This liquid propane fryer combines a high oil capacity with robust heat output to support continuous service while maintaining precise temperature regulation. Food service teams will appreciate the balance of power and control designed for sustained frying operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool fryer before cleaning. Drain oil into approved container; filter or dispose per local rules. Scrape solids, wash frypot with hot water and mild detergent, then rinse. Sanitize food-contact surfaces and dry completely. Clean exterior stainless with non-abrasive cleaner. Degrease hoods, vents, and burners regularly to prevent fires. Inspect and clean condenser coils and seals to maintain efficiency and avoid breakdowns. CSA and NSF-certified units require routine documentation.#@@#Additional Info#@#Royal Range RFT-50-LP features a 50 lbs oil capacity stainless steel frypot, 114,000 BTU output, three 38,000 BTU burners, thermostatic control (200°–400°F), 6" adjustable legs, CSA Star and Flame certifications, NSF compliance, and Made in USA.#@@#General Info#@#Description #@#
This liquid propane fryer combines a high oil capacity with robust heat output to support continuous service while maintaining precise temperature regulation. Food service teams will appreciate the balance of power and control designed for sustained frying operations.
Stainless steel front and sides provide corrosion resistance and simplify daily cleaning routines. Technicians can quickly access surfaces for sanitation, while the exterior resists wear in high-use kitchens.
Three tube burners produce a total of 114,000 BTU, enabling rapid oil recovery and steady cooking under heavy load. Chefs can maintain batch consistency during busy periods without extended cool-down intervals.
The frypot holds approximately 50 pounds of oil, supporting large batch frying and reducing refill frequency. Operators will schedule fewer interruptions and maintain production during peak shifts.
A thermostatic millivolt control regulates oil temperature across a range of 200° to 400°F, delivering repeatable frying conditions for varied menu items. Line cooks can reproduce textures and colors with reliable setpoint stability.
Six-inch adjustable legs allow leveling on uneven floors to ensure safe, stable installation and proper drainage alignment. Maintenance teams can perform setup once and preserve correct positioning throughout service.
This unit meets CSA Star, CSA Flame, and NSF certifications and carries USA manufacturing origin, aligning with institutional procurement requirements. Purchasing managers will document compliance for inspections and audit trails, ensuring adherence to standards.
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• 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 daily and drain oil when cool; replace oil according to usage and measure waste in gallons or liters for proper disposal. Clean frypot interior with approved solvent and nonabrasive pads; remove crumbs and carbon from burners and pilot assembly. Verify thermostatic control accuracy with a calibrated probe and adjust millivolt settings as specified. Check door seals, legs, gas fittings, and CSA labels; tighten connections and document maintenance dates.
