Stop sacrificing throughput for control. This high-efficiency floor fryer battery delivers sustained high-volume frying with precise temperature management and integrated filtration to reduce oil turnover and labor. Food service managers gain predictable output across four 60-pound frypots while maintaining sanitary operation and simplified maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the fryer and let oil cool below 120°F. Remove baskets and filter assembly; drain oil into approved containers. Wipe interior frypot with a soft cloth and mild detergent; scrub carbon deposits with a nylon brush. Clean burners and pilot openings with compressed air. Degrease exterior stainless steel with non-abrasive cleaner; rinse and dry. Inspect gaskets, hoses and CSA tags. Reassemble when fully dry and reconnect power/gas; run short heat cycle to verify operation.#@@#Additional Info#@#Royal Range RHEF-60-4-CM-NG features four 60-pound frypots for a total of 240 pounds capacity and 396,000 BTU output.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This high-efficiency floor fryer battery delivers sustained high-volume frying with precise temperature management and integrated filtration to reduce oil turnover and labor. Food service managers gain predictable output across four 60-pound frypots while maintaining sanitary operation and simplified maintenance.
#@@# High Capacity#@#
Four frypots provide a combined 240 pounds of frying capacity, enabling continuous production during peak service periods. Operators can maintain multiple product runs simultaneously, reducing line bottlenecks and increasing hourly yield.
#@@# Power Output#@#
The unit produces 396,000 BTU total via four 99,000 BTU in-shot burners, supporting rapid heat recovery and consistent oil temperatures under heavy load. Chefs achieve repeatable cook times and product color without extended downtime between batches.
#@@# Precise Controls#@#
Computer controls with individual programming manage temperature and compensating time for each pot, allowing staff to store application-specific profiles. Kitchen teams reduce operator error and stabilize product quality across shifts.
#@@# Oil Management#@#
Built-in filtration streamlines oil recovery and extends oil life, lowering overall oil consumption and waste disposal frequency. Maintenance crews spend less time on manual filtering while kitchens preserve flavor and reduce supply costs.
#@@# Durable Construction#@#
Stainless steel frypots and cabinet resist corrosion and stand up to rigorous daily cleaning routines, while CSA sanitation certification affirms compliance with health standards. Facility managers expect reliable service life and straightforward sanitation audits.
#@@# Mobility and Service#@#
Six-inch casters and a floor-model layout allow repositioning for cleaning or line reconfiguration with minimal effort. The 120v single-phase electrical requirement at 2.0 amps and a six-foot grounded cord simplify hookup in most commercial kitchens.
#@@#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 elements daily and drain oil into approved containers once cool. Run built-in filtration per manufacturer guidelines to remove solids and extend oil life. Schedule weekly deep clean: remove baskets, scrape pot walls, and boil out with alkaline detergent; rinse and dry before refilling. Verify thermostats and controls for accurate calibration monthly and document adjustments. Lubricate caster bearings quarterly and tighten fasteners.
