The Frymaster Fryer Features an easy-to-clean open-pot design, a deep cold zone, no burner tube radiants to burn out, and no cleaning or adjusting air shutters. Shown with optional casters. Quick disconnect recommended with casters. Optional mobility kit includes set of 4 casters and quick disconnect.
Features:
35-lb. frypot with a minimum 30-lbs. and maximum 40-lbs. shortening capacity
two heavy gauge fry baskets with insulated handles
Stainless steel frypot and door, enamel cabinet
medium-duty restaurant design
Open-pot design, no tubes, easy to clean
Deep cold zone, 1-1/4 in. (32 mm) IPS ball-type drain valve
No burner tube radiants to burn out, no cleaning or adjusting air shutters
12″ x 15″ frying area
Designed for allpurpose frying
Produces 65 lbs. of french fries per hour, from frozen to done
Master jet burners have no burner tube radiants to burn out
No burner cleaning or air shutter adjustment is required
The open frypot has a large heat transfer area to fry more product per load and has no hard-to-clean tubes
Every inch of the frypot and cold zone can be cleaned and wiped down by hand
The large cold zone catches crumbs and sediment from the frying area; these particles are trapped in the cold zone where they do not carbonize, contaminate shortening or cling to fried products
Uses a millivolt temperature control circuit.
Please call : 07542170000 or email for further information
We have a vast selection of Commercial Catering Equipment in stock so please have a look at our website.
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Please check door entry sizes before ordering.
Delivery is made to kerbside only. Drivers do not unpack or position goods.
Please note if you are paying by credit card an additional 3% will be charged, there is no additional charge if using debit card or paypal.
