Stop sacrificing throughput for consistency. This liquid propane floor fryer battery delivers high-capacity frying throughput while maintaining precise temperature control across four frypots, enabling kitchens to meet heavy demand without sacrificing product uniformity. Food service teams gain energy-efficient performance and built-in filtration to reduce downtime and control oil quality during long service runs.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and cool completely. Drain oil into an approved container; strain if a filter is fitted. Scrape solids from frypots, then wash with warm water and mild detergent using non-abrasive pads. Rinse and dry to prevent corrosion. Clean exterior with a mild cleaner and soft cloth. Vacuum the condenser area and check burners for grease; wipe vents and pilot area. Dispose of waste per local rules.#@@#Additional Info#@#Royal Range RHEF-45-4-CM-LP liquid propane fryer battery has four 50-pound frypots, built-in filtration, and computer controls. It offers 396,000 BTU, is ENERGY STAR qualified, and made in the USA.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistency. This liquid propane floor fryer battery delivers high-capacity frying throughput while maintaining precise temperature control across four frypots, enabling kitchens to meet heavy demand without sacrificing product uniformity. Food service teams gain energy-efficient performance and built-in filtration to reduce downtime and control oil quality during long service runs.
#@@# Four Frypots#@#
Four stainless steel frypots provide a combined 200 pounds fat capacity, enabling continuous high-volume production with staggered filtering and changeover. Operators maintain consistent cook profiles across simultaneous batches, reducing variation and product waste.
#@@# High Heat Output#@#
The system produces 396,000 BTU total using four 99,000 BTU tube-fired in-shot burners, allowing rapid recovery and fast return to setpoint after load changes. Chefs achieve consistent crust formation and shorter cook cycles when throughput spikes.
#@@# Computer Controls#@#
Computer controls with individual programming handle temperature and compensating time for each tank, enabling repeatable results and simplified staff training. Technicians program profiles to match product specifications and maintain consistency across shifts.
#@@# Built-In Filtration#@#
A built-in filtration system manages oil cleanliness without removing pots from service as often, extending frying cycles and lowering oil consumption. Managers reduce operating costs and preserve product flavor through more frequent, efficient filtering.
#@@# Commercial Durability#@#
Stainless steel frypots and cabinet with 6-inch casters deliver corrosion resistance and mobility for routine sanitation and repositioning in busy kitchens. Maintenance staff operate on a durable platform designed for daily commercial use.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
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• Make sure to examine the product for damage before signing the delivery receipt.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect fryer oil daily and record usage to schedule filtration every 8–12 hours in high-volume lines. Drain and filter oil using the built-in system while units remain cool; follow manufacturer procedures to avoid burns. Clean stainless steel exteriors with nonabrasive detergent and soft cloths; flush frypots with warm water and mild degreaser after cooling. Verify burner ports and pilots monthly and replace worn gaskets promptly. Check casters and level unit before service.
