Stop sacrificing throughput for control. This commercial floor fryer delivers high-capacity oil handling, robust heat output, and precise manual temperature control to keep fry lines moving and products consistent across service periods. Designed for intensive foodservice environments, this unit combines a 50-pound oil capacity with a 120,000 BTU liquid propane heat system to sustain continuous cooking cycles without compromise.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the fryer before cleaning. Drain oil into an approved container; filter or dispose per local rules. Remove baskets and tubes; soak in warm, soapy water and scrub with a non-abrasive brush. Clean interior with a mild degreaser and rinse thoroughly. Wipe exterior stainless steel with a soft cloth and approved cleaner. Inspect and clean vents and pilot areas to reduce fire risk. Reassemble when fully dry and reconnect power.#@@#Additional Info#@#Koolmore KM-FDF50-LP is a floor-standing stainless steel fryer with 50 lbs capacity, 120,000 BTU propane, two baskets, four tubes, manual thermostat (200–400°F); ETL listed, 30"W x 15.6"D x 45.87"H, 167 lbs, model KM-FDF50-LP.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This commercial floor fryer delivers high-capacity oil handling, robust heat output, and precise manual temperature control to keep fry lines moving and products consistent across service periods. Designed for intensive foodservice environments, this unit combines a 50-pound oil capacity with a 120,000 BTU liquid propane heat system to sustain continuous cooking cycles without compromise.
#@@# Stainless Steel Construction.#@#
Heavy-gauge stainless steel resists corrosion and simplifies daily cleaning, supporting frequent washdowns and a long service life. Operators maintain a sanitary cooking environment while reducing maintenance time.
#@@# High Heat Output.#@#
A 120,000 BTU burner system provides rapid recovery and steady oil temperature under peak loads, enabling consistent cook times for high-volume orders. Chefs achieve uniform product quality while the kitchen sustains continuous throughput.
#@@# Large Oil Capacity.#@#
Fifty-pound oil capacity accommodates extended runs between oil changes and supports large batch frying for busy shifts. Kitchen managers reduce downtime and lower the frequency of oil replacement events.
#@@# Manual Thermostat Controls.#@#
Dual-range manual thermostats cover 200-400°F, offering direct control for frying different menu items and fast temperature adjustments. Staff calibrate cooking profiles quickly without complex programming.
#@@# Split Pot Design.#@#
The divided vat accepts simultaneous cooking of separate items, preventing flavor transfer and increasing menu flexibility during service. Cooks prepare multiple product lines with a single footprint.
#@@# Floor-Mounted Footprint.#@#
A compact 30.1-inch width and 15.6-inch depth provide a stable floor-mounted setup that fits standard kitchen lines while delivering a 45.87-inch overall height for ergonomic basket handling. Facilities optimize kitchen layout and preserve valuable counter space.
#@@#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 components weekly and document findings to prevent unexpected downtime. Drain and filter oil after each full service cycle, then top to the 50 Lbs. capacity mark with fresh oil to maintain heat transfer. Clean burner ports and pilot assemblies monthly; remove debris using a soft brush and verify flame stability at 120,000 BTU. Sanitize stainless steel exterior with mild detergent and nonabrasive cloth. Replace gaskets or damaged baskets immediately.
