Stop trading throughput for consistency. This electric floor fryer handles continuous production without compromising oil stability or frying uniformity, supporting high-volume kitchens that demand reliable hot food service. Operators will gain precise control and predictable output from a robust stainless steel full pot engineered for commercial use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the fryer and let oil cool below 120°F before draining. Remove baskets and wipe filters; dispose or filter oil per CSA guidelines. Clean frypot with warm water and mild detergent, scrub cold zone to remove sediment, rinse and dry thoroughly. Wipe exterior stainless steel with non-abrasive cleaner. Inspect gaskets, controls, and power cord for wear. Repeat weekly for heavy use; regular cleaning prevents contamination, fires, inefficiency, and costly breakdowns.#@@#Additional Info#@#Omcan USA’s 47331 electric fryer has a 40 lbs oil capacity, stainless steel pot, 12 kW heating, cold zone, manual controls, (2) baskets, 208 volts 60 Hz 3-Ph at 34 amps, cETLus and ETL-Sanitation listed, shipped on pallet.#@@#General Info#@#Description #@#
Stop trading throughput for consistency. This electric floor fryer handles continuous production without compromising oil stability or frying uniformity, supporting high-volume kitchens that demand reliable hot food service. Operators will gain precise control and predictable output from a robust stainless steel full pot engineered for commercial use.
#@@# Specifications Driven#@#
The unit uses a 12kW heating element on a 208v/60/3-Ph supply and draws 34 amps, providing rapid recovery and steady temperature maintenance for continuous frying cycles. Technical teams will appreciate the explicit electrical requirements and the consistent heat delivery this configuration enables.
#@@# Large Oil Capacity#@#
This fryer accommodates 40 pounds of oil, allowing extended runtime between oil changes and reducing downtime for replenishment during peak periods. Managers can schedule fewer maintenance intervals while maintaining product quality across long service shifts.
#@@# Sanitary Construction#@#
Stainless steel frypot and front face resist corrosion and simplify cleaning procedures, and ETL-Sanitation listing confirms compliance with sanitation standards for food contact surfaces. Kitchen staff will perform faster turnarounds on cleaning tasks while meeting regulatory expectations.
#@@# Operational Controls#@#
Manual on/off controls permit straightforward operation and clear status at a glance, minimizing training time for new staff and reducing control complexity in busy environments. Supervisors can standardize start-up and shut-down procedures with minimal variation between operators.
#@@# Included Accessories#@#
The fryer ships with two baskets to enable simultaneous product separation, multi-item workflows, and staged frying that increases throughput and reduces cross-contact during service. Chefs will stage batches efficiently and maintain menu pacing during rush periods.
#@@#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 heating element and electrical connections weekly to ensure 208v supply and 34 amp draw remain stable; tighten terminals and replace frayed wiring immediately. Drain and filter oil after daily heavy use; clean cold zone to prevent carbon buildup. Remove baskets and soak in warm, soapy water; scrub frypot with nonabrasive pads. Verify thermostat calibration monthly and confirm cETLus and ETL-Sanitation labels remain legible on stainless steel surfaces.
