Power through peak service with a floor fryer engineered for high-volume output and precise temperature control. Designed for kitchens requiring rapid recovery and consistent results, this unit combines a 40-pound fat capacity with a 90,000 BTU liquid propane burner system to sustain long production runs without performance drops. Operators benefit from reliable manual controls and a stainless-steel construction that simplifies cleaning while preserving operational integrity.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the fryer before you start. Drain oil into approved containers; filter and store or dispose per CSA guidelines. Scrape debris from frypot, then clean with a food-safe degreaser and soft brush. Rinse with hot water and dry completely to prevent corrosion. Clean burners and vents to remove grease buildup and reduce fire risk. Inspect seals and thermostats; document maintenance to pass inspections and extend equipment life.#@@#Additional Info#@#Koolmore’s KM-FDF40-LP fryer has a 40-pound oil capacity, a 90,000 BTU propane burner, stainless-steel frypot, manual thermostat (200–400°F), two baskets, ETL listings, and dimensions of 30.1" × 15.6" × 45.8".#@@#General Info#@#Description #@#
Power through peak service with a floor fryer engineered for high-volume output and precise temperature control. Designed for kitchens requiring rapid recovery and consistent results, this unit combines a 40-pound fat capacity with a 90,000 BTU liquid propane burner system to sustain long production runs without performance drops. Operators benefit from reliable manual controls and a stainless-steel construction that simplifies cleaning while preserving operational integrity.
#@@# Heat Delivery#@#
Provide fast, consistent heat with a total output of 90,000 BTU, supporting continuous frying cycles. Chefs maintain product quality and reduce recovery intervals during sustained use, ensuring optimal results.
#@@# Large Oil Capacity#@#
Accept up to 40 pounds of oil, increasing batch size and reducing refill frequency during service. Line managers can minimize downtime and maintain throughput during peak periods, enhancing overall efficiency.
#@@# Compact Footprint#@#
Fit a substantial fryer into a 30.1-inch by 15.6-inch footprint, optimizing floor space in tight kitchens. Facility planners can preserve valuable work lanes while adding high-capacity cooking capability, making the most of limited areas.
#@@# Precise Temperature Range#@#
Control frying temperatures from 200 to 400°F via manual thermostat settings for repeatable results across various product types. Kitchen staff can adjust quickly to achieve target textures and finishes, ensuring culinary excellence.
#@@# Stainless Construction#@#
Rely on a stainless-steel frypot and exterior for corrosion resistance and simplified sanitation routines, adhering to ETL sanitation listings. Maintenance teams can perform routine cleaning faster, meeting inspection requirements effectively.
#@@# Safety and Certification#@#
Operate with ETL-listed electrical and sanitation compliance, supporting regulatory expectations in institutional settings.
#@@#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#@#Clean the fryer daily by draining oil to recommended containers and filter oil through a dedicated system to remove particulates. Scrape food debris from the stainless steel frypot with nonabrasive tools, then wash with warm water and mild detergent. Inspect burners, tubes and pilot for carbon buildup; brush and vacuum deposits. Test thermostat and safety valves weekly and replace worn gaskets or fittings immediately to maintain CSA compliance and reliable operation.
