Stop sacrificing throughput for control. This floor model fryer efficiently handles large production runs while maintaining precise thermostatic control, ensuring consistent oil temperature and uniform product quality across shifts. Foodservice teams gain a robust, gas-powered solution designed for continuous operation and simplified maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the fryer and let oil cool before draining. Scoop out solids, then drain into approved containers. Fill frypot with warm water and a mild cleaner, run the automatic melt cycle if available, scrub with a soft brush, and operate boil-out temperature control to remove residues. Rinse thoroughly, dry surfaces, check seals and controls, then reconnect propane. Clean vents and exterior stainless steel weekly to prevent grease buildup and reduce fire risk.#@@#Additional Info#@#Dean Industries' D160G-LP fryer uses liquid propane to deliver 150,000 BTU for commercial frying. It features a 75 lbs stainless steel frypot, thermostatic control, automatic melt and boil-out, and is NSF and CSA certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This floor model fryer efficiently handles large production runs while maintaining precise thermostatic control, ensuring consistent oil temperature and uniform product quality across shifts. Foodservice teams gain a robust, gas-powered solution designed for continuous operation and simplified maintenance.
#@@# Capacity Control#@#
The unit accepts 75 lbs. of fat capacity, allowing operators to fill a single frypot for extended cook cycles and large batch frying. This capacity reduces refill frequency and supports high-volume menus in cafeterias, commissaries, and busy kitchens.
#@@# Power Output#@#
The fryer delivers 150,000 BTU from a liquid propane supply, producing rapid recovery and consistent cooking power during peak service. Managers will notice shorter downtime between batches and reduced product variance under heavy load.
#@@# Construction Durability#@#
Stainless steel frypot, front, door, and cabinet sides provide corrosion resistance and simplify cleaning routines between services. Staff will spend less time on upkeep while maintaining a sanitary cooking environment that meets kitchen hygiene expectations.
#@@# Temperature Management#@#
Thermostatic controls with a thermatron controller and automatic melt cycle provide accurate setpoints and safe start-up from solid shortening. Chefs can set precise temperatures for frying profiles and rely on built-in boil-out temperature control for routine maintenance procedures.
#@@# Accessory Integration#@#
The fryer includes rack-type basket support, a basket hanger, and twin baskets to organize workflow and enable staggered batch handling. Kitchen teams can stage multiple product types and manage throughput without cross-contamination or workflow bottlenecks.
#@@# Installation Practicals#@#
The floor model design features 6" adjustable steel legs, a 120V electrical requirement at 1 amp, and 1-Ph and 60 Hz compatibility, simplifying site adoption and leveling on uneven surfaces.
#@@#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 fryer daily for grease buildup and damaged seals; remove power and cool oil before servicing. Drain oil into an approved container, noting gallons or liters used, and filter to extend oil life. Clean frypot and sides with nonabrasive detergent and soft cloth; rinse and dry to prevent corrosion. Verify thermostatic control monthly and test functions during cooldown and warmup. Tighten gas fittings and check for leaks with approved solution.
