Handle peak fryline demand without compromising consistency or uptime. This high-capacity liquid propane fryer battery delivers 300,000 BTU output and dual 75-pound fat capacity for cafeterias, hotels, hospitals, and high-volume restaurants. Operators benefit from precise temperature control and integrated filtering to streamline oil management and reduce filtration labor.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let fryer cool. Drain oil into approved container and filter residue. Clean stainless frypots with mild detergent and non-abrasive pad; rinse and dry. Wipe exterior and controls; clean vents and built-in filter per manufacturer. Remove grease from burners and pilot areas to prevent fires. Inspect seals and thermostatic controls. Refill oil to 75 pounds capacity per bowl and restore gas connection after unit is dry and checked.#@@#Additional Info#@#Dean Industries SCFD260G-LP fryer battery delivers 300,000 BTU across two stainless steel frypots, 75 pounds fat capacity each, thermostatic controls, built-in filtration, 120v single-phase operation, CSA and NSF certified.#@@#General Info#@#Description #@#
Handle peak fryline demand without compromising consistency or uptime. This high-capacity liquid propane fryer battery delivers 300,000 BTU output and dual 75-pound fat capacity for cafeterias, hotels, hospitals, and high-volume restaurants. Operators benefit from precise temperature control and integrated filtering to streamline oil management and reduce filtration labor.
#@@# High Output#@#
Delivering 300,000 BTU across two fry pots, the system ensures rapid recovery for successive cook cycles, minimizing downtime during peak service. Facilities requiring continuous high-throughput frying maintain setpoint temperatures and consistent product quality.
#@@# Large Fat Capacity#@#
Each fry pot holds 75 pounds of fat, extending run times between oil changes and reducing refill frequency during busy shifts. Kitchens handling bulk orders or long service periods experience fewer interruptions and better cost control on oil replacement.
#@@# Stainless Construction#@#
Stainless steel fry pots with stainless front and sides resist corrosion and simplify sanitation workflows in regulated environments. Maintenance teams complete faster washdowns and preserve surface integrity under daily use.
#@@# Thermostatic Controls#@#
Thermostatic regulation ensures operators maintain target temperatures with repeatable accuracy, supporting consistent frying results and food safety compliance. Staff rely on set-and-monitor operation to meet menu specifications and HACCP standards.
#@@# Built-In Filtration#@#
An integrated filter system captures solids and extends oil life, reducing disposal volumes and procurement frequency. Large-scale operations lower operating costs and downtime for filtration tasks.
#@@# Regulatory Certifications#@#
Model meets NSF and CSA standards, providing documented compliance for institutional procurement and inspections. Procurement officers and managers obtain verifiable safety credentials aligned with risk protocols.
#@@#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 weekly and remove debris to maintain consistent 300,000 BTU output. Drain and filter oil after each shift; replace filter media per manufacturer schedule. Clean stainless steel frypots and exterior with a nonabrasive detergent and soft cloth to prevent corrosion. Verify thermostatic controls for accurate temperature readouts and calibrate if deviation exceeds 2°F. Examine gas connections for leaks and confirm CSA and NSF markings remain intact.
