Built for high-volume frying, this liquid propane floor-model fryer delivers 99,000 BTU and a 60-pound fat capacity to support peak production in restaurants, cafeterias, hospitals, and campus dining. Its stainless-steel construction, digital controls, and automated ignition reduce operator error and maintain consistent oil temperature during extended use. Operators can increase throughput while preserving product quality and reducing manual effort during busy shifts.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool fryer. Drain oil into container; filter and store or dispose per rules. Wash baskets with soapy water; rinse and dry. Scrape solids from frypot, clean with detergent and soft cloth. Wipe exterior with mild cleaner. Clean burner tubes and vents monthly to prevent grease. Check pilot and thermostat before reconnecting power. Regular cleaning reduces contamination, fire risk, energy use, and equipment failure.#@@#Additional Info#@#Royal Range RHEF-60-DM-LP fryer: 60 lb fat capacity, 99,000 BTU, digital thermostat, auto ignition, 3 burners, 3 baskets, stainless frypot/cabinet, 120v/60/1-ph, 2.0 amps, 6" legs, cCSAus/CSA listed, made in USA.#@@#General Info#@#Description #@#
Built for high-volume frying, this liquid propane floor-model fryer delivers 99,000 BTU and a 60-pound fat capacity to support peak production in restaurants, cafeterias, hospitals, and campus dining. Its stainless-steel construction, digital controls, and automated ignition reduce operator error and maintain consistent oil temperature during extended use. Operators can increase throughput while preserving product quality and reducing manual effort during busy shifts.
#@@# High Heat Output#@#
Delivers 99,000 BTU through three burners for rapid recovery and consistent cooking temperatures. Quick heat replenishment minimizes downtime and supports sustained frying without temperature drops.
#@@# Large Fat Capacity#@#
Holds 60 pounds of oil in a stainless steel frypot designed for full-pot production. Larger oil volume extends time between changes, stabilizing temperature and reducing labor during continuous service.
#@@# Digital Temperature Control#@#
Uses a digital thermostat for precise temperature management and consistent results. Programmable setpoints improve batch consistency and reduce operator variability.
#@@# Automated Ignition System#@#
Features automatic pilot ignition for safer, easier startup. Automated ignition shortens routines and reduces mislighting risks compared to manual systems.
#@@# Durable Stainless Construction#@#
Built with stainless steel frypot and cabinet to resist corrosion and simplify cleaning. Smooth surfaces and robust materials withstand daily sanitation protocols in foodservice settings.
#@@# Service-Ready Design#@#
Includes three baskets, basket lifts, adjustable legs, and a grounded cord for easy electrical integration. Floor-model layout and accessible service points reduce maintenance downtime and align with commercial kitchen standards.
Founded in 1998, the manufacturer designs equipment for culinary professionals, schools, hospitals, bars, and hospitality operations, focusing on reliability and simple controls.
#@@#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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the fryer daily for oil clarity and debris; perform oil filtration after each cook cycle and replace oil per manufacturer guidelines to maintain food quality. Clean the stainless steel exterior with a neutral detergent and soft cloth; avoid abrasive pads. Drain and flush the frypot weekly, removing carbon deposits with a noncaustic cleaner. Verify pilot ignition and digital thermostat calibration monthly. Record maintenance actions in a log for compliance.
