Stop sacrificing throughput for consistent frying results. This compact commercial pressure fryer delivers controlled, repeatable output while managing high daily volumes in limited spaces. Operators benefit from precise thermal management and programmable production sequences that ensure steady service during peak periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and lock out power before servicing the fryer. Drain oil into an approved container; filter or replace oil as scheduled. Scrub interior and cook surfaces with a mild cleaner, rinse, and dry. Clean lids, gaskets, baskets, and removable parts with warm, soapy water; inspect and replace damaged gaskets. Degrease exterior vents and hood to prevent fires. Clean coils and check components monthly to reduce failure risk and lower utility use.#@@#Additional Info#@#Winston LP46 stainless steel low-pressure fryer operates at 208v, 3-Ph, with a 14-pound batch and 64-pound oil capacity.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistent frying results. This compact commercial pressure fryer delivers controlled, repeatable output while managing high daily volumes in limited spaces. Operators benefit from precise thermal management and programmable production sequences that ensure steady service during peak periods.
#@@# Stainless Construction#@#
Constructed from stainless steel, the unit resists corrosion and simplifies routine sanitation. Chefs receive a durable housing that withstands continuous kitchen use and eases cleaning procedures.
#@@# Four Head Capacity#@#
Four cooking heads accommodate up to 14 pounds each, enabling simultaneous batches and predictable cycle times. Managers can increase output without expanding the footprint, utilizing the multihead layout to stagger cooking cycles and reduce line congestion.
#@@# Programmable Controls#@#
Computer controls offer eight programmable channels for recipe recall and consistent cooking parameters. Kitchen staff maintain product quality by storing time and temperature profiles, which reduces training time and minimizes operator variation.
#@@# Large Oil Capacity#@#
The system holds a total of 64 pounds of cooking oil, providing extended run times between oil changes and stable thermal mass for uniform frying. Maintenance teams benefit from reduced oil turnover and fewer operational interruptions.
#@@# Safety and Certification#@#
Certified to UL, cUL, ANSI/NSF4, and CSA standards, the fryer meets recognized electrical and sanitation requirements for commercial kitchens. Purchasing agents can be confident that the unit satisfies regulatory expectations for institutional and retail foodservice environments.
#@@# Accessories Package#@#
Includes a clamshell basket, collector and lid gaskets, spatula, drain hook, Teflon brush, long collector, heat plate, displacer and plugging tools, plus four adjustable legs.
#@@#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#@#Service teams should perform daily oil-quality checks and record free fatty acid and polar compound levels to determine drain intervals. Inspect collector and lid gaskets weekly and replace at first sign of cracking to maintain pressure integrity. Clean heat plate, displacer and collector parts after each shift using non-abrasive detergents and hot water; rinse thoroughly. Calibrate processor controls quarterly and verify drain valve indicator operation monthly to prevent downtime.
