Built for high-volume fry lines, this natural gas UltraGold fryer ensures consistent throughput and controlled oil management across four 125-pound vats. Restaurants, universities, hospitals, and large catering operations benefit from its 300,000 BTU output and integrated filtration, designed for continuous service while reducing oil waste.
LongDescription#@#NA#@@#Cleaning Instructions#@#Shut gas supply and cool fryer. Drain oil into approved container; filter per UltraClear Plus instructions. Scrape solids from 125 pounds vats with non-metal tool. Clean stainless steel vats and exterior with mild detergent and soft cloth; avoid abrasive pads. Degrease vents and oven cavities; remove and wash removable parts. Vacuum condenser and coils monthly to improve ENERGY STAR efficiency. Dry all components before relighting pilot and returning to service.#@@#Additional Info#@#Ultrafryer B-P20-20-4-UCP-NG has four 20" stainless steel vats (125 lbs each), PAR-2 heat exchanger, UltraClear Plus filtration, natural gas ignition, 300,000 BTU, ENERGY STAR, NSF certified, casters with brakes.#@@#General Info#@#Description #@#
Built for high-volume fry lines, this natural gas UltraGold fryer ensures consistent throughput and controlled oil management across four 125-pound vats. Restaurants, universities, hospitals, and large catering operations benefit from its 300,000 BTU output and integrated filtration, designed for continuous service while reducing oil waste.
#@@# High Capacity Vats#@#
Four 20" vats hold 125 pounds of shortening each, enabling longer production runs between oil changes. Operators manage bulk frying schedules without multiple machines, reducing labor and streamlining workflow.
#@@# PAR-2 Heat Exchanger#@#
The PAR-2 heat exchanger focuses heat transfer to maintain stable oil temperature under heavy loads. Kitchens experience faster recovery after full-load draws, preserving product quality during peak service.
#@@# Integrated Filtration#@#
UltraClear Plus filtration removes particulate to extend oil life, lowering costs and reducing disposal frequency. Staff perform filtration cycles quickly, ensuring consistent frying performance and food quality.
#@@# Thermostatic Controls#@#
Electronic ignition and thermostatic regulation deliver precise temperature control for repeatable results across menu items. Teams set temperatures for consistent cooking, minimizing variance and rework.
#@@# Stainless Construction#@#
Stainless steel vats, frame, and cabinet resist corrosion and support washdown protocols required in commercial environments. Maintenance crews access components easily for cleaning and inspection, improving uptime.
#@@# Mobility And Safety#@#
A caster-equipped base with two locking brakes allows repositioning for service while securing the unit during operation. The design fits standard utility layouts, simplifying installation in retrofit kitchens.
Certifications include cCSAus, CSA Flame, NSF, and ENERGY STAR, ensuring compliance with safety, performance, and energy-efficiency 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 burners and clean debris weekly to maintain consistent combustion and heat distribution. Drain vats when cooled and filter oil through the UltraClear Plus system after each shift to reduce particulates and extend oil life. Descale thermostatic probes monthly and verify electronic ignition cycles for reliable start-up. Lubricate casters and check brakes quarterly. Record maintenance dates and parts replaced to support warranty and CSA, NSF, ENERGY STAR compliance.
