Built to handle continuous high-volume frying, this floor-standing liquid propane fryer delivers industrial performance without compromise. Operators achieve rapid recovery and consistent oil temperatures across a 75-pound capacity, enabling sustained throughput in restaurant, campus, or hospital kitchens. Technicians appreciate the stainless steel construction and ETL sanitation listings for dependable service and regulatory compliance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and let oil cool below 120°F before draining. Use a dedicated receptacle and strain reusable oil. Clean fry pot with mild degreaser and a non-abrasive pad; rinse with hot water and dry. Wipe exterior stainless steel with a soft cloth and approved cleaner. Remove and clean baskets and tubes; inspect CSA fittings and gas connections. Clean vents and hood filters weekly to prevent grease buildup. Test thermostat and relight pilots per manufacturer instructions.#@@#Additional Info#@#Koolmore KM-FDF75-LP fryer has 75 lbs oil capacity and 150,000 BTU output for busy kitchens. It features stainless steel, manual thermostat (200–400°F), two baskets, five burners, and liquid propane operation.#@@#General Info#@#Description #@#
Built to handle continuous high-volume frying, this floor-standing liquid propane fryer delivers industrial performance without compromise. Operators achieve rapid recovery and consistent oil temperatures across a 75-pound capacity, enabling sustained throughput in restaurant, campus, or hospital kitchens. Technicians appreciate the stainless steel construction and ETL sanitation listings for dependable service and regulatory compliance.
#@@# Capacity Management#@#
This unit holds 75 pounds of product capacity and supports large batch frying to reduce cycle counts and labor interventions. Facilities that require steady output for menus or meal periods gain predictable production without frequent reloads, enhancing efficiency.
#@@# Heat Output#@#
The system produces 150,000 BTU to reach and sustain target temperatures quickly across a 200-400°F operating range. Chefs can maintain cooking windows and reduce cold spots, preserving texture and minimizing oil degradation, which is crucial for quality.
#@@# Construction Integrity#@#
The stainless steel exterior and components resist corrosion and simplify cleaning routines in busy back-of-house environments. Maintenance teams perform inspections and wipedowns faster, preserving appearance and function under heavy use, ensuring longevity.
#@@# Control Precision#@#
Manual thermostat controls provide direct, tactile adjustment of temperature set points for repeatable results. Culinary staff can adapt to fry different proteins and menu items with immediate feedback and minimal training, promoting versatility in the kitchen.
#@@# Operational Design#@#
The floor-standing layout and a split pot configuration with two baskets support staggered cooking and continuous service flow. Kitchen managers can arrange station workflows to minimize cross-traffic and maximize simultaneous output, enhancing productivity.
#@@#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 drain oil when temperature reaches safe handling levels. Remove baskets and wash with degreaser; scrub tubes and interior with nylon brushes to prevent carbon buildup. Clean pilot and burner orifices monthly using compressed air; verify 150,000 BTU burners ignite evenly. Check thermostat calibration and adjust to the 200-400°F range as required. Replace worn gaskets and inspect gas fittings for leaks using soapy water.
