Handle peak fry service without compromise with a three-tank natural gas floor fryer battery that balances sustained throughput and precise control. Designed for high-volume kitchens, this unit supports 150 pounds of oil capacity across three stainless steel pots and delivers a combined 342,000 BTU to maintain rapid recovery under continuous demand. Operators gain integrated filtration and digital controls that reduce downtime and standardize frying results.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and cool oil completely before service. Drain fat into approved container; filter with built-in system per manufacturer schedule. Scrape solids, wipe frypots with a mild, non-abrasive detergent and warm water, then rinse. Clean exterior stainless steel front and sides with soft cloth and suitable cleaner. Vacuum condenser area and check seals. Remove grease from vents and ovens to reduce fire risk. Dry all surfaces; reconnect power only when unit is fully dry.#@@#Additional Info#@#Royal Range RFT-50-3-DM2-NG features three 50-pound frypots with 342,000 BTU natural gas power, stainless steel construction, built-in filtration, dual-channel digital controls, 6" casters, and is cETLus and ETL-Sanitation listed.#@@#General Info#@#Description #@#
Handle peak fry service without compromise with a three-tank natural gas floor fryer battery that balances sustained throughput and precise control. Designed for high-volume kitchens, this unit supports 150 pounds of oil capacity across three stainless steel pots and delivers a combined 342,000 BTU to maintain rapid recovery under continuous demand. Operators gain integrated filtration and digital controls that reduce downtime and standardize frying results.
#@@# Three Tank#@#
Three separate frypots provide continuous production and isolation for different menu items. Each tank holds approximately 50 pounds of oil, enabling simultaneous frying of multiple products while reducing flavor transfer and cross-contamination.
#@@# High Output#@#
A total heat input of 342,000 BTU across three burners ensures fast heat recovery and consistent cooking temperatures. Chefs maintain setpoints during peak cycles, minimizing cook time variance and improving batch uniformity.
#@@# Built-In Filtration#@#
The integrated filtration system simplifies oil maintenance and extends usable oil life. Staff perform on-demand filtering to remove particulates, which reduces oil turnover frequency and lowers operating costs.
#@@# Digital Controls#@#
Dual-channel solid state digital controls with a melt cycle provide precise temperature management and automated start routines. Culinary teams use repeatable presets to achieve consistent texture and color across shifts.
#@@# Stainless Construction#@#
Stainless steel frypots with stainless front and sides deliver corrosion resistance and ease of sanitation. Maintenance teams access lift-out components and smooth surfaces for efficient cleaning and inspection.
#@@# Mobility And Power#@#
Six-inch casters and a 115v single phase electrical connection enable straightforward placement and service in commercial kitchens. Technicians connect to natural gas supply while enjoying CSA compliant electrical characteristics and ETL sanitation listing.
#@@#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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Service teams should inspect the Royal Range RFT-50-3-DM2-NG fryer battery weekly for loose fittings, gas leaks, and pilot operation. Drain and replace oil based on usage; filter solids with the built-in filtration and document oil change dates. Clean stainless steel frypots and exterior with nonabrasive cleaners; remove carbon from burners and check flame pattern monthly. Calibrate digital controls and test safety interlocks after maintenance. Keep CSA and ETL-Sanitation paperwork on site.
