The fryer delivers controlled, repeatable frying performance while ensuring operators maintain oil quality longer and produce uniform results across continuous service periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool oil per instructions. Drain oil into an approved container; filter or replace as needed. Scrape debris from 24"x24" pot, then clean tank with boil-out solution and soft brush. Rinse and dry to prevent corrosion. Wipe stainless front, sides, and splash-back with non-abrasive cleaner. Clean condenser and vents regularly to maintain efficiency and reduce fire risk. Replace worn seals and check controls before returning to service.#@@#Additional Info#@#The Pitco FBG24 gas fryer offers 120,000 BTU output, a 24" x 24" cooking area, and 57–87 pounds oil capacity. It features solid state controls, matchless ignition, and CSA, NSF certifications.#@@#General Info#@#Description #@#
The fryer delivers controlled, repeatable frying performance while ensuring operators maintain oil quality longer and produce uniform results across continuous service periods.
The exterior is designed for resilience, resisting corrosion and simplifying daily maintenance.
A tank rated to handle significant oil capacity supports extended run times between oil changes and reduces downtime for refills.
The system provides ample power, enabling rapid recovery and steady frying temperatures even under peak load, allowing chefs to maintain consistent cook times and product texture.
Controls offer precise temperature regulation and automated cycles for routine maintenance, benefiting staff with repeatable set points and simplified cleaning procedures.
A mild steel flat bottom tank ensures even heat distribution and structural durability for continuous commercial use, helping production teams achieve consistent browning and reduced hot spots across the frying area.
The fryer includes CSA Flame and CSA Star certifications, with NSF and CE options available, ensuring conformance to recognized safety and sanitation standards. Food service managers will meet regulatory requirements while installing equipment that aligns with institutional procurement policies.
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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#@#Inspect and clean burners weekly to maintain 120,000 BTU output and ensure reliable ignition. Drain oil at recommended intervals; perform a boil-out cycle with approved detergents to remove carbon from the mild steel tank. Degrease stainless steel surfaces with nonabrasive cleaners and a soft cloth. Verify solid state controls; tighten gas fittings and test for leaks after service. Replace worn seals and consult CSA and NSF documentation for compliance.
