Stop trading throughput for control. This natural gas floor fryer delivers 90,000 BTU of heat and a 40-pound oil capacity to handle high-volume frying while maintaining precise temperatures from 200° to 400°F. Its stainless steel frame and fry pot, combined with safety systems, ensure reliable operation in restaurants, catering, schools, hospitals, and bars.
LongDescription#@#NA#@@#Cleaning Instructions#@#Drain oil, unplug gas per facility protocol, and cool fryer to safe temperature. Remove baskets and crumb screen; wash with warm, soapy water and rinse. Wipe frypot and exterior with non-abrasive cleaner and soft cloth. Clean burners and pilot areas of grease buildup; inspect thermostat and safety valve for residue. Flush 1-1/4" drain valve and dry thoroughly before refilling. Schedule coil and vent degrease to reduce fire risk and maintain efficiency.#@@#Additional Info#@#The Venancio USA RFB40-NG fryer features a 40 lb frypot, 200°-400°F range, 90,000 BTU, stainless steel build, two baskets, 1-1/4" drain valve, safety limiter, and is cULus listed for commercial use.#@@#General Info#@#Description #@#
Stop trading throughput for control. This natural gas floor fryer delivers 90,000 BTU of heat and a 40-pound oil capacity to handle high-volume frying while maintaining precise temperatures from 200° to 400°F. Its stainless steel frame and fry pot, combined with safety systems, ensure reliable operation in restaurants, catering, schools, hospitals, and bars.
#@@# High Output Burners#@#
Three cast iron burners provide 90,000 BTU for rapid recovery and stable cooking during consecutive cycles. Consistent product quality reduces hold times for fries, proteins, and batch-fried items.
#@@# Large Oil Capacity#@#
The 40-pound oil capacity supports large batches and reduces oil changes. Kitchens maintain high throughput without extra labor for refills or oil management.
#@@# Precision Temperature Control#@#
A thermostatic control manages a 200°-400°F range, letting chefs hold target temperatures for delicate or high-heat frying. This reduces variability across shifts and menu items.
#@@# Commercial Safety Systems#@#
Safety features include a self-reset high-temperature limiter and a safety valve to prevent overheating. These protections reduce fire risks and meet safety standards for schools, hospitals, and hospitality venues.
#@@# Durable Construction#@#
The stainless steel fry pot, front, door, and sides resist corrosion and withstand heavy use. Easy-clean surfaces extend the equipment’s lifecycle.
#@@# Serviceable Drain Design#@#
A 1-1/4" full port drain valve and crumb screen speed oil removal and cleaning, reducing downtime. The design simplifies filtration and supports sanitation schedules.
The fryer includes two nickel-plated baskets, a fry tray, and a basket hanger for immediate use. Standby pilots and 6" adjustable legs ensure reliable ignition and leveling on uneven floors. cUlus listing and UL EPH classification confirm safety compliance. The unit measures 33 inches deep, 16 inches wide, and weighs 187 pounds, reflecting its heavy-duty construction for commercial use.
#@@#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 the fryer daily for oil clarity and debris. Replace oil when dark or frying declines; drain via the 1-1/4" port valve and filter solids with the crumb screen. Clean fry pot and baskets with warm water and mild detergent; avoid abrasive pads. Verify thermostat accuracy (200°-400°F) and test the high-temp limiter monthly. Tighten fittings and check for gas leaks before each shift.
