Stop sacrificing throughput for control. This four-tank natural gas multivat fryer battery efficiently manages continuous high-volume frying while ensuring precise temperatures and integrated oil management to safeguard product quality and minimize downtime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the fryer and shut off the gas. Drain oil into an approved container; filter oil per manufacturer intervals. Scrape solids from frypots with a non-abrasive tool, then wash with mild detergent and warm water. Rinse and dry completely. Clean exterior and knobs with non-abrasive cleaner. Remove grease from vents and hoods to reduce fire risk. Inspect seals and pilot assemblies; replace worn parts. Record each cleaning to meet CSA and health inspection requirements.#@@#Additional Info#@#Royal Range RFT-50-4-EM-NG features four 50-pound frypots for a total of 200 pounds capacity, 456,000 BTU natural gas power, stainless steel construction, built-in filtration, and twin baskets. cETLus and ETL-Sanitation certified, made in USA.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This four-tank natural gas multivat fryer battery efficiently manages continuous high-volume frying while ensuring precise temperatures and integrated oil management to safeguard product quality and minimize downtime.
#@@# Capacity Management#@#
Each tank accommodates approximately 50 pounds of fat, providing a total on-line capacity of 200 pounds, allowing operations to maintain supply during peak service periods. Managers can reduce refill frequency and stabilize cooking cycles without needing to expand the footprint.
#@@# Power Output#@#
The system generates a total of 456,000 BTU through four 114,000 BTU burners, facilitating rapid heat recovery even under heavy loads. Chefs can achieve consistent frying temperatures across multiple batches, ensuring repeatable results for high-volume menus.
#@@# Temperature Control#@#
Electromechanical thermostats adjust between 200° and 400° F, offering direct feedback to heating elements for responsive control. Kitchen staff benefit from tight setpoint management, preserving product texture and color while minimizing the risk of overcooking.
#@@# Oil Filtration#@#
The built-in filtration system integrates seamlessly into the floor model design, simplifying oil maintenance and extending the life of usable oil. Technicians can perform scheduled filtering on-site, reducing disposal costs and enhancing food safety compliance.
#@@# Construction Durability#@#
The stainless steel front and sides, along with stainless frypots, resist corrosion and support frequent cleaning cycles typical in institutional kitchens. Facilities managers will appreciate a robust exterior that withstands daily wear and the use of corrosive cleaners.
#@@# Mobility and Service Access#@#
Six-inch casters enhance mobility for cleaning and repositioning, while the floor model layout provides accessible service points for routine maintenance.
#@@#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 fryer oil daily for darkening and odor; replace when polymerization exceeds 15% to maintain product quality. Drain and filter oil using the built-in filtration system after each service period; follow manufacturer intervals and document cycle times. Clean stainless steel exterior with mild detergent and soft cloth; avoid abrasives. Verify mechanical thermostat calibration monthly and log temperature checks across 200°–400° F. Tighten gas connections and test for leaks before each shift.
