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Katom > Restaurant Equipment > Commercial Fryers > Floor Model Commercial Fryers > Fryer, Heavy Duty, 30-40 lb. Capacity, Millivolt Control, SS Pot, NG
Fryer, Heavy Duty, 30-40 lb. Capacity, Millivolt Control, SS Pot, NG

Frymaster / Dean MJ35-SD NG Fryer, Heavy Duty, 30-40 lb. Capacity, Millivolt Control, SS Pot, NG

Fryer, Heavy Duty, 30-40 lb. Capacity, Millivolt Control, SS Pot, NG
  • Product Code: 006-MJ35SDNG

Retail Price: $2,402.00

See Final Price At Checkout

The warranty will not be honored for residential or non-commercial use of any Commercial Equipment.

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Frymaster / Dean MJ35-SD NG Description

 

Frymaster is an Enodis Company, the world's largest food service equipment company.




THIS PRODUCT TYPICALLY SHIPS SAME DAY
 		 Frymaster 30-40 lb Shortening Fryer, Heavy Duty, LP Gas, Millivolt Control

Specifically designed for all-purpose frying and produces 65 lbs. of french fries per hour - frozen to done

MODEL MJ35SDLP
STANDARD FEATURES:
  • Open-pot design, no tubes, easy to clean.
  • Durable centerline thermostat, quick response to loads.
  • Deep cold zone, 1-1/4" IPS ball-type drain valve.
  • Master Jet burner, no burner tube radiants to burn out, no cleaning or adjusting air shutters.
  • Rounded corners for easy-to-clean "Euro" look.
  • Millivolt Controls.
 
 
MJ35 Series Gas Fryers

  • The MJ35 has a minimum 30 lbs and maximum 40 lbs shortening capacity.  The frying area is 12 x 15 in.  This 110,000 BTU/hr. model is specifically designed for all-purpose frying and produces 65 lbs. of french fries per hour - frozen to done.  The exclusive action 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.

  

  • The open fry-pot has a large heat transfer area to fry more product per load.  The open-pot design has no hard-to-clean tubes.  Every inch of the fry-pot and cold zone can be cleaned and wiped down by hand.

  • The large cold zone catches crumbs and sediment from the frying area. These particles are trapped in the cold zone where they do not carbonize, contaminate shortening or cling to fried products.

 

Fryer, Natural Gas, heavy duty restaurant design, 30-40 lb fat capacity, millivolt temperature control circuit, front flush, stainless pot and door, enamel cabinet, 110,000 BTU. This is a close out special - no damage.

Product Specifications

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