Stop sacrificing throughput for control. This 30-pound stainless steel countertop fryer delivers targeted heat, consistent oil management, and high output for busy kitchens that demand repeatable results. Operators will appreciate the 53,000 BTU input and thermostatic control that stabilize cooking temperatures across long service periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and close gas valve before cleaning. Drain oil per local rules. Scrape solids, soak baskets in warm, soapy water, then scrub with a non-abrasive pad. Wipe fryer interior with mild detergent, rinse, and dry. Clean pilot and thermostatic valve area with a soft brush. Degrease exterior and vents; vacuum condenser and check for oil buildup. Inspect seals and fittings; replace as needed to prevent leaks. Ensure unit is cool before reconnecting power and gas.#@@#Additional Info#@#Omcan USA’s 43089 stainless steel fryer has a 30-pound oil capacity and 53,000 BTU from four 13,250 BTU burners. It features liquid propane power, a thermostatic valve, and is cETLus and ETL-Sanitation certified for commercial kitchens.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 30-pound stainless steel countertop fryer delivers targeted heat, consistent oil management, and high output for busy kitchens that demand repeatable results. Operators will appreciate the 53,000 BTU input and thermostatic control that stabilize cooking temperatures across long service periods.
#@@# High Heat Output#@#
Deliver 53,000 BTU total to the frypot, enabling rapid recovery and sustained frying during peak service. Kitchens will reduce hold times and cycle more batches per hour while maintaining oil temperature stability.
#@@# Generous Capacity#@#
Handle up to 30 pounds of product in a single pot to support high-volume service lines. Staff can stage larger batch sizes without increasing cook time, reducing labor cycles and lowering per-item handling.
#@@# Stainless Construction#@#
Constructed with stainless steel pot and exterior surfaces to resist corrosion and simplify cleaning. Maintenance teams will spend less time on finish care while sustaining a hygienic cooking surface that meets high-use demands.
#@@# Thermostatic Control#@#
Employ an adjustable thermostatic control valve and pilot burner for precise temperature regulation across a wide operating range. Chefs can reproduce frying profiles reliably, improving product consistency and reducing waste from overcooking.
#@@# Four Burner Design#@#
Use four burners rated at 13,250 BTU each to distribute heat evenly across the frypot base for uniform cooking. Line cooks will experience fewer cold spots, resulting in consistent color and texture across batches.
#@@# Safety and Certifications#@#
Comply with industry requirements through cETLus and ETL-Sanitation listings that verify electrical and sanitation standards. Procurement teams will document regulatory conformity and simplify inspections for commercial kitchens.
Operators will find a compact footprint that fits countertop workflows while providing heavy-duty performance.#@@#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 assemblies weekly; remove debris and verify flame stability to prevent uneven heating. Drain and filter oil after each shift; record volume in gallons or liters to monitor consumption. Descale and clean the stainless steel frypot with nonabrasive cleaners; rinse thoroughly to avoid chemical residue. Check thermostatic control calibration monthly and adjust to maintain target temperatures. Replace gaskets and inspect gas connections for leaks using a soap solution.
