The commercial gas fryer delivers controlled heat and a 50-pound oil capacity to support sustained high-volume frying without sacrificing product quality. Operators will rely on precise thermostatic control and robust construction to maintain consistent oil temperatures across extended service periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the RFT-50-NG before cleaning. Drain oil into an approved container and wipe pot walls with a soft cloth and mild detergent. Scrub fryer baskets and removable parts in 120°F–140°F soapy water, rinse, and air dry. Clean exterior stainless steel with non-abrasive cleaner; polish with a soft towel. Remove debris from pilot area and vents; inspect seals and controls. Clean coils and exhaust paths weekly to reduce fire risk and maintain efficiency.#@@#Additional Info#@#Royal Range RFT-50-NG is a 50 lbs capacity natural gas fryer with 114,000 BTU output, stainless steel front, thermostatic control (200° to 400°F), three 38,000 BTU burners, 6" adjustable legs, CSA and NSF certifications, and U.S. manufacture.#@@#General Info#@#Description #@#
The commercial gas fryer delivers controlled heat and a 50-pound oil capacity to support sustained high-volume frying without sacrificing product quality. Operators will rely on precise thermostatic control and robust construction to maintain consistent oil temperatures across extended service periods.
The frypot features stainless steel construction to resist corrosion and simplify sanitation. Chefs can perform routine cleaning faster and preserve oil life through reduced contamination.
The unit generates 114,000 BTU from three tube-fired burners to restore working temperature quickly after load cycles. Kitchens will recover target temperatures faster, minimizing downtime between batches.
A millivolt thermostatic control provides a 200° to 400°F operating range for repeatable frying results. Line cooks gain tight process control for consistent color and texture across various menu items.
The full tank holds 50 pounds of oil, allowing operations to run for extended periods before an oil change is necessary. Managers will experience fewer interruptions during peak times and reduced labor for frequent refills.
The product meets CSA Star, CSA Flame, and NSF standards to support regulatory requirements in institutional kitchens. Procurement professionals can document compliance for inspections and insurance purposes.
The floor model includes six-inch adjustable legs and stainless steel front and sides for stability and service access on busy floors. Maintenance teams can adjust leveling quickly and protect components from kitchen traffic.
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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 burners and ignition components weekly; remove debris and verify flame stability to maintain consistent 114,000 BTU output. Drain and filter oil at manufacturer-recommended intervals; discard contaminants and top with fresh oil to preserve food quality. Clean stainless steel surfaces with pH-neutral cleaner and soft cloth to prevent corrosion. Calibrate thermostatic control monthly across the 200°–400°F range. Verify CSA and NSF labels and tighten gas connections before service.
