Stop sacrificing throughput for control. This liquid propane commercial fryer pairs advanced heat exchanger technology with thermostatic controls to deliver consistent cook temperatures while producing 300,000 BTU of continuous heat, enabling sustained high-volume frying without frequent adjustments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug fuel supply and let fryer cool. Drain oil into an approved container and filter per UltraClear Plus instructions. Remove baskets and clean stainless steel vats with mild detergent; rinse and dry. Clean exterior and control surfaces with a non-abrasive cleaner. Inspect and clean condenser and vent areas to reduce grease buildup. Verify thermostat and ignition function. Document tasks to meet CSA and NSF standards. Ensure units dry before returning to service.#@@#Additional Info#@#The Ultrafryer B-P20-20-4-UCP-LP features four 20" stainless steel vats, each with 125 pounds of shortening, a PAR-2 heat exchanger, and UltraClear Plus filtration.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This liquid propane commercial fryer pairs advanced heat exchanger technology with thermostatic controls to deliver consistent cook temperatures while producing 300,000 BTU of continuous heat, enabling sustained high-volume frying without frequent adjustments.
Four 20 inch vats provide independent 125 pounds capacity each, allowing simultaneous production runs and batch rotation to match demand. Operators maintain separate cook cycles for different products, reducing cross-contamination and improving workflow.
A specialized heat exchanger distributes heat evenly across each vat, minimizing cold zones and stabilizing oil temperature during heavy load. Chefs achieve uniform fry color and texture while the system reduces recovery time between batches.
Filtration integrates into the system to remove particulates and extend oil life, cutting oil replacement frequency and lowering operating cost. Technicians perform filtration cycles quickly to maintain product quality without disrupting service.
Temperature management and fast startup features reduce fuel waste during idle periods. Staff can set and maintain target temperatures consistently, improving repeatability across shifts.
Durable materials provide corrosion resistance and simplify sanitation procedures for foodservice compliance. Maintenance crews access smooth surfaces and removable components for faster cleaning and inspection.
Locking casters on the heavy-duty frame allow equipment repositioning for kitchen reconfiguration while securing the unit during operation. Units meet CSA Flame and cCSAus certifications and carry NSF clearance, supporting regulatory requirements in institutional settings.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect filters daily and activate the UltraClear Plus filtration per manufacturer intervals to maintain oil quality and reduce downtime. Drain and cool vats before removing sediment; clean stainless steel surfaces with neutral detergent and soft pads to avoid scratching. Verify thermostatic controls and electronic ignition function weekly and adjust calibration as needed. Lubricate caster brakes quarterly and document all service actions for compliance with CSA and NSF.
