Built for continuous high-volume frying, this natural gas floor fryer offers dependable heat, precise control, and industrial capacity for busy kitchens. Operators benefit from a 50-pound oil capacity and a 120,000 BTU input, allowing for long runs without frequent oil changes or temperature loss. Facilities requiring consistent output will appreciate the unit's rugged stainless steel construction and serviceable components.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let fryer cool. Drain oil through the 1-1/4" full port valve into a labeled container. Remove baskets and crumb screen; wash with warm, soapy water and rinse. Wipe fry pot and stainless front, door, and sides with a non-abrasive cleaner; rinse and dry. Clean burners and check pilots; remove grease from vents to reduce fire risk. Inspect door seals and legs; test thermostat and safety valve before returning to service.#@@#Additional Info#@#Venancio USA RFB50-NG features a 50-pound stainless steel frypot, thermostatic control (200°–400°F), self-reset limiter, safety valve, four cast iron burners, 1-1/4" drain valve, 120,000 BTU output, CSA and cUlus listings.#@@#General Info#@#Description #@#
Built for continuous high-volume frying, this natural gas floor fryer offers dependable heat, precise control, and industrial capacity for busy kitchens. Operators benefit from a 50-pound oil capacity and a 120,000 BTU input, allowing for long runs without frequent oil changes or temperature loss. Facilities requiring consistent output will appreciate the unit's rugged stainless steel construction and serviceable components.
#@@# Thermostatic Control#@#
Thermostatic regulation ensures accurate temperature management across a 200°-400°F range, enabling repeatable frying results for various menu items. Chefs maintain product quality while minimizing waste from overcooking or cold oil recovery time.
#@@# High Heat Output#@#
A combined 120,000 BTU rating across four cast iron burners provides rapid heat recovery and stable cooking temperatures during continuous production. Staff achieve faster batch turnover and maintain consistent color and texture during peak demand.
#@@# Large Capacity Pot#@#
With a 50-pound fat capacity, this fryer accommodates extended service periods and larger batch sizes, decreasing refill frequency and labor interruptions. Managers can reduce downtime between frying cycles and enhance throughput for high-traffic operations.
#@@# Safety and Protection#@#
A self-resetting high-temperature limiting device and safety valve protect equipment and staff by automatically interrupting unsafe conditions. Maintenance teams experience fewer emergency shutdowns, ensuring compliance with safety protocols.
#@@# Durable Construction#@#
The fully welded frame, featuring a stainless steel front, door, and sides, resists corrosion and simplifies sanitation procedures in commercial environments. Service crews can easily access modular components for routine maintenance and long-term reliability.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and pilots weekly; remove debris with a soft brush and verify ignition sequence to ensure reliable starts. Drain oil daily through the 1-1/4" full port valve and filter or replace oil when color and aroma degrade. Monitor thermostat accuracy across the 200°-400°F range and calibrate per manufacturer guidelines. Clean fry pot and exterior stainless surfaces with nonabrasive detergent and dry thoroughly. Check door seals and welds for integrity and tighten legs as needed.
