Handle peak fry volume without sacrificing temperature control or safety. This 40-pound floor fryer operates on natural gas and delivers 90,000 BTU to maintain consistent oil temperature during high-volume service. Operators benefit from commercial-grade stainless steel construction, manual thermostat control, and ETL sanitation and safety listings for regulated environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the fryer and let oil cool below 120°F. Drain oil into approved containers and filter debris. Wipe interior with a degreaser and soft cloth; rinse with warm water. Clean burner tubes and exterior stainless steel with non-abrasive cleaner. Clear vents and hood filters; degrease fans to reduce fire risk. Check gaskets and thermostat operation. Clean coils and ventilation to improve efficiency, prevent failures, and meet CSA and health inspection standards.#@@#Additional Info#@#Koolmore KM-FDF40-NG is a 40 lbs stainless-steel natural gas fryer with a 90,000 BTU burner, manual thermostat, 200–400°F range, two baskets, three tubes, ETL and CSA listings, and a 30" x 15.6" x 45.8" footprint for high-volume kitchens.#@@#General Info#@#Description #@#
Handle peak fry volume without sacrificing temperature control or safety. This 40-pound floor fryer operates on natural gas and delivers 90,000 BTU to maintain consistent oil temperature during high-volume service. Operators benefit from commercial-grade stainless steel construction, manual thermostat control, and ETL sanitation and safety listings for regulated environments.
#@@# Capacity Management#@#
The design supports a 40-pound fat capacity, enabling continuous production for large kitchens. Staff can load full baskets and maintain frying cycles without frequent oil changes, thereby reducing downtime during peak periods.
#@@# Heat Output Control#@#
The unit produces 90,000 BTU to recover heat rapidly after basket entry and maintain the target temperature. Chefs can hold oil between 200°F and 400°F with manual thermostat controls for precise frying of various menu items.
#@@# Durable Construction#@#
The exterior is crafted from stainless steel to resist corrosion and simplify cleaning under heavy use. Maintenance teams find that wipe-downs and routine care are straightforward, extending the equipment's life in demanding back-of-house conditions.
#@@# Space Footprint#@#
The cabinet measures approximately 30.1 inches wide by 15.6 inches deep and stands 45.8 inches high, fitting compact layouts. Managers can allocate floor space efficiently while keeping service lines close to cookline staging.
#@@# Safety and Compliance#@#
ETL Listed and ETL sanitation listed to meet commercial code expectations and inspection requirements. Operators receive the assurance of certified performance and documented safety measures for kitchen audits.
#@@# Serviceability Features#@#
The design includes two baskets and three heating tubes with accessible components for routine inspection and replacement. Technicians can perform preventive maintenance quickly, minimizing operational interruptions.
#@@#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#@#Place the fryer on a level, ventilated surface and verify natural gas connections per CSA guidelines before commissioning. Drain and cool oil to under 140°F before filtering; filter daily during heavy use and replace oil according to manufacturer load cycles. Clean exterior and frypot with nonabrasive detergent after each shift. Inspect burners, pilot, thermostat and gaskets weekly; tighten fittings and replace worn seals immediately to prevent leaks and efficiency loss.
