Unit ships with casters and joiner strips for modular line configuration and mobile placement in tight kitchens. Technicians will appreciate single phase 120 volt electrical requirements and 1/3 HP pump specification for routine serviceability.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let fryer cool. Drain oil into an approved container and filter. Scrape debris from frypots, then clean with mild detergent and a soft cloth. Rinse with clean water and dry to prevent corrosion. Clean filter system and replace parts as needed. Degrease exterior, vents, and burners to reduce fire risk. Inspect seals and controls; tighten or replace faulty parts. Maintain coils and clear vents to improve efficiency and avoid breakdowns.#@@#Additional Info#@#The Imperial IFSSP-550-NG has five stainless steel frypots, each 50 pounds, with a total input of 70,000 BTU.#@@#General Info#@#Description #@#
Unit ships with casters and joiner strips for modular line configuration and mobile placement in tight kitchens. Technicians will appreciate single phase 120 volt electrical requirements and 1/3 HP pump specification for routine serviceability.#@@#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 the filter system daily and replace media per the manufacturer’s schedule to prevent oil degradation and maintain heat transfer. Drain and cool oil before removal; strain frypots to remove particulates and extend oil life. Clean stainless steel exteriors with nonabrasive detergent and a soft cloth; rinse and dry to prevent corrosion. Verify thermostat calibration monthly and test high-limit controls. Lubricate casters and check gas connections for leaks with an approved soap solution.
