Stop sacrificing throughput for control. This industrial electric fryer delivers consistent oil temperature, integrated filtration, and a multi-basket layout that sustains continuous frying in busy kitchens while protecting product quality and labor time. Designed for foodservice operations, it balances capacity, robustness, and serviceability to support sustained front- and back-of-house demand.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the IFSSP550ET and drain oil per municipal rules. Remove baskets; wash with warm, soapy water, rinse, and dry. Wipe frypots, front, and sides with a non-abrasive cleaner. Clean the filter system and replace parts as needed. Backflush the 5.5 GPM pump; inspect casters and seals. Check thermostat and electrical connections at 208 volts, 42.38 amps, 3 phase. Routine cleaning prevents contamination, fires, higher bills, equipment failure, and failed CSA inspections.#@@#Additional Info#@#The Imperial IFSSP550ET electric fryer has five 50-pound frypots with immersed elements and thermostatic controls on a 208V, 3-phase, 42.38 amp system, built-in filter with 5.5 GPM pump, stainless steel, casters, and CSA/cETLus certifications.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This industrial electric fryer delivers consistent oil temperature, integrated filtration, and a multi-basket layout that sustains continuous frying in busy kitchens while protecting product quality and labor time. Designed for foodservice operations, it balances capacity, robustness, and serviceability to support sustained front- and back-of-house demand.
#@@# Five Frypots#@#
Five separate frypots provide isolated cooking zones, enabling simultaneous production of multiple menu items without flavor transfer. Operators maintain specific oils and temperatures for each product, reducing cross-contamination and optimizing throughput.
#@@# Fifty Pound Capacity#@#
Each frypot holds fifty pounds of oil, supporting long production runs between oil changes and lowering downtime for replenishment. Kitchens achieve predictable yields and consistent fry quality during peak service periods.
#@@# Immersed Elements#@#
Immersed heating elements deliver direct, rapid heat transfer for faster recovery after load changes. Shorter recovery times maintain setpoints, which preserves cook consistency across extended service windows.
#@@# Built-In Filter#@#
An integrated space-saver filter system with a 5.5 GPM roller pump streamlines oil filtration and extends oil life. Crew members perform filtering cycles on-site, reducing waste and controlling operating costs.
#@@# Thermostatic Controls#@#
Electric thermostatic controls provide precise temperature regulation on 208 volts with three-phase power, allowing staff to program and hold finish temperatures for repeatable results. Stable control reduces product rejects and simplifies staff training.
#@@# Stainless Construction#@#
Stainless steel frypots, front, and sides resist corrosion and simplify cleaning to meet CSA-Sanitation and cETLus requirements. Casters and supplied joiner strips support mobility and modular alignment while preserving a sanitary footprint.
#@@#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 heating elements weekly and tighten electrical connections according to the 208v schematic to prevent arcing. Drain and cool oil before activating the built-in filter; replace filter media per operating hours or when flow drops below 5.5 GPM. Clean stainless steel frypots and exterior with nonabrasive cleaner; flush pump and lines after each service day. Verify thermostat calibration monthly and test casters, joins, and seals to maintain safety and consistent fry quality.