This electric floor fryer assembles three 50 pounds frypots into a single footprint, delivering continuous output for busy kitchens while maintaining consistent temperature control. Operators will appreciate the integrated filtration and dump station that reduce downtime and keep oil quality stable during peak service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and let oil cool. Drain into approved container via dump station; filter with built-in system per manufacturer. Remove solids, clean stainless frypot and exterior with mild detergent and soft cloth. Flush pump and lines at least weekly to prevent grease buildup. Scrub controls and vents; inspect seals and casters. Record voltage and amp readings during maintenance. Regular cleaning prevents contamination, fires, higher bills, equipment failure, and inspection failures.#@@#Additional Info#@#Imperial's IFSCB350EU electric fryer has three 50-pound frypots, stainless steel, thermostatic controls, 208 volts, 3-phase 42.38 amps, built-in filter with 5.5 GPM pump, dump station, casters, and cETLus and CSA certifications.#@@#General Info#@#Description #@#
This electric floor fryer assembles three 50 pounds frypots into a single footprint, delivering continuous output for busy kitchens while maintaining consistent temperature control. Operators will appreciate the integrated filtration and dump station that reduce downtime and keep oil quality stable during peak service.
Install precise controls to maintain target temperature within rapid recovery ranges, enabling repeatable frying results across long shifts. Chefs control cook profiles for different menu items, preserving texture and color while minimizing oil degradation.
Rely on a filter system paired with a 5.5 GPM roller pump to extend oil life and reduce manual handling. Staff filter oil quickly between cycles, which lowers operating cost and improves product consistency.
Deploy three stainless steel frypots each rated at 50 pounds to support continuous high-volume production without frequent oil changes. Kitchens achieve economies of scale for large batch frying and reduce service interruptions.
Access heating elements easily with a design for faster cleaning and maintenance tasks, which cuts service time and improves safety. Technicians inspect and service components without removing heavy assemblies.
Specify stainless steel exterior on front and sides with durable casters to withstand daily commercial use and enable straightforward repositioning for cleaning. Facilities maintain hygiene standards and resist corrosion in humid kitchen environments.
Trust certifications including cETLus and CSA designations for electrical and sanitation compliance, ensuring adherence to commercial equipment regulations. Engineers and purchasing managers gain confidence in code compatibility and inspection readiness.
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• 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 electrical connections to prevent arcing. Flush the built-in filter daily and replace filter components as per supplier intervals. Drain oil into approved containers and measure volumes in gallons or liters for inventory. Clean stainless steel frypots and exterior with nonabrasive detergent after cooling. Verify thermostat calibration monthly and record temperatures. Test casters and service the 1/3 HP pump quarterly to maintain flow.