Built for sustained, high-volume frying, this electric floor fryer ensures consistent oil temperature control and industrial throughput, making it ideal for busy kitchens, catering operations, and institutional foodservice. Designed with five 20 kW modules and stainless steel vats rated for 70 to 110 pounds of shortening each, the unit effectively balances production capacity with precise thermostatic regulation, maintaining product quality over extended service periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the fryer and let the oil cool. Drain oil into an approved container and filter per UltraClear instructions. Remove baskets and wash with warm, soapy water; scrub the stainless vat with a non-abrasive pad. Rinse and dry with a clean cloth. Clean the exterior and control panel with a damp cloth. Inspect seals and casters. Empty and clean the built-in filter housing; replace filter media as needed. Regular cleaning prevents contamination, fires, higher bills, and equipment failure.#@@#Additional Info#@#The Ultrafryer B-E20-18-5-UC electric fryer has five 20 kW stainless steel vats, each with a 70–110 lb fat capacity. It features thermostatic controls, UltraClear filtration, wash wand return, electronic ignition, and casters with brakes.#@@#General Info#@#Description #@#
Built for sustained, high-volume frying, this electric floor fryer ensures consistent oil temperature control and industrial throughput, making it ideal for busy kitchens, catering operations, and institutional foodservice. Designed with five 20 kW modules and stainless steel vats rated for 70 to 110 pounds of shortening each, the unit effectively balances production capacity with precise thermostatic regulation, maintaining product quality over extended service periods.
#@@# Power Module#@#
Equipped with five 20 kW heating elements totaling 100,000 Watts, the system provides rapid heat recovery and uniform temperature across all vats. Operators can reduce recovery times after heavy load cycles, ensuring consistent cook times for repeatable output.
#@@# Large Capacity#@#
Each vat holds approximately 110 pounds of oil, allowing for extended run times between oil maintenance and fewer interruptions during peak service. Managers can schedule longer production runs, minimizing downtime associated with frequent oil top-offs.
#@@# Stainless Construction#@#
The vat and cabinet feature stainless steel construction, which resists corrosion and simplifies sanitation procedures. Staff can perform routine cleaning more efficiently while preserving structural integrity in high-humidity kitchen environments.
#@@# Built-In Filtration#@#
An integrated UltraClear filtration system with a wash wand and shortening return enables on-site oil management without the need to transfer oil offsite. Chefs can extend oil life and reduce procurement frequency while maintaining consistent product flavor.
#@@# Control System#@#
Thermostatic controls paired with electronic ignition provide precise temperature control and reliable startup. Technicians can easily calibrate setpoints, allowing operators to reproduce cook profiles across service shifts.
#@@#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 filtration cartridges daily and backflush the UltraClear system weekly to prevent oil contamination. Drain used oil into certified containers and record volumes in gallons or liters for inventory control. Clean stainless steel vats and exterior after each shift with mild detergent and a soft cloth; avoid abrasive pads. Calibrate thermostatic controls monthly and verify electronic ignition function before service. Tighten caster hardware and test brakes quarterly.
