Built for continuous service in high-demand kitchens, this floor fryer combines robust heat output with commercial capacity to ensure steady and consistent production. Operators benefit from a 55-pound oil capacity paired with 120,000 BTU, allowing for prolonged run times and rapid recovery between loads. Technicians appreciate the millivolt controls and cast iron tube burners that simplify operation and minimize downtime during peak hours.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow fryer to cool to 100°F. Drain oil into approved container and filter if reusing. Scrape solids, then wash vat with warm water and mild detergent; rinse thoroughly. Clean burners and pilot with soft brush; clear vent paths of grease. Wipe exterior stainless steel with non-abrasive cleaner. Inspect door gaskets and controls. Perform weekly coil and cabinet base checks to reduce fire risk, equipment wear, and failed CSA inspections.#@@#Additional Info#@#Dukers DCF4-NG fryer has a 55 lbs capacity, four cast iron burners, 120,000 BTU output, millivolt controls, 200° to 400°F range, twin baskets, hinged door, stainless steel base, and CSA certification.#@@#General Info#@#Description #@#
Built for continuous service in high-demand kitchens, this floor fryer combines robust heat output with commercial capacity to ensure steady and consistent production. Operators benefit from a 55-pound oil capacity paired with 120,000 BTU, allowing for prolonged run times and rapid recovery between loads. Technicians appreciate the millivolt controls and cast iron tube burners that simplify operation and minimize downtime during peak hours.
#@@# Cast Iron Burners#@#
Four cast iron tube burners deliver concentrated heat across the pot, ensuring uniform oil temperature and faster recovery after adding product. Staff can maintain consistent cook cycles between 200° and 400°F for repeatable results across various batch sizes.
#@@# Large Oil Capacity#@#
A 55-pound oil capacity accommodates extended frying schedules and larger batch sizes, reducing refill frequency and lowering labor touchpoints. Managers can schedule longer service periods without compromising product consistency.
#@@# Precise Temperature Control#@#
The millivolt control system enables accurate temperature management and reliable ignition without complex electronics. Chefs can maintain targeted heat within the 200° to 400°F range to control texture and yield across menu items.
#@@# Production Throughput#@#
The single-pot design with two twin baskets allows for concurrent frying and staging workflows, increasing throughput for high-volume lines. Kitchen staff can stagger loads to keep service moving without cross-contamination between batches.
#@@# Durable Construction#@#
The stainless steel exterior and cabinet base resist corrosion and withstand daily cleaning cycles in commercial kitchens. The engineering reduces maintenance needs while preserving a professional appearance in both front- and back-of-house installations.
#@@# Serviceability Features#@#
The right-hand hinged door and accessible components simplify routine inspection and service, shortening repair intervals.
#@@#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 components weekly and document findings to prevent downtime. Drain oil when cool and filter or replace based on usage; record gallons or liters used and disposed. Clean burner ports and pilot assembly with a soft brush for stable ignition. Descale heating surfaces and interior with approved cleaners; rinse well. Verify cabinet base, door, and gasket integrity; tighten fasteners. Calibrate millivolt controls and confirm temperature range of 200° to 400°F.
