Stop sacrificing throughput for control. This liquid propane fryer battery combines industrial heat with precise thermostatic regulation to deliver consistent frying results across four 75-pound pots while supporting continuous service cycles in high-demand kitchens. Restaurant managers and operations teams will appreciate the production capacity, safety certifications, and integrated filtration designed to reduce downtime and maintain oil quality.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and allow cool down. Drain oil into approved containers, filter while hot per manufacturer, and refill to specified level. Scrub frypots with non-abrasive cleaner and rinse thoroughly. Wipe exterior stainless surfaces and check door seals. Clean vents and grease traps to reduce fire risk. Inspect coils and remove debris to improve efficiency. Document cleaning dates to meet CSA and health inspections.#@@#Additional Info#@#Dean Industries SCFD460G-LP fryer battery features four 75-pound stainless-steel frypots with built-in filtration, thermostatic controls, automatic melt cycle, 600,000 BTU output, 120v electrical, NSF and CSA certifications, and adjustable legs.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This liquid propane fryer battery combines industrial heat with precise thermostatic regulation to deliver consistent frying results across four 75-pound pots while supporting continuous service cycles in high-demand kitchens. Restaurant managers and operations teams will appreciate the production capacity, safety certifications, and integrated filtration designed to reduce downtime and maintain oil quality.
#@@# Capacity Per Pot#@#
Each frypot holds 75 pounds of fat, supporting lengthy service runs without frequent replenishment. Operators can stage multiple product runs simultaneously to match peak periods and minimize cook-to-service delays.
#@@# High Thermal Output#@#
The unit delivers a total of 600,000 BTU, enabling rapid recovery and uniform oil temperatures across all pots. Chefs achieve repeatable cook times and crisp textures even under heavy loads when multiple baskets run concurrently.
#@@# Thermostatic Controls#@#
A thermostatic control system provides accurate temperature regulation and offers automatic melt and boil-out settings for managed oil cycles. Kitchen staff can rely on consistent setpoints to standardize product quality and shorten operator training time.
#@@# Built-In Filtration#@#
An integrated filtration system preserves oil life by removing particulates during production and between shifts. Culinary teams will experience lower oil turnover costs and more consistent flavor profiles across service periods.
#@@# Stainless Construction#@#
Stainless steel front, sides, frypots, and cabinet components resist corrosion and simplify sanitation routines. Maintenance crews will perform faster cleanings and inspections while preserving appearance in both front- and back-of-house settings.
#@@# Compliance and Safety#@#
The fryer holds NSF, cCSAus, CSA Star, and CSA Flame recognitions, confirming adherence to regulatory safety and sanitation benchmarks for commercial kitchens.
#@@#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 basins daily for debris and perform filtration cycles per manufacturer schedule to maintain oil quality and reduce polymerization. Drain and strain oil into approved containers, then clean stainless steel frypots with nonabrasive cleaners and soft pads. Test thermostatic controls weekly and calibrate when readings deviate. Verify gas connections and regulator integrity monthly. Record maintenance actions and replace seals or gaskets at first sign of wear.
