Stop compromising throughput for control. This natural gas floor fryer handles intense service with consistent heat delivery and a 45-pound oil capacity, enabling continuous frying cycles for busy kitchens. Operators will maintain temperature stability across high-volume runs thanks to a 120,000 BTU input and a stainless steel frypot built for heavy-duty use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and allow oil to cool below 120°F. Drain oil into approved containers; filter reusable oil through fine mesh. Scrape debris from stainless frypot, then clean with warm water and mild detergent using a soft cloth. Rinse thoroughly and dry to prevent corrosion. Remove and clean vents and exterior panels; inspect seals and millivolt controls for residue. Clean condenser coils or cooling fins on nearby refrigeration to improve efficiency and lower utility use.#@@#Additional Info#@#Vulcan’s LG400-NG gas fryer has a 45-pound frypot capacity, 120,000 BTU output, and stainless steel construction.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This natural gas floor fryer handles intense service with consistent heat delivery and a 45-pound oil capacity, enabling continuous frying cycles for busy kitchens. Operators will maintain temperature stability across high-volume runs thanks to a 120,000 BTU input and a stainless steel frypot built for heavy-duty use.
#@@# Heat Output#@#
Delivering 120,000 BTU, the unit supplies rapid recovery and steady cooking temperatures for extended peak periods. Chefs will reduce downtime between batches and maintain product consistency during sustained service.
#@@# Large Oil Capacity#@#
Featuring a 45-pound oil capacity, the fryer supports long production cycles and fewer oil changes. Managers will lower labor and operational interruptions while scaling output for cafeterias, banquet centers, and high-volume restaurants.
#@@# Stainless Construction#@#
Constructed with a stainless steel frypot and stainless steel front and sides, the unit resists corrosion and simplifies cleaning. Maintenance teams will inspect and sanitize surfaces quickly, preserving sanitation standards and extending equipment life.
#@@# Single Pot Design#@#
Configuring a single frypot streamlines footprint and utility connections for tight kitchen layouts. Kitchen planners will allocate space efficiently and centralize frying operations without compromising capacity.
#@@# Gas Controls#@#
Equipped with millivolt controls and natural gas power, the unit provides reliable ignition and precise heat adjustments without complex electronics. Technicians will perform service tasks with familiar components and straightforward diagnostics.
#@@# Safety Certifications#@#
Certified to CSA and NSFC standards with CSA flame approval, the fryer meets required safety and sanitation codes for institutional use. Procurement officers will document compliance for school districts, hospitals, and hospitality properties with confidence.
#@@#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#@#Upon confirmation of completed payment, Culinary Depot will ship and deliver the package.#@@#Maintenance Guide#@#Inspect fryer daily for loose fittings, gas leaks, and damaged valves; replace worn parts to prevent service interruptions. Drain and filter oil as per the manufacturer schedule, record volumes, and dispose of used oil through approved recycling. Clean frypot and exterior with nonabrasive cleaners; remove carbon deposits from burners and pilots to maintain 120,000 BTU output. Calibrate controls and test safety devices monthly; document maintenance actions and retain records for CSA inspection.
