Stop sacrificing throughput for control. This 50-pound split-pot natural gas fryer delivers measured heat, robust capacity, and field-serviceable components to support high-volume frying in restaurants, campuses, hospitals, and catering facilities. It operates at 190,000 BTU total output and offers precise thermostatic regulation across a 200° to 400°F range to maintain product consistency under peak load.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool oil before cleaning. Drain oil into approved containers and filter for reuse. Scrape debris from frypot, then wash with a degreasing detergent and a non-abrasive pad. Rinse with hot water and dry thoroughly. Clean burner tubes, pilot area, and vent hood to remove grease buildup. Wipe exterior stainless steel with a mild soap solution. Check seals and thermostatic controls. Refill and test before returning to service.#@@#Additional Info#@#Royal Range RFT-2550-NG natural gas fryer delivers 50 Lbs. oil capacity per tank with 190,000 BTU output, thermostatic millivolt control (200°–400°F), stainless steel front and sides, NSF and CSA certifications, 6" adjustable legs.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 50-pound split-pot natural gas fryer delivers measured heat, robust capacity, and field-serviceable components to support high-volume frying in restaurants, campuses, hospitals, and catering facilities. It operates at 190,000 BTU total output and offers precise thermostatic regulation across a 200° to 400°F range to maintain product consistency under peak load.
#@@# Split Pot Design#@#
Each tank holds 25 pounds of oil, enabling sequential or simultaneous frying with independent temperature control. Operators gain flexibility for mixed-menu service and reduce cross-contamination by assigning oils to specific applications.
#@@# High Heat Output#@#
Five tube-fired burners produce 190,000 BTU, supporting rapid recovery after basket immersion and consistent frying cycles during extended service. Faster recovery shortens cook times and stabilizes oil temperature, preserving texture and color for high-volume orders.
#@@# Precise Thermostatic Control#@#
Millivolt thermostatic control allows setpoint adjustment within a 200°–400°F range with repeatable accuracy for varied frying profiles. Consistent setpoints reduce product variability and simplify staff training on time-temperature relationships.
#@@# Stainless Steel Construction#@#
The front, sides, and frypot feature stainless steel for corrosion resistance and easy sanitation. Durable surfaces withstand daily cleaning protocols in institutional and commercial kitchens.
#@@# Commercial Certifications#@#
This unit meets CSA Star and CSA Flame criteria and carries NSF recognition, aligning with regulatory expectations for foodservice equipment. Certified components simplify installation approvals in schools, hospitals, and campus facilities.
#@@# Serviceable Configuration#@#
The floor-model layout includes tube-fired burners and accessible components with 6" adjustable legs for leveling on uneven floors.
#@@#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#@#Maintain the RFT-2550-NG fryer by draining oil when cool and filtering debris after each cycle to preserve heat transfer. Inspect and tighten gas fittings monthly, and test millivolt thermostatic response across 200°–400°F for accuracy. Clean burners and tubes weekly to prevent soot and check pilot flame via CSA guidelines. Descale frypots quarterly, lubricate legs for stability, and document maintenance for compliance.
