Frymaster Enodis FPRE14-7 Specifications

Frymaster
™
E Electric Fryer-and-
4
a-Half Fryers
Models
FPRE14-7

Specifications

The Frymaster FPRE14-7 Full Vat/Half Vat electric fryer is
specially designed for non-traditional restaurant operations,
to be used under a ventless hood. It features the FootPrint®
Filtration System, which fits neatly underneath the fryer,
requiring no additional floor space. This hands-off filtering sys-
tem sets new standards for cost savings, safety, ease of opera-
tion and reliability. The entire filtering operation is automatic
and takes about 3 minutes to complete.
The FPRE14-7 Full/Half Vat fryer has a minimum 40-lb. (20
liters*) and maximum 50-lb. (25 liters*) shortening capacity in
the full vat. It has a minimum 20 lbs. (10 liters*) and maximum
25-lb. (12 liters*) shortening capacity in the half vat. The full
vat frying area is 13-13/16" x 15-1/2" (351 x 394 mm); half vat,
6-1/2" x 15-1/2" (165 x 394 mm) and can be located on the left
or right side. The COMPUTER MAGIC® controller assures pin-
point accuracy of shortening temperature, extending shorten-
ing life and producing a uniformly cooked product.
Centerline temperature sensor mounting permits instant
response to temperature drops caused by cold food placed in
the cooking area. Computer Magic automatically adjusts cook-
ing time, and signals when each load is done. LED readouts
display cooking time count down, and provide precise frypot
8700 Line Avenue 71106 Tel: 318-865-1711
P. O. Box 51000 71135-1000 Tel: 1-800-221-4583
Shreveport, LA Fax: 318-868-5987
E-mail: info@frymaster.com
®
Standard Features
• FootPrint® filtration
• Full/Half vats
• Deep cold zone
• Swing-up, ribbon type elements
• Open-pot design
• Centerline temperature sensor
• Casters
• Computer Magic
• Rear oil flush
• Automatic melt cycle
• Boil-out mode
temperature on command. It is simple to program and repro-
gram changes right on the grease-proof control panel. Self-
cleaning electric elements have low-watt density for increased
reliability and extended life.
The swing-up, ribbon designed elements provide the best
possible efficiency in transferring heat. They swing up to
expose the open frypot, allowing every inch of the frypot to
be cleaned and wiped down by hand. The deep cold zone
catches crumbs and sediment from the frying area. These
particles are trapped in the cold zone where they do not car-
bonize, contaminate shortening or cling to fried foods. A rear
flush feature moves sediment to the front drain valve for easy
and thorough removal. If desired, only the one-half size frypot
can be used during off-hour frying when traffic is light; thus
saving energy and prolonging shortening life.
This model is available with stainless pot and door, with
enamel cabinet or with stainless pot, door and cabinet.
*Liter conversions are for solid shortening @70°F.
www.frymaster.com
Bulletin No. 818-0191 9/07
Project
Item
Quantity
CSI Section 11400
Approval
Date
Options &
Accessories
Frypot covers