Stop sacrificing throughput for control. This commercial liquid propane fryer delivers focused heat, programmable controls, and integrated filtration to sustain continuous production without compromising oil life or cooking consistency. Designed for kitchens that operate long shifts and handle high-volume orders, the unit provides predictable performance and serviceable components that minimize downtime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the Ultrafryer. Drain oil into approved containers and filter according to UltraClear procedures. Wipe stainless steel exterior with mild detergent and a soft cloth. Clean vats with approved degreaser, rinse, and dry completely to prevent corrosion. Inspect and clean burners, pilot, and vents to remove grease buildup and reduce fire risk. Check condenser coils and seals; replace worn parts. Record cleaning dates to support CSA and NSF inspections.#@@#Additional Info#@#Ultrafryer’s Ultragold 46.5" liquid propane fryer, model B-P30-14-3-UC-LP, offers 270,000 BTU across three 14" stainless steel vats, each handling 35–45 pounds of oil with thermostatic controls, UltraClear filtration, and ENERGY STAR efficiency.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This commercial liquid propane fryer delivers focused heat, programmable controls, and integrated filtration to sustain continuous production without compromising oil life or cooking consistency. Designed for kitchens that operate long shifts and handle high-volume orders, the unit provides predictable performance and serviceable components that minimize downtime.
#@@# Heating Efficiency#@#
The phased-array heat exchanger concentrates 270,000 BTU across three pots to maintain rapid recovery and stable oil temperature under heavy load. Operators achieve consistent frying profiles for high-turn items while minimizing cold spots that lead to uneven results.
#@@# Large Capacity#@#
Each 14-inch vat holds 35 to 45 pounds of frying medium, yielding approximately 120 pounds total capacity for multiple product lines. Chefs can stage batches concurrently across three frypots to meet peak service demands without frequent oil changes.
#@@# Integrated Filtration#@#
The UltraClear built-in filter extends oil life and removes particulates between cooking cycles, reducing labor for oil management. Kitchen staff will handle fewer oil changes and maintain a cleaner production environment with less downtime for maintenance.
#@@# Digital Controls#@#
Electronic ignition and computer thermostatic controls offer precise temperature management and repeatable programs for set-and-forget operation. Supervisors can standardize cooking parameters across shifts to ensure menu consistency and reduce training time.
#@@# Serviceable Construction#@#
The stainless steel vat, frame, and cabinet provide durable, washdown-capable surfaces that simplify sanitation procedures. Maintenance teams gain access to modular components and caster-mounted mobility for cleaning and service access.
#@@# Compliance and Efficiency#@#
The unit meets CSA, NSF, CE, cCSAus, and ENERGY STAR standards and operates on 120v 1-Ph power drawing 8.5 amps.
#@@#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 daily and run UltraClear filter cycles as per guidelines to maintain oil quality and reduce downtime. Drain and cool oil before debris removal; record gallons or liters removed and replace with filtered oil to preserve flavor. Clean stainless steel vats and exteriors with nonabrasive detergent after each shift; rinse and dry to prevent corrosion. Check thermostatic controls, ignition, and gas connections weekly; tighten fittings and test for leaks.
