Operators can achieve consistent fry quality with a 4-pot electric fryer battery designed for continuous cooking. The fryer allows for efficient production while minimizing downtime through effective filtration and durable construction. Technical controls enable programmable temperature settings and timing for reliable cooking cycles in various kitchen environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the fryer and lock out power at the 208v supply. Drain oil per site policy into approved containers; record gallons removed. Remove baskets and crumb screen; wash with hot water and mild detergent, then sanitize per CSA guidelines. Clean stainless steel frypots and exterior with non-abrasive cleaner; rinse and dry. Backflush built-in filter and inspect coils and vents to remove grease. Refill oil, verify electrical connections, and return power only when unit is fully dry.#@@#Additional Info#@#Royal Range REF-1417-4-CM features four 50-pound frypots with 208 volts, 3-Phase, 17,000 watts, and 56 amps for high-volume frying.#@@#General Info#@#Description #@#
Operators can achieve consistent fry quality with a 4-pot electric fryer battery designed for continuous cooking. The fryer allows for efficient production while minimizing downtime through effective filtration and durable construction. Technical controls enable programmable temperature settings and timing for reliable cooking cycles in various kitchen environments.
Each frypot accommodates approximately 50 pounds of oil, supporting sustained production across multiple baskets during busy service periods. This setup helps maintain long run times between oil changes and minimizes disruptions to meal service.
Computerized controls allow for precise programming of temperature and timing, enabling chefs to replicate recipes with accuracy. This level of control helps prevent overcooking and ensures consistent texture and color in every batch.
Filtration systems effectively capture solids and prolong oil life, reducing the frequency of disposal and lowering costs per cooking cycle. This integration simplifies maintenance and helps maintain product quality throughout extended shifts.
The frypots and cabinet are constructed from stainless steel, providing resistance to corrosion and durability for heavy daily use in commercial kitchens. The design features welded seams and a flat bar electric element for easy cleaning and longevity.
A 208 volts, 3-Phase electrical configuration delivers 17,000 watts to the elements, ensuring rapid recovery between batches. The high watt density keeps target temperatures stable even under significant load, optimizing cycle time.
The design includes a single handle crumb screen, casters for easy mobility, and a direct connect electrical inlet for straightforward installation and access. Compliance with safety and sanitation standards is documented through cCSAus and CSA sanitation certifications.
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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 frypot seals and door gaskets weekly; replace worn parts to maintain thermal integrity. Drain oil to the manufacturer’s cold threshold before filtration; operate the built-in filter as scheduled and log cycle times. Flush supply lines monthly and clear debris from the crumb screen after each shift. Verify electrical connections and tighten lugs quarterly; confirm 208 volts, 3-Ph supply, and 56 amp draw during checks. Calibrate temperature controls and test safety interlocks regularly.
