This propane floor fryer handles 70 pounds of oil and delivers 150,000 BTU of continuous heat, enabling rapid recovery and steady temperature under sustained load. Operators gain precise thermostatic control from 200° to 400°F while meeting ETL Sanitation and cETLus safety standards for commercial kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug propane supply and cool fryer. Drain oil into an approved container; filter or replace oil as needed. Scrape debris from frypot, then clean with mild detergent and a non-abrasive pad. Rinse and dry completely to prevent corrosion. Wipe exterior stainless front and galvanized sides with pH-neutral cleaner. Clean burners and vent areas to remove grease; check thermostatic control and seals. Regular cleaning prevents contamination, fires, inefficiency, and equipment failure.#@@#Additional Info#@#Omcan USA’s 46020 propane fryer has a 70 lb oil capacity, a 150,000 BTU burner, thermostatic control (200°–400°F), stainless steel front, galvanized sides, ETL-Sanitation and cETLus listings, and four 6" adjustable legs.#@@#General Info#@#Description #@#
This propane floor fryer handles 70 pounds of oil and delivers 150,000 BTU of continuous heat, enabling rapid recovery and steady temperature under sustained load. Operators gain precise thermostatic control from 200° to 400°F while meeting ETL Sanitation and cETLus safety standards for commercial kitchens.
Designed with durable materials, the unit resists corrosion in high-humidity kitchens and simplifies daily cleaning. Technicians benefit from surfaces that reduce maintenance time and preserve a professional appearance.
The 150,000 BTU rating supplies sufficient energy for continuous frying cycles and quick oil recovery after batch loads. Kitchens that process large volumes sustain consistent cook times and product quality even during peak service periods.
A 70 pounds oil capacity supports lengthy production runs and reduces the frequency of oil changes during service. Managers lower operating interruptions and increase throughput by keeping a full fry pot in continuous use.
Thermostatic controls provide stability between 200° and 400°F, enabling repeatable frying results across a range of menu items. Staff members reproduce setpoints reliably, reducing product variability and waste.
The fryer uses five tubes and cast iron vertical burners with a standby pilot to ensure even heat distribution and fast ignition. Maintenance teams encounter predictable servicing intervals while crews achieve uniform frying across the pot.
Four 6 inch adjustable legs allow precise leveling on uneven floors to maintain safe operation and proper drainage during cleaning. Installation crews achieve correct alignment quickly, protecting installations and simplifying sanitation routines.
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• 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#@#Service technicians must drain oil after cooling below 120°F, filter or replace oil as needed, and inspect welds and burners monthly for corrosion or soot. Clean stainless fronts and galvanized sides with neutral detergent; rinse and dry to avoid pitting. Calibrate thermostatic control between 200°–400°F quarterly using a certified probe. Check pilot, valves, and gas connections for leaks with an approved detector before each shift.
