Stop sacrificing throughput for control. This heavy-duty electric fryer combines a full-capacity frypot with robust power and serviceable construction to meet continuous high-volume frying requirements while maintaining precise temperature management. Food service teams gain a reliable production platform that handles large batch workloads without compromising oil life or operator safety.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug fryer and let oil cool. Drain oil into an approved container; filter or replace as scheduled. Wipe exterior with mild detergent and a soft cloth; avoid abrasive pads. Clean lift-up elements after disconnecting power; inspect seals. Clean frypot with non-abrasive cleaner and hot water, then rinse and dry. Degrease vent riser and surfaces to reduce fire risk. Regularly check seals and thermostatic controls for proper function. Ensure the unit is dry before reconnecting power.#@@#Additional Info#@#Garland’s 36ES21 electric fryer has a 70-pound capacity in a 24" W stainless steel frypot, using 208 volts and 20 kW. It features thermostatic controls, lift-up elements with safety lock, and a floor model design with CSA and NSF certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This heavy-duty electric fryer combines a full-capacity frypot with robust power and serviceable construction to meet continuous high-volume frying requirements while maintaining precise temperature management. Food service teams gain a reliable production platform that handles large batch workloads without compromising oil life or operator safety.
#@@# Power Dense Output#@#
Delivering 20 kW at 208v, this unit provides rapid heat-up and tight recovery when staff load full baskets. Operators experience reduced dwell time between batches, enabling consistent product quality during peak service periods.
#@@# Full Pot Capacity#@#
Engineered for a 70-pound fat capacity, the frypot accommodates long production runs and minimizes refill frequency. Managers benefit from extended service cycles and predictable scheduling for oil changes and maintenance.
#@@# Serviceable Elements#@#
Equipped with lift-up heating elements and a safety lock, the design enables hands-on access for cleaning and inspection without draining the pot for basic service. Maintenance staff complete routine tasks faster, reducing downtime and extending component life.
#@@# Precision Temperature Control#@#
Thermostatic controls deliver stable setpoint performance across a range of menu items, enabling repeatable frying results. Chefs maintain consistent cook times and texture profiles, improving product yield and guest satisfaction.
#@@# Durable Exterior Construction#@#
Stainless steel front and sides with a steel nickel finish frypot resist corrosion and simplify sanitation procedures in high-use kitchens. Facility teams preserve appearance and hygiene standards while lowering replacement frequency.
#@@# Operational Ergonomics#@#
Built with a front rail, 3-inch vent riser, and 6-inch legs, the unit integrates into existing kitchen workflows and provides clearance for cleaning beneath the cabinet.
#@@#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 heating elements weekly and tighten element locks to prevent arcing and heat loss. Drain and filter oil after heavy use; record gallons filtered per shift to monitor oil life. Clean frypot interior with approved degreaser while fryer is cool; rinse and dry thoroughly. Verify thermostatic controls and calibrate every quarter. Replace worn gaskets and check CSA and NSF labels for validity. Level unit and tighten leg mounts to stabilize operation and extend service life.