Handle high-volume frying without sacrificing control or uptime. This floor model multivat fryer battery delivers 608,000 BTU across four independent tanks, enabling continuous production while operators manage each vat separately. Operational filtration and mechanical thermostat control from 200° to 400° F reduce manual intervention and stabilize output under heavy load.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the fryer and let oil cool below 120°F before draining into an approved container. Remove baskets and wipe debris. Use a mild degreaser and a soft brush to clean stainless steel frypots, front, and sides; rinse with warm water. Backflush the built-in filter per manufacturer guidelines and inspect seals and valves. Clean vents and hood weekly to remove grease buildup and reduce fire risk. Dry all surfaces completely before restoring power and refilling oil.#@@#Additional Info#@#Royal Range's RFT-60-4-EM-LP fryer battery has four 60-pound frypots, 608,000 BTU, and built-in filtration for high-volume kitchens; stainless steel, millivolt thermostat 200°–400°F, 115v 1-Ph 9 amps, cETLus and ETL-Sanitation certified, made in USA.#@@#General Info#@#Description #@#
Handle high-volume frying without sacrificing control or uptime. This floor model multivat fryer battery delivers 608,000 BTU across four independent tanks, enabling continuous production while operators manage each vat separately. Operational filtration and mechanical thermostat control from 200° to 400° F reduce manual intervention and stabilize output under heavy load.
#@@# Capacity Balance#@#
Four frypots provide a combined 240 pounds of fat capacity, with each tank rated for 60 pounds, allowing kitchens to sustain long production runs before replenishing oil. Operators achieve predictable cook times and consistent product turnover by dedicating vats to specific items or oil ages.
#@@# Heat Output Management#@#
Total heat equals 608,000 BTU delivered by four 152,000 BTU burners, producing rapid recovery and steady temperature under full load. Chefs maintain setpoints with a millivolt control thermostat, which supports repeatable frying results across varied batch sizes.
#@@# Filtration Integration#@#
Built-in filtration reduces oil change frequency and preserves oil quality, lowering cost per cook cycle and minimizing downtime for maintenance. Staff save time during shift changes because filtration sits on the unit and operates without extensive disassembly.
#@@# Serviceability Design#@#
Stainless steel front and sides and lift-off components simplify daily cleaning and sanitation, meeting ETL-Sanitation requirements while resisting corrosion in heavy use. Technicians access controls and burners with minimal disruption thanks to a floor model layout and accessible service panels.
#@@# Mobility and Stability#@#
Six-inch casters support relocation for floorplan changes and cleaning, while the floor model footprint provides a stable base for heavy pans and baskets. Teams can reconfigure kitchens faster during busy periods because the unit rolls and secures quickly.
#@@#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#@#Perform daily skimming to remove debris and maintain oil clarity; drain and strain oil weekly and replace per usage hours to prevent flavor transfer. Inspect and clean stainless steel frypots and exterior with mild detergent and soft cloth; avoid abrasives that scratch the surface. Verify millivolt thermostat calibration monthly across 200°–400°F and test burners for full flame; service jets and orifices quarterly. Check casters and gas connections before each shift.
