 |
| Quantity: | |
|---|---|
GF-975
JIEGUAN
| Model | GF-975 |
| SIZE | 400*900*940MM |
| CAPACITY | 28L/tank |
| BTU | 68000 |
| N/W | 50KGS |
| GAS SOURCE | LPG OR NG |
1.Flame sense of security device
2.Explosion-proof ignited a fire device
3. Accidental flame out protection device
4.Imported temperature-controlled device
5. Over -temperature safety protection device
6.with CE and CSA certificated
A single-tank, 1-basket industrial gas deep fryer with 3 burners is a robust piece of commercial kitchen equipment designed for high-volume frying. Here are the key features and specifications you might expect from such a fryer:
Single Tank Design: This means there is one large oil reservoir, which can be used to fry a variety of foods.
1 Basket: A single frying basket is included, which is typically large enough to handle significant quantities of food.
3 Burners: The fryer has three gas burners, providing even and powerful heating. Multiple burners help in maintaining consistent oil temperature and quick recovery times after food is added.
Temperature Control: Usually includes a thermostat to control and monitor the oil temperature, ensuring it stays within the optimal range (typically 325°F to 375°F or 165°C to 190°C).
Safety Features: May include automatic shut-off, over-temperature protection, and flame failure devices to ensure safe operation.
Drain Valve: A drain valve at the bottom of the tank for easy oil removal and cleaning.
Stainless Steel Construction: Durable and easy to clean, often made from stainless steel.
Wheels/Casters: For easy mobility and positioning in the kitchen.
Model Number: Specific identifier for the model.
Brand/Manufacturer: The company that produces the fryer.
Heat Output: Typically measured in BTUs (British Thermal Units) per burner, indicating the power and efficiency.
Tank Capacity: The volume of oil the tank can hold, usually measured in gallons or liters.
Basket Size: Dimensions of the frying basket, often given in inches or millimeters.
Dimensions (L x W x H): The physical size of the unit, typically in inches or millimeters.
Weight: The total weight of the fryer.
Certifications: Look for safety and quality certifications like NSF (National Sanitation Foundation) or UL (Underwriters Laboratories).
Preheating: Ensure the oil is preheated to the correct temperature before adding food.
Oil Maintenance: Regularly filter and change the oil to maintain quality and flavor.
Cleaning: Clean the fryer regularly, including the tank, basket, and exterior, to prevent buildup and ensure longevity.
Safety: Always follow the manufacturer's guidelines for safe operation and maintenance.
If you have a specific brand or model in mind, or if you need more detailed information, feel free to provide additional details, and I can help you further.
| Model | GF-975 |
| SIZE | 400*900*940MM |
| CAPACITY | 28L/tank |
| BTU | 68000 |
| N/W | 50KGS |
| GAS SOURCE | LPG OR NG |
1.Flame sense of security device
2.Explosion-proof ignited a fire device
3. Accidental flame out protection device
4.Imported temperature-controlled device
5. Over -temperature safety protection device
6.with CE and CSA certificated
A single-tank, 1-basket industrial gas deep fryer with 3 burners is a robust piece of commercial kitchen equipment designed for high-volume frying. Here are the key features and specifications you might expect from such a fryer:
Single Tank Design: This means there is one large oil reservoir, which can be used to fry a variety of foods.
1 Basket: A single frying basket is included, which is typically large enough to handle significant quantities of food.
3 Burners: The fryer has three gas burners, providing even and powerful heating. Multiple burners help in maintaining consistent oil temperature and quick recovery times after food is added.
Temperature Control: Usually includes a thermostat to control and monitor the oil temperature, ensuring it stays within the optimal range (typically 325°F to 375°F or 165°C to 190°C).
Safety Features: May include automatic shut-off, over-temperature protection, and flame failure devices to ensure safe operation.
Drain Valve: A drain valve at the bottom of the tank for easy oil removal and cleaning.
Stainless Steel Construction: Durable and easy to clean, often made from stainless steel.
Wheels/Casters: For easy mobility and positioning in the kitchen.
Model Number: Specific identifier for the model.
Brand/Manufacturer: The company that produces the fryer.
Heat Output: Typically measured in BTUs (British Thermal Units) per burner, indicating the power and efficiency.
Tank Capacity: The volume of oil the tank can hold, usually measured in gallons or liters.
Basket Size: Dimensions of the frying basket, often given in inches or millimeters.
Dimensions (L x W x H): The physical size of the unit, typically in inches or millimeters.
Weight: The total weight of the fryer.
Certifications: Look for safety and quality certifications like NSF (National Sanitation Foundation) or UL (Underwriters Laboratories).
Preheating: Ensure the oil is preheated to the correct temperature before adding food.
Oil Maintenance: Regularly filter and change the oil to maintain quality and flavor.
Cleaning: Clean the fryer regularly, including the tank, basket, and exterior, to prevent buildup and ensure longevity.
Safety: Always follow the manufacturer's guidelines for safe operation and maintenance.
If you have a specific brand or model in mind, or if you need more detailed information, feel free to provide additional details, and I can help you further.
