Omcan USA Gas Fryers - 48308
Omcan USA 48308 gas floor fryer — 120,000 BTU, 2x37 lb tanks, stainless steel, auto gas cutoff, high-limit safety, 2 baskets.
What our Experts Think
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Commercial‑Class Frying Power: Floor model with double 35‑40 lb fry tanks and 120,000 BTU output delivers high‑volume frying performance ideal for restaurants, cafeterias, and busy kitchens.
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Efficient Heat Recovery: Tube heat exchanger design promotes fast temperature recovery and superior energy efficiency so oil stays hotter longer between batches.
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Reliable & Safe Operation: Snap‑action millivolt thermostat with wide 200°F–400°F range plus high‑limit cut‑off for overheating protection enhances safety and precision.
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Built Tough: Stainless steel construction with adjustable legs and twin baskets handles daily, heavy‑duty use while staying easy to clean.
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Productivity Boost: Dual tanks and baskets allow simultaneous cooking of multiple items—reducing wait times and increasing throughput.
Q&A
Q: What is the Omcan USA 48308?
A: It’s a commercial floor‑model gas fryer (Item #48308 / Model CE‑CN‑F4D‑NG) designed for high‑volume frying in professional kitchens.
Q: What type of fryer is it?
A: This is a double tank, tube‑fired natural gas fryer with two fry tanks for simultaneous cooking of large batches.
Q: What cooking capacity does it support?
A: Each tank holds around 35–40 lb of oil, allowing frequent frying without frequent oil changes.
Q: What fuel does it use?
A: It runs on natural gas (Propane conversion available in other variants).
Q: Where is this fryer typically used?
A: It’s ideal for restaurants, cafeterias, fast food kitchens, and commercial foodservice operations that require dependable high‑heat frying.
Maintenance Tips
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Daily clean the fry tanks: After turning the thermostat off and allowing oil to cool slightly, drain oil and flush out food particles and sediment; wipe the tank with a damp cloth and warm, mild soap for hygiene and efficiency.
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Perform a weekly boil‑out: With oil drained, fill the tank with a commercial boil‑out solution and simmer per product instructions to dissolve stubborn grease and carbon buildup; rinse thoroughly and dry before refilling.
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Clean exterior surfaces: Wipe stainless steel exterior daily with warm, soapy water and dry with a soft cloth; avoid abrasive cleaners or metallic pads to protect the finish.
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Filter and replace oil: Regularly filter in‑use oil and replace it per kitchen usage (e.g., weekly or as contamination increases) to maintain food quality and reduce thermal stress.
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Inspect burners & gas lines: Periodically check burners, pilot, and gas connections for cleanliness and proper flame; clear any debris that may impair efficiency or safety.
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Check drain valves: Ensure drain valves operate smoothly and seals are clean, tightening or servicing as needed to prevent leakage and simplify oil changes.
