Engineered for high-throughput kitchens, this industrial shortening disposal unit manages solid and semi-solid fats with precision and repeatability. It supports continuous production in restaurants, institutions, and hospitals by enabling safe, sanitary disposal of up to 100 pounds of shortening per cycle. Operators benefit from reduced handling time and exposure risk through a system combining capacity, mobility, and thermal management.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and let cool. Drain residual shortening into a rated container. Wipe exterior with a mild detergent and soft cloth. Clean interior surfaces with warm, soapy water, rinse and dry thoroughly. Inspect seals and moving parts; remove trapped debris from vents and drains. Clean condenser or cooling fins on nearby equipment to improve efficiency. Repeat weekly or per manufacturer guidelines to prevent bacteria, fires, failures, and failed inspections.#@@#Additional Info#@#Frymaster PSDU100 100 lb Shortening Disposal Unit handles up to 100 pounds of shortening; measures 50" H x 21" W x 37.5" D, weighs 80 pounds, and integrates with fryer oil workflow to improve sanitation.#@@#General Info#@#Description #@#
Engineered for high-throughput kitchens, this industrial shortening disposal unit manages solid and semi-solid fats with precision and repeatability. It supports continuous production in restaurants, institutions, and hospitals by enabling safe, sanitary disposal of up to 100 pounds of shortening per cycle. Operators benefit from reduced handling time and exposure risk through a system combining capacity, mobility, and thermal management.
#@@# Large Capacity#@#
The unit holds 100 pounds, helping kitchens and production facilities consolidate shortening changeouts and reduce service frequency. This lowers labor hours and minimizes workflow interruptions.
#@@# Robust Mobility#@#
With rolling capability and a compact 21" width and 37.5" depth, the unit navigates tight aisles and corridors with ease. Its narrow design allows placement near fryers, cabinets, or storage areas without disrupting operations.
#@@# Thermal Containment#@#
The system maintains fat integrity during transfer, preventing solidification and product loss. Consistent temperature control reduces clogs and simplifies processing for recycling or disposal.
#@@# Operator Safety#@#
The unit minimizes manual lifting and open-pot handling, reducing exposure to hot oil and lowering injury risks. Ergonomic controls and access points streamline transfers for staff of all skill levels.
#@@# Sanitary Design#@#
Built for easy cleaning, it minimizes residue buildup and supports sanitation protocols in hospital, university, and school kitchens. Smooth surfaces and accessible components ensure compliance with food safety standards.
#@@# Service Integration#@#
Designed to work with standard fryer systems and waste management setups, the unit facilitates routine maintenance and reliable replacement schedules. Its construction aligns with established shortening handling workflows, ensuring efficient and uninterrupted operations.
#@@#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#@#Maintain the Frymaster PSDU100 100 lb Shortening Disposal Unit by draining oil at manufacturer-recommended intervals and disposing per local regulations. Clean exterior and tank interior with noncaustic detergents and warm water; rinse thoroughly. Inspect seals and fittings monthly and replace worn parts to prevent leaks. Lubricate pump linkage per service manual. Calibrate controls after major service. Document maintenance dates and pounds drained for compliance.