Built for continuous high-volume frying, this liquid propane floor fryer balances throughput with consistent temperature control to support sustained service periods. Operators achieve rapid oil recovery with four high-output burners totaling 152,000 BTU, while thermostatic controls maintain setpoints between 200° and 400° F for repeatable results. The stainless steel front and sides provide structural durability and simplify daily cleaning routines.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and shut gas supply. Drain oil into an approved container and dispose per local rules. Scrape solids, then wash frypot and baskets with 140°F water and mild detergent. Rinse and dry to prevent corrosion. Clean burner tubes and vent hood; inspect for blockages. Vacuum condenser coils and wipe exterior stainless steel with a non-abrasive cleaner. Check gaskets and controls; replace worn parts. Regular cleaning prevents illness, fires, higher bills, breakdowns, and failed inspections.#@@#Additional Info#@#Royal Range RFT-75-LP liquid propane fryer has a 75-pound oil capacity and 152,000 BTU from four 38,000 BTU burners.#@@#General Info#@#Description #@#
Built for continuous high-volume frying, this liquid propane floor fryer balances throughput with consistent temperature control to support sustained service periods. Operators achieve rapid oil recovery with four high-output burners totaling 152,000 BTU, while thermostatic controls maintain setpoints between 200° and 400° F for repeatable results. The stainless steel front and sides provide structural durability and simplify daily cleaning routines.
#@@# Heat Management#@#
Four tube-fired burners deliver a combined 152,000 BTU, enabling fast heat recovery after load changes and reducing downtime between batches. Technicians can quickly adjust the temperature using the millivolt control, keeping oil within precise ranges for consistent product quality.
#@@# Large Oil Capacity#@#
A 75-pound oil capacity supports long production runs without frequent top-offs, minimizing interruptions during peak service. Managers can schedule oil maintenance less often while preserving operational continuity.
#@@# Precision Controls#@#
The thermostatic control system offers a 200° to 400° F operating range, allowing chefs to dial in exact frying temperatures for varied menu items. Controls provide repeatability across shifts, reducing product variability and waste.
#@@# Commercial Construction#@#
Stainless steel front and sides resist corrosion and stand up to rigorous daily use in busy kitchens, simplifying sanitation efforts. Adjustable six-inch legs allow leveling on uneven floors to maintain safe, stable installation.
#@@# Compliance Assurances#@#
This unit carries CSA Star and CSA Flame certifications and meets NSF criteria, aligning with regulatory requirements for commercial kitchens. Specified certifications reduce compliance review time during procurement and installation.
#@@# Serviceability Features#@#
A floor model design exposes key service areas for easier technician access, and tube-fired architecture simplifies burner maintenance.
#@@#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 daily for leaks, loose fittings, and flame irregularities to prevent hazards. Drain oil per manufacturer intervals and filter when needed; replace oil after visible degradation or odors. Clean frypot and exterior with nonabrasive detergent and hot water; remove carbon buildup from burner tubes with a brass brush. Verify controls calibrate from 200° to 400° F and adjust per manual. Check gasket condition and leg stability; torque fasteners to spec.
