Stop sacrificing output for consistency. This commercial electric fryer delivers continuous, high-capacity frying across six independent frypots while maintaining precise temperature control for repeatable product quality and predictable cook times. Designed for food service operations that require sustained throughput, this floor model combines robust construction with service-friendly features to minimize downtime and simplify routine maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the Imperial IFSSP650EUT before cleaning. Drain oil and follow disposal rules. Remove filter starter kit and wipe stainless frypots with mild detergent and soft cloth. Clean exterior and casters with nonabrasive cleaner. Flush pump and filter system per manufacturer instructions; inspect seals and thermostatic controls. Degrease vents and oven interior regularly to reduce fire risk, bacterial buildup, and equipment wear. Reconnect power only when fully dry.#@@#Additional Info#@#Imperial’s IFSSP650EUT electric fryer has six 50-pound frypots, stainless steel, thermostatic controls, a space-saver filter, and a 5.5 GPM pump on 208 volts, 3-phase, 42.38 amps, cETLus and CSA certified.#@@#General Info#@#Description #@#
Stop sacrificing output for consistency. This commercial electric fryer delivers continuous, high-capacity frying across six independent frypots while maintaining precise temperature control for repeatable product quality and predictable cook times. Designed for food service operations that require sustained throughput, this floor model combines robust construction with service-friendly features to minimize downtime and simplify routine maintenance.
#@@# Capacity Per Pot#@#
Each of the six frypots holds 50 pounds of fat, enabling extended production runs without frequent oil changes. Operators gain predictable batch sizes that support volume planning for kitchens, cafeterias, and catering lines.
#@@# Consistent Temperature Control#@#
An electronic thermostat maintains setpoints across all pots to reduce product variance and shorten recovery times after load changes. Staff achieve consistent color and texture for fried items through repeatable temperature regulation.
#@@# Built-In Filtration System#@#
The integrated space saver filter system reduces oil contamination and extends usable oil life while preserving floor space. Teams can filter oil on-site to lower operating costs and maintain fry quality between full replacements.
#@@# Durable Stainless Construction#@#
Stainless steel frypots, front, and sides resist corrosion and simplify cleaning in regulated environments. Maintenance crews spend less time on surface care, and equipment retains a professional appearance under heavy use.
#@@# High-Capacity Pumping#@#
A 5.5 GPM roller pump paired with a 1/3 HP motor delivers rapid circulation for filtration and oil transfer tasks. Kitchen staff can perform full-system filtration cycles quickly, improving uptime and throughput during service windows.
#@@# Service-Friendly Design#@#
Tilt-up heating elements and casters allow straightforward access for cleaning and repositioning, reducing labor for deep maintenance.
#@@#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 elements and electrical connections weekly; tighten terminals and replace frayed wiring. Drain and filter oil per manufacturer schedule; dispose of used oil per local regulations. Scrub stainless steel frypots with non‑abrasive cleaners and rinse to prevent corrosion. Service pump and valves monthly; lubricate moving parts with food‑grade lubricant. Test thermostats and safety switches after maintenance. Document all service actions for CSA and internal audits.