Start with capacity and control that scale to service demands without compromise. This electric floor fryer handles full-pot loads up to fifty pounds of fat while offering computer controls that allow operators to program precise temperatures and compensating times for consistent output. Operators will reduce manual adjustments and maintain product consistency across shifts thanks to automated sequences and a robust stainless steel construction designed for continuous use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the fryer and allow oil to cool below 120°F before servicing. Drain fat into a labeled container; filter or dispose per local rules. Scrape solids, then wash frypot with mild detergent and warm water using a non-abrasive pad. Rinse thoroughly and dry completely to prevent corrosion. Clean exterior and adjustable legs with a cloth and approved cleaner. Inspect door seals and controls. Clean vents and heating elements regularly to reduce fire risk, save energy, and maintain food safety.#@@#Additional Info#@#Royal Range REF-1417-CM electric fryer has a 50 lbs fat capacity and stainless steel frypot with programmable controls. It operates at 208 volts, 3-Phase, 17,000 watts, features automatic ignition, adjustable legs, and is CSA certified.#@@#General Info#@#Description #@#
Start with capacity and control that scale to service demands without compromise. This electric floor fryer handles full-pot loads up to fifty pounds of fat while offering computer controls that allow operators to program precise temperatures and compensating times for consistent output. Operators will reduce manual adjustments and maintain product consistency across shifts thanks to automated sequences and a robust stainless steel construction designed for continuous use.
#@@# Stainless Steel Frypot#@#
Engineers built the frypot from stainless steel to resist corrosion and simplify cleaning cycles, minimizing downtime between production runs. Facilities will benefit from a durable interior that tolerates daily use in high-volume kitchens.
#@@# Computer Controls#@#
Programmable computer controls provide precise temperature regulation and compensating time settings to stabilize cooking performance across varying loads. Chefs can store individual profiles for specific products, enhancing repeatability and reducing operator error.
#@@# High Power Output#@#
The unit delivers 17,000 Watts at 208 volts and 3-Phase power to quickly return to set temperature after basket loads, minimizing recovery time. Kitchens achieve higher throughput because the heating system maintains stable oil temperatures during continuous frying.
#@@# Large Capacity Design#@#
The fryer accepts 45 to 50 pounds of fat and accommodates full-pot operations, enabling long runs between oil changes and fewer interruptions for refilling. Managers will schedule service more efficiently and reduce labor associated with smaller capacity units.
#@@# Sanitation Certification#@#
The model holds CSA and CSA-Sanitation approvals and meets cCSAus recognition, supporting compliance with regulatory standards for foodservice equipment. Procurement teams will document certified equipment that aligns with health department requirements.
#@@#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 elements weekly, removing crusted oil with a nylon brush and food-safe solvent for thermal transfer. Flush the frypot with warm water and degreaser after oil cools below 140°F, then dry to prevent corrosion. Calibrate controls monthly and verify sensors with a certified probe; update programs for oil type and load. Check door seals, fasteners, and 6" legs for secure fit.
