This gas fryer is specifically designed for all-purpose frying and produces 35 lbs. of french fries per hour -- from frozen to done. The thermostat extends shortening life and produces a more uniformly-cooked product. Centerline thermostat mounting permits quick sensing of cold food placed in either basket. Unique Master Jet burners have no burner tube radiants to burn out. No burner cleaning or air shutter adjustment is required.

^$655

75 lb Stainless Steel Gas Fryer

^$1550

Product Details

• Open-pot design, no tubes, easy to clean
• Long lasting, high temperature alloy stainless steel heat baffles are mounted in the heat exchanger tubes to provide maximum heating and combustion efficiency
• 1 1/4" IPS ball-type drain valve
• Large cold zone where sediment will not carbonize, contaminate shortening or cling to fried products
• Master Jet burner, no burner tube radiants to burn out, no cleaning or adjusting air shutters
• Durable centerline thermostat, quick response, accurate to 1°
• Max of 40 lb shortening capacity
• Frying area is 12" x 15"
• Large heat transfer area to fry more product per load Use a millivolt temperature control circuit
• 90,000 BTU / hr can produce 65 lbs of fries per hour

Our 75 lb fryer, with its broad 18" x 18" cooking area, is ideally suited for frying products such as chicken or fish. The larger cool zone of the 75 fryer makes it an excellent choice for cooking heavily breaded products such as chicken wings. Remove the fry basket and the 75 becomes a bulk fryer for products such as tortilla chips. Consider the 75 fryer when high volume of french fries output is desired, yet space with not allow for two 40 or 50 lb fryers. Each twin fry basket that is included with the 75 fryer measures 17 1/4" L x8 1/2" W x 6" H.

Heavy Duty Fryers have more BTU'S in it's tube-fired heating system than any fryer in its price range. It provides a large heat transfer area that rapidly heats oil to the desired temperature and has a faster recovery than an open pot fryer. The three tube heating system heat the oil quickly resulting in less absorption and a better tasting product. It also reduces scorching for longer oil life. The large "cool zone" captures food particles keeping them from carbonizing in the fry zone. This feature reduces flavor transfer and prolongs oil life.