU through a thermo tube-type design that promotes rapid recovery and uniform temperature distribution. Kitchens maintain target setpoints during back-to-back cycles, reducing undercooked product and rework.
Rely on the built-in filtration system with included filter starter kit and a 4 GPM pump to extend oil life and simplify daily maintenance. Staff reduce downtime for oil changes and lower disposal costs by filtering on site between shifts.
Use the millivolt control system combined with a temperature probe to stabilize set temperatures without complex electronics. Line cooks adjust accurately for different batters and frozen items, improving yield consistency and product texture.
Count on stainless steel front, sides, frypot, door, and cabinet for corrosion resistance in rigorous commercial settings. Facilities minimize cosmetic wear and maintain sanitation standards with surfaces that tolerate frequent cleaning.
Operate with a drain safety switch and cCSAus, NSF, CSA certifications that meet regulatory expectations for foodservice equipment. Managers document compliance more easily and reduce inspection risk through certified 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#@#For routine operation, drain and replace cooking oil based on usage hours and visual degradation; log oil age and schedule full change when color darkens or odor develops. Inspect and clean the frypot and exterior daily with nonabrasive detergent and soft cloth to prevent carbon buildup. Backflush the filter after each shift and replace media per manufacturer interval to maintain flow. Test the millivolt control system and temperature probe weekly, calibrating if readings deviate.
