Handle continuous high-volume frying with a commercial gas fryer engineered for sustained throughput and precise temperature control. Designed for operations that require reliable, repeatable results, this unit combines robust heat output with durable stainless steel construction to maintain oil quality and consistent cook profiles. Operations will benefit from integrated filtration and rapid recovery that reduce downtime and extend oil life.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the fryer and let oil cool below 120°F before draining. Remove baskets and filter starter kit; dispose used oil per local rules. Wipe stainless frypot, front, and sides with mild detergent and a soft cloth; rinse and dry. Backflush the 5.5 GPM pump and check joiner strips and casters for debris. Clean condenser coils and vents to improve efficiency. Inspect seals and thermostatic controls. Regular cleaning prevents contamination, fires, higher bills, breakdowns, and failed inspections.#@@#Additional Info#@#Imperial IFSSP-450-OP-LP Liquid Propane fryer has four 50-pound pots, a space saver filter, 5.5 GPM pump, snap-action thermostat, 840,000 BTU output, 120V/60Hz/1-ph 6.8 amp, casters, and CSA/ETL-Sanitation listings.#@@#General Info#@#Description #@#
Handle continuous high-volume frying with a commercial gas fryer engineered for sustained throughput and precise temperature control. Designed for operations that require reliable, repeatable results, this unit combines robust heat output with durable stainless steel construction to maintain oil quality and consistent cook profiles. Operations will benefit from integrated filtration and rapid recovery that reduce downtime and extend oil life.
#@@# Stainless Construction#@#
Specify stainless steel front and sides for corrosion resistance and ease of sanitation. Maintenance crews will clean smooth surfaces quickly, and long-term integrity reduces replacement frequency.
#@@# High Heat Output#@#
Provide 840,000 BTU total power to support simultaneous use of four fry pots without compromising temperature stability. Kitchens will maintain short recovery times and consistent cook results during peak periods.
#@@# Four Fry Pots#@#
Include four open fry pots with a 50-pound capacity per pot, enabling staged production for multiple menu items. Staff will stage batches by product type to preserve oil integrity and improve throughput.
#@@# Integrated Filtration#@#
Feature a built-in space saver filter system with joiner strips and a starter kit to simplify daily oil management. Teams will remove crumbs and extend usable oil life while minimizing manual handling.
#@@# Robust Pumping#@#
Equip a 5.5 GPM roller pump and 1/3 HP motor to deliver reliable fluid movement for filtration and oil circulation. Operators will achieve faster filter cycles and maintain uniform oil temperature across pots.
#@@# Precise Temperature Controls#@#
Incorporate snap action thermostats and thermostatic controls for accurate set points and repeatable frying profiles. Chefs will reproduce critical texture and color targets across shifts.
#@@# Electrical and Safety#@#
Operate on 120 volts, 60 Hz, single phase with 6.8 amps and ship on casters for repositioning during cleaning.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove grease to maintain heat output and prevent hotspots. Drain and filter oil daily using the built-in system and follow the starter kit procedure to extend oil life; record usage per shift. Clean stainless steel frypots and exterior with nonabrasive detergent and soft cloth after cooldown. Check thermostatic controls and thermostat calibration monthly and adjust as needed.