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Product Advantage
This industrial round gas-fired frying pan excels in efficiency and durability. Its high-performance burner ensures rapid, uniform heating and precise temperature control for consistent, high-quality frying. Constructed from heavy-duty stainless steel, it's built to last and easy to clean. The space-saving circular design optimizes heat distribution and allows for easy product handling. With significant fuel efficiency, lower operating costs, and integrated safety features like flame failure protection, it is the ideal, reliable workhorse for demanding high-volume production environments.
Technical Parameters
| Construction | Main body made of 304-grade stainless steel. Pan thickness is usually 5-6mm for optimal heat retention. |
| Capacity | Available in various diameters (e.g., 24", 32", 40") with oil capacities from 30 to 150+ liters. |
| emperature Control | Manual or automatic thermostat with a standard range of 150°C - 190°C (300°F - 375°F). |
| Material | SUS304 Stainless Steel |
| Dimensions & Features | Compact footprint. Often includes a cool zone, bottom drain valve, and optional tilting mechanism. Standard safety features include flame failure device and temperature cut-off. |
Product Uses
Ideal for high-volume production of fried foods, this gas-fired round pan is a staple in commercial kitchens, fast-food chains, and food processing plants. It excels at batch-frying items like donuts, churros, chicken wings, French fries, and falafel, delivering consistent quality and efficient operation for continuous service.
Product Operate Guide
Ensure proper ventilation and gas connection. Fill oil to the indicated level, preheat to the desired temperature (typically 350°F-375°F), and monitor with the thermostat. Avoid overloading; fry in batches for optimal results. Clean daily after oil cools, using appropriate methods. Regularly inspect the burner and safety devices to ensure safe and efficient operation.
FAQ
Q: What are the main advantages over electric models?
A: Faster heating, lower operational costs in high-volume settings, and more powerful thermal recovery for consistent frying.
Q: Is a ventilation hood required?
A: Yes, a commercial-grade exhaust hood is mandatory for safety and to remove heat, grease, and combustion byproducts.
Q: How do I maintain the oil quality?
A: Filter oil regularly, avoid cross-contamination, and do not exceed the recommended temperature. Replace oil based on usage and visual quality.
