Heavy-duty frying requires precision and continuous output in commercial kitchens, and this natural gas multivat fryer battery meets that demand with focused power and engineered reliability. Designed for environments needing high-volume frying, this floor model combines substantial capacity, rapid recovery, and integrated filtration to keep production flowing. Operators will appreciate predictable performance, simplified controls, and serviceable construction that supports long shifts and frequent use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the fryer and let oil cool to safe temperature. Drain oil into approved container and filter per manufacturer instructions. Scrape solids from frypot, then clean interior with mild degreaser and a soft cloth. Clean burners, vent areas, and filter screens to remove grease buildup to reduce fire risk. Wipe exterior stainless surfaces with non-abrasive cleaner. Clean condenser coils and check seals to improve efficiency and prevent breakdowns. Dry completely before restoring power.#@@#Additional Info#@#The Royal Range REEF-35-5-DM2-NG fryer battery has five 35-pound frypots for a total of 175 pounds capacity, 360,000 BTU natural gas input, stainless steel construction, built-in filtration, and a digital timer.#@@#General Info#@#Description #@#
Heavy-duty frying requires precision and continuous output in commercial kitchens, and this natural gas multivat fryer battery meets that demand with focused power and engineered reliability. Designed for environments needing high-volume frying, this floor model combines substantial capacity, rapid recovery, and integrated filtration to keep production flowing. Operators will appreciate predictable performance, simplified controls, and serviceable construction that supports long shifts and frequent use.
#@@# Capacity Balance#@#
This unit offers a combined oil capacity of 175 pounds across five 35-pound vats, enabling sustained frying cycles without frequent oil changes. Chefs can stage large batches for peak service periods while ensuring consistent product quality and oil stability.
#@@# Heat Output Control#@#
The system delivers a total of 360,000 BTU through five 72,000 BTU burners, producing fast heat recovery and uniform fry temperatures. Line cooks achieve repeatable cook times and texture control, minimizing menu variation during high demand.
#@@# Integrated Filtration#@#
Built-in filtration simplifies oil management and extends usable oil life by removing particulates between batches. Kitchen staff can complete filter cycles on a predictable schedule, lowering oil costs and improving finished product clarity.
#@@# Digital Timing System#@#
Two-channel solid-state digital controls with a melt cycle provide accurate timing and thermal management for complex recipes. Operators can program cook windows, monitor remaining time, and reduce overcooking incidents with consistent electronic control.
#@@# Robust Construction#@#
Stainless steel frypots, front, and sides offer corrosion resistance and simplify cleaning routines in busy workflows. Maintenance teams can access durable surfaces for daily sanitation and periodic service without compromising structural integrity.
#@@#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 gas lines weekly for leaks and secure fittings immediately if detected. Drain and replace oil via the built-in filtration per manufacturer schedule; record filtration cycles and replace filters when flow declines. Clean stainless steel frypots and exterior with nonabrasive detergents after each shift and sanitize to CSA standards. Calibrate digital controls monthly and test basket lifts and casters for wear. Verify venting and clear grease traps to reduce fire risk.
