Stop compromising throughput for control. This electric floor fryer ensures sustained production across five 75-pound frypots while maintaining precise temperature management for consistent results and reduced product loss.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the fryer and let the oil cool. Drain oil into an approved container and filter or dispose of it. Remove baskets and wash with warm, soapy water; scrub the frypot with a non-abrasive pad and mild detergent. Clean the exterior, filters, and vents; check the condenser and casters for debris. Rinse and dry all parts before refilling oil and reconnecting power. Regular cleaning prevents contamination, fire risk, high bills, equipment wear, and inspection failures.#@@#Additional Info#@#The Imperial IFSSP575EUT electric fryer has five 75-pound frypots, stainless steel, 208 volts, 3-phase, 50.02 amps, thermostatic controls, a space-saver filter system, casters, and CSA and cETLus certifications.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This electric floor fryer ensures sustained production across five 75-pound frypots while maintaining precise temperature management for consistent results and reduced product loss.
#@@# Capacity Per Pot#@#
Each frypot accommodates 75 pounds of frying medium, enabling continuous high-volume frying without frequent refills. Operators can stage multiple batches and maintain turnover during peak service periods.
#@@# Five-Pot Configuration#@#
The unit features five individual frypots arranged in a battery configuration to support diverse menu needs and simultaneous cooking. Kitchens can program separate cycles, keeping different items isolated to preserve product quality.
#@@# Built-In Filtration#@#
An integrated space-saving filter system with joiner strips and a filter starter kit simplifies oil management and extends oil life. Staff can reduce downtime and filtration tasks thanks to the 5.5 GPM roller pump that efficiently moves oil through the system.
#@@# Precise Temperature Control#@#
Electronic thermostatic controls provide repeatable set points and rapid recovery between batches. Chefs can maintain consistent cook profiles to control yield and minimize undercooked or overcooked products.
#@@# Rugged Construction#@#
Stainless steel frypots and exterior offer corrosion resistance and simplify sanitizing procedures required in institutional environments. Casters enable mobile placement for line reconfiguration and cleaning access.
#@@# Electrical Performance#@#
The fryer operates on 208 volts, three-phase, 60 Hz with a 50.02 amp draw and a 1/3 HP pump, delivering reliable power and circulation for continuous operation. Certified to cETLus, CSA, CSA-Sanitation, and CE standards, the unit meets common regulatory expectations for commercial kitchens.
#@@#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 electrical connections weekly and tighten terminals to prevent arcing. Drain and cool oil before removing debris; replace oil when contamination exceeds 10% of total service life. Clean stainless steel frypots and exterior with pH-neutral degreaser and soft cloth; avoid abrasives that damage finish. Backflush built-in filter per manufacturer intervals and verify 5.5 GPM pump flow. Calibrate thermostatic controls quarterly and log results for compliance.