Stop compromising throughput for control. This multivat fry station combines five independent 60-pound vats into a single floor model unit that sustains continuous frying at a commercial cadence while keeping oil management and temperature accuracy tightly regulated. Restaurant and institutional kitchens gain capacity, consistent cooking results, and onboard filtration without sacrificing footprint or compliance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the fryer before cleaning. Drain oil into approved containers and filter or replace per schedule. Scrape solids, then wash frypots with a degreasing detergent and warm water; rinse thoroughly. Clean exterior stainless steel with non-abrasive cleaner. Remove and clean baskets, vents, and filters; vacuum coils and wipe controls gently. Inspect seals and fittings. Regular cleaning prevents contamination, fires, inefficiency, and costly repairs.#@@#Additional Info#@#Royal Range RFT-60-5-EM-NG fryer battery delivers 760,000 BTU with four 60-pound frypots and built-in filtration.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This multivat fry station combines five independent 60-pound vats into a single floor model unit that sustains continuous frying at a commercial cadence while keeping oil management and temperature accuracy tightly regulated. Restaurant and institutional kitchens gain capacity, consistent cooking results, and onboard filtration without sacrificing footprint or compliance.
#@@# Stainless Construction#@#
Designed with stainless steel frypots and stainless exterior panels, the unit resists corrosion in high-usage environments and simplifies daily sanitation routines. Plated surfaces provide a durable contact area that withstands frequent cleaning and high oil exposure.
#@@# High Thermal Output#@#
Rated at 760,000 BTU total, the system delivers rapid heat recovery and steady performance after load drops, enabling back-to-back frying during service peaks. Units maintain set points across multiple vats, which reduces undercooked products and minimizes oil dwell time.
#@@# Large Fry Capacity#@#
Each vat handles approximately 60 lbs. of fat, yielding a combined nominal capacity near 300 lbs. to support prolonged service runs and high-volume batch production. Operators will see fewer oil change cycles per shift and extended productive runtime between drain intervals.
#@@# Integrated Filtration#@#
Built-in filtration circuitry and a 115V filter pump with an 8.0 amp draw allow operators to filter oil in place, removing particulates and extending usable oil life. Filtration access reduces handling risk and preserves product quality while supporting cost control.
#@@# Precise Temperature Control#@#
Mechanical millivolt thermostat control offers a 200° to 400° F range with reliable set point stability for varied fry profiles. Technicians can program consistent cooking temperatures across vats to support reproducible results across menu items.
#@@#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 vats daily for debris and remove solids before filtration to prevent oil degradation. Drain and replace oil based on usage; record gallons or liters changed and date. Clean stainless steel exteriors with nonabrasive detergent; rinse and dry to prevent spotting. Backflush built-in filtration and check millivolt thermostat accuracy at 200° and 400° F. Inspect gas connections, flame quality, and CSA/ETL-Sanitation labels; tighten fittings and schedule annual service.
