Stop sacrificing throughput for control. This 15-pound single electric countertop fryer delivers consistent oil temperature and reliable operation for high-volume fry lines, allowing staff to maintain product quality while meeting demand. Designed for commercial kitchens, the unit balances capacity and footprint to integrate into tight cooking stations without sacrificing performance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the fryer and let oil cool below 120°F before draining. Pour oil into a labeled container; filter and store or dispose per local rules. Remove baskets and wipe the exterior with mild detergent, then rinse. Clean the stainless steel fry pot with non-abrasive pads and degreaser; rinse thoroughly. Vacuum condenser coils monthly to improve efficiency. Inspect gaskets and thermostatic controls; replace worn parts. Regular cleaning prevents contamination, fires, and costly repairs.#@@#Additional Info#@#Wells LLF-14 electric fryer has a 15 lbs capacity, stainless steel pot, thermostatic controls, two half-size baskets, adjustable legs, and 120 volts operation; CSA and UL EPH classifications ensure reliable performance for commercial kitchens.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This 15-pound single electric countertop fryer delivers consistent oil temperature and reliable operation for high-volume fry lines, allowing staff to maintain product quality while meeting demand. Designed for commercial kitchens, the unit balances capacity and footprint to integrate into tight cooking stations without sacrificing performance.
#@@# Single Fry Pot#@#
The fryer holds up to 15 pounds of product capacity, enabling continuous batches for moderate to busy service periods. Operators gain sustained production without frequent reloads, reducing labor interruptions during peak hours.
#@@# Thermostatic Controls#@#
Precise thermostatic controls maintain setpoint temperatures to minimize product variance and oil degradation. Chefs preserve crisp texture and color across batches while extending oil life through controlled heat cycles.
#@@# Stainless Construction#@#
Stainless steel on the pot, front, top, and sides provides corrosion resistance and simplifies sanitation. Crew members complete wipe-downs and routine cleanings faster, lowering downtime between shifts.
#@@# Basket Configuration#@#
Two half-size baskets allow simultaneous frying of different menu items or staggered cook times. Kitchen teams increase menu flexibility and reduce cross-contamination risk by separating proteins and side items during service.
#@@# Compact Footprint#@#
With a shallow depth and modest height, the countertop design fits under shelves and within narrow worklines. Managers optimize station layouts and maintain adjacent prep space without relocating larger equipment.
#@@# Adjustable Legs#@#
Half-inch adjustable legs allow precise leveling on uneven floors to ensure stable operation and proper drainage during filter cycles. Maintenance staff perform routine servicing with reduced risk of spills and mechanical strain.
#@@#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 heating elements weekly and tighten terminal connections to maintain thermal efficiency. Replace damaged thermostats immediately and verify calibration with a certified thermometer at setpoints. Flush and filter oil daily; strain debris and record oil turnover in logbooks. Clean stainless steel surfaces with neutral detergent and a nonabrasive pad to prevent pitting. Lubricate hinge pins monthly and confirm 120 volts supply and CSA compliance during preventive checks.