Frymaster specifications EH1721 Electric Fryer, Frymaster, Models, Standard Features, Options

Frymaster™®

EH1721 Electric Fryer

Project

Item

Quantity

CSI Section 11400

Approval

Date

EH1721

Models
EH1721
			Standard Features	Options &
			• Open frypot design -- easy to clean	Accessories
			• Swing-up elements -- full access to
				Casters
			frypot
				Built-in filtration system
			• Ribbon-type, low-watt density, long
				Dump station
			life heating elements
				Computers
			• Digital controller
				240V/4 wire
			• Sloped bottom for fast, thorough
				21 kW upgrade
			draining
				Short stack
			• Large cold zone for heavy sediment
			• Rear oil return (on fryer/filter system)
			• 6” (152 mm) legs
			• Basket hanger
			• 1 1/2” (3.81 cm) full port drain valve
			• Stainless steel frypot, front, sides
			and legs
Shown with optional computer and casters
Specifications
Designed specifically for		they do not carbonize, contaminate
frying chicken, and other wet-		shortening or cling to fried foods. The
battered products		bottom of the frypot is sloped toward
		the front and has a 1.25” (32 mm)
This versatile, high performance		drain, so draining is fast and thorough.
EH1721 has an 80 lbs. (40 L) oil capac-
ity, and a variable cooking depth of		Digital temperature controls react
5-6.5 inches (127-165 mm). The frying		quickly to changes in load conditions
area is 18” x 18” (457 x 457 mm). It is		for rapid temperature recovery and
specifically designed to fry bone-in		eliminates loss of time incurred wait-
chicken, and other wet-battered prod-		ing between loads.
ucts.
		Optional filtration systems make filter-
The EH1721 features low density, rib-		ing fast and safe, encouraging fre-
bon designed heating elements that		quent filtering which further extends
lift up, for easy cleaning, and provide		the useful life of oil.
maximum heat absorption with mini-
mum energy consumption. This unit is
available with standard 17 or optional
21 kW input.
The EH1721 helps conserve expensive
cooking oil with its deep cold zone
that catches crumbs and sediment
from the cooking area. These particles
are trapped in the cold zone where
8700 Line Avenue 71106	Tel: 318-865-1711		www.frymaster.com
P. O. Box 51000 71135-1000	Tel: 1-800-221-4583		Bulletin No. 818-0342 7/06
Shreveport, LA	Fax: 318-868-5987

E-mail: info@frymaster.com

Electric Fryer