Stop sacrificing throughput for control. This gas floor fryer handles large-volume frying with precise temperature management, allowing kitchens to maintain consistent cook cycles and minimize product waste while delivering reliable output. Operators gain a robust, serviceable unit engineered for continuous commercial use in restaurants, institutions, and catering operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the fryer before cleaning. Drain oil into an approved container and filter or dispose per local codes. Scrape solids from the frypot and wash baskets with hot, soapy water. Degrease exterior surfaces and vent areas with a commercial degreaser; rinse thoroughly. Clean burners and pilot areas to remove carbon buildup. Inspect door seals and thermostats for wear. Refill with fresh oil, test controls, then reconnect gas and return to service.#@@#Additional Info#@#The Imperial IFS-50 Gas fryer has a 50-pound oil capacity, 140,000 BTU burners, millivolt thermostat, stainless steel frypot, two nickel-plated baskets, crumb screen, 6" legs, and CSA/NSF certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This gas floor fryer handles large-volume frying with precise temperature management, allowing kitchens to maintain consistent cook cycles and minimize product waste while delivering reliable output. Operators gain a robust, serviceable unit engineered for continuous commercial use in restaurants, institutions, and catering operations.
#@@# High Output#@#
Deliver 140,000 BTU of concentrated heat to a single fry pot to sustain continuous production during peak service hours. Kitchens will reduce recovery time between batches and maintain consistent oil temperatures for uniform product quality.
#@@# Large Capacity#@#
Hold up to 50 pounds of shortening or oil in the stainless steel fry pot, enabling extended run times between oil changes and lowering labor tied to frequent refills. Operators will increase throughput and schedule fewer interruptions during high-volume shifts.
#@@# Precise Controls#@#
Use millivolt temperature controls with a snap-action thermostat to stabilize set points and limit temperature drift under heavy load. Chefs will maintain repeatable frying results and reduce product loss from over- or under-cooking.
#@@# Durable Construction#@#
Rely on a stainless steel front, door, sides, and fry pot paired with tube-fired cast iron burners for structural strength and corrosion resistance in a commercial kitchen environment. Maintenance teams will perform service tasks quickly, and surfaces withstand routine cleaning without compromise.
#@@# Standard Accessories#@#
Benefit from two nickel-plated baskets, a wire mesh crumb screen, and a basket hanger included with the fryer to support efficient batch handling and debris control. Staff will streamline workflow and reduce handling time for common frying tasks.
#@@# Regulatory Compliance#@#
Meet code and safety expectations with CSA Flame and CSA Star listings, NSF compliance, and CE designation for applicable markets.
#@@#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 burners weekly and remove debris from tube-fired cast iron burners to maintain heat transfer. Drain and filter oil after each service day; record drained gallons and replace with fresh oil to preserve fry quality. Clean stainless steel frypot, door, and exterior with nonabrasive detergent and warm water; rinse and dry to prevent corrosion. Verify millivolt thermostat accuracy monthly and recalibrate if needed. Check door seals and leg mounts; tighten fasteners as necessary.