Stop settling for equipment that slows service during peak demand. This commercial natural gas fryer strikes a balance of capacity, control, and durability, supporting high-volume kitchens while minimizing downtime risk. Operators benefit from predictable throughput and consistent fry quality from a unit designed for continuous use in professional environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the fryer and let oil cool below 120°F. Drain oil into approved containers and dispose per local rules. Remove baskets; wash with warm, soapy water, rinse, and dry. Wipe exterior stainless surfaces with a non-abrasive cleaner. Clean frypot interior with approved degreaser, rinse, and dry. Check and clean pilot, burners, and vent paths to remove grease. Refill oil, restore power, and verify thermostatic control for safe operation.#@@#Additional Info#@#Royal Range RFT-60-NG features a 60-pound stainless steel frypot with 152,000 BTU from four 38,000 BTU burners, thermostatic control for 200°–400°F, 6" adjustable legs, CSA Star and Flame certifications, NSF listed, and made in USA.#@@#General Info#@#Description #@#
Stop settling for equipment that slows service during peak demand. This commercial natural gas fryer strikes a balance of capacity, control, and durability, supporting high-volume kitchens while minimizing downtime risk. Operators benefit from predictable throughput and consistent fry quality from a unit designed for continuous use in professional environments.
#@@# Capacity Optimization#@#
This fryer features a full tank capacity of 60 pounds of oil, enabling extended production runs without frequent oil changes. Kitchens achieve higher throughput per fill, reducing operational interruptions during busy service periods.
#@@# High Thermal Output#@#
The unit generates 152,000 BTU through four 38,000 BTU tube-fired burners, ensuring rapid recovery and stable cooking temperatures. Chefs can maintain consistent product quality across batches while minimizing cycle times.
#@@# Precise Temperature Control#@#
Thermostatic control with millivolt temperature regulation spans a 200° to 400° F range, allowing operators to set and hold target temperatures accurately. Staff achieve repeatable results for various fried items and reduce product waste due to temperature drift.
#@@# Robust Construction#@#
Stainless steel front and sides provide corrosion resistance and facilitate surface cleaning for daily sanitation protocols. The floor-model design and welded exterior components ensure structural stability in demanding kitchen environments.
#@@# Serviceable Design#@#
Six-inch adjustable legs allow for on-site leveling and easy access for routine cleaning beneath the unit, simplifying maintenance tasks. Technicians find component access straightforward due to the tube-fired layout and conventional control placement.
#@@# Compliance and Certification#@#
The fryer meets CSA Star and CSA Flame standards and holds NSF certification, supporting regulatory compliance in commercial settings.
#@@#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 oil inspections and remove food debris to maintain heat transfer efficiency. Drain oil when cool and filter based on usage hours; replace oil after repeated filtration or when odor and color indicate breakdown. Clean the frypot interior with approved, nonabrasive cleaners and a soft brush; avoid caustic chemicals that can damage stainless steel. Inspect thermostatic control and millivolt ignition weekly; tighten electrical and gas fittings per manufacturer torque specifications.
