Built for continuous service in high-volume kitchens, this electric open fryer combines a large oil capacity with precise processor control to keep lines moving and product quality consistent. Operators will benefit from consistent oil recovery and efficient filtering with the Collectramatic design, which handles up to 75 pounds of frying fat while managing product loads across six heads. Engineers specified full 1-1/2 inch insulation and heavy gauge stainless steel to maintain temperature stability and reduce energy transfer during peak cycles.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug fryer and allow oil to cool to safe handling temperature. Drain into approved container using drain valve indicator; strain oil through a fine mesh collector before storage. Scrub frypot and exterior with mild detergent and Teflon® brush; rinse and dry thoroughly. Clean collector gaskets, clamshell basket, heat plate, and displacer tool after each shift. Inspect vents and coils weekly to remove grease and prevent fires, bacterial growth, and equipment failure.#@@#Additional Info#@#Winston OF59C Collectramatic fryer has a 75 lbs oil capacity and 18 lbs product load. It features a stainless steel frypot, computer controls, 10,500 watts, and UL/NSF4 certifications. Includes clamshell basket, gaskets, spatula, and adjustable legs.#@@#General Info#@#Description #@#
Built for continuous service in high-volume kitchens, this electric open fryer combines a large oil capacity with precise processor control to keep lines moving and product quality consistent. Operators will benefit from consistent oil recovery and efficient filtering with the Collectramatic design, which handles up to 75 pounds of frying fat while managing product loads across six heads. Engineers specified full 1-1/2 inch insulation and heavy gauge stainless steel to maintain temperature stability and reduce energy transfer during peak cycles.
#@@# Capacity Management#@#
Designed to hold 75 pounds of cooking oil, the unit supports extended production runs and reduces downtime for oil changes. Managers will schedule longer shifts between maintenance events, ensuring consistent cook quality across multiple batches.
#@@# Programmable Control#@#
Equipped with a computer processor and eight programmable channels, the fryer streamlines menu changes and repeatable cook cycles. Chefs can execute setpoints for different menu items without manual recalibration, improving consistency and reducing operator error.
#@@# Thermal Efficiency#@#
Constructed with full 1-1/2 inch insulation and a stainless steel frypot, the cooker minimizes heat loss and stabilizes oil temperature under heavy load. Operators will notice faster recovery times and lower energy fluctuations during consecutive cook cycles.
#@@# Integrated Filtration#@#
Includes a Collectramatic filtration system with two collector gaskets, a long collector, displacer, and plugging tools to simplify oil management. Culinary teams will extend oil life, maintain product clarity, and lower operating costs with routine simple filtration cycles.
#@@# Service Accessories#@#
Ships with a clamshell basket, spatula, drain hook, Teflon brush, heat plate, and four adjustable legs to support installation and daily service.
#@@#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#@#Maintain the Winston OF59C fryer by draining oil when temperature falls below 140°F and filter through approved equipment every 8 hours of operation. Inspect collector gaskets and replace at first sign of deformation. Clean fryer vat with nonabrasive detergent after daily use and flush the drain valve while warm. Verify thermostat calibration monthly and tighten electrical connections to 208 volts, 3-Ph supply. Lubricate moving parts per CSA guidelines.
