Stop sacrificing throughput for control. This electric fryer delivers industrial output and consistent frying performance for busy kitchens, cafeterias, and hospital foodservice operations. Designed for continuous operation, it provides 21,000 Watts of heating capacity and durable stainless-steel construction to ensure uptime in high-volume environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug fryer and allow oil to cool. Drain oil into approved container and filter if needed. Remove frypots and wash stainless steel interiors with mild degreaser and warm water; scrub joints and corners. Clean exterior with non-abrasive cleaner and soft cloth. Clear vent and hood of accumulated grease; inspect and clean heating elements per Frymaster RE180-21 service guide. Rinse, dry completely, reassemble, refill oil, and reconnect power.#@@#Additional Info#@#Frymaster RE180-21 offers a 20" stainless steel electric fryer with four frypots, 21,000 Watts, 80 lb shortening capacity, and meets NSF, cULus, CE, and ENERGY STAR certifications. Measures 44.75" H x 39.63" D.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This electric fryer delivers industrial output and consistent frying performance for busy kitchens, cafeterias, and hospital foodservice operations. Designed for continuous operation, it provides 21,000 Watts of heating capacity and durable stainless-steel construction to ensure uptime in high-volume environments.
#@@# High Power Output#@#
With 21,000 Watts, the fryer speeds recovery time and keeps oil temperature stable under heavy loads. Operators achieve consistent quality and faster cycles for back-to-back orders.
#@@# Four Fry Pots#@#
Four pots allow simultaneous frying of multiple items without cross-contamination. Staff can stage tasks to maximize throughput during peak periods.
#@@# Large Fat Capacity#@#
An 80-pound fat capacity supports longer run times between oil changes. Facilities experience less downtime and fewer interruptions during extended shifts.
#@@# Stainless Pot Construction#@#
Stainless steel frypots resist corrosion and simplify cleaning with smooth surfaces. Maintenance teams follow standard procedures to meet NSFCertified hygiene standards.
#@@# Floor-Mount Design#@#
This heavy-duty floor model provides stability for high-volume operations and integrates into existing layouts. Its 20" width and 44.75" height fit commercial kitchen footprints while ensuring ergonomic access.
#@@# Certifications And Efficiency#@#
NSFCertified and cULus certified, the fryer meets regulatory and safety standards for institutional and commercial use. EnergyStar listings and efficient electrical design help reduce utility costs while ensuring compliance.
Operators benefit from high wattage, multiple frypots, and large oil capacity for continuous service. Painted sides and a stainless exterior offer durability in busy environments, while the design supports sanitation protocols required by schools, hospitals, and foodservice contractors.
#@@#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#@#Ships securely packaged with tracking details provided. (150)#@@#Maintenance Guide#@#Please perform routine oil management by filtering oil after each full production cycle and discard degraded oil when odor or excessive foaming appears. Clean frypots weekly: drain, remove debris, boil out with approved detergent, rinse thoroughly, and dry before refilling. Inspect element seals and thermostat connections monthly for corrosion and tightness. Verify electrical supply and tighten terminals quarterly to ensure 21000 Watts operation remains stable.
