Designed for continuous high-volume frying, this electric fryer battery ensures consistent oil capacity and precise temperature control, keeping kitchens productive and compliant. Operators achieve uniform cooking results across four large-capacity frypots while maintaining the filtration and sanitation standards essential in professional foodservice. Engineers have specified heavy-duty stainless steel construction and a 3-Phase power design to support sustained workloads and simplify maintenance routines.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and let oil cool. Drain oil into approved container and filter per CSA guidelines. Scrape solids from stainless steel frypots and remove crumb screens. Wipe interior with mild detergent and rinse with clean water. Clean exterior with nonabrasive cleaner and dry to prevent corrosion. Clean vents and filters weekly to reduce grease buildup and fire risk. Inspect gaskets and electrical connections regularly to avoid breakdowns and lower energy use.#@@#Additional Info#@#Royal Range REF-1417-4-DM2 features four 50-pound stainless steel frypots in a 208 volts 3-Ph electric battery for high-volume kitchens.#@@#General Info#@#Description #@#
Designed for continuous high-volume frying, this electric fryer battery ensures consistent oil capacity and precise temperature control, keeping kitchens productive and compliant. Operators achieve uniform cooking results across four large-capacity frypots while maintaining the filtration and sanitation standards essential in professional foodservice. Engineers have specified heavy-duty stainless steel construction and a 3-Phase power design to support sustained workloads and simplify maintenance routines.
#@@# Capacity Per Pot.#@#
Each frypot holds approximately 50 pounds of shortening, supporting long run times between oil changes. Facilities requiring steady output can schedule service intervals based on gallons processed and filter cycle data.
#@@# Four Frypot Configuration.#@#
Four independent frypots enable parallel production for menus featuring diverse fried items, allowing simultaneous frying of multiple menu lines. Managers can minimize cross-contact by assigning dedicated pots to specific products.
#@@# Built-In Filtration.#@#
An integrated filtration system efficiently removes solids without extensive disassembly, preserving oil life and flavor consistency. Staff can reduce downtime and lower oil costs through scheduled filtration cycles.
#@@# Digital Control System.#@#
Dual-channel solid-state digital controls provide independent setpoints and include a melt cycle for the safe startup of solid shortening. Technicians will find control diagnostics beneficial for repeatable process control and quick troubleshooting.
#@@# Robust Electrical Specification.#@#
The unit operates on 208 volts, 3-Phase power, consuming 17,000 watts and 56 amps, aligning with commercial kitchen electrical infrastructures. Planners can size supply circuits and direct connect inlet placement according to these specifications.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Service teams should perform daily oil-level checks and record temperature stability to prevent product degradation. Inspect the stainless steel frypots and exterior for residue; remove deposits with a nonabrasive cleaner and a soft pad. Replace single-handle crumb screens and clean built-in filters after each production cycle. Verify electrical connections, 208 volts 3-Ph supply, and 56 amp wiring weekly. Schedule CSA sanitation inspections and document maintenance logs.
