Engineered for high-volume frying, this floor-model fryer battery ensures industrial throughput and consistent oil management for busy kitchens. Four stainless steel frypots offer 200 pounds total capacity with a combined 456,000 BTU output, enabling simultaneous frying without temperature drops. It features a built-in filtration system and an electro-mechanical thermostat (200°–400° F) to maintain oil quality and reduce manual filtering labor.
LongDescription#@#NA#@@#Cleaning Instructions#@#Shut off LP and cool oil. Drain oil into approved container. Wipe frypots and exterior with a mild degreasing solution and soft cloth. Clean burners and vent areas to remove grease buildup. Backflush built-in filter per manufacturer instructions; replace filter media when flow drops. Wash baskets and accessories in hot, soapy water, rinse and dry. Inspect gaskets and controls; tighten fittings. Record date and technician initials after each service.#@@#Additional Info#@#The Royal Range RFT-50-4-EM-LP delivers four 50 pounds stainless steel frypots with built-in filtration, mechanical thermostat 200°–400°F, 456,000 BTU liquid propane power, 115v/1‑Ph operation, and cETLus/ETL Sanitation listings.#@@#General Info#@#Description #@#
Engineered for high-volume frying, this floor-model fryer battery ensures industrial throughput and consistent oil management for busy kitchens. Four stainless steel frypots offer 200 pounds total capacity with a combined 456,000 BTU output, enabling simultaneous frying without temperature drops. It features a built-in filtration system and an electro-mechanical thermostat (200°–400° F) to maintain oil quality and reduce manual filtering labor.
#@@# Stainless Steel Construction#@#
The stainless steel front, sides, and frypots resist corrosion and simplify cleaning. Durable surfaces handle heavy use in institutional, restaurant, and hospital settings while meeting ETL-Sanitation standards.
#@@# High Thermal Output#@#
Each of the four tanks delivers 114,000 BTU, totaling 456,000 BTU, ensuring rapid recovery after load changes. This minimizes downtime and supports consistent frying for high-throughput menus.
#@@# Integrated Filtration#@#
Built-in filtration clarifies oil on-site, reducing downtime and waste. This extends oil life, lowers replacement frequency, and cuts operating costs per pound of fried product.
#@@# Precise Temperature Control#@#
The electro-mechanical thermostat (200°–400° F) ensures repeatable settings for varied products. Staff can maintain consistent frying parameters across shifts, improving product quality and yield.
#@@# Four 50-Pound Frypots#@#
Four 50-pound vats provide a combined 200-pound capacity, allowing segregated frying for allergen control and menu flexibility. Kitchens can dedicate fryer lines while maintaining reserve capacity for peak times.
#@@# Mobile Floor Model#@#
Six-inch casters enable mobility for repositioning and deep cleaning. The 115v, 1-Ph electrical requirement and 9.0 amp filter circuit integrate with standard service panels in institutional and hospitality facilities.
Certified to cETLus standards and made in the USA, this fryer meets commercial safety and sanitation 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 and gas connections weekly; tighten fittings and check for leaks with a soap solution. Drain and filter shortening daily to remove solids and prevent oil buildup. Clean baskets, frypots, and splash shields with degreaser; rinse and dry thoroughly. Calibrate the thermostat quarterly (200°–400° F). Replace worn gaskets and check caster bolts monthly.
