Built for high-volume frying, this fryer battery delivers concentrated production capacity and consistent temperature control for demanding foodservice operations. Designed for five 50-pound vats, it provides 570,000 BTU total to ensure rapid recovery under heavy load while extending oil life with integrated filtration. Operators achieve repeatable results with mechanical controls rated for 200°–400° F.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas line per manufacturer and lock out controls. Drain oil into approved container; filter using built-in system per Royal Range guidance. Scrub stainless frypot, front and sides with mild detergent and non-abrasive pad; rinse and dry. Clean baskets and casters; check seals and thermostat range 200°–400° F for proper function. Degrease vents and hood to prevent fires. Reconnect gas and power only after unit is fully dry and inspected.#@@#Additional Info#@#Royal Range RFT-50-5-EM-NG fryer has five 50 lb frypots (250 lb total), stainless steel, natural gas, 570,000 BTU, 200°–400°F thermostat, filtration, twin baskets, 6" casters, 115v, cETLus, ETL certified, USA-made.#@@#General Info#@#Description #@#
Built for high-volume frying, this fryer battery delivers concentrated production capacity and consistent temperature control for demanding foodservice operations. Designed for five 50-pound vats, it provides 570,000 BTU total to ensure rapid recovery under heavy load while extending oil life with integrated filtration. Operators achieve repeatable results with mechanical controls rated for 200°–400° F.
#@@# Five Vat Configuration#@#
Five 50-pound vats enable sequential or parallel frying workflows to match menu cadence and peak demand. Distributed heat sources reduce load per vat, ensuring faster recovery and steady output when processing hundreds of pounds per service period.
#@@# High Thermal Output#@#
570,000 BTU total, delivered via five 114,000 BTU burners, supports rapid heating and quick oil recovery between batches. Kitchens maintain high throughput for fried proteins and sides without extended downtime, improving table turnover and service consistency.
#@@# Integrated Filtration#@#
Built-in filtration captures particulates and reduces free fatty acid buildup to extend oil life and stabilize flavor profiles. Staff can perform on-cycle filtration to minimize manual handling and maintain consistent product quality across shifts.
#@@# Stainless Steel Construction#@#
Stainless steel frypots, front, and sides resist corrosion and simplify sanitation with smooth surfaces and durable welds. Daily cleaning cycles and aggressive kitchen environments benefit from material longevity and compliance with ETL-Sanitation standards.
#@@# Mechanical Temperature Control#@#
Electro-mechanical thermostat control covers a 200°–400° F range, offering direct setpoint adjustment for repeatable frying parameters. Line cooks achieve precise hold points for batter adhesion, crust development, and oil turnover without electronic complexity.
#@@#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 filters daily and activate built‑in filtration per manufacturer guidelines to maintain oil quality and thermal efficiency. Drain and cool oil before removing sediment; strain through a fine mesh and return to frypot. Clean stainless steel exteriors and frypots with pH-neutral detergent and nonabrasive cloths. Verify thermostat calibration between 200° and 400° F monthly. Tighten gas fittings, check burners for soot, and lubricate casters quarterly to ensure reliable operation.
