Stop sacrificing throughput for consistency. This electric floor fryer delivers industrial capacity and precise control to maintain oil quality and output during peak service hours. Operators benefit from repeatable fry cycles, integrated filtration, and durable construction designed for continuous use in professional kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the fryer and let oil cool below 120°F before draining. Remove filter starter kit and joiner strips, then lift tilt-up elements for access. Wipe stainless steel frypots, front, and sides with mild detergent and a soft cloth. Backflush the 5.5 GPM roller pump per manufacturer steps. Clean condenser and vents to prevent grease buildup. Rinse, dry thoroughly, reassemble parts, check seals, then reconnect power. Perform weekly deep clean and log actions to pass CSA and sanitation checks.#@@#Additional Info#@#Imperial IFSSP450EUC electric fryer has four 50-pound frypots, stainless steel build, computer controls, tilt-up elements, and a built-in filter system with a 5.5 GPM pump; rated 208 volts, 3 phase, 42.38 amps, cETLus and CSA certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistency. This electric floor fryer delivers industrial capacity and precise control to maintain oil quality and output during peak service hours. Operators benefit from repeatable fry cycles, integrated filtration, and durable construction designed for continuous use in professional kitchens.
#@@# Frypot Capacity#@#
Each of the four frypots holds 50 pounds of shortening, allowing sustained production without frequent oil changes. Restaurants and institutions can stage multiple products or scale batches across pots to meet high-volume demands while maintaining consistent cook profiles.
#@@# Built-In Filtration#@#
The fryer features a built-in space saver filter system with a 5.5 GPM roller pump and starter kit to reduce downtime when filtering oil. Chefs can efficiently remove solids, extend oil life, and preserve flavor profiles while keeping kitchens cleaner and safer.
#@@# Precise Controls#@#
Computer controls manage temperature and cycle timing for repeatable results across shifts and operators. Staff achieve consistent finishes for fries, proteins, and sides while reducing operator variability and training time.
#@@# Robust Construction#@#
Manufacturers constructed the unit with stainless steel frypots, front, and sides, and fitted heavy-duty casters for mobility. Facilities gain corrosion resistance, straightforward sanitation, and the ability to reposition the unit during line reconfiguration or deep cleaning.
#@@# Electrical Performance#@#
The fryer operates on 208 volts, three-phase power drawing 42.38 amps at 60 hertz to support rapid heat recovery and sustained output. Kitchens with compatible electrical infrastructure obtain stable performance during consecutive cook cycles and maintain set temperatures under load.
#@@# Compliance and Safety#@#
Certifications include cETLus, CSA Flame, CSA Star, CSA Sanitation, and CE, demonstrating adherence to regional safety and sanitation standards.
#@@#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 fryer daily for oil level and element integrity; record hours and filter cycles for maintenance. Clean frypot interior after each shift with approved degreasers and a soft pad; rinse with potable water and dry before refilling. Replace filter media per manufacturer interval or when flow drops below specification. Test thermostats and controls weekly; calibrate with a certified thermometer. Lubricate casters monthly and tighten electrical connections quarterly for safe operation.