Stop sacrificing throughput for control. This two-pot, liquid propane fryer delivers consistent oil temperature, integrated filtration, and 200,000 BTU output to support sustained high-volume frying without compromising product uniformity. Food service teams achieve repeatable cook profiles for large batches while staff spend less time on oil handling and maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the fryer and close the gas valve. Drain oil into a labeled container and filter per instructions. Scrape debris from frypots, then clean with mild detergent and a soft cloth; avoid abrasive pads. Run the melt cycle, then perform a controlled boil-out at the recommended temperature. Wipe exterior and vents; clean condenser coils weekly. Inspect seals and burners; replace worn parts. Regular cleaning reduces bacteria, fire risk, energy use, and equipment failure.#@@#Additional Info#@#Frymaster SCFHD250G-LP features two 50-pound stainless steel frypots with tube design and built-in filtration, offering 200,000 BTU output, 120v, electronic ignition, thermostatic controls, and NSF/CSA certification for commercial kitchens.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This two-pot, liquid propane fryer delivers consistent oil temperature, integrated filtration, and 200,000 BTU output to support sustained high-volume frying without compromising product uniformity. Food service teams achieve repeatable cook profiles for large batches while staff spend less time on oil handling and maintenance.
#@@# Stainless Steel Build#@#
Engineers selected stainless steel for the frypots, front, door, and cabinet sides to resist corrosion and simplify cleaning. Operators benefit from a durable exterior that withstands heavy daily use and preserves kitchen aesthetics.
#@@# Dual Pot Capacity#@#
Each pot accepts 50 lbs. of oil, providing operators with two independent cook zones for simultaneous product throughput. Chefs can run different items in parallel or stagger cycles to maintain service speed and reduce cross-contamination risk.
#@@# High Thermal Output#@#
The system produces 200,000 BTU to deliver rapid recovery and maintain set temperatures during peak cycles. Line cooks experience minimal temperature sag when frying continuous batches, preserving texture and reducing rework.
#@@# Integrated Filtration#@#
The fryer includes built-in filtration and a rack-type basket support with a basket hanger and twin baskets for careful oil management. Staff can filter oil on-site to extend oil life, lower operating costs, and improve finished product consistency.
#@@# Advanced Controls#@#
Thermostatic controls with electronic ignition and an automatic melt cycle provide precise temperature management and safe startup. Kitchen managers gain control over boil-out temperature and routine maintenance without complex procedures.
#@@# Service-Friendly Design#@#
Technicians access a tube-type frypot design and a drain safety switch for straightforward service and safe oil transfers. Maintenance teams complete routine tasks faster, reducing downtime and ensuring reliable production.
#@@#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 filtration hoses and valves weekly; replace worn seals to prevent leaks and maintain oil quality. Drain and filter oil per manufacturer schedule; record cycles and measure discarded oil in gallons to track costs. Clean stainless steel frypots and exterior with nonabrasive detergent after each shift; sanitize per HACCP protocols. Calibrate thermostatic controls monthly; verify 200,000 BTU performance under load. Test ignition system and safety switches weekly for reliable operation.