Outfit a high-volume kitchen with a countertop fryer that balances throughput and consistent frying results. Designed for liquid propane supply, this unit delivers 26,500 BTU across two burners to sustain set temperatures under continuous load. Restaurant operators can rely on the stainless steel construction and thermostatic control to maintain oil stability and repeatable cook cycles for batches up to 15 pounds per pot.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the fryer and shut off propane. Drain oil into a sealed container; filter or replace oil per schedule. Wipe interior and exterior with a mild degreaser and soft cloth. Clean the stainless frypot and basket with warm, soapy water; rinse and dry. Remove and vacuum burners and vents to prevent grease buildup and fire risk. Inspect seals and pilot; tighten or replace parts to avoid breakdowns. Keep coils and components clean to lower energy use and pass CSA and health inspections.#@@#Additional Info#@#Omcan USA's 43087 LP countertop fryer has a 15-pound oil capacity, 26,500 BTU output, stainless steel build, thermostatic control, pilot burner, single 13,250 BTU burner, cETLus and ETL-Sanitation listings, and commercial durability.#@@#General Info#@#Description #@#
Outfit a high-volume kitchen with a countertop fryer that balances throughput and consistent frying results. Designed for liquid propane supply, this unit delivers 26,500 BTU across two burners to sustain set temperatures under continuous load. Restaurant operators can rely on the stainless steel construction and thermostatic control to maintain oil stability and repeatable cook cycles for batches up to 15 pounds per pot.
#@@# Heat Output#@#
Two burners produce a combined 26,500 BTU to recover oil temperature quickly after repeated loading. Users achieve shorter cycle times and fewer cold spots, reducing product variation and speed losses during peak service.
#@@# Frypot Construction#@#
The stainless steel frypot resists corrosion and simplifies sanitation procedures required by commercial kitchens. Staff can perform routine cleaning and inspections faster, while the material supports a long service life in high-use environments.
#@@# Capacity Management#@#
A single pot holds 15 pounds of product, enabling operators to process substantial batch sizes without occupying multiple units. Kitchens can scale output efficiently during rush periods, keeping line flow steady and ticket times predictable.
#@@# Temperature Control#@#
The thermostatic control and pilot burner maintain precise temperature ranges, reducing overcooking and undercooking incidents. Chefs can replicate frying profiles across shifts, supporting consistent menu quality and portion control.
#@@# Safety and Approvals#@#
cETLus certification and ETL Sanitation listing verify compliance with relevant electrical and sanitary standards for commercial installations. Managers can document code conformity and simplify inspections for institutional and hospitality accounts.
#@@# Installation and Footprint#@#
The countertop design fits on standard work surfaces and frees floor space for other equipment, while compact dimensions facilitate placement in limited kitchens.
#@@#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 burners and pilot daily; remove debris and burn off residue at low flame to prevent clogging. Drain oil into an approved container after cooling to 120°F and filter before returning to the fryer. Replace oil when free fatty acid levels exceed recommendations or when odor and foam appear. Clean frypot weekly with a stainless steel-safe degreaser; rinse thoroughly. Calibrate thermostatic control quarterly and verify temperature with a probe thermometer.
