Handle peak service with continuous, controlled frying performance designed for commercial kitchens. This electric fryer features four 20 kW elements and four 18-inch vats, each capable of holding 70–110 pounds, ensuring consistent oil temperature even under heavy loads. Food service managers utilize integrated filtration and thermostatic controls to minimize oil waste and stabilize product quality during extended shifts.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug power and let oil cool before servicing. Drain oil into approved containers and filter as instructed. Wipe exterior and controls with mild detergent; avoid abrasive pads. Flush built-in filter and wash wand; inspect seals and controls for wear. Clean vents and coils to reduce fire risk and improve efficiency. Rinse, dry thoroughly, then refill and reconnect power. Regular cleaning prevents contamination, fires, high bills, and equipment failures.#@@#Additional Info#@#The Ultrafryer B-E20-18-4-UC electric fryer has four 20 kW stainless steel vats, each with 70–110 lbs capacity. It features UltraClear filtration, thermostatic controls, electronic ignition, wash wand return, and casters.#@@#General Info#@#Description #@#
Handle peak service with continuous, controlled frying performance designed for commercial kitchens. This electric fryer features four 20 kW elements and four 18-inch vats, each capable of holding 70–110 pounds, ensuring consistent oil temperature even under heavy loads. Food service managers utilize integrated filtration and thermostatic controls to minimize oil waste and stabilize product quality during extended shifts.
#@@# Power Delivery#@#
Deliver 80,000 watts to ensure rapid recovery and uniform heat distribution across all vats. Operators achieve consistent cook times and reduce product loss when the system quickly returns to setpoint after loading baskets.
#@@# Fat Capacity#@#
Each vat accommodates approximately 110 pounds of shortening, allowing for extended run times between oil changes. Kitchen teams can reduce downtime and maintain throughput by running multiple cook cycles without frequent refills.
#@@# Filtration System#@#
The built-in UltraClear filtration system effectively removes debris and returns shortening via a wash wand for cleaner oil and faster turnaround. Staff can conserve shortening costs and enhance flavor consistency by filtering on-site between shifts.
#@@# Controls and Safety#@#
Thermostatic controls and electronic ignition provide precise temperature management and reliable startup sequencing. Chefs can eliminate temperature drift and lower the risk of cold spots that lead to uneven frying or product rejects.
#@@# Construction Quality#@#
Stainless steel vats and cabinets are designed to withstand high-volume use and simplify sanitation procedures. Maintenance crews can complete cleaning tasks more quickly and extend equipment life with corrosion-resistant surfaces and serviceable components.
#@@# Mobility and Compliance#@#
Casters, including two with brakes, facilitate repositioning for cleaning and service while adhering to applicable CSA, cCSAus, and NSF standards.
#@@#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 oil daily and replace when oil darkens to maintain product quality and reduce polymerization. Backflush the built-in UltraClear filtration after each cook cycle and sanitize the wash wand shortening return weekly to prevent buildup. Calibrate thermostatic controls monthly using a traceable thermometer and tighten electrical connections on 208v, 3-Ph circuits quarterly. Clean stainless steel vats and exterior with nonabrasive detergent and verify casters and brakes for secure placement.
