Stop sacrificing throughput for control. This liquid propane commercial fryer delivers consistent oil temperatures and rapid recovery to support continuous frying during peak periods. A full-pot stainless fry vat and thermostatic control maintain repeatable product quality across long service runs. Foodservice teams gain a robust floor model designed for intense use, combining 120,000 BTU input with a 50-pound capacity to handle batch loads without compromising cook profiles.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and let oil cool to below 120°F. Drain using the 1-1/4" full port valve into an approved container and filter oil if reusing. Scrape solids with a nonmetallic tool, remove crumb screen and baskets, wash baskets and tray in warm, soapy water, rinse and dry. Wipe stainless steel exterior with non-abrasive cleaner and soft cloth. Clean burners and vents to remove grease buildup. Reassemble when dry and test thermostatic controls before returning to service.#@@#Additional Info#@#Venancio USA RFB50-LP liquid propane fryer has a 50 lbs oil capacity, 120,000 BTU output, stainless steel frypot, thermostatic control (200°–400°F), self-reset high-limit, 1-1/4" drain valve, and cast iron burners. cULus listed.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This liquid propane commercial fryer delivers consistent oil temperatures and rapid recovery to support continuous frying during peak periods. A full-pot stainless fry vat and thermostatic control maintain repeatable product quality across long service runs. Foodservice teams gain a robust floor model designed for intense use, combining 120,000 BTU input with a 50-pound capacity to handle batch loads without compromising cook profiles.
#@@# Heat Output#@#
The unit supplies 120,000 BTU across four cast iron burners to produce fast heat-up and steady recovery under heavy load. Operators achieve consistent fry results and reduced time between baskets when processing multiple batches during rush service.
#@@# Fry Pot Construction#@#
A fully welded stainless steel fry pot resists warping and allows complete oil coverage for uniform cooking. Maintenance teams can inspect smooth welds and drain fittings easily, minimizing oil retention and simplifying cleaning cycles.
#@@# Temperature Control#@#
A thermostatic control ranges from 200° to 400°F to support a wide spectrum of frying applications, from delicate to high-heat operations. Chefs can set precise temperatures for repeatable texture and color, and the control maintains set points during continuous use.
#@@# Safety Systems#@#
The fryer integrates a self-reset high-temperature limiting device and a safety valve to reduce risks from over-temperature events and fuel anomalies. Kitchen managers receive passive protection that operates without intervention, improving operational safety and compliance.
#@@# Serviceability Features#@#
The design includes a 1-1/4" full port drain valve, crumb screen, and removable nickel-plated wire mesh baskets to speed routine service and oil changes. Technicians can access core components through a welded frame and removable parts, decreasing downtime and labor during maintenance.
#@@#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 frypot welds and drain valve weekly; tighten loose fittings and replace damaged gaskets to prevent leaks. Flush oil and remove crumb screen daily; strain oil through a fine mesh and store in labeled containers. Calibrate the thermostatic control monthly using a traceable thermometer and verify the self-reset limiter operation. Clean burners and pilot assemblies weekly, remove carbon deposits, and verify gas connections for leaks per CSA or cUlus guidance.
