Description
FilterQuick® 80 Series I electric fryer is the ultimate, high-production, fryer within the FilterQuick® platform, offering a large 80-lb. (40 liter) capacity with an 18” x 18” x 4 3/8” (45.7 x 45.7 x 11.1 cm) cooking area.
Frymaster’s electric fryers are enhanced for industry- leading efficiency, convenience and serviceability. The FQRE fryers are no exception with an ASTM energy efficiency of 83%. The versatile, high-production FQRE electric fryers have the ability to produce 84 lbs. of French fries/hour. The spacious 18” x 18” (45.7 x 45.7 cm) frying area makes these units suitable for frying high-production capacity menu items such as bone-in chicken and other fresh-breaded products.
The FQ4000 easyTouch® touchscreen controller puts basic recipe and menu creation at your fingertips. Additional recipe features are available via our menu creation tool to add product images and translated product names to recipes. The optional KitchenConnect® Cloud-based service can enhance the speed and frequency of updating new menus for “Limited Time Offers” that can be adopted immediately for execution in the kitchen. The controller has intuitive functions requiring minimal training to operate.
The easy-to-use, closed cabinet fully-automatic filtration (AF) system encourages more frequent filtering, which preserves oil life and ensures consistent, great-tasting food. The AF is operated with fingertip ease from the front of the fryer with no doors to open.
Frymaster’s proprietary self-standing, swing-up, flat-bar, low-watt density, long-life heating elements and controls ensure industry-leading energy efficiency. The robust RTD, 1° compensating temperature probe, mounted on the elements, ensures precise temperature readings. The thermostat system minimizes temperature overshoot, maximizing oil life. It also compensates for variations in cooking loads, consistently producing high-quality food.
Crumbs and sediment from the frying area are trapped in the wide cold zone where they do not carbonize and contaminate the oil or cling to fried foods. The bottom of the frypots are sloped toward the front and are equipped with a large drain line so crew members can quickly flush out sediment and remove old oil.FilterQuick® 80 Series I electric fryer is the ultimate, high-production, fryer within the FilterQuick® platform, offering a large 80-lb. (40 liter) capacity with an 18” x 18” x 4 3/8” (45.7 x 45.7 x 11.1 cm) cooking area.
Frymaster’s electric fryers are enhanced for industry- leading efficiency, convenience and serviceability. The FQRE fryers are no exception with an ASTM energy efficiency of 83%. The versatile, high-production FQRE electric fryers have the ability to produce 84 lbs. of French fries/hour. The spacious 18” x 18” (45.7 x 45.7 cm) frying area makes these units suitable for frying high-production capacity menu items such as bone-in chicken and other fresh-breaded products.
The FQ4000 easyTouch® touchscreen controller puts basic recipe and menu creation at your fingertips. Additional recipe features are available via our menu creation tool to add product images and translated product names to recipes. The optional KitchenConnect® Cloud-based service can enhance the speed and frequency of updating new menus for “Limited Time Offers” that can be adopted immediately for execution in the kitchen. The controller has intuitive functions requiring minimal training to operate.
The easy-to-use, closed cabinet fully-automatic filtration (AF) system encourages more frequent filtering, which preserves oil life and ensures consistent, great-tasting food. The AF is operated with fingertip ease from the front of the fryer with no doors to open.
Frymaster’s proprietary self-standing, swing-up, flat-bar, low-watt density, long-life heating elements and controls ensure industry-leading energy efficiency. The robust RTD, 1° compensating temperature probe, mounted on the elements, ensures precise temperature readings. The thermostat system minimizes temperature overshoot, maximizing oil life. It also compensates for variations in cooking loads, consistently producing high-quality food.
Crumbs and sediment from the frying area are trapped in the wide cold zone where they do not carbonize and contaminate the oil or cling to fried foods. The bottom of the frypots are sloped toward the front and are equipped with a large drain line so crew members can quickly flush out sediment and remove old oil.
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