Handle high-volume frying with precision and durability. This floor model liquid propane fryer delivers 90,000 BTU and a full 50-pound oil capacity to sustain continuous service without performance drops. Food service teams benefit from consistent temperature control and rapid recovery for steady throughput during peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and allow oil to cool to 120°F before cleaning. Drain oil into approved container and filter or dispose per local rules. Remove baskets and wash in hot, soapy water; rinse and air dry. Clean fry pot interior with non-abrasive pad and mild detergent; avoid scouring stainless steel finish. Wipe exterior and control panel with damp cloth. Degrease vents and hood regularly to prevent fires and pass CSA sanitation checks. Reassemble when completely dry and reconnect power.#@@#Additional Info#@#Dukers DCF3-LPG fryer has 50 lbs oil capacity, 90,000 BTU from three burners, and millivolt controls for 200°–400°F; features stainless steel cabinet, hinged door, twin baskets, CSA certified, and liquid propane supply.#@@#General Info#@#Description #@#
Handle high-volume frying with precision and durability. This floor model liquid propane fryer delivers 90,000 BTU and a full 50-pound oil capacity to sustain continuous service without performance drops. Food service teams benefit from consistent temperature control and rapid recovery for steady throughput during peak periods.
#@@# Heat Output#@#
Three cast iron tube burners provide a total of 90,000 BTU, enabling rapid heat recovery and consistent oil temperature under heavy use. Operators achieve reliable cook times for large batch frying and maintain product quality across successive cycles.
#@@# Capacity Planning#@#
A 50-pound oil capacity supports extended run times and reduces refill frequency in high-demand environments. Kitchen managers streamline prep schedules and minimize downtime during service waves with fewer interruptions for oil handling.
#@@# Temperature Control#@#
Millivolt controls allow precise setpoint delivery across a 200° to 400°F range, ensuring repeatable results for varied fry profiles. Chefs can adjust temperatures quickly for different menu items while maintaining accuracy during continuous operation.
#@@# Construction Durability#@#
The stainless steel exterior and cabinet base resist corrosion and simplify cleaning routines in commercial kitchens. Staff spend less time on maintenance while the unit maintains a professional appearance under repeated use.
#@@# Usability Features#@#
Two twin baskets and a right-hand hinged door support ergonomic loading and unloading, improving staff workflow and safety. Teams can move products efficiently and reduce handling time during peak service periods.
#@@# Compliance and Serviceability#@#
CSA sanitation listing and accessible floor model design meet commercial code expectations and simplify inspections. Technicians can access burners and controls for routine servicing without extensive disassembly.
Measurements and specifications present clear operational parameters for culinary professionals.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
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• Make sure to examine the product for damage before signing the delivery receipt.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly for soot and uneven flame; clean cast iron tube burners with a brass brush and dry before reinstalling. Drain oil into a labeled container and filter after 8–12 hours of heavy use; discard oil exceeding 25% free fatty acid increase or with off-odors. Calibrate millivolt controls monthly and check thermostat accuracy from 200° to 400°F with a certified probe. Clean exterior stainless steel with neutral detergent and a soft cloth; avoid abrasive pads.
